Khachapuri is a traditional Georgian dish that features a soft, yeasted flatbread filled with a rich, savory cheese mixture. It’s often served as a breakfast, snack, or main course, and has many regional variations across Georgia. The most famous version, Adjaruli Khachapuri, is made with a boat-shaped crust, topped with cheese, butter, and a raw egg, which cooks in the hot cheese once served. Other variations include Imeruli (round with cheese filling throughout) and Megruli (a more indulgent version with cheese on top of the bread).
Ingredients (for one Adjaruli Khachapuri):
- For the dough:
- 1 ½ cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp olive oil
- 1 egg (for egg wash)
- For the filling:
- 2 cups mozzarella or Georgian cheese (Suluguni, if available)
- 1 cup feta cheese (or any brined cheese for a tangy kick)
- 1 egg (for topping)
- 2 tbsp butter
Directions:
- Prepare the dough:
- In a bowl, combine the flour, sugar, salt, and yeast.
- Gradually add warm water and olive oil, mixing until the dough forms a rough ball.
- Knead the dough on a floured surface for 5-8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for 1-1.5 hours or until doubled in size.
- Prepare the filling:
- In a bowl, combine the mozzarella, feta cheese, and a pinch of salt. Mix well until smooth and uniform.
- Shape the Khachapuri:
- Preheat the oven to 475°F (240°C). If using a pizza stone, preheat it as well.
- Punch down the dough and divide it into 2 equal pieces.
- Roll each piece into a ¼-inch thick oval, about 10 inches in length.
- Spread the cheese mixture along the center of the dough, leaving about 1-inch border on all sides.
- Carefully fold the sides of the dough inward to create a boat shape, pinching the ends to seal. Twist the edges to make a small “boat” shape.
- Bake the Khachapuri:
- Place the Khachapuri on a parchment-lined baking sheet or a preheated pizza stone.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Add the egg:
- Remove the Khachapuri from the oven and crack an egg into the center of the cheese mixture.
- Return it to the oven and bake for an additional 3-4 minutes, or until the egg white is set but the yolk is still runny (or bake longer if you prefer a firmer yolk).
- Serve:
- Once out of the oven, add a tablespoon of butter on top of the cheese, allowing it to melt into the bread.
- Serve immediately, with a side of fresh herbs or a drizzle of honey if desired.
Tips for Making Perfect Khachapuri:
- Cheese Selection: The flavor of the Khachapuri is heavily influenced by the type of cheese used. If you can find Suluguni, that’s ideal, but mozzarella and feta work as great substitutes.
- Dough Resting: If you have time, let the dough rest in the fridge overnight for better flavor and texture.
- Serving Suggestion: Traditionally, Khachapuri is eaten by tearing off pieces of the bread and dipping them into the cheesy center.
Khachapuri is a delightful combination of crispy bread, molten cheese, and the richness of egg and butter, offering a true taste of Georgian cuisine.
