Description
Khachapuri is a traditional Georgian cheese bread featuring a soft yeast flatbread filled with a blend of creamy cheeses, topped with a runny egg, and baked to golden perfection. This delicious dish is ideal as an appetizer or main course, perfect for cheese lovers seeking a rich and comforting meal.
Ingredients
To proof the yeast
- 3 tablespoons warm water (110-115 F)
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
For the dough
- 5 ¼ cups all-purpose flour, sifted
- 7 tablespoons milk
- 1 cup water
- 1 egg
- ½ teaspoon salt
- 1 tablespoon vegetable oil (such as avocado oil)
For the filling
- 2 cups shredded Mozzarella cheese
- 2 cups Feta, Halloumi, or Sulguni cheese, crumbled
- ½ cup water
- 6 eggs
- 2 tablespoons chopped parsley
- 3 tablespoons melted butter
Instructions
- Proof the yeast: In a small bowl, dissolve yeast with 3 tablespoons of warm water and sugar. Let it sit for 15-20 minutes until bubbly, indicating the yeast is active.
- Mix the dough: In a mixing bowl of a Kitchen Aid with a whisk attachment, combine 1 cup water and milk. Add 4 ½ cups flour, salt, the yeast mixture, and egg. Mix on first speed until combined.
- Rest the dough briefly: Cover the bowl with plastic wrap and let it rest for 20 minutes to hydrate the flour.
- Knead the dough: Turn mixer to second speed and knead until the dough no longer sticks to the walls of the bowl, forming a smooth dough.
- First rise: Lightly oil a bowl, place the dough inside, cover, and let rise for 1.5 to 2 hours until it increases in size.
- Knead again: Remove the dough, lightly oil your hands, knead briefly on a floured surface to release air.
- Second rise: Return dough to bowl and leave in a warm place to rise until it triples in size, about 1 to 1.5 hours.
- Divide dough: Once risen, divide dough into 6 equal pieces, cover with a towel, and let rest while preparing filling.
- Prepare filling: In a medium bowl, combine shredded Mozzarella, crumbled Feta (or Halloumi or Sulguni), and ½ cup water. Mix well to create cheese filling.
- Preheat oven: Preheat oven to 450°F (232°C).
- Shape flatbreads: On a floured surface, roll out one dough piece into an 11-13 inch circle. Spread a thin layer of cheese filling leaving 1-inch edges.
- Form khachapuri shape: Roll two opposite sides towards the center, pinch corners tightly, then stuff more cheese in the center to fill fully.
- Arrange for baking: Place shaped khachapuri on a parchment-lined baking tray. Repeat for remaining dough pieces.
- Bake first phase: Bake for 15-20 minutes until edges are golden brown.
- Add egg topping: Remove from oven, create a shallow well in the center with the back of a spoon. Carefully crack and drop a beaten egg into each well.
- Bake second phase: Return to oven and bake 5 more minutes until egg white sets but yolk remains runny.
- Finish and serve: Remove from oven, brush edges with melted butter, sprinkle with chopped parsley, and serve immediately.
Notes
- Use warm water at 110-115°F to properly activate the yeast without killing it.
- Sulguni cheese is traditional, but Halloumi or Feta can be used as alternatives for the filling.
- The edges are left free of cheese before rolling to create the characteristic boat-like shape.
- Ensure the egg yolk remains runny for authentic khachapuri.
- Brush the edges with melted butter after baking to add richness and shine.
