Khachapuri
Ingredients
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Method
- In a bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until frothy.
- Combine flour and salt in a large bowl. Add yeast mixture and melted butter. Knead until smooth and elastic.
- Cover dough and let rise for 1–1.5 hours until doubled in size.
- Preheat oven to 220°C (425°F).
- Divide dough into portions. Roll each into an oval or boat shape.
- Mix shredded suluguni (or mozzarella) and crumbled feta cheese. Place cheese in the center of the dough, leaving edges free.
- Fold edges over slightly and shape into a boat with exposed cheese in the center.
- Bake 12–15 minutes until crust is golden.
- Remove from oven and crack one egg in the center of the cheese. Return to oven 3–5 minutes until egg white is just set but yolk remains runny.
- Serve immediately, brushing the crust with butter if desired.
Additional Tips
Khachapuri is best eaten hot and fresh from the oven; the cheese should be gooey and the egg yolk runny. Suluguni cheese is traditional in Georgia, but mozzarella mixed with feta is a good substitute if unavailable.
Variations include adding spinach, herbs, or even lightly cooked potatoes for a twist on the classic. Make sure not to overfill the dough — the cheese will expand while baking.
The boat shape is characteristic of the Adjarian style (Acharuli) Khachapuri, but you can also make round or stuffed versions. Serve with fresh herbs or a light salad. Traditionally, Khachapuri is a communal dish, meant for tearing off pieces of the crust and dipping into the cheesy center.
Leftover Khachapuri can be reheated gently in a pan or oven, but it’s never quite as satisfying as straight from the oven. Pair with a glass of Georgian wine or black tea for an authentic experience. Perfect for breakfast, brunch, or as a special treat at gatherings.