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Georgian Khachapuri

Georgian Khachapuri (Adjaruli) Recipe

This Georgian Khachapuri recipe brings the authentic taste of Georgia's famous cheese bread right into your kitchen. Perfect for cheese lovers, this recipe features a soft, homemade dough filled with a rich blend of cheeses and topped with a perfectly cooked egg. It's an ideal dish for breakfast, brunch, or a comforting snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time: 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Breakfast, Brunch, Main Course
Cuisine Eastern European, Georgian
Servings 4 servings of Khachapuri.
Calories 700 kcal

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Oven

Ingredients
  

For the Dough:

  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • ¾ cup warm water
  • 1 tbsp olive oil

For the Filling:

  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • ½ cup ricotta cheese
  • 1 egg for the filling, optional
  • 4 eggs for topping, one for each Khachapuri
  • 2 tbsp unsalted butter

Instructions
 

Prepare the Dough:

  • In a large mixing bowl, combine flour, sugar, salt, and yeast.
  • Gradually add warm water and olive oil, mixing until a dough forms.
  • Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Make the Cheese Filling:

  • In a bowl, mix together mozzarella, feta, and ricotta cheese. Add an egg if desired for a richer filling.

Shape and Fill the Khachapuri:

  • Once the dough has risen, punch it down and divide it into four equal parts.
  • Roll each part into an oval shape, about 10 inches long.
  • Spread the cheese mixture along the center of each oval.
  • Roll the long sides of the dough towards the center, pinching the ends to create a boat shape.

Bake the Khachapuri:

  • Preheat your oven to 450°F (230°C).
  • Place the Khachapuri on a baking sheet lined with parchment paper.
  • Bake for about 15 minutes, until the bread is golden and the cheese is bubbly.

Add the Egg Topping:

  • Remove the Khachapuri from the oven. Make a well in the center of the cheese filling.
  • Crack an egg into each well and return to the oven.
  • Bake for an additional 3-4 minutes, or until the egg whites are set but yolks are still runny.

Final Touch:

  • Place a small piece of butter on top of each egg.
  • Serve the Khachapuri hot, inviting everyone to tear off pieces of the crust and dip them into the cheesy, eggy center.

Notes

  • The cheese mixture can be adjusted according to taste; some prefer more feta for a tangier flavor.
  • If you can't find traditional Georgian cheeses, the suggested substitutes work well.
  • The egg in the center should be runny; watch closely during the final minutes of baking.
  • Enjoy Khachapuri fresh for the best experience.
Keyword Georgian Khachapuri