Description
Khachapuri is a traditional Georgian cheese bread with a soft, fluffy dough filled with a rich mixture of farmers cheese, mozzarella, and feta. This boat-shaped bread is baked golden brown, then topped with a runny egg and butter for a savory, comforting dish perfect for sharing.
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
- Prepare the dough mixture: In the bowl of a stand mixer, combine salt, dry active yeast, granulated sugar, and all-purpose flour. Heat the water and milk to about 115°F (46°C), then pour this warm liquid into the dry ingredients.
- Knead the dough: Using the dough hook attachment, knead until the dough is nearly smooth and elastic. Add the olive oil and knead for an additional minute to incorporate it fully into the dough.
- First rise: Lightly oil a deep bowl with olive oil. Place the dough in the bowl, cover with plastic wrap, and set in a warm area to rise until doubled in size, about 1 hour.
- Second rise before shaping: Remove plastic wrap and gently press into the dough a few times with your hands to deflate it. Cover again with plastic wrap and let it rest in a warm place for another 30 minutes.
- Prepare cheese filling: While the dough is resting, combine farmers cheese, shredded mozzarella, and feta cheese in a bowl. Mix them well until evenly blended.
- Shape the dough: Turn the dough out onto a floured surface and divide it into 4 equal pieces. Roll each piece into a 9-inch diameter circle. Roll two opposite sides towards the center to form a boat shape and pinch the corners together tightly to seal.
- Pre-bake setup: Transfer each shaped khachapuri onto a baking sheet lined with greased parchment paper. Fill the boat-shaped dough evenly with the cheese mixture. Beat 1 egg with a teaspoon of water to make an egg wash and brush it over the exposed dough edges.
- Bake first time: Bake in a preheated oven at 450°F (232°C) for about 15 minutes, or until the crust turns golden brown and the cheese is bubbling.
- Add eggs and butter: Remove from the oven, and using the back of a spoon, make a 3-inch well in the center of each bread. Carefully crack an egg into each well. Add a few small pieces of unsalted butter on top of the cheese near the egg.
- Bake second time: Return the khachapuri to the oven and bake for an additional 5-6 minutes, watching carefully so the egg whites set but remain runny for a rich texture.
- Serve immediately: When ready to serve, use a fork to mix the egg and cheese together inside the bread boat. Enjoy warm for the best flavor, texture, and experience of this traditional Georgian cheese bread.
Notes
- Use room temperature ingredients for optimal yeast activation.
- Farmers cheese can be substituted with ricotta or cottage cheese if unavailable.
- Ensure eggs are fresh and crack carefully to avoid breaking the yolk when adding atop the bread.
- The egg should remain runny; bake just until the whites are set.
- Serve khachapuri immediately to enjoy its creamy, warm cheese and egg mixture.
- Butter topping is optional but highly recommended for added richness.
