As the main meal for brunch or a side dish for dinner, Khachapuri, literally translated as “cheese bread,” is guaranteed to be the talk of the table. Imagine dipping the individually cut slices of cheese bread from the “canoe” into the frothy mixed filling. drool
What exactly is Khachapuri? Let’s start with the fundamentals.
Khachapuri is a traditional Georgian meal that translates “cheese bread” in English. Khachapuri come in a variety of shapes, depending on where you order them. They are either shaped like a boat, flat like a pizza, or enclosed like a pie, like in Imeruli khachapuri. Our khachapuri is formed like a canoe or boat in our recipe.
Every region now has a somewhat different flavor of khachapuri. This recipe will alter slightly from the traditional Georgian meal in the United States. More specifically, the original recipe uses saltier, feta-like cheeses, but the American version uses softer, creamier cheeses.
Taste: Khachapuri is a dish that mixes the flavors of slightly sweet bread, flavorful cheese, and a luscious egg on top.
The texture is similar to that of a pizza. The crust is soft, chewy, and crunchy all at the same time. The filling is hot and cheesy, and the egg is fried to your liking.
Time: The dough rises in just one hour. Khachapuri takes approximately 25 minutes to bake once assembled.
Creating Khachapuri
Khachapuri is created in two stages: dough preparation and assembly and baking. You can reduce your workload by completing the first step in advance and freezing the dough until ready to use!
DOUGH KHACHAPURI
1 cup lukewarm milk
1/2 cup lukewarm water
1 tablespoon active dry yeast
1 tablespoon granulated sugar 1 teaspoon salt
4 cups regular flour
1 tablespoon olive or avocado oil
FILLED KHACHAPURI
1 1/2 cups feta cheese 1 1/2 cups farmers cheese
1 1/2 cups shredded mozzarella
6 eggs
3 tablespoons butter
Instructions
DOUGH KHACHAPURI
Combine lukewarm water and milk in the bowl of a stand mixer fitted with the dough hook. Mix in the yeast, sugar, and salt. To blend, stir everything together. Allow to sit for a few minutes, or until bubbling.
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Add flour to the liquids in tiny amounts. Knead on low speed while adding the flour. Pour oil into the mixture. Knead the dough until it is elastic and no longer sticky.
Allow the dough to rise for about an hour, covered with a towel.
FILLED KHACHAPURIMake 6 equal halves of the dough. Roll each one out into a 7-inch-round shape.
Roll up two ends, but leave the middle free for filling. The dough should be shaped like a boat.
Fill the center with the cheese filling. Allow them to rise for 30 minutes while covered with a towel.
Bake for 15 minutes at 425°F, or until gently brown.
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Cut a slit or indent in the center of the cheese filling, then add an egg and 1/2 tbsp butter to each opening. Return to the oven for 5 minutes more. Serve right away.
