Khachapuri (Georgian Cheese Bread) recipe
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- ½ cup warm milk ⅓ cup warm water 1 ½ teaspoons white sugar 1 (.25 ounce) package active dry yeast 2 teaspoons olive oil 2 ¼ cups all-purpose flour, divided 1 ½ teaspoons kosher salt 4 ounces Monterey Jack cheese, shredded 4 ounces low-moisture mozzarella cheese, shredded 8 ounces feta cheese, crumbled 2 large eggs 1 tablespoon butter, cut into 4 pats sea salt to taste 1 pinch cayenne pepper, or to taste
Nutrition Info
- 692.2 caloriescarbohydrate: 60.8 gcholesterol: 196.9 mgfat: 34.3 gfiber: 2.3 gprotein: 34 gsaturatedFat: 20.2 gservingSize: -sodium: 1983.2 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Khachapuri (Georgian Cheese Bread)
Directions
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Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
Cut off excess parchment around the dough, lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon, crack an egg inside each well.
Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri, tear off one end and use it to stir the butter into the egg.