Khachapuri is a traditional Georgian bread. That is Georgia, the country, not the state.
It is quite literally a cheese boat. Originating from sailors. The shape of the bread is meant to resemble a boat. The cheese is the sea, and the egg yolk is the Sun. To me it resembles an awesome boat of deliciousness.
You can use various cheeses if you like. There are also various different kinds of khachapuri which we will explore in the future. This recipe makes 2 large khachapuris. If you would like more, then just double or triple the amount of ingredients. Or make more smaller ones by dividing the dough into smaller pieces.
Watch the video down below to see detailed instructions.
For the dough –
250g (8.8oz) strong white bread flour
160g (5.6oz) water at around 23C* (73F). Milk can be used instead.
5g (0.2oz) salt
5g (0.2oz) sugar
3g (0.1oz) dry yeast or three times the amount of fresh yeast
10g (0.4oz) oil. You can use which ever oil you prefer. I used olive oil. Soft butter can be used instead too.
*To learn more about dough temperature control click here.
For the filling –
100g (3.5oz) crumbled feta cheese
100g (3.5oz) grated mozzarella
100g (3.5oz) grated cheddar
1 tablespoon of flour
For the toppings –
2 eggs with most of the white removed. You could use whole egg, but I think it is a little too much.
Butter for brushing and a couple of slices for topping
Chopped parsley *optional, not traditional
- Add the water, yeast, oil, and sugar to a bowl and mix to dissolve the sugar and hydrate the yeast.
- Add the flour and the salt and mix until no dry flour left.
- Knead the dough for 5 minutes. Desired dough temperature 26 – 27C (78 – 80F). If your dough is warmer, then reduce the proofing time. If it is cooler, then extend the proofing.
- Place in a bowl, cover and proof for 45 minutes.
- Proof for 45 more minutes. Pre-heat your oven and baking vessel to 230C (450F) fan off!
- Divide and shape into tight balls
- Proof for 30 minutes. While the dough is proofing make the filling by mixing all the ingredients until well combined.
- Stretch the dough using your hands and a rolling pin. Shape and fill with the cheese filling.
- Bake for 13 minutes.
- Make a hole in the cheese filling and add the egg.
- Bake for 2 more minutes. Your oven may be more powerful or weaker than mine, so keep an eye on your khachapuri to get a good bake.
- Once done, brush the edge with butter, add a knob of butter to the filling, sprinkle over some parsley. Crack off a piece of bread dip it in the cheese and enjoy!
These cheese boats are best enjoyed whilst warm and fresh. The cheese is gooey and stretchy. But if you have some left over, then a reheated or cold khachapuri will be good too. Similar to a pizza!
Watch the video here