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Khachapuri – Georgian Cheese Bread Recipe

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★★★★★

4.5 from 128 reviews

Khachapuri is a traditional Georgian cheese bread featuring a soft, elastic dough filled with a delicious blend of farmers cheese, mozzarella, and feta. Baked to golden perfection with a runny egg nestled in the center, this bread offers a delightful combination of creamy cheese and custardy egg, traditionally enjoyed fresh from the oven.

Ingredients

Scale

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 + 1 egg for egg wash
  • Unsalted butter (optional, for topping)

Instructions

  1. Prepare the dough mixture: In the bowl of a stand mixer, combine salt, dry active yeast, granulated sugar, and all-purpose flour. Heat the water and milk to about 115°F, then pour this warm liquid into the dry ingredients.
  2. Knead the dough: Using the dough hook attachment, knead until the dough is nearly smooth and elastic. Add the olive oil and knead for an additional minute to incorporate.
  3. First rise: Lightly oil a deep bowl with olive oil. Place the dough in the bowl, cover with plastic wrap, and set in a warm area to rise until doubled in size, about 1 hour.
  4. Second rise before shaping: Remove plastic wrap and gently press into the dough a few times with your hands. Cover again with plastic wrap and let it rest in a warm place for another 30 minutes.
  5. Prepare cheese filling: While the dough is resting, combine farmers cheese, shredded mozzarella, and feta cheese in a bowl and mix well.
  6. Shape the dough: Turn the dough out onto a floured surface and divide it into 4 equal pieces. Roll each piece into a 9-inch diameter circle. Roll two opposite sides towards the center to form a boat shape and pinch the corners together tightly.
  7. Pre-bake setup: Transfer each shaped khachapuri onto a baking sheet lined with greased parchment paper. Fill the boat-shaped dough with the cheese mixture evenly. Beat 1 egg with a teaspoon of water to make the egg wash and brush it over the exposed dough.
  8. Bake first time: Bake in a preheated oven at 450°F for about 15 minutes, or until the crust turns golden brown.
  9. Add eggs and butter: Using the back of a spoon, make a 3-inch well in the center of each bread and carefully crack an egg into each well. Add a few small pieces of unsalted butter on top of the cheese.
  10. Bake second time: Return the khachapuri to the oven and bake for an additional 5-6 minutes, watching carefully so the egg whites set but remain runny.
  11. Serve immediately: When ready to serve, mix the egg and cheese together with a fork inside the bread boat and enjoy warm for the best flavor and texture.

Notes

  • You can prepare the dough the night before and refrigerate it after the first rise; bring it to room temperature before shaping.
  • If farmers cheese is unavailable, substitute with ricotta (well drained), cream cheese, or a ricotta-feta blend.
  • Using block feta instead of pre-crumbled feta can reduce saltiness.
  • For a different flavor, add garlic butter on the crust after baking.
  • Half of one khachapuri is considered one serving; this recipe makes 4 full khachapuris (8 servings).
  • This dough recipe can also be made in a bread machine or frozen for later use.

Keywords: Khachapuri, Georgian cheese bread, cheese bread, farmers cheese, egg bread, traditional Georgian recipe, baked cheese bread

Find it online: https://hannahdelgado.com/khachapuri-georgian-cheese-bread-recipe/