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Classic Georgian Khachapuri (Cheese Bread) Recipe

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5 from 140 reviews

Khachapuri is a traditional Georgian cheese bread featuring a boat-shaped dough filled with a creamy mixture of farmers cheese, feta, and mozzarella. Topped with a baked egg and butter, this savory dish is perfect for breakfast or brunch, offering a delightful combination of crispy crust and gooey cheese filling.

Ingredients

Scale

Dough Ingredients

  • 1 cup lukewarm milk
  • 1/2 cup lukewarm water
  • 1/2 tbsp active dry yeast
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 4 cups all purpose flour
  • 1 tbsp olive or avocado oil

Cheese Filling and Toppings

  • 1 1/2 cups farmers cheese
  • 1 1/2 cups feta cheese
  • 1 1/2 cups mozzarella cheese
  • 6 eggs
  • 3 tbsp butter

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm water and milk. Add active dry yeast, granulated sugar, and salt. Stir the mixture and allow it to rest for a few minutes until it becomes bubbly, indicating the yeast is active.
  2. Make Dough: Gradually add the all-purpose flour in small portions to the yeast mixture while kneading on low speed. Pour in the olive or avocado oil and continue kneading until the dough forms an elastic, non-sticky ball.
  3. First Rise: Cover the dough with a towel and let it rise in a warm place for about one hour, until it doubles in size.
  4. Prepare Cheese Filling: In a large bowl, thoroughly combine farmers cheese, feta, and mozzarella until you achieve a creamy, smooth cheese mixture.
  5. Shape Dough: Divide the dough into six equal portions. Roll each into a 7-inch round shape. Roll up two opposite ends toward the center and pinch the edges tightly to form a boat-like shape, leaving the center open for filling.
  6. Fill and Second Rise: Place the cheese filling into the center of each dough boat. Cover them with a towel and let them rise for another 30 minutes.
  7. Bake Initial: Preheat the oven to 425°F (220°C). Bake the filled dough boats for 15 minutes or until the crust turns lightly golden.
  8. Add Egg and Butter: Remove the breads from the oven. Make a small indentation or slit in the cheese filling center and crack one egg into each opening. Dot the top with 1/2 tablespoon of butter on each. Return to the oven and bake for an additional 5 minutes, until the egg is set but yolk remains slightly runny.
  9. Serve: Serve the khachapuri immediately while hot and the cheese is melty.

Notes

  • Use lukewarm liquids to activate yeast efficiently without killing it.
  • If farmers cheese is unavailable, substitute with ricotta cheese for similar texture.
  • Ensure not to overbake after adding the egg to keep the yolk soft.
  • To make it more authentic, you can brush the crust with melted butter after baking for extra richness.
  • Khachapuri is best enjoyed fresh and warm.

Keywords: Khachapuri, Georgian bread, cheese bread, farmers cheese, feta, mozzarella, stuffed bread, savory bread, boat-shaped bread, traditional Georgian recipe

Find it online: https://victoriablair.com/classic-georgian-khachapuri-cheese-bread-recipe/