Khachapuri
“Iconic Georgian cheese-filled bread, particularly the Adjarian style shaped like a boat with a runny egg and butter on top.”
Flour
Mozzarella
Feta Cheese
Egg
Butter
YogurtWhere it comes from
Khachapuri is a beloved Georgian dish that features a cheesy bread filled with a delightful mixture of cheese and egg, reflecting Georgia's rich dairy traditions. The Adjarian style, shaped like a boat, has become particularly famous, with its gooey center of melted cheese topped with a runny egg and butter. Interestingly, khachapuri is so cherished in Georgia that there are entire festivals dedicated to celebrating this iconic bread.
A cheese lover's paradise, this Georgian bread is as fun to eat as it is to make.
On the Palate
How it's made
6 steps · Show ↓40 min active · 30 min waiting
How it's made
6 steps · Show ↓- 18 min
In a large bowl, combine flour, a pinch of salt, and yogurt to form a soft dough. Knead on a floured surface until smooth and elastic, about 8 minutes.
Watch outThe dough should be soft but not sticky; add a little more flour if necessary.
- 20 min
Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.
- 310 min
Preheat your oven to 450°F (230°C). Divide the dough into equal portions and roll each into an oval shape about 1/4 inch thick. Leave a thicker border around the edges.
- 45 min
Mix mozzarella and feta cheese with a beaten egg. Spread this mixture evenly in the center of each dough oval, leaving the edges free.
- 55 min
Fold the edges of the dough over the filling to create a boat shape, pinching the ends to seal. Place on a baking sheet lined with parchment paper.
- 612 min
Bake in the preheated oven until the crust is golden and the cheese is bubbling, about 12 minutes. Remove from the oven and immediately brush the edges with melted butter.
