Georgian Khachapuri

Adjarian Khachapuri is a Georgian culinary masterpiece, featuring a boat-shaped bread filled with molten cheese and topped with a perfectly cooked egg, creating a decadent and satisfying dish beloved for its rich flavours and comforting texture.

Prep Time 1

Cook Time 20

Total Time 1 20

Servings People

Ingredients

Dough Ingredients:

2 cups all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
3/4 cup warm water
2 tbsp vegetable oil

Filling Ingredients:

2 cups mozzarella cheese shredded
1 cup feta cheese crumbled
4 large eggs free range
4 tbsp unsalted butter divided
salt to taste
ground black pepper to taste

Instructions

In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Allow the mixture to sit for 5-10 minutes until foamy.
1 tsp sugar, 3/4 cup warm water, 1 tsp active dry yeast
In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and vegetable oil. Stir until a dough forms.
2 cups all-purpose flour, 1 tsp salt, 2 tbsp vegetable oil
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 30-45 minutes, or until doubled in size.
While the dough is rising, preheat your oven to 475°F (245°C). Divide the dough into 4 equal portions and roll each portion into an oval shape, about 1/4 inch thick.
Place each dough oval onto a parchment-lined baking sheet. Mix the mozzarella and feta cheeses together and divide the mixture evenly among the dough ovals, leaving a border around the edges.
2 cups mozzarella cheese, 1 cup feta cheese
Fold the edges of each dough oval towards the centre, creating a boat-like shape with the cheese filling exposed in the middle. Make a small well in the centre of each khachapuri and crack an egg into it. Place a tablespoon of butter on top of each egg.
4 large eggs, 4 tbsp unsalted butter
Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the egg whites are set but the yolks are still runny.
Remove from the oven and immediately place a tablespoon of butter on top of each khachapuri and a pinch of salt and pepper to taste. Serve hot and enjoy the gooey, cheesy goodness of Adjarian khachapuri!
salt, ground black pepper

Nutrition