Georgian Khachapuri Recipe (Cheese & Egg Bread)
Khachapuri is a classic Georgian bread, traditionally shaped like a boat and topped with a variety of cheeses and a soft, runny egg in the center.
Ingredients
- All-Purpose Flour - 3 ½ cup
- Sugar (granulated) - 1 tbsp
- Water - 1 cup
- Milk - 1/2 cup
- Olive oil - 1 tbsp
- Active Dry Yeast - 1 tsp
- Salt - 1 tsp
- Mozzarella (shredded) - 1 ½ cup
- Farmers Cheese - 1 ½ cup
- Feta Cheese - 1 ½ cup
- Eggs - 5
- Unsalted Butter (Optional)
Instructions
- Using a stand mixer, combine the flour, salt, yeast and sugar in a large bowl.
- Heat up water and milk in a pot until it reaches 115 degrees Fahrenheit. Once done, pour the mixture into the bowl of dry ingredients.
- Using the hook attachment of the stand mixer, knead the dough until it becomes smooth and elastic.
- Add the olive oil into the dough and knead for another minute.
- Get a deep bowl, drizzle a little bit of olive oil onto the bottom and sides then place the kneaded dough and cover it using a plastic wrap. Let it rise for 1 hour in a dry and warm space until it doubles in size.
- Uncover the dough and press into the dough a few times to release some air. Cover it again with the plastic wrap and let it sit for 30 minutes in a warm space.
- In a different bowl, combine the mozzarella, farmer’s cheese and feta cheese.
- Prepare a surface, sprinkle some flour and then remove the dough from the bowl and transfer it to the floured surface. Then, cut it into 4 equal parts.
- Spread and shape each piece of the dough into a 9-inch diameter circle. Then, shape it like a boat by rolling the 2 opposite sides of the dough towards the centre. After shaping, pinch the corners together.
- Line a baking tray with greased parchment paper and transfer the khachapuri.
- Stuff the khachapuri with the cheese mixture, beat an egg, then add a teaspoon of water. Brush the dough with the egg wash.
- Preheat the oven to 450 degrees Fahrenheit and bake the khachapuri for about 15 minutes or until the colour becomes golden brown.
- Using the back of a spoon, make a well in the centre of the khachapuri with about 3 inches diameter then crack 1 egg into each well. You can also stick a few pieces of butter into the cheese.
- Bake the khachapuri again for another 5-6 minutes (cooking time may depend on your oven). Your goal is to cook the egg white but still pretty runny.
- To serve, use a fork to mix the egg and cheese. Serve the khachapuri immediately while hot.
Nutrition
Calories: 788kcalCarbohydrates: 75gProtein: 37gFat: 37gSaturated Fat: 20gCholesterol: 286mgSodium: 1451mgFiber: 3gSugar: 6g
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