Authentic Khachapuri Recipe
Authentic Khachapuri Recipe, straight outta Georgia! This Georgian Cheese Bread is ultra soft & cheesy and topped with egg yolk & extra butter! This cheese boat is fun & easy to make, and it's the perfect appetizer for a date night, party, or game day!
Ingredients
For the Khachapuri Dough
- 1/2 cup 125 g warm water
- 1/4 cup 62 ml warm milk
- 1/4 tbsp 2 g instant yeast
- 1/2 teaspoon white granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 tablespoon sunflower oil
- 2 cups all-purpose flour
For the Khachapuri Filling
- 9 oz 250 g Suluguni cheese or shredded mozzarella cheese
- 9 oz 250 g Imeruli cheese or feta cheese, crumbled
- 2 tablespoon unsalted butter melted
- 1 tablespoon milk
For Serving
- 1 egg yolk
- 2 tablespoon butter sliced
Instructions
- Add the warm water, milk, oil, sugar, and yeast to a large bowl. Give it a quick mix, then immediately sift in the flour and salt. Using your hands or a spoon, mix until a dough starts to form. You can also use a stand mixer fitted with a hook attachment for this.
- Transfer the dough onto a clean work surface and knead the dough until smooth and elastic. The dough should be soft & smooth but not sticky so if it's sticking to your hands and you're getting frustrated, add 1-2 tablespoon of flour & keep kneading. On the contrary, if your dough is a bit too dry and almost crumbly, add in 1 tablespoon water. Different brands of flour absorb liquids differently so it's okay to add a bit more water or flour.
- Place the dough into an oiled bowl, make sure the dough is coated in oil, then cover the bowl with plastic wrap and let it rise in a warm environment until doubled in size. This can take anywhere from 60-90 minutes.
- Meanwhile, make the filling. In a medium bowl mix together the cheeses, melted butter, and milk. Preheat the oven to 400F.
- To assemble the Khachapuri, roll out the dough into a 15-inch rectangle or oval, sprinkle the filling all over the rolled out dough, then fold over the two longer sides of the rectangle to create a cheese-filled crust and seal them together at the two narrow ends.
- Bake for 10 minutes or until the cheese has melted, then remove from the oven, top with 1 egg yolk, and immediately return to the oven. Bake for another 3-4 minutes. Remove from the oven, top with butter and serve immediately! Store any leftovers in the refrigerator for up to 2-3 days and reheat in the microwave or oven until fully heated through.
Notes
To make Khachapuri without egg: if you don't like eggs, feel free to leave out the egg yolk!
To make Khachapuri with spinach or herbs: sprinkle the rolled out dough with your prepared cheese mixture. Top with 2 cups of shredded spinach or kale and bake as instructed.
Khachapuri recipe with pizza dough: to make Khachapuri with pizza dough, simply use your favorite pizza dough recipe or your favorite store-bought pizza dough. My recipe yields 1 large Khachapuri and calls for 2 cups of flour so make sure your pizza dough recipe calls for the same amount of flour to get 1 large Georgian bread boat!
Nutrition facts are based on 1 single serving of Khachapuri. This recipe yields 1 15-inch long Khachapuri that serves 6 people as an appetizer or up to 4 as a main/shared-dish.
Nutrition
Calories: 489kcalCarbohydrates: 36gProtein: 21gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 125mgSodium: 984mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 764IUVitamin C: 0.002mgCalcium: 453mgIron: 2mg
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