ADVERTISEMENT
Introduction:
Khachapuri is a beloved dish from Georgia, known for its rich, cheesy goodness encased in soft, warm bread. The dish has become a symbol of Georgian hospitality and is served in homes, restaurants, and cafes across the country. Its versatility makes it perfect for breakfast, lunch, or dinner, and its comforting, cheesy center is irresistible. If you're looking to try something new, this Georgian cheese bread recipe will not disappoint!
Ingredients:
For the Dough:
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon dry yeast
1 ¼ cups warm water
1 tablespoon olive oil
For the Filling:
2 cups shredded mozzarella cheese (or a mix of mozzarella and feta for a more traditional filling)
1 cup ricotta cheese
1 egg
1 tablespoon unsalted butter, melted
Salt and pepper to taste
For Serving:
1 egg (for egg topping)
Fresh herbs, such as parsley or dill (optional)
Directions:
Prepare the Dough: In a large bowl, mix together the flour, salt, and sugar. In a separate small bowl, dissolve the dry yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Add the olive oil to the yeast mixture, then pour it into the flour mixture. Stir until the dough starts to come together.
Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If the dough feels too sticky, sprinkle a little flour as needed. Once done, cover the dough with a clean towel and let it rest in a warm place for about 1 hour or until it doubles in size.
Prepare the Filling: While the dough is rising, mix together the mozzarella, ricotta cheese, melted butter, and egg in a bowl. Season with salt and pepper. Set aside.
Shape the Dough: Once the dough has risen, punch it down gently. Divide the dough into four equal pieces. Roll each piece into a round disc, about ¼-inch thick, on a floured surface.
Fill the Dough: Place a generous amount of cheese filling in the center of each dough disc. Fold up the edges of the dough, pinching them together to form a boat shape, leaving the center exposed.
Bake: Preheat your oven to 375°F (190°C). Place the prepared Khachapuri onto a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the bread is golden and the cheese filling is bubbling.
Add the Egg: After the bread is baked, make a small indentation in the center of the cheese filling and crack an egg into it. Return the Khachapuri to the oven for another 5 minutes or until the egg white is set but the yolk is still runny.
Serving and Storage Tips:
Serve the Khachapuri hot from the oven, garnished with fresh herbs, if desired. It’s best enjoyed immediately while the cheese is gooey and the bread is warm.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to get the crust crispy again.
You can also freeze the Khachapuri before baking for later use. Just wrap each piece in plastic wrap and aluminum foil. To cook, simply bake directly from frozen, adjusting the time to about 25-30 minutes.
Variations:
ADVERTISEMENT
