Khachapuri Georgian Feast Bread
Dive into the heart of Georgian cuisine with this irresistible Khachapuri Georgian Feast Bread, a savory masterpiece that blends pillowy dough, gooey cheese, and a luscious egg yolk topping. This traditional recipe features a unique boat-shaped bread filled with a rich mixture of mozzarella and feta, baked to golden perfection, and finished with a silky egg yolk and a pat of butter for ultimate decadence. Perfectly suited for sharing, this dish combines comforting textures and bold flavors, making it an ideal centerpiece for brunch, a cozy dinner, or an impressive appetizer. With a prep time of just 90 minutes, this crowd-pleaser delivers authentic Georgian flavors in every bite. Elevate your bread game with this warm, cheesy delight that’s as fun to make as it is to eat!
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 7 grams Instant yeast
- 5 grams Granulated sugar
- 5 grams Salt
- 180 milliliters Warm water
- 60 grams Plain yogurt
- 30 milliliters Olive oil
- 200 grams Mozzarella cheese (shredded)
- 150 grams Feta cheese (crumbled)
- 3 large Eggs
- 30 grams Butter
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.
Gradually add the warm water, yogurt, and olive oil to the dry ingredients while mixing. Knead for 8-10 minutes until a soft, smooth dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1 hour in a warm spot, or until it doubles in size.
Preheat your oven to 240°C (465°F) and place a baking sheet or pizza stone inside to heat.
In a medium bowl, combine the shredded mozzarella and crumbled feta cheese. Set aside.
Punch down the dough and divide it into 2 equal parts. On a floured surface, roll out each piece into an oval shape, approximately 25-30 cm long.
Transfer the rolled-out dough onto parchment paper. Lift the edges and pinch them together to create a boat shape, leaving a well in the center for the cheese.
Fill the center of each dough boat with the cheese mixture, spreading it evenly.
Carefully place the filled dough onto the preheated baking sheet or pizza stone using the parchment paper to assist. Bake for 15-17 minutes, or until the crust is golden and the cheese is bubbly.
Remove from the oven and gently crack one egg yolk into the center of each Khachapuri. Add a small pat of butter on top of the cheese.
Return to the oven for 2-3 minutes, just until the egg yolk is slightly set but still runny.
Serve immediately while hot. Tear off a piece of the bread, dip it into the melted cheese and runny egg yolk, and enjoy your authentic Khachapuri!
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 244 mg | 5% | |
*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.
