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Khachapuri (Georgian Cheese Bread)

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Khachapuri (Georgian Cheese Bread)

  • Medium



Ingredients :

  • ½ cup warm milk
  • ? cup warm water
  • 1?½ teaspoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2 teaspoons olive oil
  • 2?¼ cups all-purpose flour
  • divided
  • 1?½ teaspoons kosher salt
  • 4 ounces Monterey Jack cheese
  • shredded
  • 4 ounces low-moisture mozzarella cheese
  • shredded
  • 8 ounces feta cheese
  • crumbled
  • 2 large eggs
  • 1 tablespoon butter
  • cut into 4 pats
  • sea salt to taste
  • 1 pinch cayenne pepper
  • or to taste (Optional)

Methods :

  • Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
  • Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
  • Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
  • Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
  • Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
  • Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.


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