Khachapuri is one of the most magical foods on the face of this planet, and I think it’s a crime that Georgian cuisine (that’s from the country Georgia, not the state) isn’t more well-known and recognized for being amazing. Think of this as a little bread canoe filled with cheese and egg (the latter being optional). This recipe makes four, and my husband and I quickly polished off one of them before bringing the rest to an event.
For those who are interested in learning more about Georgian food, check out this introduction on Serious Eats. My uncle sent me the recipe for this cheese bread from Simply Home Cooked, knowing that I’ve spent a lot of time in the former Soviet Union, and I’m so thankful for the inspiration to try this at home. I was worried that it wouldn’t taste right without the traditional Georgian cheeses that khachapuri is normally made with, but the mixture below tastes pretty authentic. In the end, who are we kidding, any cheese on bread tastes amazing! Do yourself a favor, try this recipe out.
For the dough
1 tsp salt
1 tsp yeast
1 tbsp sugar
4 cups flour
1 cup water
1/2 cup milk
1 tbsp oil
For the filling
1 1/2 cup Farmers cheese (I used dill Havarti)
1 1/2 cup Shredded mozzarella
1 1/2 cup Feta cheese
4 eggs + 1 for egg wash
- In the bowl of a stand mixer combine the salt, yeast, sugar, and flour.
- Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients. Add the oil into the dough and knead for another minute.
- Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set it in a warm place until the dough doubles in size, about 1 hour.
- Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.
- Meanwhile, combine the Havarti, feta, and mozzarella in a bowl.
- Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
- Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
- Transfer the khachapuri onto a baking sheet lined with greased parchment paper and stuff each with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.
- Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.
- Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well.
- Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.
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