Khachapuri

One of the most delightful dishes I’ve ever made is Khachapuri. This Georgian cheese bread has a rich history and an even richer flavor that transports you straight to the bustling streets of Tbilisi with each bite. I remember the first time I tried it at a small cafe, the aroma of melting cheese wafting through the air as I eagerly awaited my order. When it finally arrived, I was captivated by its golden crust and the gooey cheese spilling from the center. It was love at first sight! Since then, I’ve made it countless times, each attempt more satisfying than the last. Gathering friends and family around the table to share this dish creates not just a meal but a moment filled with warmth and laughter. The best part? It’s not just about the food; it’s about the connection to those around you, the stories shared, and the joy of creating something so special together. So, roll up your sleeves and let’s dive into this delightful culinary adventure that is Khachapuri.

Main Ingredients for Khachapuri

The ingredients for Khachapuri are simple yet essential, each playing a crucial role in creating the perfect balance of flavors and textures. The key players are the various cheeses, which melt beautifully and give the dish its signature creamy consistency. The bread flour acts as the sturdy base, while the olive oil adds richness. Each ingredient is carefully chosen to enhance the overall experience, making it a delightful dish that you won’t forget.

• Bread Flour: 4 to 4 cups (508 to 550 grams) are used for the dough. It’s the backbone of the recipe, giving the Khachapuri its structure and chewy texture, essential for holding the filling.
• Granulated Sugar: 1 tablespoon (12 grams) adds a hint of sweetness, balancing the flavors in the dough.
• Instant Yeast: 2¼ teaspoons (7 grams) is necessary for the dough to rise, creating a light and airy texture.
• Kosher Salt: 2 teaspoons (6 grams) enhances the overall flavor; it’s a key ingredient in any bread recipe.
• Warm Water: 1 cup (240 grams) helps to activate the yeast and forms the base of the dough.
• Warm Whole Milk: ½ cup (120 grams) adds richness and moisture to the dough, crucial for a soft texture.
• Olive Oil: 2 tablespoons (24 grams) contribute to the dough’s elasticity and flavor.
• Shredded Mozzarella Cheese: 6 ounces (340 grams) is one of the main fillings, known for its melting qualities.
• Feta Cheese: 6 ounces (340 grams), crumbled, adds a tangy flavor that beautifully contrasts with the mozzarella.
• Crème Fraîche: 1 cup (320 grams) enriches the filling with a creamy texture and a slight tang.
• Egg Yolks: 2 large (37 grams) are added to the filling, providing richness and a golden color.
• Chopped Fresh Chives: 2 tablespoons (8 grams) bring a fresh flavor that lightens the dish.
• Chopped Fresh Thyme: 4 teaspoons (4 grams) contribute an aromatic note that complements the cheeses.
• Ground Black Pepper: ½ teaspoon (1 gram) adds a subtle heat to balance the flavors.
• Unsalted Butter: 2 to 3 tablespoons (28 to 42 grams), cut into pats, is placed on top before serving for an extra touch of richness.

Recipe Directions for Khachapuri

Making Khachapuri is an enjoyable experience that allows you to connect with the ingredients. Follow these steps to create your own delicious bread. Remember, taking your time is key; each step builds on the last.

