Traditional Khachapuri (Georgian Cheese Bread)
Experience the ultimate Georgian comfort food with this traditional Khachapuri. A golden, boat-shaped crust holds a bubbling center of melted mozzarella cheese, finished with a rich, soft-cooked egg and butter.
Khachapuri is the iconic national dish of Georgia, beloved for its comforting combination of warm bread and rich, salty cheese. The signature boat shape (Adjarian style) is intentionally designed to hold a bubbling pool of melted cheese, crowned with an egg that is mixed in right before eating. This interactive, pull-apart bread is a staple of Georgian hospitality and makes for an unforgettable meal.
Ingredients
- 120 ml water
- 4 g yeast
- a splash milk
- 260 g bread flour
- 7 g sugar
- 2 g salt
- 10 g oil
- 180 g shredded mozzarella cheese
- 1 whole egg
- 1 pat butter
- to taste fresh parsley (optional)
Instructions
- 1Prepare the liquid mixture
In a mixing bowl, pour in 120ml of water, then add 4g of yeast and a splash of milk. Stir the mixture well to ensure the yeast is fully incorporated, creating the base for your dough.
Tip: Ensure the water is lukewarm to help activate the yeast properly. - 2Combine the dry ingredients
In a separate large bowl, whisk together 260g of bread flour, 7g of sugar, and 2g of salt until thoroughly combined.
Tip: Sifting the flour before mixing can help prevent lumps in the dough. - 3Form and knead the dough
Add the liquid mixture to the dry ingredients and beat well. Incorporate 10g of oil into the mixture and continue kneading until the dough is smooth and elastic.
Tip: If the dough feels too sticky, add a dusting of flour to your hands while kneading. - 4Shape the dough
Once the dough has finished its one-hour rise, use a dough scraper to divide it into portions. Use a wooden rolling pin to roll each portion into an oval shape on a floured surface.
Tip: Lightly flouring the rolling pin will prevent it from sticking to the dough. - 5Assemble the Khachapuri
Fold the edges of the rolled-out dough inward to create a raised crust, forming a boat shape. Fill the center generously with 180g of shredded mozzarella cheese.
Tip: Press the folded edges firmly to ensure they hold their shape during baking. - 6Brush and bake
Lightly brush the edges of the dough crust with oil to ensure a golden finish. Place the prepared dough in a preheated oven at 210°C and bake for 15 minutes.
Tip: Brushing the crust evenly will give it an appealing color and a crispier texture. - 7Add the egg
Carefully crack a raw egg directly into the center of the semi-baked, cheese-filled crust. Ensure the egg remains nestled within the mozzarella cheese to prepare it for the final minutes of baking.
Tip: For a perfect presentation, use a small bowl to crack the egg first, then gently slide it into the center of the bread.
