Khachapuri (Georgian Cheese Bread)
For the Dough:
- ½ cup warm milk
- ⅓ cup warm water
- 1 ½ teaspoons white sugar
- 1 (.25 ounce) package active dry yeast
- 2 teaspoons olive oil
- 2 ¼ cups all-purpose flour, divided
- 1 ½ teaspoons kosher salt
For the Cheese Blend:
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces low-moisture mozzarella cheese, shredded
- 8 ounces feta cheese, crumbled
For the Rest:
- 2 large eggs
- 1 tablespoon butter, cut into 4 pats
- sea salt to taste
- 1 pinch cayenne pepper, or to taste (Optional)
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Directions
Instructions Checklist
- Step 1Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
- Step 2Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
- Step 3Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
- Step 4Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
- Step 5Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
- Step 6Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
- Step 7Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.
Chef’s Notes:
You can substitute 3/4 fine salt for the kosher salt.
Use 1 pound of any cheese blend you like, but feta adds a welcome tangy flavor.
Nutrition Facts
Per Serving: 692 calories; protein 34g; carbohydrates 60.8g; fat 34.3g; cholesterol 196.9mg; sodium 1983.2mg.
