Khachapuri Recipe: Learn to Make Georgian Cheese Bread

• 1 ½ cups all-purpose flour
• ½ packet active dry yeast (about ¾ teaspoon)
• 1 tablespoon olive oil, plus more
• 1 teaspoon kosher salt
• ½ teaspoon sugar
• ¾ cup warm water
• ½ cup crumbled feta cheese
• ¼ cup whole milk ricotta
• Low-moisture mozzarella, torn into small pieces
• 2 large eggs
• 2 tablespoons unsalted butter

1. 1

   In a large bowl, combine the olive oil, sugar, salt, and warm water. Sprinkle the yeast over the surface and let stand for 5 minutes to activate, and the mixture will become foamy.

2. 2

   Add the flour to the bowl and mix with a wooden spoon until the dough just comes together. Let stand while flour hydrates for 5–10 more minutes, then continue kneading until the dough is smooth.

3. 3

   Grease a second large bowl with olive oil, and transfer the dough, turning to coat. Cover with plastic wrap and set aside in a warm place. Let the dough rise until it has doubled in size, about 1 hour.

4. 4

   While the dough is proofing, prepare the cheese mixture. Combine the torn mozzarella with the feta and ricotta, and divide into two portions. Crack the eggs into two separate small bowls.

5. 5

   Preheat the oven to 500°F. Once the dough has risen, turn it out onto a lightly floured work surface, and divide into two even dough balls.

6. 6

   Place one dough ball on a piece of parchment paper, and roll into a circle about 10 inches in diameter. Spread half of the first cheese portion over the center of the dough, leaving a 1-inch border.

7. 7

   Roll one side of the dough 3 or 4 times towards the center, and repeat with the opposite side. (There should still be an exposed center well between the two sides.)

8. 8

   Pinch the ends of dough together and twist to seal, creating an oblong, boat shape. Top the center well with the remaining cheese. Repeat with the remaining dough ball.

9. 9

   Carefully slide each parchment paper side by side onto a large baking sheet or stone. Let proof for 10 more minutes.

10. 10

    Bake until bread is slightly golden and the cheese is melted, about 10–12 minutes. Transfer one egg to the surface of each khachapuri and return to the oven for another 3 minutes or so, until the egg whites are set with runny yolks.

11. 11

    Remove from the oven, top with a tablespoon of butter apiece, and serve hot.

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