Traditional Khachapuri
Traditional Georgian boat-shaped bread filled with molten cheese and topped with a runny egg yolk, served hot with a pat of butter.
Equipment
Ingredients
Dough
wheat flour (sifted)
500 g
milk (warm)
250 ml
active dry yeast
7 g
granulated sugar
15 g
salt
10 g
olive oil
30 ml
Filling
feta cheese (crumbled)
300 g
mozzarella cheese (grated)
200 g
egg
4 pcs
butter (softened)
60 g
Instructions
Activate yeast
Mix warm milk with sugar and yeast. Let sit for 10 minutes until foamy.
Make dough
Combine flour with salt, then add activated yeast mixture and olive oil. Knead until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover and let rise in a warm place for 45 minutes until doubled in size.
Prepare filling
Mix crumbled feta with grated mozzarella until well combined.
Shape the dough
Divide dough into 4 portions. Roll each into an oval shape about 0.5 cm thick.
Add filling
Place cheese filling in the center of each oval, leaving a 3 cm border around the edges.
Fold edges
Fold the edges of the dough over the filling, creating a boat shape with the filling exposed in the center.
Second rise
Cover shaped khachapuri and let rest for 10 minutes while preheating the oven.
Bake
Preheat oven to 220°C. Bake khachapuri for 20-25 minutes until golden brown.
Add eggs and butter
Remove from oven, make a well in the center of each khachapuri. Add 1 egg yolk and 15g butter to each. Return to oven for 2-3 minutes until egg is just set.
Original recipe
Storage
Best served fresh and hot. Reheat in oven to restore crispy crust and melty cheese texture.
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