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.

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.

Ingredients

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 egg

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

Method

1. Add the water, yeast, oil, and sugar to a bowl and mix to dissolve the sugar and hydrate the yeast.
2. Add the flour and the salt and mix until no dry flour left.
3. 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.
4. Place in a bowl, cover and proof for 45 minutes.
5. Fold.
6. Proof for 45 more minutes. Pre-heat your oven and baking vessel to 230C (450F) fan off!
7. Divide and shape into tight balls
8. Proof for 30 minutes. While the dough is proofing make the filling by mixing all the ingredients until well combined.
9. Stretch the dough using your hands and a rolling pin. Shape and fill with the cheese filling.
10. Bake for 13 minutes.
11. Make a hole in the cheese filling and add the egg.
12. 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.
13. 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!