Description
Khachapuri is a traditional Georgian cheese-filled bread known for its soft, fluffy dough and rich, gooey cheese filling, topped with a perfectly baked egg. This recipe guides you through making the dough from scratch, preparing a delicious blend of mozzarella, feta, and ricotta cheeses, and baking the bread boat-style for an authentic and irresistible Georgian treat.
Ingredients
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup warm water (110°F/45°C)
- 1/4 cup milk
- 2 tbsp olive oil (or vegetable oil)
- 1 egg (for dough)
For the Cheese Filling:
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- 1/4 cup ricotta cheese (optional, for creaminess)
- 1 egg (for filling)
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
For Serving:
- 1 egg (for egg topping)
- Fresh parsley or dill for garnish (optional)
Instructions
- Prepare the Dough: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Mix Dough Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, milk, olive oil, and egg.
- Knead the Dough: Mix the ingredients together until the dough begins to form. Turn it onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
- Let Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
- Make the Cheese Filling: While the dough is rising, combine shredded mozzarella, crumbled feta, ricotta (if using), egg, salt, and pepper in a medium bowl. Stir until the mixture is creamy and well blended.
- Shape the Khachapuri: Once the dough has risen, punch it down and divide into 2 equal portions. Roll each into a round or oval shape about 10-12 inches in diameter on a floured surface.
- Fill and Form the Bread: Spread the cheese mixture evenly over the dough, leaving a small border. Carefully fold the edges over the cheese filling, leaving the center exposed like a boat. Pinch the ends together to form the traditional shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Bake the Khachapuri: Transfer the shaped Khachapuri to the baking sheet. Optionally, brush the edges with olive oil for a golden finish. Bake for 20-25 minutes until the bread is golden and cheese is melted and bubbling.
- Add the Egg Topping: While baking, beat the egg for topping. When the bread is done, make a small indentation in the cheese center and crack an egg into each Khachapuri or the center of the large one.
- Finish Baking: Return Khachapuri to the oven and bake an additional 5-7 minutes until the egg sets to your liking, whether soft or firm.
- Serve: Remove from oven, let cool slightly, and garnish with fresh parsley or dill if desired. Serve warm and enjoy this classic Georgian delicacy.
Notes
- For a creamier filling, adding ricotta cheese is optional but recommended.
- If you prefer, you can make a single large Khachapuri instead of two smaller ones by adjusting the dough shaping accordingly.
- Brush the dough edges with olive oil before baking for a beautiful golden crust.
- Egg doneness can be adjusted to preference; for a runnier yolk, reduce the additional baking time.
- Serve immediately warm for the best flavor and texture.
