Georgian Cheese Bread aka Khachapuri
Khachapuri is a delicious Georgian cheese bread with a soft dough and gooey cheese filling. Perfect for any cheese lover!
Hi friends,
I hope you’re all having an amazing week so far!
I just got back from my vacation in Dubai, and in the next few days, I’m excited to share a post here with my impressions from the trip. But for now, I’m thrilled to share a recipe that holds a special place in my heart – Khachapuri, a traditional Georgian cheese-filled bread. 🧀
Khachapuri is a beloved Georgian dish that consists of a boat-shaped bread filled with several types of cheese, a raw egg yolk, and a small pat of butter. It's one of the most famous and iconic dishes of Georgian cuisine, and if you’ve never tried it before, you’re definitely missing out!
For me, Georgia has a special place in my heart. My husband is Georgian, and I’ve had the pleasure of visiting Georgia many times, even living there for a while. One of the most memorable experiences in Georgia is enjoying Khachapuri with loved ones, as it’s a dish that brings everyone together.
This version of Khachapuri comes from the Adjara region, located near the Black Sea, and it's known for its boat-shaped form, filled with gooey cheese and topped with a raw egg yolk. If you’re a fan of cheese, you’ll absolutely fall in love with this dish! (A little secret – if you’re not a fan of raw egg yolks, you can skip it. It will be a less authentic version, but it won't change the flavor much.)
Let’s get baking!
Ingredients for two pieces:
• Flour – 500 grams
• Milk – 300 milliliters
• Salt – 1 teaspoon
• Sugar – 1 teaspoon
• Instant Dry Yeast – 10 grams
• Vegetable oil – 25 milliliters
• Egg yolk – 1 (for brushing)
For the filling:
• Sulguni cheese – 400 grams
• Egg yolk – 2 pieces
• Butter – a small pieceInstructions:
Prepare the dough:
In a large bowl, pour in warm milk and add sugar, salt, and yeast. Sift 1/3 of the flour into the mixture, whisk, and leave it at room temperature for 20 minutes.Mix the dough:
After 20 minutes, sift in the remaining flour and mix. Add vegetable oil and continue mixing until combined. Transfer the dough to a work surface and knead for about 5 minutes until it’s smooth and uniform.Let the dough rise:
Divide the dough into two portions, roll each into a ball, and slightly flatten them. Dust a baking sheet with flour, place the dough balls on it, sprinkle with more flour, cover with plastic wrap, and let the dough rise for 40 minutes in a warm spot.Make the filling:
While the dough is rising, grate the cheese. You can also add a little cream to make it extra creamy.Shape the Khachapuri:
Roll out each ball of dough and place the cheese filling inside. Fold the edges to form a boat shape. Brush the dough with egg yolk.Bake:
Bake in the oven at 180°C (350°F) until golden brown and fully cooked, about 20-25 minutes.Finish the Khachapuri:
Once the Khachapuri is ready, place an egg yolk on top (you can also pop it back in the oven for 2 more minutes to slightly cook the egg yolk, but this is optional). Brush the Khachapuri with butter and add a small piece of butter on top for extra flavor.
Enjoy!
Thank you for subscribing! 💛