Authentic Khachapuri Recipe: Georgian Cheese Bread

Ingredients

• 0.5 cup warm milk
• 0.33 cup warm water
• 1 (.25 ounce) package active dry yeast
• 1.5 teaspoons white sugar
• 2.25 cups all-purpose flour, or more as needed, for dusting
• 2 teaspoons olive oil
• 1.5 teaspoons kosher salt
• 8 ounces feta cheese, crumbled
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces low-moisture mozzarella cheese, shredded
• 2 large eggs
• 1 tablespoon butter, cut into 4 pats
• sea salt to taste
• 1 pinch cayenne pepper, or to taste

Instructions

1. Prepare the dough: In a large bowl, mix milk, water, yeast, and sugar. Allow it to sit until the yeast becomes foamy, approximately 5 minutes. Incorporate 2 cups of flour, olive oil, and salt; mix until a sticky dough consistency is achieved.
2. Transfer the dough to a floured surface and knead for about 3 minutes, gradually adding the remaining 1/4 cup of flour as needed. The dough should be very soft yet workable. Shape it into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm environment until it doubles in size, about 1 to 1 1/2 hours.
3. Preheat your oven to 475 degrees F (245 degrees C).
4. While the dough is rising, prepare the cheese mixture: In a medium bowl, combine the feta, Monterey Jack, and mozzarella cheeses. Keep the cheese mixture refrigerated until you need it.
5. Deflate the risen dough and place it on a floured surface. Flatten it slightly and divide it into two equal portions. Place one dough portion on a sheet of parchment paper dusted with flour. Roll it out into a rectangle approximately 1/8- to 1/4-inch thick.
6. Distribute 1/4 of the cheese mixture in two rows, keeping a 1 to 2-inch space from the longer sides. Roll the sides tightly over the cheese to create a canoe shape. Pinch and twist the ends to seal them. Trim any excess parchment and carefully transfer the dough onto a baking sheet. Repeat the shaping and stuffing process with the remaining dough half. Fill each canoe with the remaining cheese mixture.
7. Bake in the preheated oven for 15 minutes. Use a spoon to create a well in the center of each khachapuri; carefully crack an egg into each well.
8. Return the khachapuri to the oven and bake until the eggs are mostly set, approximately 3 to 4 minutes. Place 2 pats of butter over each egg, then sprinkle with salt and cayenne pepper. Plate the khachapuri; tear off one end and use it to stir the butter into the egg before enjoying.

Nutrition

• Calories: 692 kcal
• Fat Content: 34 g
• Fiber Content: 2 g
• Sugar Content: 6 g
• Sodium Content: 1983 mg
• Protein Content: 34 g
• Cholesterol Content: 197 mg
• Carbohydrate Content: 61 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g