Khachapouri Recipe

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Khachapuri (Georgian Cheese Bread) Recipe

Khachapuri is a traditional Georgian dish with soft, pillowy bread filled with a gooey cheese center and topped with a runny egg. It’s comforting, indulgent, and perfect for sharing!

Ingredients:

For the Dough:

  • 3 1/2 cups (440g) all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 3/4 cup (180ml) warm milk
  • 1/4 cup (60ml) warm water
  • 3 tbsp olive oil or melted butter
  • 1 large egg (for the dough)

For the Filling:

  • 1 1/2 cups (150g) shredded mozzarella cheese
  • 1 cup (120g) feta cheese, crumbled
  • 1/2 cup (60g) ricotta or sulguni cheese (if available)
  • 2–3 large eggs (for topping)
  • 2 tbsp butter (optional, for serving)

Instructions:

  1. Make the Dough:
    • In a small bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
    • In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil (or butter), and egg. Mix until a dough forms.
    • Knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic.
    • Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–2 hours or until doubled in size.
  2. Prepare the Filling:
    • In a medium bowl, combine the cheeses. Mix well and set aside.
  3. Shape the Khachapuri:
    • Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
    • Punch down the dough and divide it into 2 equal portions.
    • Roll each portion into an oval shape (about 10–12 inches long). Place the rolled dough on the prepared baking sheet.
    • Spread the cheese filling evenly down the center of each oval, leaving a 1–2 inch border. Fold the edges over the filling and pinch the ends together to form a boat shape.
  4. Bake:
    • Bake the khachapuri in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
  5. Add the Egg:
    • Remove the khachapuri from the oven and gently crack an egg into the center of each bread boat. Return to the oven and bake for another 3–5 minutes, or until the egg white is set but the yolk is still runny.
  6. Serve:
    • Once out of the oven, place a small pat of butter on the hot cheese and mix it in. Serve immediately by tearing off pieces of bread and dipping them into the melted cheese and egg.

Tips:

  • Cheese Substitutes: If you can’t find sulguni cheese, a mix of mozzarella and feta works well.
  • Serving Suggestion: Khachapuri is best enjoyed fresh out of the oven. It’s perfect for brunch or dinner.
  • Customize the Dough: For extra flavor, add a touch of garlic powder or dried herbs to the dough.

Enjoy this Georgian classic that brings a warm and cheesy touch to your table! 🧀🥖

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