If you have a soft spot for cheesy, warm, freshly baked bread that tastes like a hug from the inside, then this Georgian Cheese-Filled Khachapuri Recipe is going to be your new favorite. This traditional Georgian delight features a tender, pillowy dough wrapped around a luscious blend of mozzarella, feta, and ricotta cheeses, creating an irresistible combination of gooeyness and flavor that melts perfectly in your mouth. Whether you’re making it for a weekend brunch or a cozy dinner, this recipe brings a fun, hands-on cooking experience along with that unforgettable taste of authentic Georgian comfort food.
Ingredients You’ll Need
Getting started with this Georgian Cheese-Filled Khachapuri Recipe is simple because it calls for pantry staples that pack a punch for flavor, texture, and perfect dough rise. Each ingredient plays its part to ensure you end up with bread that’s soft on the inside and perfectly browned on the outside, with a cheese filling that sings in every bite.
- All-purpose flour: Forms the base of the dough with the right gluten content for a tender but chewy texture.
- Active dry yeast: Essential for a fluffy, risen dough that has an airy crumb structure.
- Salt: Enhances the overall flavor complexity in both dough and filling.
- Sugar: Feeds the yeast for a lively fermentation and slightly sweet undertone.
- Warm water (110°F/45°C): Activates the yeast without killing it, perfect for dough rise.
- Milk: Adds richness and helps develop a tender crumb.
- Olive oil (or vegetable oil): Contributes moistness and a subtle fruity taste in the dough.
- Egg (for dough): Binds ingredients and enriches the texture, giving a lovely golden hue.
- Mozzarella cheese (shredded): Provides stretchy, melty cheese that’s mild and gooey inside.
- Feta cheese (crumbled): Offers a tangy punch that balances the milder cheeses beautifully.
- Ricotta cheese (optional): Adds creamy softness to the filling for extra lusciousness.
- Egg (for filling): Acts as a binder, holding the cheese mixture together during baking.
- Ground black pepper: Brings a subtle warmth and depth to the filling.
- Egg (for egg topping): Gives a glossy, rich finish when added on top before baking.
- Fresh parsley or dill (optional): Adds a fresh herbal note as a garnish, enhancing color and flavor.
How to Make Georgian Cheese-Filled Khachapuri Recipe
Step 1: Activate the Yeast
Start by waking up your yeast with some warmth and sugar. Combine the warm water, sugar, and active dry yeast in a small bowl, then let it rest for 5 to 10 minutes. You’ll know it’s ready when the mixture turns frothy and bubbly, signaling that the yeast is alive and kicking, which is crucial for that perfect dough rise.
Step 2: Mix the Dough Ingredients
While your yeast is foam-activating, take a large bowl and combine the flour and salt. Make a little well in the center, just like making a volcano crater, and pour in your yeast mixture along with the milk, olive oil, and one egg. These come together to create a dough that will be both tender from the milk and egg, and rich with the olive oil’s touch.
Step 3: Knead the Dough
Now for some hands-on fun! Turn your dough out onto a lightly floured surface and get kneading. Spend around 8 to 10 minutes making the dough smooth and elastic. This step is all about developing the gluten, which gives your khachapuri that ideal texture—chewy yet soft enough to soak up the cheese filling like a dream.
Step 4: Proof the Dough
Place your kneaded dough into a bowl lightly brushed with oil, then cover it with a clean kitchen towel. Let it rise in a warm spot for about one hour, or until it doubles in size. This process is what makes the dough light and airy, so patience here is rewarded with a beautiful crumb in the finished bread.
Step 5: Prepare the Cheese Filling and Assemble
While the dough is rising, combine shredded mozzarella, crumbled feta, ricotta if using, one egg, salt, and black pepper in a bowl. This melding of cheeses creates the luxurious filling that makes this dish unforgettable. Once your dough has doubled, roll it out, place the cheese mix in the center, and fold the dough around it, sealing it up tightly for baking.
Step 6: Add the Egg Topping and Bake
Before popping your khachapuri into the oven, crack an egg on top of the sealed dough. This egg topping bakes to a rich, shiny finish that both looks stunning and adds an extra layer of flavor. Bake in a preheated oven at 375°F (190°C) for about 30 minutes or until golden brown and bubbling with cheese.
How to Serve Georgian Cheese-Filled Khachapuri Recipe
Garnishes
A sprinkle of fresh parsley or dill brightens up the dish visually and adds a fresh, herbal note. These subtle garnishes perfectly complement the richness of the cheese, making each bite feel vibrant and balanced.
Side Dishes
This cheese-filled bread pairs wonderfully with light, refreshing sides such as a simple cucumber and tomato salad dressed with lemon and olive oil, or a tangy yogurt-based dip like tzatziki. These crisp, acidic counterparts help cut through the richness and keep your palate refreshed.
Creative Ways to Present
For a fun twist, serve the khachapuri sliced into wedges with small bowls of extra cheese dip or hot sauce for dipping. Another idea is to wrap the dough around a spicy sausage along with the cheese filling for a fusion take. Presentation-wise, a wooden cutting board and rustic linen napkins add a charming, cozy vibe to your table setup.
