Khachapuri (Georgian Cheese Bread)

Yield: 2 bread pieces, serves 4+

Made with a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread has a runny egg yolk center.

Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

For the Dough

½ cup warm The Farmer’s Cow milk
1/3 cup warm water
1 ½ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons olive oil
2 ¼ cups all-purpose flour, divided
1 ½ teaspoons kosher salt

For the Cheese Blend

4 ounces Monterey Jack cheese, shredded
4 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled

For the Rest

2 large The Farmer’s Cow eggs
1 tablespoon butter, cut into 4 pats
Sea salt to taste
1 pinch cayenne pepper (optional)

Instructions

Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
Preheat the oven to 475 degrees F. Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

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Note: You can substitute ¾ fine sea salt for kosher salt
Note: Use 1 pound of any cheese blend you like. Feta will add a welcome tangy flavor.
Note: Add tomato slices in the center for an additional touch.

Date Posted: November 14, 2021