How To Make Khachapuri (Georgian Cheese Bread)

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat while cottage cheese is often more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat, while processed cheese is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper in some regions.

Mix warm water, yeast, and sugar in a bowl; let sit until frothy, about 5-10 minutes.

Combine flour, salt, and oil in a large bowl; make a well in the center.

Add the yeast mixture and milk to the flour; mix until a dough forms.

Knead the dough on a floured surface until smooth, about 8-10 minutes.

Place the dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 475°F (245°C).

Divide the risen dough into portions and shape each into a round disc.

Roll out each disc into an oval shape on a floured surface.

Spread cornmeal on a baking sheet; place the dough on top.

Mix mozzarella, feta, and cheddar cheeses in a bowl; fill the center of each dough oval with the cheese mixture.

Fold the edges of the dough over the cheese to create a boat shape.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Remove from the oven; crack an egg into the center of each khachapuri and return to the oven until the egg is set, about 3-5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens