If you’re on the hunt for a unique culinary experience, look no further than Khachapuri—a dish that’s as delicious as it is visually stunning. Hailing from Georgia (the country, not the state), this decadent cheese-filled bread has become a global favorite for its comforting flavors and versatility. Let’s dive into what makes Khachapuri so special and how you can recreate it at home.
What is Khachapuri?
Khachapuri is a traditional Georgian bread that’s stuffed with a mix of cheeses, typically sulguni and imeruli, though mozzarella or feta are common substitutes outside of Georgia. While there are several regional variations, the Adjarian Khachapuri is perhaps the most iconic—shaped like a boat and topped with a runny egg and a pat of butter.
Why Khachapuri is Unique
- Texture: A perfect balance of soft, pillowy bread and gooey, melted cheese.
- Flavor: A delightful combination of tangy cheese, buttery richness, and the slight sweetness of the dough.
- Presentation: The signature boat shape, golden crust, and bright egg yolk make it a feast for the eyes as well as the stomach.
- Versatility: You can tweak the filling, toppings, and even the shape to suit your preferences.
Ingredients for Homemade Khachapuri
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk
- 1 tbsp olive oil
For the Cheese Filling:
- 2 cups shredded mozzarella or sulguni cheese
- ½ cup crumbled feta cheese
- 1 egg (for mixing with the cheese)
For Topping:
- 1 egg per khachapuri
- 1 tbsp butter (optional, but recommended)
Step-by-Step Recipe for Adjarian Khachapuri
1. Prepare the Dough
- In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1–2 hours until doubled in size.
2. Make the Cheese Filling
- In a mixing bowl, combine the shredded mozzarella and crumbled feta.
- Crack in an egg and mix thoroughly until the cheese mixture is cohesive.
3. Shape the Khachapuri
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Divide the dough into 2 equal portions and roll each into an oval shape, about 12 inches long.
- Roll the edges inward to create a border and pinch the ends to form a boat shape.
- Spoon the cheese mixture into the center of the dough, spreading it evenly.
4. Bake and Add the Egg
- Bake the khachapuri for 10–12 minutes until the crust is golden and the cheese is bubbling.
- Remove from the oven and carefully crack an egg into the center of each bread boat.
- Return to the oven for another 3–5 minutes, just until the egg white is set but the yolk remains runny.
5. Finish and Serve
- Once out of the oven, top the Khachapuri with a pat of butter for extra richness.
- Serve immediately. To eat, mix the egg yolk and butter with the cheese filling, then tear off pieces of the crust to dip into the cheesy goodness.
Variations of Khachapuri to Try
- Megruli Khachapuri: A circular bread filled with cheese and topped with even more cheese.
- Imeruli Khachapuri: Similar to Megruli but without the cheese topping—simpler yet just as tasty.
- Ossetian Khachapuri: Stuffed with a mix of cheese and potatoes for a heartier version.
- Lobiani: A cousin of Khachapuri, filled with spiced beans instead of cheese.
Why You’ll Love Making Khachapuri
- Showstopper Appeal: The unique shape and golden finish make it perfect for entertaining.
- Comfort Food at Its Best: Warm, cheesy, and satisfying—a dish that feels like a hug for your taste buds.
- Customizable: Experiment with different cheeses, add spinach or mushrooms, or try whole wheat dough for a healthier twist.
