One of Georgia’s national dishes, Khachapuri is a soft, cheese-filled, egg-topped bread which is often served at breakfast and a traditional way to welcome friends and family to the table! Served warm, Khachapuri does have many regional variations but the core ingredients tend to remain the same and each regional take is as equally delicious as the next! When we were in Georgia in 2019 we went out for dinner one night at a local restaurant and basically got a handful of various local dishes. And for both my travel companion and I, Khachapuri was our favourite dish.
Here is a delicious recipe for Khachapuri Adjaruli by King Arthur Baking Company.
- 3 tbsp unsalted butter
- 1 cup milk
- 1.5 tsp granulated sugar
- 0.5 tsp coriander
- 1.5 tsp salt
- 2 tsp instant yeast/active dry yeast
- 2.75 cups unbleached bread flour
- 2 cups shredded mozzarella or Muenster cheese (you could switch this out for Monterrey Jack cheese)
- 0.5 cup ricotta cheese
- 0.5 cup crumbled feta cheese
- 1 large egg
- 2 tbsp unbleached bread flour
- 0.5 tsp salt
- 0.5 tsp ground pepper
- 2 tbsp coarsely chopped flat-leaf parsley
- 2 tbsp finely chopped chives
- 1 large egg (beaten) combined with 1 tsp water
- 4 large eggs
- 4 tsp butter
For the dough
- Heat the butter and milk together in a small pan until the butter melts (you can do this step in a microwave too – just make sure you keep a close eye on it!)
- Place the sugar, coriander and salt into a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Leave to cool slightly until it becomes lukewarm.
- Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and leave to rest for 10 minutes.
- After the dough has rested, knead by hand for 8-10 minutes until smooth (alternatively, you can do this in a stand mixer for 6-8 minutes). If the dough becomes too sticky, simply add in a little extra flour.
- Place the dough into a greased bowl, cover, and leave to rise for 1-1.5 hours or until it increases in size by at least one third.
For the filling
- Place all the ingredients in a large mixing bowl and beat until combined.
- Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces (they should weigh approximately 150g each).
- Roll each piece into an oval shape about 10” long and 6” wide. Cover with greased plastic wrap and leave to rest for a further 15 minutes.
- Spoon one quarter of the cheese mixture (around 119g) into the centre of each dough piece and spread to within 1” of the edges.
- Pull the dough’s edges up around the cheese, folding and twisting the ends to form a boat shape.
- Cover and leave to rise for 20 minutes until puffy (but not doubled). While the breads are rising, preheat the oven to 375F (190C).
- Brush the exposed edges of the Khachapuri with the egg wash and bake for 15-20 minutes.
- Remove from the oven and use the back of a spoon to make an indentation about 3” across in the filling of each Khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for a further 10-12 minutes or until the egg has set.
- Remove from the oven and serve warm.
- You can store any leftover Khachapuri in the fridge for up to 5 days – just make sure it has been well wrapped!
Have you tried Khachapuri before? Let us know in the comments below!