Authentic Georgian Khachapuri: Cheese Bread with Egg and Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
