Khachapuri (Georgian Cheese Bread)

Ingredients

• 3 tbsp unsalted butter (For the dough)
• 1 cup milk (For the dough)
• 1.5 tsp granulated sugar (Alternatively, use 1 tablespoon (9 g) non-diastatic malt powder)
• 0.5 tsp ground coriander (For the dough)
• 1.5 tsp table salt (For the dough)
• 2 tsp instant yeast or active dry yeast (For the dough)
• 2.75 cups King Arthur Unbleached Bread Flour (For the dough)
• 2 cups mozzarella cheese or Muenster cheese (Shredded; for the filling)
• 0.5 cup ricotta cheese (For the filling)
• 0.5 cup crumbled feta cheese (For the filling)
• 1 large egg (For the filling)
• 2 tbsp King Arthur Unbleached Bread Flour (For the filling)
• 0.5 tsp table salt (For the filling)
• 1 tsp coarsely ground black pepper (Use up to 1 teaspoon, according to taste)
• 2 tbsp flat-leaf parsley (Coarsely chopped; for the filling)
• 2 tbsp chives (Finely chopped; for the filling)
• 1 large egg (Beaten with 1 teaspoon water for the egg wash)
• 1 tsp water (Mixed with the egg for the egg wash)
• 4 large eggs (Cold from the refrigerator; one for each khachapuri)
• 4 tsp butter (One teaspoon for each khachapuri)

Steps

1. 1

   Make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.

2. 2

   Place the sugar (or malt powder), ground coriander, and salt in a large bowl. Pour the hot milk mixture over them and stir to dissolve the sugar. Cool the mixture to lukewarm, about 100°F to 110°F.

3. 3

   Weigh the bread flour, or measure it by gently spooning it into a cup and sweeping off the excess. Stir the yeast and flour into the lukewarm milk mixture until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.

4. 4

   Knead the dough until smooth: 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.

5. 5

   Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it has increased in size by at least one third.

6. 6

   Make the filling by placing the mozzarella or Muenster, ricotta, feta, filling egg, filling flour, salt, black pepper, parsley, and chives in a large mixing bowl. Beat to combine, or pulse briefly in a food processor, leaving some bits of cheese intact.

7. 7

   Line two baking sheets with parchment. Turn the risen dough onto a lightly floured surface and divide it into four equal pieces, about 150 g each.

8. 8

   Roll each piece into an oval about 10 inches long and 6 inches wide. Cover the ovals with greased plastic wrap and let rest for 15 minutes.

9. 9

   Spoon one quarter of the cheese mixture, about 119 g, into the center of each oval and spread it to within 1 inch of the edges.

10. 10

    Pull the dough edges up around the cheese, folding and twisting the ends to form a boat shape.

11. 11

    Cover the shaped breads and let rise for 20 minutes, or until puffy but not doubled. While they rise, preheat the oven to 375°F with two racks positioned toward the center.

12. 12

    Brush the exposed dough edges with the egg wash. Bake for 15 to 20 minutes, until the breads feel set. They will not yet have started to brown and the filling will not yet be bubbly.

13. 13

    Remove the breads from the oven. Use the back of a spoon to make an indentation about 3 inches across in the filling of each khachapuri.

14. 14

    Crack one cold egg into each indentation and place 1 teaspoon of butter on top of each egg.

15. 15

    Return the khachapuri to the oven and bake for an additional 8 to 10 minutes for soft-set eggs, or 12 to 15 minutes for firmer eggs.

16. 16

    Remove from the oven and serve warm. Garnish with additional fresh herbs if desired.

Notes

Store leftover khachapuri well wrapped in the refrigerator for up to 5 days. Traditional Georgian Adjaruli khachapuri uses imeruli and sulguni cheeses; mozzarella, feta, and ricotta are used here as more readily available substitutes.

Nutrition per serving

• main
• breakfast
• Georgian-inspired
• bread
• cheese-filled
• baked
• vegetarian