This traditional Georgian cheese and egg bread is best eaten hot. Use a spoon to stir the yolk and butter into the molten cheese, then tear off a piece of fluffy crust to dunk into the cheesy well. Georgians typically make this savory pastry with a mixture of imeruli and sulguni cheese. We find that a blend of low moisture mozzarella and strong, tart feta gets you very close to the traditional version.
| Prep Time | 3.5 Hours |
| Cook Time | 20 Minutes |
| Servings |
people
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Ingredients
For the dough
- 5¼ cups all-purpose flour, sifted (650g), plus more for dusting
- 7 tablespoons milk
- 1 tablespoon vegetable oil (olive oil) plus more for greasing and brushin
- 1⁄2 teaspoon salt
- 1 cup water
- 1 egg
For the filling
- 2 cups Mozzarella cheese, shredded (8 oz.)
- 2 cups Feta, Halloumi or Sulguni cheese, crumbled (8 oz.)
- 3 large eggs or more as needed
- ½ cup water
- 2 tablespoons parsley, chopped
- 3 tablespoons butter, melted
To proof the yeast
- 3 tablespoons warm water (110-115 F) + 1 teaspoon warm water (110-115 F)
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
Ingredients
For the dough
For the filling
To proof the yeast
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Instructions
Preparing the dough
- In a small bowl, dissolve yeast with 3 tablespoons and 1 teaspoon of warm water, sugar and let it sit for 15-20 minutes until bubbly.
- In a bowl of Kitchen Aid add 1 cup of water, milk and mix with a whisk attachment. In the same bowl, add 4½ cups of flour, salt, yeast mixture and egg and mix the dough on the 1st speed until well combined.
- Cover the bowl with a plastic wrap and let it sit for 20 minutes.
- Turn on a second speed and mix the dough until it no longer sticks to the walls of the bowl.
- Lightly brush a bowl with a vegetable oil and place the dough to rise for 1.5 - 2 hours.
- After the dough has increased in size, remove it from the bowl, lightly oil your hands and on the lightly floured surface knead the dough a few times.
- Put the dough back into the bowl and leave it in a warm place until triples in size (about 1 - 1.30 hours).
- After the dough has tripled in size, divide it into 3 or 6 even pieces. Cover with a towel and leave it on a lightly floured working surface while you prepare the filling.
For the filling
- In a medium bowl combine Mozzarella, Feta and water. Mix well.
For assembling
- Preheat the oven to 450 F.
- On a lightly floured surface, roll out a piece of dough (1 out of 6 pieces) into a circle about 11-13 inches in diameter. Spread a thin layer of cheese mixture on Khachapuri leaving about 1 inch of space around the edges. (See the notes)
- Roll 2 opposite sides of Khachapuri towards the center and tightly pinch the corners.
- Add more cheese mixture in the center of Khachapuri so that it was fully stuffed with cheese.
- Transfer Khachapuri onto a parchment lined baking dish.
- Continue the process with the remaining pieces of the dough.
- Bake in a preheated oven for 15-20 minutes until edges became golden brown.
- Remove Khachapuri from the oven and with a back of a spoon make an indentation in a center of each flatbread.
- Carefully beat the egg and drop it into a well. Continue baking for another 5 minutes until egg white is no longer translucent but yolk is still runny.
- Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.
- Serve immediately.
Recipe Notes
In my step-by-step photos, I added cheese only in the center of Khachapuri. While it was delicious, we felt that the more cheese the merrier. Therefore, in the instructions I recommend you spreading a cheese mixture all over Khachapuri, not just in the center.
Recipe is adapted from http://www.lavenderandmacarons.com/appetizers/khachapuri-georgian-flatbread/
