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Topic: Recipe Malfunction  (Read 556 times)
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Grousewater
Combining Collegiate-Style Poverty with Craftsy Bumbling Since 2007
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« on: April 13, 2008 09:08:32 AM »

I look through a lot of food blogs. I really like trying new, interesting methods and dishes, but since they are really new to me and interesting, it's hard to find anyone to talk to when things go really wrong.

Case in point: khachapuri.

http://farm4.static.flickr.com/3124/2290818687_e17946b24c.jpg

That's what it's supposed to look like. Mine end up looking like biscuits and holding barely any of the delicious filling (egg, yogurt, feta, and mozzarella). I've made these twice now, and after last night's batch being even more disastrous, I decided to seek help. This is what is supposed to make the dough:

3 to 4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups plain yogurt

I do that. Everything goes in the way it's supposed to. My dough ends up really thick and sticky, to the point I can't even work with it. I tried adding flour as well as refrigerating it for a bit. It was still way, way sticky, and last night, it wouldn't even cook through.  Huh

I'm not a really experienced maker-of-food, but the recipe seems really straightforward. I get soooo frustrated when things turn out crappy. Anyway, hopefully you can help, but thanks for reading anyway!   
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Jinjeet Phoenix
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« Reply #1 on: April 13, 2008 09:29:40 AM »

Sounds like your ratio's are off.  Too much liquid to flour. Sounds strange too, 3-4 cups flour?  I googled this dish and found some with and without yeast.  I found a similar one to yours on instructables but w\out the baking powder.  Maybe you might want to revise your recipe or it's source.  I hope this helps.
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jeha
« Reply #2 on: April 13, 2008 09:34:37 AM »

In the picture the khachapuri look heavily floured, so I would imagine that the dough should be sticky. Do you have to knead the dough? that would help them be less biscuity. Also you could consider using a different brand of yogurt, maybe a thicker one.  Or maybe the recipe is misprinted.


Good Luck, they look delicious

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Grousewater
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« Reply #3 on: April 13, 2008 10:14:59 AM »

In the picture the khachapuri look heavily floured, so I would imagine that the dough should be sticky. Do you have to knead the dough? that would help them be less biscuity. Also you could consider using a different brand of yogurt, maybe a thicker one.  Or maybe the recipe is misprinted.


Good Luck, they look delicious




That's another thing I don't know about: Yogurt. I just picked some up at Wal-Mart, and they didn't have a lot of kinds. It was mainly a choice between Stonyfield Farms Organic Fat Free (that might be the problem) and some stuff that said it was Greek. Is there a better choice? Last night I used the Stonyfield Farms one, and the first time I used Greek.
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jeha
« Reply #4 on: April 13, 2008 08:13:52 PM »

I think the yogurt could make a huge difference. I think fat free yogurt has gelatin added to thicken it, also the fat content would change the texture of the finished product. Imagine making cookies without the butter. YOu could also try removing some of the water from the yogurt by making yogurt "cheese".  let yogurt hang in cheesecloth overnight. If you get this recipe to work, please post the recipe. I am intrigued by a yogurt dough.
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Era Vera
« Reply #5 on: April 13, 2008 08:19:02 PM »

I believe greek yogurt is generally thicker, it might work better. Other than that, I'd try some other recipes, sometimes recipes just don't work out for me, but I can generally get a different one to work.
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disposableactor
« Reply #6 on: April 16, 2008 02:50:07 PM »

If you could find a whole milk yogurt, that might make a difference. It's thick like a custard.  Yobaby is whole milk but i think it only comes in fruit flavors.
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