How to Make the Perfect Khachapuri That Will Impress Everyone
If you’re in the mood for something cheesy, warm, and utterly comforting, look no further than Khachapuri.
This traditional Georgian dish combines fluffy, golden-brown bread filled with a rich, cheesy mixture and topped with a runny egg. It’s the kind of dish that brings people together—and it’s surprisingly easy to make at home!
Let’s dive into the steps to create your very own Khachapuri.
Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm water (not too hot, just warm to the touch)
- 2 tbsp olive oil (or melted butter)
- 1 egg (for the dough)
For the Filling:
- 2 cups grated cheese (Georgian sulguni or imeruli cheese is ideal, but you can substitute with a mix of mozzarella and feta)
- 1 egg (for the topping)
- Salt and pepper to taste
- Optional: A pinch of dried herbs like parsley or dill for added flavor
Step-by-Step Instructions:
1. Prepare the Dough:
- In a large bowl, combine the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it gets frothy.
- Add the activated yeast mixture and olive oil (or melted butter) to the flour mixture. Crack in the egg and mix everything together to form a dough.
- Knead the dough on a lightly floured surface for about 8-10 minutes or until it becomes smooth and elastic.
- Place the dough back in the bowl, cover it with a clean towel, and let it rise in a warm spot for 1-1.5 hours or until it doubles in size.
2. Prepare the Filling:
- While the dough is rising, grate your cheese and mix it in a bowl.
- Season with a little salt and pepper to taste. If you want to add herbs, go ahead and sprinkle in a pinch of parsley or dill for extra flavor.
- Set the cheese mixture aside.
3. Shape the Dough:
- Punch it down gently once your dough has risen to release the air.
- Turn it out onto a floured surface and divide it into two equal portions (you can also make one large Khachapuri if you prefer).
- Roll each portion of dough into a ball, then roll it out into a round shape, about 8-10 inches in diameter.
- Carefully transfer the dough to a baking sheet lined with parchment paper.
- Spoon half of the cheese mixture into the center of each dough circle, spreading it out but leaving a small border around the edges.
- Fold the sides of the dough over the cheese, creating a boat shape (this is the classic Georgian “Adjaruli” style).
- Pinch the ends of the dough together and slightly twist them to form the shape of a boat.
4. Bake the Khachapuri:
- Preheat your oven to 450°F (230°C).
- Bake the Khachapuri for 12-15 minutes, or until the dough is golden and crispy and the cheese is bubbling and starting to brown.
5. Add the Egg:
- Once your Khachapuri is out of the oven, carefully crack an egg into the center of each one.
- Return the Khachapuri to the oven for another 3-5 minutes, just until the egg white is set, but the yolk is still runny (if you prefer a fully cooked egg, bake a little longer).
6. Serve and Enjoy:
- Once done, remove the Khachapuri from the oven and let it cool for a minute or two.
- Serve immediately while it’s warm, and don’t forget to scoop up the cheesy, egg-topped goodness with your hands (it’s the best way to eat it!).
- Pair it with a fresh salad, or for an even more authentic experience, enjoy it with a glass of Georgian wine or a cup of hot tea.
Tips for Perfect Khachapuri:
- Cheese: If you can’t find sulguni or imeruli, melty cheese like mozzarella mixed with a bit of feta works well.
- Texture: To make the filling even creamier, add a bit of cottage cheese or ricotta to the mix.
- Shape: The traditional boat shape is preferred, but you can also make it round if that’s easier for you!
- Serving: Khachapuri is best served fresh out of the oven while the cheese is gooey and the egg is still runny. But it’s also great the next day (just reheat in the oven for the best result).
Now you’ve got a warm, cheesy Georgian treat ready to share (or keep to yourself). Enjoy every bite of this savory masterpiece!