Khachapuri (Georgian Cheese Bread)

2 hrs 15 min

A Georgian cheese bread with a boat-shaped crust filled with three cheeses and topped with a runny egg.

prepPreheat oven to 450°F / 230°C

prepLine baking sheet with greased parchment paper

1 tsp salt

Mix salt, yeast, sugar & flour

Heat water & milk to 115°F / 46°C, pour into dry mix

Knead with hook until smooth & elastic

Add oil, knead 1 min

Oil bowl, place dough, cover, rest 1 hr until doubled

Press down, cover, rest 30 min

Cut dough into 4 pieces, shape into 9-inch circles

Roll sides to center, pinch corners into boat shape

Transfer to baking sheet

Stuff with cheese mixture

Beat egg with water, brush dough with egg wash

Bake 450°F / 230°C, 15 min until golden

Make 3-inch well, drop 1 egg in each, add butter

Bake 450°F / 230°C, 5–6 min until egg white set

1 tsp dry active yeast

1 tbsp granulated sugar

3 1/2 cups / 440 g all-purpose flour

1 cup / 240 ml water

1/2 cup / 120 ml milk

1 tbsp olive oil

1 1/2 cups / 340 g Farmers cheese

Combine Farmers cheese, mozzarella & Feta

1 1/2 cups / 170 g shredded mozzarella

1 1/2 cups / 200 g Feta cheese

4 eggs (for filling)

1 egg (for egg wash)

unsalted butter (optional)

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