Georgian Cheese Bread
Dive into the irresistible flavors of Georgian Cheese Bread, also known as Khachapuri, a savory delight that combines warm, fluffy dough with a gooey, cheesy center. This traditional Georgian recipe features a mouthwatering blend of mozzarella and tangy feta cheese, all tucked into a beautifully folded boat-shaped bread crust. Topped with a runny egg yolk and a pat of rich butter, each bite delivers a luxurious combination of textures and flavors. With a hands-on prep time of just 90 minutes, this easy-to-follow recipe is perfect for impressing guests or indulging in a cozy weekend treat. Serve it hot and enjoy the magic of dipping pieces of crust into the molten cheese and egg. Perfect for brunch, appetizers, or a main course, this authentic Georgian dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2.25 teaspoons Instant yeast
- 0.75 cups Warm water
- 0.5 cups Milk
- 2 tablespoons Vegetable oil
- 2 cups Mozzarella cheese (shredded)
- 1 cup Feta cheese (crumbled)
- 4 large Eggs
- 2 tablespoons Unsalted butter
Instructions
In a large mixing bowl, combine the flour, salt, and sugar.
In a separate bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until frothy.
Add the milk, vegetable oil, and yeast mixture to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a clean, lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the mozzarella and feta cheese together to prepare the cheese filling.
Once the dough has risen, punch it down and divide it into two equal portions.
On a floured surface, roll out each portion into an oval shape about 12 inches long and 6 inches wide.
Spread half of the cheese mixture into the center of each oval, then fold the edges of the dough over the cheese, pinching them to form a boat shape with an open center.
Transfer the cheese-filled boats to the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until the crust is golden brown.
Remove the bread from the oven and immediately crack one egg into the center of each bread boat. Return to the oven and bake for another 3-4 minutes, just until the egg whites are set but the yolk remains runny.
As soon as the bread comes out of the oven, place 1 tablespoon of butter on top of the egg in each bread.
Serve hot and enjoy by tearing pieces of the crust and dipping them into the melted cheese and egg.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 550 mg | 42% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
