Khachapuri
Khachapuri is flatbread combined with cheese. It is the flagship of the Georgian street food and according to surveys is more popular in Georgia than pizza.
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Khachapuri versions are as many as Georgia's regions. There are round ones with the cheese inside, boat-shaped, calzone-shaped and so on. The filling of khachapuri may contain boiled eggs or potatoes beside the cheese.
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The cheese filling uses a mixture of two Georgian cheeses: Imeruli and Sulguni, but if you find difficulties to find these, use Feta and Mozzarella respectively to get similar results.
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Following are recipes for two different kinds of Khachapuri: Adjaruli Khachapuri - shaped like a boat (see picture) and topped with egg and butter, and Imeruli Khachapuri - round resembling a large pita bread and filled with the cheese.
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Preparation time: Adjaruli - 3 hrs, Imeruli - 1hr 40'
Difficulty level: Medium
Servings: 10 - 12
Special equipment: Dough mixer
Ingredients
Adjaruli khachapuri
Dough:
1 cup milk
2 tbsps. dry yeast
4 tsps. sugar
3 cups all-purpose flour
1 tsp. salt
4 tbsps. butter, cut into 8 pieces
olive oil
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Filling:
2 tbsps. flour
2 tbsps. butter
3/4 cup cold milk
330g (3/4 lbs.) feta cheese
500g (1 lb. 2 oz.) mozzarella
2 eggs
2 tbsps. melted butter
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Adjaruli khachapuri
Imeruli khachapuri
Dough:
4 1⁄2 cups all-purpose flour
2 tsps. Kosher salt
2 tsps. sugar
3⁄4 tsp. dry instant yeast
Filling:
330g (3/4 lbs.) feta cheese
500g (1 lb. 2 oz.) mozzarella
Imeruli khachapuri
Preparation
In a small bowl stir 1/2 cup milk, the yeast and 1/2 tsp. sugar. Let rest for 10 minutes, then stir in remaining milk.
In a large bowl put the flour and make a well in the center. Add the yeast mixture and the remaining sugar and butter. Stir and form a ball.
Transfer to a floured surface, knead for 10 minutes. Place in an oiled bowl, covered with plastic wrap. Let it sit until it doubles in size (about 1 to 1 1/2 hours). Punch dough with fist and allow to rise again for 40 minutes.
Meanwhile prepare the cheese filling: In a sauce pot over medium heat melt the butter and add flour. Stir for 1 minute. Add the milk, and whisk continuously until it starts to simmer and thicken. Stir in crumbled feta. Season with salt and pepper and allow to cool, then add shredded mozzarella. Set aside.
Preheat the oven to 230°C (450°F).
On a lightly floured surface, divide the dough in half (or in quarters to make smaller khachapuri). Roll each half into a oval-shaped leaf, then transfer to a sheet tray lined with parchment paper.
Divide the cheese mixture between the dough pieces. Fold the dough over to partially cover the cheese, creating a boat-shaped form. Brush with olive oil.
Bake until golden (about 15 minutes). Remove from oven and place a tablespoon of unsalted butter and a fresh egg in the center of each bread. Place back in the oven for a few minutes until the egg's white turns white. Serve immediately.
minutes). Serve immediately.
In the clean bowl of a stand mixer fitted with a dough hook, add the flour, 1 ½ cups tepid water, the salt, sugar, and yeast. Mix on low speed 5-6 minutes until smooth.
Cover with plastic wrap. Set in a warm place until the dough is almost doubled in size, about a hour.
Make the filling: In a large bowl, combine crumbled feta with shredded mozzarella.
Divide the dough into five equal pieces Shape each into a ball and cover with a clean towel to prevent from drying out.
On a lightly floured work surface roll out one ball of dough into a 25 cm (10") round. Place a generous half cup of the cheese filling into the center of the round, then fold and stretch the edges up to meet at the center. Pleat and pinch the dough to create a tidy center knot. Press the bundle down gently and carefully roll it down to an even, 10 cm (7") disk. Pop any pockets of trapped air and cover with the towel. Repeat with the remaining dough balls.
Heat a large griddle or cast iron skillet over medium-high heat until hot. Add as many khachapuri as will fit in a single layer without crowding or overlapping. Cook on each side until well browned (3-4 minutes). Serve immediately.