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Khachapuri (Georgian Cheese Bread)
Khachapuri (Georgian Cheese Bread)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Chef John's Ajarski Khachapuri: Boat-shaped Georgian bread with 3 cheeses, butter, and a warm, runny egg yolk.
Ingredients:
  • 0.5 cup warm milk
  • 0.33333334326744 cup warm water
  • 1 (.25 ounce) package active dry yeast
  • 1.5 teaspoons white sugar
  • 2.25 cups all-purpose flour, or more as needed, for dusting
  • 2 teaspoons olive oil
  • 1.5 teaspoons kosher salt
  • 8 ounces feta cheese, crumbled
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces low-moisture mozzarella cheese, shredded
  • 1 tablespoon butter, cut into 4 pats
  • sea salt to taste
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • Prepare the dough by mixing milk, water, yeast, and sugar in a large bowl until the yeast forms a creamy foam, approximately 5 minutes. Then, add 2 cups of flour, olive oil, and salt and continue mixing until a sticky dough comes together.
  • Transfer dough to a floured surface and knead for 3 minutes, gradually adding remaining 1/4 cup flour until dough is soft yet manageable. Shape into a ball and place in a lightly oiled bowl. Cover and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  • Preheat the oven to a toasty 475 degrees F (245 degrees C).
  • Prepare the cheese blend by combining feta, Monterey Jack, and mozzarella in a bowl, then refrigerate until ready to use.
  • Gently push down the dough and transfer it to a floured surface. Give it a slight flattening and divide it in half. Lay one half on a floured parchment paper and roll it out into a rectangle, about 1/8 to 1/4-inch thick.
  • Spread 1/4 of the cheese mixture in two rows about 1 to 2 inches from the longest sides of the dough. Roll the sides tightly over the cheese to create a canoe shape. Pinch and twist the ends to seal. Trim any excess parchment paper before transferring the dough to a baking sheet. Shape and fill the remaining dough with the rest of the cheese mixture, then fill the canoes with the remaining cheese mixture.
  • Bake in the preheated oven for 15 minutes. Use a spoon to create a well in the center of each khachapuri, then crack an egg into each well.
  • Continue to bake in the oven until the eggs are mostly set for about 3 to 4 minutes. Top each egg with 2 pats of butter, a sprinkle of salt, and cayenne. Serve the khachapuri on a plate, tear off one end, and use it to stir the butter into the egg.

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