Khachapuri - Georgian Cheese Bread

Ingredients

• For the dough: For the dough:
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1 cup (100g) crumbled feta cheese 1 cup (100g) crumbled feta cheese
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese
• 2 eggs 2 eggs
• 4 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, melted
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until 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 1 hour or until doubled in size.
4. 4.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
5. 5.
   In a mixing bowl, combine the shredded mozzarella, crumbled feta, grated cheddar, eggs, and melted butter. Mix well until all the ingredients are evenly incorporated.
6. 6.
   Punch down the risen dough and divide it into 4 equal portions. Roll out each portion into an oval or round shape, about 1/4 inch thick.
7. 7.
   Spoon a generous amount of the cheese filling onto the center of each dough round. Fold the edges of the dough over the filling, leaving the center exposed.
8. 8.
   Transfer the filled dough onto the prepared baking sheet. Brush the exposed dough with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving. Khachapuri is best enjoyed warm.

Treat your ingredients with care...

• Cheese — Use a combination of different cheeses to achieve a well-rounded flavor. Feel free to experiment with other types of cheese, such as Gouda or Swiss, to add your own twist to the recipe.

Tips & Tricks

• For a richer flavor, you can add a sprinkle of freshly ground black pepper or a pinch of paprika to the cheese filling.
• Serve Khachapuri with a side of fresh herbs, such as cilantro or parsley, to add a refreshing element to each bite.
• If you prefer a crispier crust, brush the edges of the dough with melted butter before baking.
• Leftover Khachapuri can be reheated in the oven for a few minutes to regain its freshness.
• Feel free to customize the filling by adding ingredients like cooked spinach, diced tomatoes, or sautéed onions for added flavor and texture.

Serving advice

Serve Khachapuri as a centerpiece of a meal, accompanied by a fresh salad or pickled vegetables. It is best enjoyed warm, allowing the cheese to be gooey and stretchy.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as dill or chives, on top of the Khachapuri just before serving. The vibrant green color will add a pop of freshness to the golden-brown bread.