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How to Make Khachapuri (Georgian Cheese Bread) - A Step-by-Step Guide

Khachapuri is a traditional Georgian cheese bread that has been enjoyed in the Caucasus region for centuries. This delicious and savory dish is a staple in Georgian cuisine and is loved by locals and visitors alike. Khachapuri is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and is perfect for sharing with friends and family.

What makes Khachapuri so special is its unique dough and cheese filling. The dough is typically made with flour, water, yeast, and salt, ...

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Ingredients

  • ½ cup warm milk
  • ⅓ cup warm water
  • 1 (.25 ounce) package active dry yeast
  • 1 ½ teaspoons white sugar
  • 2 ¼ cups all-purpose flour, or more as needed, for dusting
  • 2 teaspoons olive oil
  • 1 ½ teaspoons kosher salt
  • 8 ounces feta cheese, crumbled
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces low-moisture mozzarella cheese, shredded
  • 2 large eggs
  • 1 tablespoon butter, cut into 4 pats
  • sea salt to taste
  • 1 pinch cayenne pepper, or to taste (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4
  • Yield: 2 khachapuri

  • Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.
  • Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C).
  • While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.
  • Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.
  • Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.
  • Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
  • Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.

    • Nutrition

    692 cal.

    • Total Fat: 34g
    • Saturated Fat: 20g
    • Cholesterol: 197mg
    • Sodium: 1983mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 34g
    • Vitamin C: 0mg
    • Calcium: 775mg
    • Iron: 6mg
    • Potassium: 274mg

    Categories

    Bread recipes
    Cheese recipes
    Breakfast recipes
    Baking recipes