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.
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!