Khachapuri Recipe

If carbs and cheese are your love language, let me introduce you to Khachapuri—Georgia’s (the country, not the state) national dish and ultimate comfort food. Imagine a boat-shaped bread filled with a bubbling mix of cheeses, topped with a runny egg and a pat of butter that melts right into the center. Yes, it's every bit as indulgent and magical as it sounds.

There are different styles of khachapuri depending on the region, but the most famous is Adjaruli Khachapuri—a dramatic, canoe-shaped dough filled with cheese and crowned with an egg yolk just before baking is finished. It’s a one-dish meal, a party trick, and a bread lover’s dream, all in one.

Pull off pieces of the warm crust and dip them into the molten middle. It’s rich, rustic, and honestly, once you make it at home, you’ll never stop dreaming about it.



Ingredients (makes 2 khachapuri):

For the dough:

  • All-purpose flour – 250g (2 cups)

  • Warm water – 120ml (1/2 cup)

  • Milk – 60ml (1/4 cup), warm

  • Active dry yeast – 1 tsp

  • Sugar – 1 tsp

  • Salt – 1/2 tsp

  • Olive oil – 2 tbsp

For the filling:

  • Shredded mozzarella – 100g (1 cup)

  • Feta cheese – 100g (crumbled)

  • Sulguni or cream cheese – 100g (or more mozzarella)

  • Eggs – 2

  • Butter – 2 tbsp (for finishing)


Step-by-Step Instructions:

1. Make the dough (1 hour 30 minutes including rise time):
In a bowl, mix warm water, milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix until dough forms, then knead for 5–6 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.

2. Prep the filling (5 minutes):
In a bowl, combine shredded mozzarella, crumbled feta, and cream cheese (or sulguni if you’re lucky). Mix well and set aside.

3. Shape and fill (15 minutes):
Preheat oven to 230°C (450°F). Punch down the dough and divide in half. Roll each piece into an oval (~10 inches long). Transfer to a parchment-lined tray and roll the edges inward from the long sides to form a boat shape. Pinch the ends shut.

Spoon the cheese filling into the center of each “boat.”

4. Bake and finish (15–18 minutes):
Bake for 12–15 minutes until the bread is golden and cheese is bubbling. Carefully remove, make a small well in the center of the cheese, and crack one egg into each. Return to oven for 2–3 more minutes, just until the white is barely set.

5. Serve immediately:
Top each with a tablespoon of butter. To eat: mix the egg and butter into the cheese, then tear off pieces of the crust and dip into the center. Heaven.


Pro Tip:

Use a pizza stone or preheated baking sheet to get a crisp bottom crust. And don’t overbake the egg—Khachapuri is best when the yolk is runny and rich. If you want to prep ahead, make the dough the night before and let it rise slowly in the fridge.

Want to go extra? Add garlic butter to the crust edges before baking.


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