Entree: Georgia – Kakheti – ხაჭაპური ➤ khachapuri (Yeasted cheese-filled bread with a soft center often finished with an egg and butter)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm milk, about 100–110°F (38–43°C)
- 1/2 cup (120 ml) plain yogurt
- 2 tbsp (30 ml) sugar
- 1 tsp (5 g) salt
- 3 1/2 cups (420 g) all-purpose flour
- 2 tbsp (30 ml) unsalted butter, melted (for dough)
- 1 tbsp (15 ml) olive oil (for proofing bowl)
- 12 oz (340 g) sulguni or low-moisture mozzarella, shredded
- 4 oz (115 g) feta or torki, crumbled
- 2 large eggs, approx. 1.8 oz (50 g) each, approx. 3.5 oz (100 g) total, for topping
- 1 large egg, approx. 1.8 oz (50 g), for egg wash
- 2 tbsp (30 g) unsalted butter, softened for finishing
- Extra flour for shaping
- Salt and black pepper to taste

Instructions

1. In a bowl combine warm milk, sugar, and yeast; let sit 5–10 minutes until foamy. Stir in yogurt and melted butter.
2. In a large bowl whisk together flour and salt. Pour wet mixture into flour and mix until a shaggy dough forms.
3. Knead on a lightly floured surface 8–10 minutes until smooth and elastic, adding small amounts of flour if necessary. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
4. Meanwhile prepare the cheese filling: combine shredded sulguni/mozzarella and crumbled feta in a bowl; season lightly with salt and pepper and mix well.
5. Punch down the risen dough and divide into 4 equal pieces. On a floured surface shape each piece into an oval. Roll the edges inward and pinch to form a boat shape with a well in the center, leaving the rim slightly thicker.
6. Fill each dough boat with an even portion of the cheese mixture, pressing the cheese slightly into the center. Cover loosely and let rest 15–20 minutes while the oven preheats to 475°F (245°C).
7. Beat the reserved egg for egg wash and brush the dough rims lightly. Bake the khachapuri on a preheated baking stone or sheet for 12–15 minutes until the crust is golden and the cheese is bubbling.
8. Remove from oven, make a small well in the center of each cheese pool and carefully crack one of the topping eggs into each well. Return to the oven for 3–5 minutes until the egg white is just set and the yolk remains slightly runny.
9. Immediately place a pat of softened butter on each hot cheese-egg center and serve hot. Tear the crust and dip into the cheesy, buttery center as you eat.