1. In the bowl of a stand mixer, whisk together 4 cups (508 grams) of bread flour, 1 tablespoon (12 grams) of granulated sugar, 2¼ teaspoons (7 grams) of instant yeast, and 2 teaspoons (6 grams) of kosher salt by hand. This mixture forms the foundation of your dough.
2. Using the paddle attachment, with the mixer on low speed, add 1 cup (240 grams) of warm water, ½ cup (120 grams) of warm whole milk, and 2 tablespoons (24 grams) of olive oil. Beat until a shaggy dough forms, which means the ingredients are just starting to come together.
3. Switch to the dough hook attachment. Beat at medium-low speed until the dough is smooth, elastic, and slightly tacky, about 12 to 15 minutes. If the dough seems too sticky, add up to an additional 1/3 cup (42 grams) of flour, 1 tablespoon (8 grams) at a time.
4. Lightly oil a large bowl and place the dough in it, turning to grease the top. Cover the bowl and let it rise in a warm, draft-free place (around 75°F/24°C) until it doubles in size, which will take about 45 minutes to 1 hour.
5. For the filling, stir together 6 ounces (340 grams) of shredded mozzarella cheese, 6 ounces (340 grams) of crumbled feta cheese, and 1 cup (320 grams) of crème fraîche in a medium bowl. Fold in 2 large egg yolks (37 grams), 2 tablespoons (8 grams) of chopped fresh chives, 4 teaspoons (4 grams) of chopped fresh thyme, ½ teaspoon (1.5 grams) of kosher salt, and ½ teaspoon (1 gram) of ground black pepper. Mix thoroughly and refrigerate until ready to use.
6. Prepare baking sheets by lining 2 to 3 of them with parchment paper, lightly dusting it with flour to prevent sticking.
7. Once the dough has risen, punch it down gently and let it stand for 5 minutes. Turn the dough onto a lightly floured surface and divide it into 4 portions (about 222 grams each) for larger Khachapuri or 6 portions (about 148 grams each) for smaller versions.
8. Take one portion of dough and shape it into an oval, pressing it flat. Keep the remaining portions covered to prevent them from drying out. Roll out the dough into a 10×6-inch oval for larger Khachapuri or a 9×6-inch oval for smaller. Repeat this process with the remaining dough, covering it and allowing it to stand for 15 minutes.
9. Focusing on one portion of dough at a time, roll the edges toward the center on each side to create a border to hold the filling. Gently press the rolled edges of the crust together with the base of the dough to seal it well, preventing moisture from escaping during baking. Pinch the ends together, twist, and tuck them slightly under to form a boat shape. Place this on a prepared pan. Repeat with the remaining dough, ensuring that you place 2 larger or 3 smaller on each prepared pan.
10. Divide the filling evenly among the dough pieces, using 1¼ cups (about 257 grams) each for larger dough or 2/3 cup (about 174 grams) for smaller. Spread the filling evenly within the border of each piece. Cover and let rise in a warm place until puffed (not doubled), about 30 minutes.
11. Preheat the oven to 375°F (190°C).
12. In a small bowl, whisk together 1 large egg (50 grams) and 1 tablespoon (15 grams) of water. Using a pastry brush, coat the dough with this mixture.
13. Bake the Khachapuri until the crust is golden brown—17 to 19 minutes for smaller ones and 20 to 23 minutes for larger. Add 1 egg yolk to the center of each Khachapuri and return to the oven until the edges of the yolks just start to set, about 2 minutes more. Top each with ½ tablespoon (7 grams) of butter. Garnish with additional thyme, chives, and pepper if desired. Serve immediately to your eager guests!

Ways to Customize

One of the beauties of Khachapuri is its versatility. You can play around with flavors and ingredients to make it your own. Here are some ideas to get you started:

• Herb Infusion: Consider mixing in fresh herbs like dill or parsley for an extra burst of flavor.
• Cheese Variety: Try using different types of cheese such as gouda or ricotta for unique flavor combinations.
• Spice it Up: Add a pinch of red pepper flakes or cayenne pepper to the cheese mix for some heat.
• Vegetarian Twist: Incorporate sautéed spinach or mushrooms into the filling for added texture and taste.
• Serving Style: Serve with a side of marinara or garlic sauce for dipping.
• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the unbaked Khachapuri for up to three months. Thaw in the fridge before baking.

Best Served With

When it comes to serving Khachapuri, there are plenty of options to enhance your meal:

• Pair with a Fresh Salad: A light salad with cucumber, tomatoes, and a simple vinaigrette complements the richness of the Khachapuri.
• Perfect for Brunch: This dish makes a stunning centerpiece for a brunch table, alongside fresh fruits and pastries.
• Enjoy with Soup: Serve it alongside a warm bowl of soup for a comforting meal on a chilly day.
• Garnish with Fresh Herbs: Top with extra chopped chives or thyme just before serving for an aromatic finish.
• Ideal for Sharing: Cut into wedges and let everyone enjoy their piece, perfect for social gatherings!

FAQ

Conclusion

In conclusion, Khachapuri is not just a dish; it’s an experience filled with rich flavors and warm memories. The joy of sharing this delicious cheese bread with loved ones makes it truly special. I encourage you to try making Khachapuri for your next gathering or cozy night in. You won’t regret it, and your taste buds will thank you!

Khachapuri

The ultimate comfort food awaits with Khachapuri, a traditional Georgian cheese-filled bread that’s perfect for any occasion. With its rich flavors and gooey filling, this dish is not just satisfying but also an easy weeknight dinner option. Indulge in the warmth of homemade Khachapuri tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner

Cuisine: Georgian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 to 4 cups Bread Flour plus more for dusting
• 1 tablespoon Granulated Sugar
• 2¼ teaspoons Instant Yeast
• 2 teaspoons Kosher Salt
• 1 cup Warm Water
• ½ cup Warm Whole Milk
• 2 tablespoons Olive Oil
• 6 ounces Shredded Whole-Milk Mozzarella Cheese
• 6 ounces Creamy Feta Cheese, crumbled
• 1 cup Crème Fraîche
• 2 large Egg Yolks
• 2 tablespoons Chopped Fresh Chives
• 4 teaspoons Chopped Fresh Thyme
• ½ teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• 1 large Egg
• 1 tablespoon Water
• 4 to 6 large Egg Yolks
• 2 to 3 tablespoons Unsalted Butter, cut into ½-tablespoon pats
• Garnish: fresh thyme, chopped fresh chives, ground black pepper

