Khachapuri is a traditional Georgian dish that consists of bread filled with cheese and often topped with an egg. There are several regional variations, and the recipe I’ll provide is for the Adjarian style, where the bread is boat-shaped and has a partially cooked egg in the center.
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 1 cup warm milk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Filling:
- 2 cups feta cheese, crumbled
- 1 cup mozzarella cheese, shredded
- 1 cup sulguni cheese (or substitute with another semi-soft cheese like Muenster), shredded
- 2 eggs (one for the filling, one for each finished khachapuri)
- 1/2 cup unsalted butter, melted
1. Prepare the Dough:
- In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
- Mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
2. Prepare the Filling:
- In a bowl, combine the crumbled feta, shredded mozzarella, and shredded sulguni cheese.
- Crack one egg into the cheese mixture and mix well.
3. Shape the Khachapuri:
- Preheat your oven to 475°F (245°C).
- Punch down the risen dough and divide it into four equal portions.
- Roll out each portion into an oval shape, keeping the edges slightly thicker than the center.
- Place a portion of the cheese and egg mixture in the center of each oval, leaving the edges clear.
- Fold the edges of the dough over the filling, creating a boat-like shape.
- Transfer the shaped khachapuri onto a baking sheet lined with parchment paper.
- Brush the edges of the dough with melted butter.
- Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
5. Add the Egg:
- Remove the khachapuri from the oven and make a well in the center of each with the back of a spoon.
- Crack an egg into each well.
- Return the khachapuri to the oven and bake for an additional 5-7 minutes or until the egg whites are set but the yolks are still runny.
- Drizzle the melted butter over the egg and sprinkle with a pinch of salt.
- Serve the khachapuri hot, with the egg yolk still runny, for a delicious and traditional Georgian treat.