Authentic Georgian Khachapuri: Cheese Bread with Egg and Butter Recipe

Introduction

Khachapuri is a beloved Georgian cheese bread featuring a boat-shaped dough filled with a rich blend of cheeses and topped with a baked egg. This comforting dish combines soft, stretchy cheese with a warm, fluffy crust, perfect for sharing with family or friends.

Ingredients

• 1 cup milk (lukewarm)
• 1/2 cup water (lukewarm)
• 1/2 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 cups all purpose flour
• 1 tbsp oil (olive or avocado)
• 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. Step 1: In the bowl of a stand mixer with the dough hook attached, combine the lukewarm water and milk. Add yeast, sugar, and salt, then stir to combine. Let the mixture rest for a few minutes until it becomes bubbly.
2. Step 2: Gradually add the flour in small portions to the liquid mixture while kneading on low speed. Add the oil and continue kneading until the dough is elastic and no longer sticky.
3. Step 3: Cover the dough with a towel and let it rise for about one hour.
4. Step 4: Meanwhile, in a large bowl, combine the farmers cheese, feta, and mozzarella until smooth and evenly mixed.
5. Step 5: Divide the dough into 6 equal portions. Roll each portion out into a 7-inch round shape.
6. Step 6: Roll up the two ends of each round and pinch the edges to form a boat shape, leaving the center open for the filling.
7. Step 7: Place the cheese filling in the center of each dough boat. Cover with a towel and let them rise for about 30 minutes.
8. Step 8: Preheat the oven to 425°F. Bake the filled dough boats for 15 minutes or until they are lightly golden on the crust.
9. Step 9: Remove from the oven and make a slit or indent in the center of the cheese filling. Crack an egg into each opening and add 1/2 tablespoon of butter on top.
10. Step 10: Return the khachapuri to the oven and bake for an additional 5 minutes, until the egg white is set but the yolk remains runny. Serve immediately.

Tips & Variations

• For a richer flavor, substitute the farmers cheese with ricotta or additional mozzarella.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes until elastic.
• Try adding fresh herbs like dill or parsley to the cheese mixture for a fresh twist.
• Use clarified butter or ghee instead of regular butter for a nuttier aroma in the final bake.

Storage

Khachapuri is best enjoyed fresh and warm. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat wrapped in foil at 350°F for 10-12 minutes to maintain the crust’s texture. The cheese and egg may be less creamy after reheating, but the flavors remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese for the filling?

Yes, you can customize the filling with cheeses that melt well, such as ricotta, gouda, or cheddar. The traditional recipe uses a mixture of farmers cheese, feta, and mozzarella for a balanced creamy and tangy flavor.

What if I don’t have a stand mixer to make the dough?

No problem. You can knead the dough by hand on a floured surface for about 10 minutes until it is smooth and elastic. This traditional method works just as well.

Authentic Georgian Khachapuri: Cheese Bread with Egg and Butter Recipe

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Traditional Georgian Khachapuri is a delightful cheese-filled bread shaped like a boat and topped with a runny egg and butter. This recipe uses a combination of farmers cheese, feta, and mozzarella to create a creamy, melty filling encased in a soft, elastic dough. Perfect as a savory breakfast or comforting meal, Khachapuri offers a satisfying blend of textures and rich flavors baked to golden perfection.

• Author: lina
• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Georgian

Ingredients

Scale 1x2x3x

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

• 1 1/2 cups farmers cheese
• 1 1/2 cups feta cheese
• 1 1/2 cups mozzarella cheese

Toppings

• 6 eggs
• 3 tbsp butter

Instructions

1. Prepare the Yeast Mixture: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm water and milk. Add active dry yeast, sugar, and salt. Stir gently and let rest for several minutes until mixture becomes bubbly and frothy.
2. Knead the Dough: Gradually add the flour in small portions to the yeast mixture while kneading at low speed. Pour in the oil and continue kneading until the dough is elastic, smooth, and no longer sticky to the touch.
3. First Rise: Cover the dough with a clean towel and allow it to rise in a warm place for about 1 hour, until it doubles in size.
4. Prepare Cheese Filling: In a large mixing bowl, combine farmers cheese, feta cheese, and mozzarella until the mixture is smooth and creamy, ensuring an even blend of all three cheeses.
5. Shape the Dough: Divide the risen dough into 6 equal parts. Roll each piece out into a 7-inch round. Shape each round by rolling up the two ends and pinching the edges tightly to create a boat-like shape with an open center for the filling.
6. Fill and Second Rise: Place the cheese mixture into the center of each dough boat. Cover loosely with a towel and let them rise for an additional 30 minutes.
7. Bake Initial Stage: Preheat your oven to 425°F (220°C). Bake the filled dough boats for 15 minutes or until the crust turns lightly golden.
8. Add Eggs and Butter: Remove the Khachapuri from the oven and create a small slit or well in the cheese filling center of each bread. Crack an egg into the opening and add 1/2 tablespoon of butter on top of the cheese around the egg.
9. Bake to Finish: Return the Khachapuri to the oven and bake for an additional 5 minutes, until the egg white sets but the yolk remains runny. Serve immediately for best enjoyment.

Notes

• Use lukewarm liquids to properly activate the yeast without killing it.
• The cheese filling can be varied with other cheeses, but a combination creates the authentic taste and texture.
• The dough should be soft but not sticky; add flour gradually during kneading to achieve the right consistency.
• To serve traditionally, break the yolk of the egg and mix it with the cheese filling before eating.
• Consume Khachapuri hot and fresh as the bread can become soggy if left too long.

Keywords: Khachapuri, Georgian bread, cheese bread, cheese filled bread, traditional Georgian recipe, baked bread, savory bread, cheesy bread boat