Make Ahead and Storage
Storing Leftovers
If you end up with extra khachapuri, it keeps nicely in an airtight container in the refrigerator for up to 2 days. The cheese filling stays creamy, and the bread remains pleasantly soft when properly stored, making for perfect next-day indulgence.
Freezing
You can freeze leftover khachapuri by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep that fresh-from-the-oven taste alive.
Reheating
To reheat, pop the khachapuri in a preheated oven at 350°F (175°C) for 10 to 15 minutes until warmed through and the cheese is melty again. Avoid microwaving if you want to keep the crust crisp and delicious.
FAQs
Can I use other cheeses for the filling?
Absolutely! While mozzarella, feta, and ricotta create the traditional flavor profile, you can try adding or substituting with cheeses like goat cheese, halloumi, or even a sharp cheddar for a different twist. Just keep a balance between gooey and tangy.
What is the best way to shape the dough?
After rolling out your dough, placing the cheese filling in the center, fold the edges inward carefully and pinch the seams to seal well. You can shape it into individual rounds or one large oval, depending on your preference.
Is Georgian Cheese-Filled Khachapuri Recipe suitable for beginners?
Definitely! The steps are straightforward and the ingredients are common, making it a wonderful recipe for anyone new to baking or eager to learn about Georgian cuisine through a hands-on, fun recipe.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it. Just let it come to room temperature before rolling it out and assembling the khachapuri for baking.
What temperature and baking time is ideal for this recipe?
Baking at 375°F (190°C) for around 30 minutes is ideal. This ensures the dough cooks through without burning, and the cheese filling gets beautifully melted and bubbling.
Final Thoughts
This Georgian Cheese-Filled Khachapuri Recipe is truly a celebration of simple ingredients and heartfelt cooking. It’s the kind of dish you’ll want to share with family and friends, bringing a bit of Georgia’s warmth and comfort into your kitchen. Once you try it, this cheese-filled bread will likely become a go-to recipe you come back to again and again, perfect for any occasion that calls for a little extra love in the form of fresh-baked, melty cheese goodness.
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Georgian Cheese-Filled Khachapuri Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 individual Khachapuri or 1 large Khachapuri
- Category: Bread
- Method: Baking
- Cuisine: Georgian
- Diet: Vegetarian
Description
Georgian Cheese-Filled Bread, known as Khachapuri, is a traditional savory pastry featuring a soft, yeasted dough filled with a blend of mozzarella, feta, and ricotta cheeses. This recipe yields two individual breads or one large Khachapuri, perfect for sharing. The dough is first fermented to achieve a light, elastic texture, then shaped and baked until golden and bubbly. A final egg topping adds richness and a glossy finish, garnished optionally with fresh herbs for a burst of flavor.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup warm water (110°F/45°C)
- 1/4 cup milk
- 2 tbsp olive oil (or vegetable oil)
- 1 egg (for dough)
For the Cheese Filling:
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- 1/4 cup ricotta cheese (optional, for creaminess)
- 1 egg (for filling)
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
For Serving:
- 1 egg (for egg topping)
- Fresh parsley or dill for garnish (optional)
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy, indicating the yeast is active and ready for dough preparation.
- Combine dry and wet ingredients: In a large mixing bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture, milk, olive oil, and egg. This step begins forming the dough by integrating all key components.
- Knead the dough: Mix ingredients until the dough starts to come together. Transfer onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic, essential for a soft and airy bread texture.
- Let the dough rise: Place the dough into a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise in a warm place for about 1 hour, or until it doubles in size, ensuring optimal fluffiness.
- Prepare the cheese filling: While the dough rises, mix shredded mozzarella, crumbled feta, ricotta (if using), egg, salt, and black pepper in a bowl. This mixture provides the rich, savory filling inside each bread.
- Shape the Khachapuri: After rising, punch down the dough and divide it into two equal portions or keep as one ball for a large bread. Roll out each portion into an oval shape. Spread the cheese filling evenly over the dough, leaving edges free.
- Seal and shape edges: Fold or roll the edges of the dough over the cheese filling to create a closed or partially open pastry, depending on preference, properly enclosing the filling to prevent leakage during baking.
- Add egg topping and bake: Preheat the oven to 375°F (190°C). Brush the tops of the shaped breads with the egg reserved for topping to get a glossy, golden crust. Bake on a parchment-lined baking sheet for 25-30 minutes or until the bread is golden brown and the cheese filling is melted and bubbling.
- Garnish and serve: Remove from oven and optionally garnish with fresh parsley or dill. Serve warm to enjoy the soft bread and melted cheesy filling at their best.
Notes
- Ensure the water for activating the yeast is at the correct temperature (110°F/45°C) to avoid killing the yeast.
- Kneading the dough thoroughly develops gluten, which is crucial for the soft yet sturdy bread structure.
- You may substitute ricotta with cottage cheese if preferred or omit it for a firmer filling.
- The egg topping can be replaced with a milk wash for a less rich finish.
- Serve Khachapuri immediately after baking for optimal texture and flavor.
