Authentic Georgian Khachapuri with Cheese and Egg

Khachapuri: A Traditional Georgian Cheese Bread Recipe

Khachapuri, a beloved Georgian specialty, is a warm, cheese-filled bread that brings comfort and joy to every bite. This recipe captures the essence of this savory delight with a fluffy, buttery dough, a rich combination of provolone and mozzarella, and a perfectly cooked egg on top. Ideal for sharing with family or serving as a delicious appetizer, this homemade khachapuri will soon become a staple in your kitchen.

Ingredients:

Instructions:

1. Prepare the Dough:
   Start by dissolving the fresh brewer’s yeast in lukewarm water. Stir gently to make sure the yeast is fully dissolved, ensuring a smooth rise for the dough. In a large mixing bowl, crack in the eggs and pour in the whole milk. Mix these ingredients together until well combined.

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2. Add Dry Ingredients:
   Gradually add the dissolved yeast mixture, sugar, and salt into the bowl. Begin to incorporate the flour, little by little, using your hands to form a dough. This step might get a little messy, but it’s all part of the fun of making this delightful bread.

3. Knead the Dough:
   Once the dough starts to come together, transfer it to a lightly floured surface and knead it for about 10 minutes. You’ll want the dough to be smooth and elastic. If it feels too sticky, sprinkle a little more flour, but be careful not to add too much.

4. Let the Dough Rise:
   Lightly grease a bowl with some oil or butter and place the dough inside. Cover it with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour, or until it doubles in size. This step is crucial to achieving that soft, airy texture inside the khachapuri.

5. Prepare the Cheese Filling:
   While the dough is rising, it’s time to prepare the filling. Grate both the provolone and mozzarella cheeses using a coarse grater. Combine them in a large mixing bowl. Crack in the two eggs and mix everything together until well blended. Set aside.

6. Shape the Khachapuri:
   Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into two equal portions. Take the first portion and roll it out on a lightly floured surface into a circle or oval shape, approximately 1/2 inch thick.

7. Fill and Fold the Dough:
   Place a generous amount of the cheese mixture in the center of the dough, leaving a small border around the edges. Carefully fold the edges of the dough inward, creating a boat-like shape, and pinch the ends together to seal the filling inside.

8. Transfer to Baking Sheet:
   Carefully transfer the filled dough onto a baking sheet lined with parchment paper. Using the back of a spoon, gently press down on the center to flatten it slightly, ensuring the filling stays in place.

9. Brush with Butter:
   Melt the butter and brush it generously over the edges of the dough. This will help achieve a golden, crispy crust while adding extra flavor.

10. Bake the Khachapuri:
    Preheat your oven to 200°C (390°F) in static mode. Place the khachapuri on the middle rack of the oven and bake for about 10 minutes, or until the crust is golden brown and the cheese has melted.

11. Finish with Butter and Serve:
    Once the khachapuri is done, remove it from the oven. Brush the crust with more melted butter to give it a beautiful, glossy finish. Serve warm, ensuring each piece gets a delicious, cheesy bite with a slightly runny egg on top for added richness.

12. Repeat for the Second Khachapuri:
    Repeat the same process for the second portion of dough. Shape, fill, bake, and brush with butter, following the same steps to make another mouthwatering khachapuri.

13. Serve and Enjoy:
    After both khachapuris are baked and buttered, slice them into generous pieces and serve while still warm. This traditional Georgian dish pairs perfectly with a variety of dishes or as a standalone treat. The cheese filling is rich and flavorful, and the soft, buttery dough creates the perfect balance for a hearty meal.

Tips for the Perfect Khachapuri:

• Yeast Activation: Make sure the water is just warm, not hot, when dissolving the yeast. Too hot of water can kill the yeast and prevent the dough from rising properly.
• Dough Texture: If the dough feels too sticky, add a little flour at a time. If it’s too dry, add a few drops of water.
• Cheese Variations: While provolone and mozzarella are traditional, you can experiment with different cheeses like feta or cheddar for a unique twist.
• Egg Doneness: The egg in the center is optional, but it adds richness to the dish. Bake until the white is set but the yolk is still runny for the perfect texture.

Nutritional Information (Per Serving):

Khachapuri is the perfect dish for gatherings or a cozy family meal. With its creamy cheese filling and soft, golden crust, it’s sure to impress everyone at the table. Enjoy the process of making this traditional Georgian dish, and feel free to get creative with the cheese and toppings. Bon appétit!