Khachapuri (Georgian Cheese Bread)

This ajarski khachapuri recipe is Chef John's version of boat-shaped, leavened Georgian bread filled with 3 cheeses, butter, and warm, runny egg yolk.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 692 Calories

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 large eggs
• 2 teaspoons olive oil
• 8 ounces feta cheese, crumbled
• 1 pinch cayenne pepper, or to taste
• sea salt to taste
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces low-moisture mozzarella cheese, shredded
• 1 tablespoon butter, cut into 4 pats
• 1.5 teaspoons white sugar
• 1.5 teaspoons kosher salt
• 0.5 cup warm milk
• 0.33333334326744 cup warm water
• 2.25 cups all-purpose flour, or more as needed, for dusting

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C).

Step 2

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.

Step 3

Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.

Step 4

Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup 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.

Step 5

While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.

Step 6

Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.

Step 7

Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.

Step 8

Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.