Description
Khachapuri is a traditional Georgian cheese bread featuring a boat-shaped dough filled with a flavorful cheese blend and topped with a runny egg. This recipe guides you through making the dough, preparing the cheese filling, and baking to golden perfection for a rich, comforting dish perfect for breakfast, brunch, or any meal.
Ingredients
Scale
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
Cheese Filling
- 1 1/2 cups farmers cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
Toppings
- 4 eggs + 1 egg for egg wash
- Unsalted butter (optional, for topping)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, combine salt, dry active yeast, granulated sugar, and all-purpose flour to prepare the dry base for the dough.
- Add Warm Liquids and Knead: Heat the water and milk to about 115°F, then pour into the dry ingredients. Using the dough hook, knead until the dough is nearly smooth and elastic. Add olive oil and knead for an additional minute to incorporate it fully.
- First Rise: Lightly oil a deep bowl with olive oil, place the dough inside, cover with plastic wrap, and set in a warm area to rise until doubled in size, approximately 1 hour.
- Rest the Dough: Remove plastic wrap and gently press the dough a few times with your hands to release gas. Cover again and let rest in a warm place for another 30 minutes.
- Prepare Cheese Filling: While the dough rests, combine farmers cheese, shredded mozzarella, and feta cheese in a bowl and mix well to create the flavorful filling.
- Shape the Dough: Turn the dough out onto a floured surface, divide into 4 equal pieces, and roll each into a 9-inch circle. Roll two opposite sides towards the center forming a boat shape, pinching the corners tightly to hold the shape.
- Fill and Egg Wash: Place each dough boat onto a baking sheet lined with greased parchment paper. Fill with the cheese mixture evenly. Beat 1 egg with a teaspoon of water to make an egg wash and brush over the exposed dough edges.
- Bake Initial Stage: Bake in a preheated oven at 450°F for about 15 minutes until the crust turns golden brown.
- Add Egg and Butter: Using the back of a spoon, create a 3-inch well in the center of each bread boat. Carefully crack an egg into the well and add small pieces of unsalted butter on top of the cheese.
- Final Bake: Return the khachapuri to the oven for an additional 5-6 minutes. Bake until the egg whites are set but the yolks remain runny; watch carefully to avoid overcooking.
- Serve: When ready, mix the egg and cheese together inside the bread boat with a fork and enjoy warm to experience the best flavor and texture.
Notes
- Use a food thermometer to ensure water and milk are around 115°F for optimal yeast activation.
- Handling the dough gently during shaping helps maintain its light texture.
- To prevent the egg from overcooking, monitor it closely during the final baking stage.
- Unsalted butter is optional but adds richness and a glossy finish.
- Serve immediately after baking to enjoy the cheesy, runny egg filling at its best.
- Farmers cheese can be substituted with ricotta if unavailable.
