Georgian Khachapuri Cheese Bread
The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.
But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.
Ingredients
Starter Dough
- 1/4 cup warm water
- 1/2 packet active dry yeast
- 1/2 teaspoon sugar
Dough
- 1/2 tsp salt
- 1/2 cup warm milk
- 1 tbsp vegetable oil
- 1 medium egg, whisked
- 3 cups all-purpose flour
Filling
- 10 oz hard mozzarella [*1] or provolone cheese, shredded
- 5 oz crumbled feta cheese
- 1/3 cup water
- 2 medium eggs
- 2 tablespoons unsalted butter
Instructions
Prepare the Dough [*2]
- In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
- To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
- Add 2.25 cups of flour one cup at a time and mix well.
- Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.
Prepare the Filling
- In a BOWL, mix the cheese. Then add the water and mix well.
Finish the Khachapuri
- Half the dough and quarter the filling.
- On a lightly floured surface, roll out one part of the dough into a round shape.
- Place one quarter of the filling onto the flat dough.
- Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
- Next pinch the open ends together to get the authentic khachapuri form.
- For a video demonstration of the forming, please click here:
Forming the khachapuri
- Fill the uncovered center with another quarter of the filling.
Bake the Khachapuri
- Preheat OVEN to 450°F.
- Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
- With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
- Return the khachapuri to the OVEN for another 2 minutes. Take it out.
- Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.
Serve
- When serving, mix the butter and egg into the still warm cheese.
Notes
- You can make the dough in a food processor.
- Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Georgian Khachapuri Cheese Bread
The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.
But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.
Ingredients
Starter Dough
- 1/4 cup warm water
- 1/2 packet active dry yeast
- 1/2 teaspoon sugar
Dough
- 1/2 tsp salt
- 1/2 cup warm milk
- 1 tbsp vegetable oil
- 1 medium egg, whisked
- 3 cups all-purpose flour
Filling
- 10 oz hard mozzarella [*1] or provolone cheese, shredded
- 5 oz crumbled feta cheese
- 1/3 cup water
- 2 medium eggs
- 2 tablespoons unsalted butter
Instructions
Prepare the Dough [*2]
- In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
- To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
- Add 2.25 cups of flour one cup at a time and mix well.
- Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.
Prepare the Filling
- In a BOWL, mix the cheese. Then add the water and mix well.
Finish the Khachapuri
- Half the dough and quarter the filling.
- On a lightly floured surface, roll out one part of the dough into a round shape.
- Place one quarter of the filling onto the flat dough.
- Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
- Next pinch the open ends together to get the authentic khachapuri form.
- For a video demonstration of the forming, please click here:
Forming the khachapuri
- Fill the uncovered center with another quarter of the filling.
Bake the Khachapuri
- Preheat OVEN to 450°F.
- Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
- With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
- Return the khachapuri to the OVEN for another 2 minutes. Take it out.
- Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.
Serve
- When serving, mix the butter and egg into the still warm cheese.
Notes
- You can make the dough in a food processor.
- Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese