KHACHAPURI | GEORGIAN CHEESE BREAD

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese provides a lower-fat option while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and still adds richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tanginess with lower calories.

Combine all-purpose flour, sugar, activated dry yeast, kosher salt, and olive oil in a standing mixer.

Slowly drizzle in water while mixing until the dough comes together.

If not using a standing mixer, combine dry ingredients with wet ingredients by hand and knead for about 10 minutes.

Transfer the dough into a large lightly oiled bowl and cover with a plate to rise for 1 to 1.5 hours until doubled in size.

Combine mozzarella, feta, and ricotta cheese in a large mixing bowl and fold together with a rubber spatula; refrigerate until needed.

Preheat the oven to 475°F (245°C) with a pizza stone inside.

Flour the surface of the counter and roll out the dough to about 12 inches in diameter, dividing it into two portions.

Transfer the rolled dough onto a pizza peel and fill the center with the cheese mixture, being careful not to overfill.

Fold the edges of the dough over the cheese to create a boat shape, twisting and pinching the ends to seal.

Transfer the khachapuri from the pizza peel onto the pizza stone and bake for 2 to 4 minutes.

Brush the khachapuri with an egg wash made from two lightly beaten eggs.

Remove from the oven, add one egg yolk and one tablespoon of butter on top while hot, and garnish with Aleppo pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens