Georgian Khachapuri
Georgian khachapuri is so incredibly delicious: crispy bread boats that are fluffy on the inside and packed with cheese, herbs, and eggs. Best of all, the recipe is so simple to make for a tasty and filling lunch.
You start with the dough, mixing together yeast, sugar, water, milk, flour, salt, and olive oil. Knead it, adding more flour as needed, until it bounces back after being poked. Let it rest for an hour.
Meanwhile, make the filling by combining the cheeses and herbs/seasonings.
Punch down the dough and divide into four pieces. Roll each one into a ball and then into a flat oval. Spread 1/4 of the cheese filling onto each oval and fold up the edges to shape each one into a boat.
Let them rest for another 15 minutes, then preheat the oven and brush the edges of the boat with egg. Bake for 12 minutes, then use a spoon to make a divot in the center of each boat and crack an egg in. Bake for another 5-7 minutes and enjoy!
Check out some of my other bread recipes here, including my homemade challah and cheesy pull-apart pesto bread!
Ingredients
Dough
- 4 cups flour
- 1 tsp yeast
- 1 tbsp sugar
- 1 cup warm water
- 1/2 cup warm milk
- 1 tsp olive oil
- 1 tsp salt
Filling/Toppings
- 1 1/2 cups farmers cheese
- 1 1/2 cups feta
- 1 1/2 cups shredded mozzarella
- 1 tsp lemon zest
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried dill
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 eggs
- Flaky salt (optional)
Instructions
Dough
- Add the yeast, sugar and water to a bowl and let sit for 5 minutes. Add the milk, flour, salt, and olive oil and mix with a spoon until it comes together, then dump the shaggy dough out onto a floured surface.
- Knead for 7-10 minutes until the dough bounces back after being poked. Place back into the bowl and cover with a towel or plastic wrap for one hour.
Filling/Toppings
- While the dough is resting, mix the farmers cheese, feta, shredded mozzarella, lemon zest, oregano, thyme, dill, nutmeg, salt, and pepper in a bowl.
- Punch down the dough and divide into four pieces, rolling each one into a bowl. Working with one at a time, roll them out to a flat oval 12″ by 6″. Spoon about 1/4 of the cheese filling onto the top and spread it out, leaving a one inch border all around the oval. Fold the edges onto themselves and twist the two points together (see above) into a boat shape.
- Transfer the boat onto a parchment lined baking sheet and repeat with the other dough balls. Let rest for 15 minutes.
- Preheat your oven to 450ºF, and whisk one of the eggs in a small bowl. Brush the egg over the dough edges and top with optional flaky salt.
- Bake for 12 minutes until pale golden brown, then use a spoon to make a divot in the hot melted cheese of each boat and crack an additional egg inside (try not to break the yolk). Bake for an additional 5-7 minutes, then enjoy!
Georgian Khachapuri
Ingredients
Dough
- 4 cups flour
- 1 tsp yeast
- 1 tbsp sugar
- 1 cup warm water
- 1/2 cup warm milk
- 1 tsp olive oil
- 1 tsp salt
Filling/Toppings
- 1 1/2 cups farmers cheese
- 1 1/2 cups feta
- 1 1/2 cups shredded mozzarella
- 1 tsp lemon zest
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried dill
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 eggs
- flaky salt optional
Instructions
Dough
- Add the yeast, sugar and water to a bowl and let sit for 5 minutes. Add the milk, flour, salt, and olive oil and mix with a spoon until it comes together, then dump the shaggy dough out onto a floured surface.
- Knead for 7-10 minutes until the dough bounces back after being poked. Place back into the bowl and cover with a towel or plastic wrap for one hour.
Filling/Toppings
- While the dough is resting, mix the farmers cheese, feta, shredded mozzarella, lemon zest, oregano, thyme, dill, nutmeg, salt, and pepper in a bowl.
- Punch down the dough and divide into four pieces, rolling each one into a bowl. Working with one at a time, roll them out to a flat oval 12" by 6". Spoon about 1/4 of the cheese filling onto the top and spread it out, leaving a one inch border all around the oval. Fold the edges onto themselves and twist the two points together (see above) into a boat shape.
- Transfer the boat onto a parchment lined baking sheet and repeat with the other dough balls. Let rest for 15 minutes. Preheat your oven to 450ºF, and whisk one of the eggs in a small bowl. Brush the egg over the dough edges and top with optional flaky salt.
- Bake for 12 minutes until pale golden brown, then use a spoon to make a divot in the hot melted cheese of each boat and crack an additional egg inside (try not to break the yolk). Bake for an additional 5-7 minutes, then enjoy!