Khachapuri

Prep:

30 m

Cook:

1 h 30 m

Ready in:

2 h 0 m

Yum

Soft and cheewy at the same time, this Georgian cheese bread is so fun to make!

Save

Print it

Servings: 4

Active dry yeast

1 (.25 oz) package

Warm milk

1/2 cup

Warm water

1/3 cup

White sugar

1 1/2 tsps

Olive oil

2 tsps

Eggs

Salt

to taste

Cayenne

1 pinch

All-purpose flour

2 1/4 cups, divided

Kosher salt

1 1/2 tsps

Monterey Jack cheese

4 oz, shredded

Mozzarella cheese

4 oz, shredded

Feta

8 oz, crumbled

In a bowl, combine warm milk, water, white sugar, and active yeast. Allow to stand for 5 min, or until the yeast softens. Add 2 cups all-purpose flour, olive oil, and salt to taste. Mix well.
Prepare a surface by flouring it. Turn the dough out onto the surface. Knead the dough for 3-4 minutes, until soft. Lightly oil a bowl. Form a dough ball and place it into the bowl. Cover the bowl. Allow the dough to rise in a warm spot for approximately1 hour (until it doubles in volume).
Preheat oven to 475° F (245° C).
In a bowl, combine the cheeses. Keep in the refrigerator.
Punch down the dough and turn it out onto a prepared surface. Flatten the dough. Cut it in half.
Prepare a piece of parchment paper by flouring it. Place 1 half of the dough on it. Make a 1/4-inch thick square. Pile up about 1/4 of the cheese mixture in 2 rows, 1 inch from the sides. Roll the sides of the dough up over the cheese mixture, forming something like a boat (roll the dough towards the center and leave a gap in the center). Pinch and twist the ends of the dough.
Cut off excess paper around the Khachapuri. Transfer to the baking sheet. Repeat the process with the second half of the dough.
Bake for 15 min. Make a well in the center and crack an egg inside the well.
Return Khachapuri to the oven. Bake for 3 minutes, until set.

Review

Read all reviews ()