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Khachapuri (Georgian Cheese-Filled Bread)
This Adjaran Khachapuri is sometimes called a cheese boat. It's a Georgian specialty: a luscious cheesy, eggy, buttery bath to dip bread into.
👥 6 Servings👤 Olia Hercules📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
- ●knife
📝 Preparation Steps
1
To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
2
For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
3
Preheat the oven to its highest setting and heat a couple of baking sheets—or a pizza stone if you have one.
4
Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it’s too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
5
Slide the khachapuris on to the hot baking trays and bake for ⏱️ 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2–⏱️ 3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.
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