Khachapuri (Georgian Cheese Bread)
2 hrs 15 min8
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 | ||||||||||||||
| 440 g all-purpose flour | ||||||||||||||
| 240 ml water | ||||||||||||||
| 120 ml milk | ||||||||||||||
| 1 tbsp olive oil | ||||||||||||||
| 340 g Farmers cheese | Combine Farmers cheese, mozzarella & Feta | |||||||||||||
| 170 g shredded mozzarella | ||||||||||||||
| 200 g Feta cheese | ||||||||||||||
| 4 eggs (for filling) | ||||||||||||||
| 1 egg (for egg wash) | ||||||||||||||
| unsalted butter (optional) | ||||||||||||||
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