Khachapuri Georgian Cheese Bread
User Reviews
5
Khachapuri Georgian Cheese Bread
Description
Khachapuri Georgian Cheese Bread is prepared with a yeast-leavened dough enriched with olive oil, resulting in a pliable and moist bread base. The filling combines mozzarella cheese's mild stretchiness with the salty tang of crumbled feta, providing a balanced and rich cheese complement. After the dough is mixed and proofed, it is divided, rolled out into rounds, and topped with the cheese mixture before baking at a high temperature on a pizza stone, assuring a crisp bottom and tender interior.
The assembly includes forming a shallow rim and distributing the cheese filling to the center. In the final stages, eggs are added as toppings for additional richness once the bread has baked partially. Chopped parsley sprinkled on top adds a hint of herbaceous brightness, contributing a fresh contrast to the creamy filling.
This cheese bread can be served warm as a snack or breakfast item. It pairs well with fresh salads or soups and can be enjoyed individually or shared. The dough's preparation, including a careful rise in a warm place, helps develop flavor and texture.
To make indentations for the eggs, a metal measuring cup or similar tool is used to press gently into the cheese filling. Warm proofing techniques like placing the dough in a warm environment facilitate proper rising. Cheese quantities are approximate but can be adjusted according to preference.
Ingredients
For the dough
- 180 g all-purpose flour (1.5 cups)
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp instant dry yeast
- 1/4 tsp sugar
For the Filling
- 2 cups mozzarella cheese (See Note 1)
- 1 1/4 cups feta cheese See Note 2, crumbled
Egg wash (optional)
- 1 egg large
Topping
- 2 egg large
- parsley chopped
Instructions
For the dough
- Grease a large bowl with olive oil and set aside.
- In the bowl of a stand mixer fitted with a dough hook, combine flour, oil, salt, yeast, sugar and 2⁄3 cup tepid water. Mix on low speed until the dry ingredients come together, about 2-3 minutes. Next increase speed and mix until a smooth, wet dough comes together, about 3-4 minutes.
- Transfer the dough to the prepared bowl and cover with plastic wrap. Set in a warm place until the dough is doubled in size, 1 hour (See Note 3).
For the filling
- Combine the cheeses, mixing well, in a large bowl and set aside.
Assembly
- Place a pizza stone in the center of the oven and preheat to 500°F.
- Pour the dough onto a lightly floured work surface. Divide into two round pieces. Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
- On a lightly floured pizza peel or overturned baking sheet, roll one dough piece into a 10 inch circle about 1⁄8" thick. Spread a quarter of the cheese mixture in center of the dough, leaving a 1⁄2" border all around. On one side of the circle, gently roll the dough about a third of the way toward the center. Repeat on the opposite side, leaving a 3" wide center space between the two rolls. Pinch the narrow ends of the rolls together and twist to seal. This creates the Khachapuri's boat shape. Top cheese center with another quarter of the cheese mixture, pressing down lightly.
- Repeat with remaining dough and cheese. Set the khachapuri aside, uncovered, for 15 minutes, until both are slightly puffed.
- Beat 1 egg with a teaspoon of water, then brush the dough with egg wash, or just brush with olive oil.
- Slide the breads onto the hot pizza stone, spacing them at least 3 inches apart. Bake until lightly golden brown and the cheese is melted, 14-16 minutes. Remove from oven and gently press to make an indent in center of cheese (See Note 4) and crack 1 egg into the center of each boat, keeping yolks intact. Return to the oven and continue cooking until the egg whites are just set, 3–4 minutes.
- Remove the breads, top with a sprinkle of parsley and serve hot. Break bread apart and dunk into the egg and melted cheese.
Notes
- Use about 12 ounces of shredded low moisture mozzarella for best texture.
- Approximately 8 ounces of crumbled feta adds signature tangy flavor.
- To help eggs sit neatly, press an indentation in the cheese filling with a metal 1/4 cup measure or small glass end.
- To aid dough rising, place the covered bowl in a warm spot such as inside a turned-off microwave or a briefly heated dryer drum, ensuring it remains warm but not hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 33g | 66% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 190mg | 63% |
| Sodium | 1955mg | 81% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 884IU | 18% |
| Calcium | 674mg | 67% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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