Georgian Khachapuri Cheese & Egg Bread
The famous Georgian Khachapuri, the country’s national dish, is a unique, cheese-stuffed bread. This recipe follows the traditional Acharuli Khachapuri version. Picture a gondola-shaped boat made of a soft, chewy, yeast dough that's filled with gooey, white cheese. It's topped with a runny egg and a pat of butter that slowly melts over the yolk as it sits. Heaven on a plate!
Servings: 3 boats
Ingredients
Dough:
- 1 tsp active dry yeast
- 1 tbsp granulated sugar
- ½ cup (4 oz) milk heated to 100˚F-110˚F (38˚C-43˚C)
- 300-360 g (2½ -3 cups) all-purpose flour fluff flour, scoop, & level off if using cup measurement
- 1¼ tsp salt
- ½ cup + 1 tbsp water room temperature
- 1 tbsp olive oil
Filling:
- 7-8 oz (1 block) feta cheese
- 8 oz mozzarella cheese, fresh shredded
- 4 eggs 1 per cheese boat +1 for egg wash
- 3-4 tbsp (2 oz) butter cut into 6 chunks (2 per boat)
Instructions
- In a small bowl, whisk together yeast and sugar. Whisk in warm milk heated to 100˚F-110˚F (~30 seconds or so in the microwave). Set aside for 10 minutes or until bubbly and frothy.
- In the bowl of a stand mixer (or large bowl), whisk in 300 g (2½ cups) flour and salt.
- Stir together water and oil.
- Use the dough hook attachment and turn the machine on low. Slowing pour in the water and oil mixture. Then, pour in the activated yeast mixture. Allow the machine to knead on low (levels 1-2) for 10 minutes adding more flour as needed. The dough should be tacky and pull away from the bowl.
- TIP: If kneading by hand, add flour as needed and knead for 10 minutes until the dough bounces back when you press it.
- Use a spatula to spoon the dough to the bottom-center of the bowl. Use cooking spray or oil to cover the top and sides of the dough. Cover with plastic wrap or a towel and set aside in a warm area for 1-2 hours or until doubled in size.
- In a medium bowl, add shredded mozzarella (grate, if not already) and crumble the feta. Mix together.TIP: Grating a block or fresh cheese is preferred since pre-grated cheese is coated with cellulose powder preventing a very smooth textured cheese once melted. However, you can still use a pre-grated cheese, it just might not be as smooth.
- Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper.
- Deflate the dough and scoop it out onto a floured surface. Divide the dough into 3 relatively equal portions (just eyeball it). Move aside 2 of the 3 dough portions. Place the other in the center of your workspace.TIP: For precise measurements, you can weigh the dough using a food scale. Just take the total weight of the dough and divide by three.
- For each dough portion, roll out into a circle, 1/8 inch thick (~10 inches in diameter).
- Roll one side of the dough like a cinnamon roll a third of the way. Rotate the dough around and repeat on the opposite side. Then, for each of the two open ends, pinch them (seal them well) together to create a boat shape. Repeat with the other 2 dough portions.
- Place the dough boats on the lined baking sheet spaced 2-3 inches apart.
- Whisk together 1 egg with 1 tbsp of water. Brush the egg wash over the dough tops and sides (not the center). Stuff each boat in the center with the cheese mixture.
- Bake for 15 minutes. Remove the cheese boats from the oven. Use the back of a spoon to make a well (~3 inches in diameter) in the center of each boat. Crack 1 egg into each well. Add 2 small pieces of butter to the top of each egg. Return the cheese boats to the oven and bake for another 3-5 minutes until the outer egg whites have turned white in color. The egg yolks and white around should be runny. The egg yolks will cook more as they sit in the hot cheese when serving.
- As you serve the bread, use a knife or fork and stir together the runny egg and cheese and serve immediately.
Video
Notes
Traditionally, this bread is eaten without utensils. Tear the exterior bread off and dip it into the egg and cheese sauce. You should eat it immediately, but you can store it in the fridge for a couple of days and heat it in the microwave just until warm. If heated, the egg will not be as runny since it will cook as it's heated.