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Khachapuri
Traditional Georgian khachapuri with cheese and egg – a beloved cheese bread from Georgia
Ingredients
300 g flour for dough
50 g fresh yeast or 10 g dried yeast
50 ml warm milk
2 tbsp olive oil
2 tsp salt
200 g georgian farmer cheese (sulguni) or feta cheese
2 tbsp butter
2 large eggs
1 egg yolk for brushing
Method
Mix warm milk with yeast. Let it sit until foamy (5-10 minutes).
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix to form a dough.
Knead the dough for 5-7 minutes until smooth and elastic. Place in a greased bowl and let rise for 1 hour until double in size.
While the dough rises, prepare cheese filling: mix the cheese with a tbsp of butter. Set aside.
Divide the dough into 4 equal pieces and roll each piece into a ball.
Roll out each ball into a circle about 20cm diameter. Place a generous amount of cheese filling in the center and fold over to form a half-moon shape.
Pinch the edges together to seal, creating a boat-shaped dough with a hole in the middle for the egg.
Preheat oven to 200°C (400°F). Place the shaped khachapuri on a baking sheet lined with parchment paper.
Brush the tops with beaten egg yolk and bake for 20-25 minutes, until golden brown.
Carefully crack an egg into the center hole of each khachapuri just before serving. Return to the oven for 3-4 minutes until egg is set but still runny.
Serve immediately with a drizzle of butter and fresh herbs if desired.
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