Equipment

• Scale
• Rolling Pin
• Baking Sheet
• Bench Scraper
• Pastry brush
• Balloon Whisk
• Ultimate Spatula
• Mixing Bowls

Method

 

1. In the bowl of a stand mixer, whisk together 4 cups (508 grams) of bread flour, 1 tablespoon (12 grams) of granulated sugar, 2¼ teaspoons (7 grams) of instant yeast, and 2 teaspoons (6 grams) of kosher salt by hand. This mixture forms the foundation of your dough.
2. Using the paddle attachment, with the mixer on low speed, add 1 cup (240 grams) of warm water, ½ cup (120 grams) of warm whole milk, and 2 tablespoons (24 grams) of olive oil. Beat until a shaggy dough forms, which means the ingredients are just starting to come together.
3. Switch to the dough hook attachment. Beat at medium-low speed until the dough is smooth, elastic, and slightly tacky, about 12 to 15 minutes. If the dough seems too sticky, add up to an additional 1/3 cup (42 grams) of flour, 1 tablespoon (8 grams) at a time.
4. Lightly oil a large bowl and place the dough in it, turning to grease the top. Cover the bowl and let it rise in a warm, draft-free place (around 75°F/24°C) until it doubles in size, which will take about 45 minutes to 1 hour.
5. For the filling, stir together 6 ounces (340 grams) of shredded mozzarella cheese, 6 ounces (340 grams) of crumbled feta cheese, and 1 cup (320 grams) of crème fraîche in a medium bowl. Fold in 2 large egg yolks (37 grams), 2 tablespoons (8 grams) of chopped fresh chives, 4 teaspoons (4 grams) of chopped fresh thyme, ½ teaspoon (1.5 grams) of kosher salt, and ½ teaspoon (1 gram) of ground black pepper. Mix thoroughly and refrigerate until ready to use.
6. Prepare baking sheets by lining 2 to 3 of them with parchment paper, lightly dusting it with flour to prevent sticking.
7. Once the dough has risen, punch it down gently and let it stand for 5 minutes. Turn the dough onto a lightly floured surface and divide it into 4 portions (about 222 grams each) for larger Khachapuri or 6 portions (about 148 grams each) for smaller versions.
8. Take one portion of dough and shape it into an oval, pressing it flat. Keep the remaining portions covered to prevent them from drying out. Roll out the dough into a 10x6-inch oval for larger Khachapuri or a 9x6-inch oval for smaller. Repeat this process with the remaining dough, covering it and allowing it to stand for 15 minutes.
9. Focusing on one portion of dough at a time, roll the edges toward the center on each side to create a border to hold the filling. Gently press the rolled edges of the crust together with the base of the dough to seal it well, preventing moisture from escaping during baking. Pinch the ends together, twist, and tuck them slightly under to form a boat shape. Place this on a prepared pan. Repeat with the remaining dough, ensuring that you place 2 larger or 3 smaller on each prepared pan.
10. Divide the filling evenly among the dough pieces, using 1¼ cups (about 257 grams) each for larger dough or 2/3 cup (about 174 grams) for smaller. Spread the filling evenly within the border of each piece. Cover and let rise in a warm place until puffed (not doubled), about 30 minutes.
11. Preheat the oven to 375°F (190°C).
12. In a small bowl, whisk together 1 large egg (50 grams) and 1 tablespoon (15 grams) of water. Using a pastry brush, coat the dough with this mixture.
13. Bake the Khachapuri until the crust is golden brown—17 to 19 minutes for smaller ones and 20 to 23 minutes for larger. Add 1 egg yolk to the center of each Khachapuri and return to the oven until the edges of the yolks just start to set, about 2 minutes more. Top each with ½ tablespoon (7 grams) of butter. Garnish with additional thyme, chives, and pepper if desired. Serve immediately to your eager guests!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the unbaked Khachapuri for up to three months. Thaw in the fridge before baking.
• Tip: Experiment with different fillings to personalize your Khachapuri.
• Serving: Pair with a fresh salad or soup for a complete meal.
• Sharing: Best enjoyed warm with friends and family.

Previous PostBok Choy Egg Drop Soup

Next Post Peanut Butter Blossoms

Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.