Khachapuri

Kachapuri bread boat topped with an egg and butter on parchment paper, surrounded by flowers.

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This authentic Khachapuri is a deliciously cheesy flatbread topped with a slightly runny egg that is perfect as a side or brunch.

Course brunch, Side Dish

Cuisine Georgia

Prep Time 40

Cook Time 19

Resting Time 2

Total Time 2 59

Servings

Calories 904kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Bread

1 ½ cups water divided
1 tsp dry active yeast
3 tsp granulated sugar
3 ½ cup all-purpose flour
1 tsp salt
1 tbsp olive oil

Filling Ingredients

1 ½ cups Feta cheese
1 ½ cups low-moisture whole-milk Mozzarella shredded
¾ cup Ricotta
4 eggs
4 tsp butter

Instructions

In a small bowl or liquid measuring cup, heat ½ cup water to 110 degrees Fahrenheit. Add 1 tsp dry yeast into the warm water along with 1 tsp sugar. Cover and leave in a warm location for 10 minutes, and allow the yeast to bubble and rise.
In a bowl of a stand mixer combine flour, 2 tsp sugar and salt. Add the yeast mixture and the remaining 1 cup of water. Knead until it’s smooth and elastic, about 3 minutes or so. It may stick to the sides of the bowl.
Add the oil and knead in the stand mixer again for another 1-2 minutes.
Grease a glass bowl or metal mixing bowl. Put the dough in the bowl and cover with a dish towel. Put the bowl in a dark, warm location and allow it to rise for about 2 hours or until it doubles in size. Your dough will be very sticky but this is normal.
While the dough is rising, use a medium bowl to combine the 1 ½ cups feta, 1 ½ cups mozzarella, and ¾ cup ricotta cheese. Stir to combine and set aside.
Preheat the oven to 450 degrees Fahrenheit.
Once the dough has risen, cut it into quarters. Working with each quarter individually, use a rolling pin to roll the dough out into a 10” circle.
Roll one edge in toward the center about ⅓ of the way. Then roll the other side in until the corners meet and a boat shape is formed. Twist the corners together and pinch to hold them in place. Line a baking sheet with parchment paper and put the dough on the paper.
Divide the cheese mixture in quarters. Add ¼ of the cheese in each boat.
Put the tray in the oven and bake for about 25 minutes until the dough starts to brown.
Once the dough is just starting to brown, remove the sheet from the oven. Use a spoon to make a small pocket in the center of the cheese filling on each khachapuri.
Crack one egg into each pocket. Bake until the egg whites set (an additional 3-4 minutes). The egg will continue to cook after the adjaruli khachapuri is removed from the oven.
When you remove the khachapuri from the oven, place a square pat of butter (maybe 1 tsp each) around the cheese mixture. You can do this again before serving if desired.
To serve, use a fork to break the end off of your bread, and use this to break the egg yolk. Mix the yolk into your hot, melty cheese. This will make a delicious egg-cheese sauce in the center of your boat. Then continue to use the bread to scoop the cheese up. Eat and enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Feta Cheese: The best feta cheese comes in a block. It is easily crumbled but much creamier than the pre-crumbled kind.
Mozzarella: Again, buy a block and grate it yourself for the best results.
Ricotta: High quality ricotta will taste the best. You can buy it from the cheese counter or make it yourself.
Using bread flour will make your dough even sturdier and easier to work with. If you have any trouble with this dough recipe, try switching up your flour.
The most authentic way to enjoy khachapuri is to break off small pieces of the crust and dip them in the center to soak up the creamy cheese and egg. If you try to break your khachapuri too soon after it comes out of the oven, your cheese and egg will ooze out of the center and cover your plate.
You can make your Khachapuri any size you’d like. It can be made small enough for a personal breakfast or large enough to feed a crowd if you are not shy about sharing.
Though it’s not very authentic, you can use any store-bought pizza dough for this recipe. Allow your dough to come to room temperature before you try to work with it.
Traditionally khachapuri is made with imeruli and sulguni cheese, but the closest American alternatives are feta and mozzarella. If you happen to have access to a specialty cheese store, see if you can make this recipe truly authentic! If you are not worried about it being truly authentic, feel free to try out different kinds of cheese.
Your eggs will continue to cook slightly after you pull the dish out of the oven so the easy way to ensure the perfect egg consistency is to slightly undercook it.

Nutrition