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Khachapuri – Georgian Cheese Bread Recipe

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3.8 from 83 reviews

Khachapuri is a traditional Georgian cheese bread characterized by its boat-like shape filled with a melty mixture of farmer’s cheese, mozzarella, and feta. The bread is baked until golden and then topped with a runny egg and butter, creating a rich and indulgent dish perfect for breakfast or any meal.

Ingredients

Dough Ingredients

  • 1 tsp salt
  • 1 tsp dry active yeast
  • 1 tbsp granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 cup water
  • 1/2 cup milk
  • 1 tbsp olive oil

Filling Ingredients

  • 1 1/2 cups Farmer’s cheese
  • 1 1/2 cups shredded mozzarella
  • 1 1/2 cups feta cheese
  • 4 eggs + 1 egg for egg wash
  • Unsalted butter (optional, small pieces for topping)

Instructions

  1. Prepare dough ingredients: In the bowl of a stand mixer, combine the salt, dry active yeast, granulated sugar, and all-purpose flour.
  2. Add liquids and knead: Heat the water and milk to about 115°F (warm to the touch, not hot). Pour the warm liquids into the bowl with dry ingredients. Using the dough hook attachment, knead the mixture until the dough is nearly smooth and elastic.
  3. Add olive oil and continue kneading: Incorporate the olive oil into the dough and knead for an additional minute to fully blend the ingredients.
  4. First rise: Drizzle olive oil on the bottom and sides of a deep bowl. Place the kneaded dough inside, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
  5. Punch down and second rise: Remove the plastic wrap and press the dough down several times with your hands. Re-cover with plastic wrap and allow it to rise again in a warm place for another 30 minutes.
  6. Prepare cheese filling: While the dough rises, combine Farmer’s cheese, shredded mozzarella, and feta cheese in a bowl and mix well.
  7. Shape the dough: Transfer the risen dough to a floured surface and divide into 4 equal pieces. Roll each piece into a circle approximately 9 inches in diameter. Roll two opposite sides of each circle inward toward the center to create a boat-like shape. Pinch the corners together to seal.
  8. Assemble khachapuri and prepare for baking: Place each dough boat on a baking sheet lined with greased parchment paper. Fill each with the cheese mixture. Beat one egg with a teaspoon of water to make an egg wash, then brush the dough edges with it.
  9. Bake initially: Bake the assembled khachapuri in a preheated oven at 450°F (232°C) for about 15 minutes, or until the crust turns golden brown.
  10. Add egg and butter: Using the back of a spoon, gently create a 3-inch diameter well in the center of each cheese-filled bread. Crack one egg into each well and place small pieces of unsalted butter onto the cheese filling.
  11. Final bake: Return the khachapuri to the oven and bake for an additional 5-6 minutes until the egg whites are set but still runny. Cooking times may vary by oven.
  12. Serve immediately: When serving, mix the molten cheese and egg together with a fork for a rich and creamy bite. Serve hot for the best experience.

Notes

  • Use warm liquids (water and milk) when activating yeast for best dough rise.
  • If Farmer’s cheese is unavailable, substitute with ricotta or a similar fresh cheese.
  • Ensure the oven is properly preheated to 450°F before baking to achieve a crispy crust.
  • The egg on top should be runny; adjust baking time to preference but avoid overcooking.
  • Butter adds richness but can be omitted for a lighter version.
  • Khachapuri is best enjoyed fresh out of the oven for optimal texture and flavor.

Find it online: https://flavorspath.com/khachapuri-georgian-cheese-bread-recipe/