Khachapuri (closed Georgian cheese bread)
Classic Imeruli-style khachapuri: a closed Georgian cheese bread with soft dough and a rich, salty cheese filling.
Ingredients
Dough
- 200 ml warm milk
- 100 ml thick unflavored yogurt
- 7 g dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 tsp salt
- 450 g all-purpose flour
Cheese filling
- 200 g mozzarella grated
- 150 g feta cheese crumbled
- or other cheese as you choose
Instructions
Make the dough
- Warm the milk until lukewarm. Mix it with the yeast and sugar in a bowl and let stand for about 5 minutes, until lightly foamy. Add the yoghurt, olive oil, salt and flour. Knead into a soft, smooth dough.
Let the dough rise
- Cover the dough and let it rise at room temperature for about 1 hour, until doubled in size.
Prepare the filling
- Mix the grated mozzarella and crumbled feta in a bowl.
Shape the khachapuri
- Roll the dough into a round disc. Place the cheese filling in the centre, then bring the edges together and seal tightly.
Flatten and bake
- Gently flatten into a thick round. Bake at 250 °C (480 °F) for 12–15 minutes, until golden and cooked through.
Serve
- Let rest briefly, then slice and serve hot.
Notes
Open khachapuri with egg (Adjaruli style)
Instead of sealing the dough, roll it into an oval, add cheese to the centre, fold the sides inward and pinch the ends to form a boat shape. Bake as above, then crack an egg into the centre, add a knob of butter, and return to the oven for 1–2 minutes until the egg white sets.
Nutrition
Calories: 518kcalCarbohydrates: 62gProtein: 21gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 905mgPotassium: 211mgFiber: 2gSugar: 4gVitamin A: 404IUVitamin C: 0.1mgCalcium: 367mgIron: 4mg
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