If you have ever craved a gooey, cheesy, and utterly comforting bread that feels like a warm hug from the inside, then this Georgian Cheese-Filled Khachapuri Recipe is your new best friend. This iconic Georgian dish combines a soft, slightly chewy dough with an irresistibly melty blend of cheeses that burst with flavor in every bite. Perfectly simple yet delectably satisfying, khachapuri has a way of bringing people together around the table, sharing not just food but joy and tradition. Once you try this recipe, you’ll understand why it’s a cherished culinary gem that deserves a spot in your kitchen repertoire.
Ingredients You’ll Need
The magic behind this Georgian Cheese-Filled Khachapuri Recipe lies in a handful of simple, high-quality ingredients. Each one plays a key role—from the tender dough foundation with its soft rise to the rich cheese blend that lends luxurious creaminess and depth. Here’s what you’ll need to create this delicious bread at home:
- 2 1/2 cups all-purpose flour: The base of our dough, providing structure and chewiness.
- 1 packet (2 1/4 tsp) active dry yeast: Helps the dough rise perfectly to achieve that soft texture.
- 1 tsp salt: Balances the flavors and enhances the cheese’s natural tang.
- 1 tsp sugar: Feeds the yeast and contributes a subtle sweetness.
- 1/2 cup warm water (110°F/45°C): Activates the yeast without killing it.
- 1/4 cup milk: Adds tenderness and a milky richness to the dough.
- 2 tbsp olive oil (or vegetable oil): Keeps the dough moist and tender.
- 1 egg (for dough): Binds the dough and adds richness.
- 2 cups shredded mozzarella cheese: Melts beautifully for that stretchy, gooey center.
- 1 cup crumbled feta cheese: Contributes a tangy, salty bite essential to khachapuri’s flavor profile.
- 1/4 cup ricotta cheese (optional): Adds extra creaminess and smooth texture.
- 1 egg (for filling): Binds the cheeses to create a luscious filling.
- 1/2 tsp ground black pepper: Gives a mild kick to balance the cheesy richness.
- 1/2 tsp salt (or to taste): Enhances the overall flavor of the filling.
- 1 egg (for egg topping): Brushed on top for a beautiful, golden crust and the classic khachapuri finish.
- Fresh parsley or dill (optional): Adds a fresh, herbal note when serving.
How to Make Georgian Cheese-Filled Khachapuri Recipe
Step 1: Activate the Yeast
Begin by waking up your yeast with a simple, warm water bath. Combine the warm water (about 110°F or 45°C) with sugar and active dry yeast in a small bowl. Gently stir and let it rest for 5 to 10 minutes until it becomes frothy and bubbly. This little step is crucial—it signals that the yeast is alive and ready to puff up your dough to cloud-like softness.
Step 2: Mix the Dough Ingredients
In a large mixing bowl, whisk together the flour and salt. Then create a spacious well in the center, into which you’ll pour your yeast mixture, milk, olive oil, and one egg. The contrast of dry and wet ingredients starts to meld here, promising that perfect dough texture. Mix gently until the dough begins to come together.
Step 3: Knead to Perfection
Move your dough onto a lightly floured work surface and knead for 8 to 10 minutes. This is where the magic happens—the dough transforms from a sticky blob into a smooth, elastic ball that bounces back when poked. Don’t rush it; slow, consistent kneading develops the gluten and ensures a soft yet sturdy base for your cheesy filling.
Step 4: Let It Rise
Lightly oil a clean bowl and place your dough inside, turning it so every surface gets a sheen of oil. Cover it with a clean kitchen towel to keep the warmth in, then let it rise undisturbed for about one hour or until it doubles in size. This gentle rest allows the dough to relax and rise, making the bread unbelievably light and tender.
Step 5: Prepare the Cheese Filling
While your dough is happily rising, mix together mozzarella, feta, ricotta (if using), one egg, black pepper, and salt in a bowl. This combination creates the signature rich, creamy, and slightly tangy filling that makes this Georgian Cheese-Filled Khachapuri Recipe so irresistible.
Step 6: Shape and Fill
Once your dough has doubled, punch it down gently and divide it into two for individual khachapuri or keep whole for one large loaf. Roll it out gently into a round shape, leaving a border around the edges. Spoon the cheese filling right into the center and fold the edges inward, pinching as you go to secure the filling inside while leaving a little opening to let steam escape during baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Place your filled dough on a baking tray lined with parchment paper. Brush the top with the egg wash for a beautiful golden crust. Bake for approximately 30 minutes or until the bread is puffed and a deep golden brown. The cheese inside should be bubbling and melted, creating a heavenly aroma that fills your kitchen.
How to Serve Georgian Cheese-Filled Khachapuri Recipe
Garnishes
A sprinkle of fresh parsley or dill adds a vibrant splash of color and a refreshing bite that complements the rich cheese. A light dusting of cracked black pepper before serving can also heighten the flavors. These simple garnishes elevate the dish beautifully without overshadowing its star ingredients.
