Georgian Cheese-Filled Bread (Khachapuri) 🧀🍞✨
Khachapuri is a traditional Georgian dish consisting of a warm, soft bread filled with a creamy cheese mixture. It's often served with an egg cracked on top for an extra indulgent treat. Perfect for breakfast, lunch, or as a savory snack!
Ingredients:
For the Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil
1 egg (for the dough)
For the Cheese Filling:
1 ½ cups feta cheese, crumbled
1 ½ cups mozzarella cheese, shredded
1 cup ricotta cheese or farmer’s cheese
1 egg (for the filling)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley (optional)
For Topping:
1 egg (for brushing on the dough)
1 tablespoon butter (for brushing after baking)
Fresh parsley for garnish (optional)
Instructions:
Step 1: Make the Dough
In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
Add flour, salt, and egg to the yeast mixture, then mix until a dough forms.
Add olive oil and knead for 5–7 minutes until smooth and elastic.
Cover with a clean towel and let rise for 1 hour or until doubled in size.
Step 2: Make the Cheese Filling
In a bowl, combine feta, mozzarella, ricotta, egg, salt, pepper, and parsley. Mix until smooth and well combined.
Step 3: Assemble the Khachapuri
Preheat oven to 375°F (190°C).
Punch down the dough and divide it into 4 equal pieces.
Roll each piece into an oval shape on a floured surface, about ½-inch thick.
Place a generous portion of the cheese filling in the center, leaving about 1-inch border.
Fold the edges of the dough over the filling, pinching to form a boat shape, leaving the center open.
Brush the edges with a bit of egg wash (1 egg beaten with 1 tablespoon water).
Step 4: Bake
Place the filled dough onto a parchment-lined baking sheet.
Bake for 20–25 minutes or until the dough is golden and the cheese is bubbling.
Remove from the oven and immediately brush the edges with melted butter.
Step 5: Serve & Enjoy
If desired, crack an egg in the center of each khachapuri and return to the oven for 5–7 minutes for a runny yolk.
0 Comments