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
Scale
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.
