Khachapuri is a traditional Georgian dish that has become a symbol of Georgian cuisine. This delicious, boat-shaped bread is filled with a rich blend of cheeses, typically a mixture of sulguni and imeruli, which melt beautifully to create a gooey, savory center. The crown jewel of Khachapuri is the egg yolk added just before serving, which adds a velvety texture and richness when mixed with the melted cheese. This dish is perfect as an appetizer or a main course and is best enjoyed hot, fresh out of the oven, with the crust dipped into the cheesy, eggy center.
Ingredients:
- 3 ½ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water
- ½ cup warm milk
- 2 tablespoons olive oil
- 2 cups shredded sulguni cheese (or a mix of mozzarella and feta if unavailable)
- 1 cup shredded imeruli cheese (or another mild cheese like Monterey Jack)
- 2 eggs (1 for the dough, 1 for the filling)
- 2 tablespoons butter, melted
Instructions:
- Prepare the Dough:
- In a large bowl, combine the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes, until it becomes frothy.
- Add the yeast mixture, warm milk, olive oil, and one egg to the flour mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Filling:
- In a medium bowl, mix together the shredded cheeses.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Shape the Khachapuri:
- Punch down the risen dough and divide it into two equal pieces.
- On a floured surface, roll out each piece into an oval shape, about 10-12 inches long and 6-8 inches wide.
- Place the cheese mixture in the center of each oval, leaving a 1-inch border around the edges.
- Fold the edges of the dough over the cheese to form a boat shape, pinching the ends to seal them.
- Transfer the boats to the prepared baking sheet.
- Bake the Khachapuri:
- Bake the bread in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- Remove the bread from the oven and use the back of a spoon to create a small well in the center of the cheese.
- Crack an egg into each well and return the bread to the oven for another 3-5 minutes, or until the egg white is set but the yolk is still runny.
- Finish and Serve:
- Brush the crust with melted butter and serve immediately.
- To eat, break off pieces of the crust and dip them into the cheesy, eggy center.
Enjoy your warm, cheesy, and comforting Khachapuri!
