Khachapuri (Georgian Cheese Bread)

Name: Khachapuri (Georgian Cheese Bread)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Russian, Turkish
Ingredients: 1 whole Active Dry Yeast; 2.25 cups All-Purpose Flour; 1 tbsp Butter; 1 pinch Cayenne Pepper; 2 whole Eggs; 8 oz Feta Cheese; 0.5 cup Milk; 4 oz Monterey Jack Cheese; 4 oz Mozzarella Cheese; 2 tsp Olive Oil; 1.5 tsp Salt; 1 pinch Sea Salt; 1.5 tsp Sugar; 0.33 cup Water

Appetizer 🧄Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Russian 🇷🇺Turkish 🇹🇷 High-Protein 💪Vegetarian 🥦Halal 🕌Comfort-Food Pescatarian 🐟

Khachapuri (Georgian Cheese Bread) features a soft, leavened crust shaped like a boat and filled with a lush blend of feta, Monterey Jack, and mozzarella. Baked until the cheese bubbles, it’s finished with a just-set egg and melting pats of butter for a rich, salty, and slightly tangy bite. Ideal for brunch or sharing as a warm, indulgent centerpiece.

Prep30 mins
Cook20 mins
Serves4
DifficultyMedium

1

Make the dough: In a large bowl, combine the milk, water, yeast, and sugar. Let it sit until the yeast becomes creamy and foamy, about 5 minutes. Add 2 cups flour, the olive oil, and the salt; mix until a sticky dough forms.
2

Turn the dough out onto a floured surface. Knead for about 3 minutes, adding the remaining 1/4 cup flour as needed, until the dough is very soft but still workable. Shape it into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place until doubled in size, 1 to 1 1/2 hours.
3

Preheat the oven to 475 degrees F (245 degrees C).
4

While the dough rises, make the cheese blend: Toss together the feta, Monterey Jack, and mozzarella in a medium bowl. Refrigerate the cheese mixture until needed.
5

Punch down the dough and turn it out onto a floured surface. Flatten it slightly and cut it in half. Place one dough half on a sheet of parchment paper dusted with flour. Roll it into a rectangle about 1/8 to 1/4 inch thick.
6

Arrange 1/4 of the cheese mixture in two rows, 1 to 2 inches from the long sides. Roll the sides up tightly over the cheese to form a canoe shape. Pinch and twist the ends to seal. Trim any excess parchment and lift the dough onto a baking sheet. Shape and stuff the remaining dough half. Fill the canoes with the remaining cheese mixture.
7

Bake in the preheated oven for 15 minutes. Using a spoon, form a well in the center of each khachapuri; crack an egg into each well.
8

Return to the oven and bake until the eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each egg, then sprinkle with salt and cayenne. Plate the khachapuri; tear off one end and use it to stir the butter into the egg.