Megrelian Khachapuri, Amazing Georgian Cheese Bread

Home 9 Basic Dough 9 Megrelian Khachapuri, Amazing Georgian Cheese Bread

There are several kinds of khachapuri around Georgia. Megrelian khachapuri is filled with cheese and topped with more cheese. This one might be my favourite so far.

 

Of course, in Georgia they use Georgian cheese. But a mix of mozzarella and feta does the trick too. You get the stretch and gooeyness of the mozzarella and the sharp saltiness of feta working together perfectly.

You can check out my other khachapuri recipe too. The first one I made is one of the most popular videos on my YouTube channel, but that is mostly because that bread looks absolutely beautiful. This khachapuri on the other hand is a bit rustic looking, but do not let that fool you as this is an absolute flavour bomb.

Anyway, you could try both and make up your mind 😊

This recipe makes one big khachapuri enough for 4 normal people or 2 very greedy people, like me.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.6oz) strong white bread flour

6g (0.2oz) salt

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

20g (0.7oz) sugar

25g (0.9oz) sunflower oil

180g (6.35oz) yogurt or buttermilk, cold from the fridge*

*To learn more about dough temperature control click here.

 

For the filling –

150g (5.3oz) grated mozzarella

150g (5.3oz) crumbled feta

1 egg yolk

Mix everything together.

 

To top –

100g (3.5oz) grated mozzarella

Method

  1. In a bowl combine the yogurt, salt, yeast & sugar. Mix well to dissolve any large salt and sugar crystals, and to hydrate the yeast.
  2. Add the flour and mix to a dough.
  3. Tip the dough out on your table and knead for around 6 minutes. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  4. Cover the dough and let it ferment for 2 hours.
  5. Fold.
  6. Ferment for 2 more hours. *During the final hour of fermentation preheat your oven to 250C (480F) fan off. If you are using a stone or thick tray, then preheat them too.
  7. Flatten the dough into a large disc shape. You can use a bit of flour to help you along, although it is not totally necessary.
  8. Spread the filling over the dough evenly. Pull up the edges and seal the dough up like a massive dumpling.
  9. Flatten it out again. You could use a rolling pin but be careful not to press the cheese out of the edge as you roll it. Slow and steady is the method.
  10. Place the khachapuri on a preheated thick bottomed tray or cast-iron skillet or a baking stone. If you do not have any of these, then simply bake it on a parchment paper lined baking sheet.
  11. Bake for around 15 minutes or until well coloured on both sides.
  12. Rub the khachapuri with a piece of butter as soon as it comes out of the oven. Optional!

 

Enjoy whilst hot and fresh. But it will stray nice if you decide to keep it for later too.

 

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different, and the baking time may vary.

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (2 comments)
L

2 Comments

  1. Diane

    I sure wish you had the Print feature for your recipes! So many of them look amazing and I would love to be able to print them to make them easier to read and follow in the kitchen! 🙂

    Reply
    • ChainBaker

      I’ve tried adding a ‘Print’ button, but the website does not like it 😀 You can just copy the text into a Word document and print it that way 🙂

      Reply

Submit a Comment

Your email address will not be published.

More Posts

A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.