Khachapuri (Georgian cheese bread)

This Khachapuri recipe combines delicious bread, multiple kinds of cheeses, and a runny egg in the center. Great dish any time of the day. There are many different styles of Khachapuri, and this is my version which my family loves. Khachapuri is to be eaten by hand by ripping off chunks of the crust and plunging them into the cheese and egg.

What is Khachapuri?

Khachapuri is also known as Georgian Cheese Bread. Khachapuri is a warm boat-shaped yeast bread stuffed with multiple different kinds of cheese and an egg in the center. Different regions in Georgia have different variations of Khachapuri. 

Adjaruli Khachapuri the Khachapuri from Ajara is the variation we are making today.

Traditionally, the bread is also served with a piece of butter on top to make it even richer.

Make sure to check out Khachapuri Shakshuka. 

Khachapuri (Georgian cheese bread)

This Khachapuri recipe combines delicious bread, multiple kinds of cheeses, and a runny egg in the center. Great dish any time of the day. Khachapuri is to be eaten by hand by ripping off chunks of the crust and plunging them into the cheese and egg.

Kosher, Dairy

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Course: Main Course

Cuisine: Georgian

Keyword: Georgian Food, Brunch Ideas

Servings: 4 -6

Equipment

• A standing mixer with a dough hook
• Parchment paper
• Rolling Pin
• Pastry brush

Ingredients

For the dough:

• 3 1/2 cups (500 grams) all-purpose flour + a little more
• 1 tablespoon (10 grams) active dry yeast
• 2 tablespoons (20 grams) granulated sugar
• 1/4 cup (60 ml) milk
• 1 cup (240 ml) lukewarm water
• 1/4 cup (60 ml) olive oil+ a little more for greasing
• 1 teaspoon salt

For the filling:

• 1/4 cup shredded mozzarella
• 1/4 cup ricotta cheese
• 1/4 cup sour cream light or regular sour cream
• 4-6 eggs

For garnish

• salt and pepper to taste
• a hand full of sesame seeds
• a hand full of parsley chopped

Instructions

The dough:

• In the bowl of a standing mixer with a dough hook, put flour, yeast, and mix for one minute.
• Add sugar, milk, water, olive oil, and salt and process for 7 minutes at low speed. If the dough is dry, add a little milk/water. The dough should be smooth and not sticky.
• Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).

Shaping and filling the Khachapuri:

• Preheat oven to 400°F/200°C.
• Separate the dough into 4-6 equal pieces.
• In a small bowl, mix together mozzarella, ricotta, and sour cream.
• Line a baking sheet with parchment paper; set aside.
• On a lightly floured surface, roll each piece of dough into a thin circle using a rolling pin.
• Using your fingers, roll and press two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Thus, creating an oval boat with an eye-like shape. Place the Khachapuri on the prepared baking sheet.
• Place 2-3 tablespoons of the cheese mixture into the center of the dough boat, spreading it into an even layer.
• Brush sides of Khachapuri with water and sprinkle some sesame seeds.

Baking:

• Place Khachapuri in the oven for 10-15 minutes or until lightly golden.
• Remove pan from oven. Crack an egg into the middle of each boat and drizzle a tiny bit of olive oil on top.
• Bake until the eggs are partially set, 3 to 5 minutes, depending on how firm you want them.

Garnish:

• Remove the pan from the oven, sprinkle some salt, pepper, and parsley.
• Serve immediately

Tips and Tricks:

• Instead of drizzling olive oil on top of the eggs, put a small cube of butter.
• I like to serve the Khachapuris with olives and a small sad on the side.