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, oil, 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.