Description
Khachapuri is a traditional Georgian cheese bread known for its boat-shaped dough filled with a sumptuous blend of farmers cheese, mozzarella, and feta, topped with a runny egg and butter. This recipe guides you through making the soft, elastic dough and baking the bread to golden perfection, resulting in a rich, cheesy, and eggy delight perfect as a hearty breakfast or comforting snack.
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
- 1/2 cup milk
- 1 tbsp olive oil
For the filling:
- 1 1/2 cups farmers cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
- 4 eggs (plus 1 extra for egg wash)
- unsalted butter (optional, for topping)
Instructions
- Combine dry ingredients: In the bowl of a stand mixer, mix salt, dry active yeast, granulated sugar, and all-purpose flour to create your dry dough base.
- Prepare wet ingredients: Heat the water and milk until warm, about 115°F, then pour the warm liquid into the dry ingredients bowl to activate the yeast.
- Knead the dough: Attach the hook to the mixer and knead the mixture until the dough becomes smooth and elastic, signifying proper gluten development.
- Add oil: Incorporate the olive oil into the dough and knead for another minute to ensure an even texture and moisture.
- First proof: Lightly oil a deep bowl with olive oil, place the dough in it, cover with plastic wrap, and set it in a warm spot for about 1 hour until doubled in size.
- Punch down and second proof: Remove plastic wrap, gently press down the dough to release gases, cover again, and let rest for an additional 30 minutes in a warm place.
- Prepare cheese filling: While the dough rises, combine farmers cheese, shredded mozzarella, and feta cheese in a bowl, mixing well.
- Shape dough: Transfer dough to a floured surface, divide into 4 equal pieces, roll each into a 9-inch diameter circle, then fold two opposite sides toward the center to create a boat shape and pinch the ends securely.
- Arrange on baking sheet: Place each shaped dough onto a baking sheet lined with greased parchment paper to prevent sticking.
- Fill and egg wash: Stuff each dough boat with the cheese mixture. Beat 1 egg with a teaspoon of water and brush over the dough edges for a glossy, golden finish.
- Initial bake: Bake in a preheated oven at 450°F for about 15 minutes or until the crust turns golden brown, indicating it is partially cooked.
- Add egg and butter topping: Using the back of a spoon, create a 3-inch diameter well in the center of each khachapuri. Crack an egg into each well, then dot with small pieces of unsalted butter over the cheese.
- Final bake: Return the khachapuri to the oven and bake for another 5 to 6 minutes. The egg whites should be set while the yolks remain runny to create the signature texture.
- Serve: Let the khachapuri cool slightly. Mix the cheese and egg yolk together with a fork just before eating for a creamy, rich bite. Serve immediately for the best taste.
Notes
- The water and milk temperature is critical to activate the yeast without killing it; keep it around 115°F.
- Use fresh, good-quality cheese for the best flavor.
- The egg in the final bake should have set whites but a runny yolk for authentic khachapuri texture.
- You can substitute farmers cheese with ricotta if unavailable, though the flavor profile will change.
- Brush the dough edges with egg wash to achieve a shiny and appealing crust.
- Serve khachapuri immediately after baking as it is best enjoyed warm with the egg yolk mixed in.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Georgian
