Khachapuri (Georgian Cheese Bread) Recipe
Khachapuri is a traditional Georgian cheese bread featuring a soft, pillowy dough filled with a blend of cheeses and topped with a runny egg, baked until golden and bubbly. This recipe guides you through making the perfect boat-shaped bread filled with farmers cheese, mozzarella, and feta, creating a rich, savory dish perfect for sharing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Georgian
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 tsp salt
- 1 tsp dry active yeast
- 1 tbsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 cup water (heated to 115°F)
- 1/2 cup milk (heated to 115°F)
- 1 tbsp olive oil
For the Filling and Topping:
- 1 1/2 cups farmers cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
- 4 eggs (plus 1 extra egg for egg wash)
- Unsalted butter (optional, small pieces for topping)
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer, combine salt, dry active yeast, granulated sugar, and all-purpose flour, mixing them well.
- Add Warm Liquids: Heat water and milk to about 115°F, then pour into the bowl with the dry ingredients to help activate the yeast and start dough formation.
- Knead the Dough: Using the dough hook attachment, knead until the dough becomes nearly smooth and elastic, then add olive oil and knead for an additional minute to incorporate it fully.
- First Proof: Lightly oil a deep bowl with olive oil. Place the dough inside, cover with plastic wrap, and let it rise in a warm spot for about 1 hour until it doubles in size.
- Second Proof: After the first rise, punch down the dough a few times to release air bubbles, cover again, and let it sit 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 mixing bowl until evenly mixed.
- Shape Dough: On a floured surface, divide the dough into 4 equal pieces. Roll each piece into a 9-inch circle, then fold two opposite sides towards the center, creating a boat shape. Pinch the edges to seal and maintain the structure.
- Fill and Egg Wash: Transfer each shaped dough piece to a baking sheet lined with greased parchment paper. Fill the centers with the cheese mixture. Beat one egg with a teaspoon of water and brush the edges of the dough with this egg wash for a golden finish.
- Bake Initial Crust: Preheat your oven to 450°F and bake the khachapuri for about 15 minutes, or until the crust is golden brown.
- Add Egg and Butter: Remove from the oven, create a 3-inch well in the center of each bread using the back of a spoon, and carefully crack one egg into each well. Dot the cheese with small pieces of unsalted butter if desired.
- Final Bake: Return the khachapuri to the oven and bake for an additional 5-6 minutes until the egg white is set but the yolk remains runny. Adjust baking times as needed depending on your oven.
- Serve: Remove from the oven. Encourage mixing the molten cheese and egg together with a fork before digging in for maximum flavor and creaminess. Serve immediately while hot.
Notes
- The dough requires two periods of rising to achieve a light and fluffy texture.
- Heating the water and milk to 115°F activates the yeast optimally without killing it.
- The shape of the dough creates a boat-like vessel for the cheeses and egg, essential for traditional khachapuri.
- Use fresh eggs for best results and careful handling when cracking into the bread to keep the yolk intact.
- Baking times may vary by oven; watch carefully to prevent overcooking the egg yolk.
- Unsalted butter added before the final bake adds richness and moisture to the cheese filling.
- For a more authentic taste, use traditional Georgian cheeses if available or substitute with a combination of tangy and mild cheeses similar to farmers cheese, feta, and mozzarella.
