Kubdari with Meat

Kubdari with meat is a Georgian yeasted flatbread with an enriched dough and juicy filling, in my lightened version made with ground chicken, onion, and spices. It bakes for 30 minutes at 180 °C, with 80 grams of dough and 60 grams of filling per portion. I strongly recommend making this. Enjoy!

Kubdari with Meat

Georgian yeasted flatbreads with an enriched dough and a juicy chicken filling.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising time 2 hours hrs

Total Time 3 hours hrs

Servings: 6 pieces

Ingredients Method

Ingredients

  

For the dough (makes 500 g)

• 300 g wheat flour
• 5 g dry yeast
• 125 ml milk warm
• 1 egg half in the dough, half for brushing
• 30 ml vegetable oil
• 30 g sugar
• vanillin a pinch
• salt a pinch

For the filling

• 300 g raw ground chicken
• 50 g onion
• salt, spices, and herbs to taste

Method

 

1. In a bowl, combine the sifted flour, salt, vanillin, sugar, half the egg, and the dry yeast dissolved in warm milk.
2. Knead the dough with a hook attachment or by hand, adding the vegetable oil toward the end of kneading. Shape into a ball, cover with plastic wrap, and leave in a warm place for 1.5 hours.
3. For the filling, mix the ground chicken with the onion, spices, and herbs.
4. For each portion, take 80 grams of dough and 60 grams of filling: form a flatbread, place the filling in the center, pinch closed, then flatten by hand into a round, making a small hole in the center.
5. Let the shaped flatbreads proof for 30 minutes, brush with beaten egg, and sprinkle with herbs.
6. Bake for 30 minutes at 180 °C, and let the finished kubdari cool slightly.
   

Tips

• This amount makes about 500 grams of dough.
• Add half the egg to the dough, and use the other half to brush the flatbreads before baking.
• Be sure to make a small hole in the center of each flatbread so steam can escape.