A Khachapuri is a Georgian “pizza”. Literally defined as “cheese bread,” there are different shapes and traditions throughout the regions of Georgia. This version (from the Adjar region) is famous for its iconic boat-like shape and egg in the center. The egg and butter added at the end are whipped into the filling, creating a rich, creamy emulsified “fondue” into which you can tear off and dip pieces of the soft, tender crust. Not for faint-hearted…share with a friend!
Ingredients
Servings 4 (2 Khachapuri)
Dough
- ¾ cup milk warmed (not boiling)
- 2 teaspoons yeast
- 1 teaspoon sugar
- 2¼ cups bread flour
- 1 teaspoon salt
- 2 tablespoons butter softened
- 1 egg beaten for brushing
Cheese Filling
- 8 ounces shredded mozzarella about 2 cups
- 5 ounces feta crumbled (about 1 cup)
- 1/3 cup cottage cheese
- 3 eggs divided
- 2-4 tablespoons room-temperature butter divided
Nutritional Facts
Nutrition Facts
Khachapuri - A Georgian Pizza
Amount per Serving
Calories
735
% Daily Value*
Fat
39
g
60
%
Saturated Fat
22
g
138
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
279
mg
93
%
Sodium
1568
mg
68
%
Potassium
301
mg
9
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
36
g
72
%
Vitamin A
1220
IU
24
%
Vitamin C
0.01
mg
0
%
Calcium
571
mg
57
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Make dough: Sprinkle yeast and sugar over warmed milk; stir to dissolve. Set aside to proof for 5-10 minutes – mixture will become bubbly and foamy.
- Meanwhile, place 2 cups flour and salt in a large mixing bowl (or in stand mixer with dough hook). Whisk to blend; then make a well in the center, pushing flour against sides of bowl. Add proofed yeast mixture and butter to the well. Mix flour slowly until a dough forms and comes away from sides of bowl.
- Knead until dough is a soft and elastic pliable ball, adding in remaining ¼ cup flour as needed if dough is too sticky. Cover bowl with a towel and allow to rise until dough is doubled in bulk, about an hour.
- Filling: Preheat oven to 425°F. Combine mozzarella, feta, cottage cheese, and 1 egg in a mixing bowl; stir together until well mixed. Set aside.
- Shape: Divide dough in half. Place one half of dough on a lightly floured piece of parchment paper. Using a floured rolling pin, roll out into an oblong shape about a ¼” thick. Mound half the cheese mixture in the middle of the dough, pressing and spreading into an even layer, leaving a border of plain dough.
- Fold in the long sides of dough to slightly cover the cheese on each side. Twist and seal the ends together on each side to form a boat shape. Brush outer edges of dough with egg wash. Slide parchment on to a baking sheet. Repeat with remaining dough and cheese.
- Bake: Bake for 10-14 minutes, or until dough is lightly browned. Remove from oven; using the back of a spoon, make an indentation in the center of the cheese. Crack two eggs into two separate glasses and pour each one into each indentation. Return to oven; bake for an additional 5 minutes or until egg is half-way set but still runny.
- Remove from oven and add 1-2 tablespoons butter to the cheesy center of the khachapuri. Serve immediately.
- To eat: Use a fork to beat up the egg and butter into the cheese filling. Tear off pieces of the bread’s crust and dip into the cheesy center.
- Short on Time? Store-bought pizza dough can be substituted for Khachapouri dough.
