Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese, eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese.
Ingredients of Khachapuri
½ cup warm milk ⅓ cup warm water 1 ½ teaspoons white sugar 1 package active dry yeast 2 teaspoons olive oil 2 ¼ cups all-purpose flour, divided 1 ½ teaspoons salt 2 large eggs 1 tablespoon butter sea salt 1 pinch cayenne pepper
For the Cheese Blend:
4 ounces cheese, shredded 4 ounces mozzarella cheese, shredded 8 ounces feta cheese, crumbled
How to Make Khachapuri
Combine milk, water, sugar, and yeast in a bowl.
Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
Turn dough out onto a floured surface. Knead well.
Cover and let rise in a warm spot until doubled.
Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Mix together and refrigerate until needed.
Punch down dough onto a floured surface. Flatten slightly and cut in half.
Place 1 dough half on top and roll out into a square.
Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides.
Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
Cut off excess parchment around the dough; lift dough onto a baking sheet.
Fill the canoe with the remaining cheese mixture.
Bake for 15 minutes.
Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
Return to oven and bake until eggs are mostly set, 5 minutes.
Place 2 pats of butter over each filling and sprinkle salt and cayenne on top.
Plate khachapuri; tear off one end and use it to stir the butter into the egg.
