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Introduction
Khachapuri, Georgia's national treasure, is a rich, cheesy bread that embodies the country’s love for hearty, soul-warming cuisine. More than just a dish, it’s a symbol of hospitality and culinary tradition. Characterized by its boat-like shape, golden crust, and molten cheese center, Khachapuri is a must-try for any bread lover. Whether you're preparing it for a weekend brunch or a festive gathering, this guide will walk you through everything you need to know to recreate this Georgian masterpiece at home.
Ingredients
For the Dough:
2 cups all-purpose flour (plus extra for kneading)
¾ cup warm water
2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil or melted butter
For the Filling:
1½ cups shredded mozzarella
1 cup crumbled feta or sulguni cheese (traditional Georgian cheese)
1 egg (for each khachapuri, optional for topping)
1 tablespoon unsalted butter (optional for serving)
Directions
Prepare the Dough:
In a bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Add flour, salt, and olive oil. Mix until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth.
Place in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Preheat and Shape:
Preheat the oven to 475°F (245°C).
Punch down the risen dough and divide it into two equal parts.
Roll each piece into an oval about 8 inches long.
Roll the long sides of the oval inward to form a boat shape, pinching the ends closed.
Add the Filling:
Mix the mozzarella and feta (or sulguni) cheese.
Fill the center of each dough boat with the cheese mixture.
Bake and Finish:
Place the khachapuri on a parchment-lined baking sheet.
Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
If desired, crack an egg into the center of each khachapuri and return to the oven for 2-3 minutes, until the egg white is set but the yolk remains runny.
Add a pat of butter on top before serving.
Serving and Storage Tips
Serving:
Khachapuri is best enjoyed hot and fresh from the oven. To eat it the traditional way, break off the crust and dip it into the gooey cheese and egg center.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) to restore crispiness—avoid the microwave to maintain the crust’s texture.
Variations
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