Side Dishes
Because khachapuri is wonderfully rich and satisfying, it pairs well with fresh, crisp side salads—think a lively cucumber-tomato salad with a splash of lemon juice or a light green salad with vinaigrette. For a heartier meal, roasted vegetables or grilled meats round out the meal perfectly, creating balance on your plate.
Creative Ways to Present
Turn your piping-hot khachapuri into a centerpiece by serving it right from the baking tray. For a fun twist, you can split it into smaller portions for grazing style or assemble mini khachapuris as party appetizers. Adding a runny egg yolk in the center before baking adds an indulgent richness, making it even more iconic to the Georgian tradition.
Make Ahead and Storage
Storing Leftovers
If you find yourself with more khachapuri than you can eat at once, no worries! Wrap leftovers tightly in plastic wrap or store in an airtight container and keep in the fridge for up to 2 days. This way, you can enjoy the cheesy goodness without waste.
Freezing
Khachapuri freezes beautifully. Wrap each loaf or portion snugly in plastic wrap and then in aluminum foil to avoid freezer burn. Frozen khachapuri can stay fresh for up to one month. When you’re ready to enjoy, defrost overnight in the fridge for best results.
Reheating
To bring your khachapuri back to life, reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the crust regains some crispness. Avoid microwaving, as it tends to make the crust soggy and lose that lovely chewy texture.
FAQs
Can I use other types of cheese for the filling?
Absolutely! While mozzarella and feta create the classic texture and tang, you can experiment with cheeses like farmer’s cheese, kasseri, or even a mild cheddar for a different but equally delicious twist.
Is it necessary to let the dough rise twice?
This recipe requires only one rise after kneading to keep things simple. However, some variations let the dough rest and rise again after shaping to achieve an airier texture, which you can try once you’re comfortable with the basics.
Can I make the dough without eggs?
You can omit the egg in the dough if needed, though it adds richness and helps bind everything together. Using a bit more olive oil or milk can help maintain softness if you skip eggs.
What if I don’t have ricotta cheese?
Ricotta is optional and just adds creaminess, so feel free to leave it out or substitute it with cream cheese or mascarpone for a similar texture.
How do I know when the khachapuri is done baking?
The crust should be golden brown and puffed, and the cheese filling bubbly and melted. If the edges are browning too quickly, cover them loosely with foil while the center continues baking.
Final Thoughts
Your kitchen is about to be filled with the warmth and delicious aroma of Georgian comfort food that’s both inviting and memorable. This Georgian Cheese-Filled Khachapuri Recipe is a wonderful way to bring a taste of Georgia into your home with simple ingredients and straightforward steps. Whether you make it for a cozy family dinner or a special gathering, it’s guaranteed to be loved by everyone who takes a bite. Give it a try—you might just find your new favorite comfort food to keep coming back to!
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Georgian Cheese-Filled Khachapuri Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 individual Khachapuri or 1 large Khachapuri
- Category: Bread
- Method: Baking
- Cuisine: Georgian
Description
This traditional Georgian Cheese-Filled Bread, known as Khachapuri, features a deliciously soft and airy dough filled with a rich blend of mozzarella, feta, and ricotta cheeses. Perfect for breakfast or a savory snack, this baked bread boasts a golden crust and a creamy, cheesy center, finished with an egg topping and fresh herbs for garnish.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup warm water (110°F/45°C)
- 1/4 cup milk
- 2 tbsp olive oil (or vegetable oil)
- 1 egg (for dough)
For the Cheese Filling:
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- 1/4 cup ricotta cheese (optional, for creaminess)
- 1 egg (for filling)
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
For Serving:
- 1 egg (for egg topping)
- Fresh parsley or dill for garnish (optional)
Instructions
- Prepare the Dough: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy, indicating the yeast is activated.
- Mix Dry Ingredients and Add Liquids: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, milk, olive oil, and the egg. Mix until the dough begins to come together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic, which develops the gluten for a good texture.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size, allowing the dough to become airy and light.
- Prepare the Cheese Filling: In a mixing bowl, combine shredded mozzarella, crumbled feta, ricotta (if using), a beaten egg, salt, and ground black pepper. Mix until well incorporated.
- Shape the Bread and Add Filling: Punch down the risen dough and divide into portions if making individual breads. Roll out each portion into a circle, spread the cheese filling in the center, then fold or shape the dough over the filling to create a sealed bread with an opening on top for the egg.
- Add the Egg Topping: Crack an egg over the exposed filling area just before baking to allow the egg to cook atop the cheese filling during baking.
- Bake the Khachapuri: Preheat the oven to 425°F (220°C). Place the shaped breads on a baking sheet lined with parchment paper and bake for about 25-30 minutes, or until golden brown and the egg topping is cooked to your preference.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley or dill if desired, and serve hot for a rich and comforting meal.
Notes
- Ensure the water is warm (not hot) to properly activate the yeast without killing it.
- For a richer flavor, you can substitute milk with whole milk or add a tablespoon of butter to the dough.
- If ricotta cheese is unavailable, you may omit it; the bread will still be delicious.
- The egg topping can be adjusted by partially cooking the egg before baking if you prefer it less runny.
- Khachapuri is best served fresh and warm but can be reheated in an oven to retain its texture.
