This authentic Georgian khachapuri is a comforting, cheesy delight that brings the warmth of traditional baking to your kitchen. The soft, pillowy dough cradles a rich filling of melted Muenster, Jarlsberg, and white cheddar, creating a gooey, indulgent center. Topped with a fresh egg yolk and a knob of butter, it offers a luxurious texture and savory depth that is perfect for brunch or a hearty dinner. The breads exterior is golden and crisp, while the interior remains tender and steamy. Its a vegetarian-friendly dish that feels special yet approachable, ideal for sharing with family and friends. Serve it fresh from the oven for the best experience, dipping the crust into the molten cheese mixture.
Khachapuri
Description
This authentic Georgian khachapuri is a comforting, cheesy delight that brings the warmth of traditional baking to your kitchen. The soft, pillowy dough cradles a rich filling of melted Muenster, Jarlsberg, and white cheddar, creating a gooey, indulgent center. Topped with a fresh egg yolk and a knob of butter, it offers a luxurious texture and savory depth that is perfect for brunch or a hearty dinner. The breads exterior is golden and crisp, while the interior remains tender and steamy. Its a vegetarian-friendly dish that feels special yet approachable, ideal for sharing with family and friends. Serve it fresh from the oven for the best experience, dipping the crust into the molten cheese mixture.Ingredients
Directions
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Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water. Let stand for 5-10 minutes until foamy.
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In a large bowl, combine the yeast mixture, milk, remaining 2 tablespoons sugar, melted butter, and salt.
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Add flour gradually and mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
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Place dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
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Meanwhile, shred the cheeses and combine with beaten eggs, chopped parsley, and white pepper in a bowl. Refrigerate until ready to use.
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Preheat oven to 400F (200C). Grease a 9-inch springform pan or baking dish very well.
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Punch down the risen dough and shape into a ball. Roll out into a 20-inch circle on a floured surface.
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Ease the dough into the prepared pan, letting excess hang over the edges.
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Mound the cheese filling onto the center of the dough.
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Bring the dough up over the filling, folding the edges to create a boat shape with the cheese exposed in the middle.
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Bake for 15-20 minutes until the crust is golden brown.
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Carefully crack an egg yolk into each boat-shaped bread and return to oven for 2-3 minutes if desired, or serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 516.1kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 8.0g40%
- Cholesterol 32.7mg11%
- Sodium 2545.1mg107%
- Total Carbohydrate 85.3g29%
- Dietary Fiber 2.8g12%
- Sugars 5.8g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Cheese Variations:** Traditional Georgian khachapuri uses Sulguni or Imeruli cheese. The blend of Muenster, Jarlsberg, and white cheddar provides a similar melt and flavor profile using readily available ingredients.
**Dough Consistency:** The dough should be soft and slightly sticky. If it's too dry, add warm water one teaspoon at a time. If too sticky, add a little more flour.
**Serving Tip:** Serve immediately while hot. The egg yolk creates a creamy sauce when mixed with the melted cheese. Dip the crust edges into the center.
**Storage:** Best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispness.
