Khachapuri (Georgian Cheese-Filled Bread)

Name: Khachapuri (Georgian Cheese-Filled Bread)
Prep time: 30 min
Cook time: 31 min
Total time: 61 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 1 ½ recipe Pizza Dough; 1 cup shredded mozzarella (4 oz or 115g); ½ cup crumbled feta cheese (2 oz or 55g); 1 large egg; 1 tablespoon (15g) butter, softened; 1 egg yolk, well beaten; 1 large egg; 1 tablespoon butter, softened

30m Prep Time
31m Cook Time
1h 1mReady In

Cuisine : Georgian
Course : Bread

1 large khachapuri or 4 servings This boat-shaped bread is a version of the many different types of khachapuri found across Georgia. Common to all of them is an ample quantity of cheese.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 ½ recipe Pizza Dough (opens in new tab) ½ recipe Pizza Dough
- 1 ⅓ cups (315g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour
- 2 tablespoons (25g) olive oil
- 1 ¼ teaspoons salt
- Cornmeal
Sub-recipe steps
1. Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes: 1 ⅓ cups (315g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
2. Add: 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour; 2 tablespoons (25g) olive oil; 1 ¼ teaspoons salt
3. Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
4. Preheat the oven to 500°F. Position a rack in the bottom third of the oven. Place a baking stone or steel in the oven and preheat it for 45 minutes, if using. Or grease 2 baking sheets and dust with: Cornmeal
5. Divide the dough in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 15 minutes. Prepare the desired toppings (see Pizza Combinations).
6. One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Or stretch the dough in the air, allowing the weight of the dough to help stretch it out, rotating the dough as you stretch. As the dough gets thinner, drape it over the backs of your hands as you turn it to avoid tearing holes in it. Place each dough round on a prepared baking sheet, or, if using a baking stone or steel, place them on cookie sheets or a baker’s peel dusted with flour. The dough is now ready to be topped and baked (see Pizza Margherita).
7. Prepare Pizza Dough using only ¼ teaspoon active dry yeast. Once the dough comes together, knead for 3 minutes. Divide the dough in half, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or for up to 3 days. Let the dough sit at room temperature for 30 minutes before shaping, topping, and baking.
1 cup shredded mozzarella (4 oz or 115g)
½ cup crumbled feta cheese (2 oz or 55g)
1 large egg
1 tablespoon (15g) butter, softened
1 egg yolk, well beaten
1 large egg
1 tablespoon butter, softened

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

1 ½ recipe Pizza Dough
1 cup shredded mozzarella (4 oz or 115g)
½ cup crumbled feta cheese (2 oz or 55g)
1 large egg
1 tablespoon (15g) butter, softened
1 egg yolk, well beaten
1 large egg
1 tablespoon butter, softened

Let's Cook

Step 1.

Prepare: ½ recipe Pizza Dough
Step 2.

Once the dough has risen, preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Step 3.

On a lightly floured surface, shape the dough into a ball. Roll the dough into a 12-inch round. Cover and let rest for 10 minutes.
Step 4.

Meanwhile, mix together in a medium bowl: 1 cup shredded mozzarella (4 oz or 115g); ½ cup crumbled feta cheese (2 oz or 55g); 1 large egg; 1 tablespoon (15g) butter, softened
Step 5.

Transfer the dough to the lined baking sheet. Sprinkle the cheese filling over the dough, spreading the filling to within 1 inch of the edge. Tightly roll one side of the dough round one-third of the way toward the center, then roll the opposite side of the dough round one-third of the way toward the center. Gently form the bread into a boat-like shape that is open in the middle and joined at both ends. At each end, pinch the joined dough together to prevent it from unrolling and twist each end gently. Brush the dough with: 1 egg yolk, well beaten
Step 6.

Bake until the cheese is bubbling and browned, about 25 minutes. Remove from the oven and crack into the center of the bread: 1 large egg
Step 7.

Return to the oven until the white is set but the yolk is still runny, 4 to 6 minutes. As soon as the bread comes out of the oven, place on top of the egg: 1 tablespoon butter, softened
Step 8.

To eat, stir the runny yolk and butter into the melted cheese. Tear off pieces of the bread and dip them in the molten cheesy mixture.

Ratings & reviews

Average 0.0 / 5 from 0 review(s).

Khachapuri (Georgian Cheese-Filled Bread)

Ingredients

Let's Prepare

Collect

Let's Cook

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

Step 8.

Ratings & reviews

Newsletter Signup

Get Social with Us