What type of cheese is best for khachapuri?

Farmers cheese is traditional and works best for its mild flavor and melting properties. You can also blend it with mozzarella or feta for variation.

Should the egg yolk stay runny in khachapuri?

Yes, the runny yolk is essential. Add the egg in the last 2–3 minutes of baking so the white sets while the yolk stays soft for dipping.

Can khachapuri dough be made ahead?

Yes, prepare the dough up to the first rise, refrigerate for up to 24 hours, then bring to room temperature before shaping and filling.

Why is my khachapuri dense instead of fluffy?

Dense bread usually means under-proofing or dead yeast. Ensure yeast is fresh, allow full rise time (1–2 hours until doubled), and keep dough warm during proofing.

Can I freeze khachapuri?

Yes, freeze unbaked khachapuri after filling and first rise, then bake from frozen, adding 5–10 minutes to baking time.

Khachapuri (Georgian Cheese Bread)

Name: Khachapuri (Georgian Cheese Bread)
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Georgian
Ingredients: For the dough:; 1 tsp salt; 1 tsp dry active yeast; 1 tbsp granulated sugar; 3 1/2 cup all-purpose flour; 1 cup water; 1/2 cup milk; 1 tbsp olive oil; For the filling:; 1 1/2 cup Farmers cheese; 1 1/2 cup Shredded mozzarella; 1 1/2 cup Feta cheese; 4 eggs + 1 for egg wash; unsalted butter (optional)

CookOSBeta

Khachapuri (Georgian Cheese Bread) | CookOS

Ingredients

For the dough:
1 tsp salt
1 tsp dry active yeast
1 tbsp granulated sugar
3 1/2 cup all-purpose flour
1 cup water
1/2 cup milk
1 tbsp olive oil
For the filling:
1 1/2 cup Farmers cheese
1 1/2 cup Shredded mozzarella
1 1/2 cup Feta cheese
4 eggs + 1 for egg wash
unsalted butter (optional)optional

14 Ingredients

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Instructions

1
In the bowl of a stand mixer combine the
2
salt, yeast, sugar, and flour.
3
Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.
4
Begin kneading the dough with the hook attachment until it's close to being smooth and elastic.
5
Add the oil into the dough and knead for another minute.
6
Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.
7
Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.
8
Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.
9
Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
10
Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
11
Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
12
Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.
13
Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.
14
Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.
15
Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.