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
Scale
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.
