Khachapuri
Learn how to make khachapuri, a cheesy bread that’s the national dish of the Republic of Georgia.
History of Khachapuri
If you haven't heard of khachapuri (hatch-ah-POO-ree)—the delicious cheesy bread that's the national dish of Georgia—consider this your lucky introduction. This recipe is one version of the dish, but many variations exist throughout the Caucasus. The dough can be yeasty with a thick crust, many-layered and flaky, or tender and cakelike—and you'll find round, rectangular and boat-shaped dishes.
The two types of cheeses most commonly used in khachapuri are imeruli and sulguni, but Georgian-style chees can be tough to find in the United States. A mixture of low-moisture mozzarella and crumbled feta is a combination that comes very close to the traditional recipe.
Surprisingly little is written about the history of the delicious dish, even though it's been around for centuries. Today, the term khachapuri (“khacho” for curd and “puri” for bread) is simply a catchall for the various versions that exist throughout the country and surrounding Caucasus. Food scholars and historians can't agree on its origins, but there is some thought that khachapuri could be a cousin to pizza, as Roman soldiers moving through the Black Sea area brought with them recipes for dishes that resembled pizza.
Overall, the food and wine in this former Soviet republic–at the crossroads of Europe and Asia–is superb. The country is home to Caucasus Mountain villages and Black Sea beaches. The country is famous for Vardzia, a sprawling cave monastery dating to the 12th century, and the ancient wine-growing region Kakheti. The capital city of Tbilisi is known for the diverse architecture and mazelike, cobblestone streets of its old town.
This recipe is provided by Alexander+Roberts, an expert in small group journeys with never more than 16 guests.
The capital city of Tbilisi is known for the diverse architecture and mazelike, cobblestone streets of its old town.
Khachapuri Recipe
INGREDIENTS
For the dough:
½ cup warm milk
1/3 cup warm water
1 ½ teaspoons white sugar
1 package (0.25 ounce) active dry yeast
2 teaspoons olive oil
2 ¼ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
For the cheese blend:
8 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled
For the rest:
2 large eggs
1 tablespoon butter, cut into 4 pats
sea salt to taste
1 pinch cayenne pepper, or to taste (optional)
DIRECTIONS
Combine milk, water, sugar and yeast in a large bowl. Let stand until yeast softens and begins to form 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 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 ½ hours.
Preheat the oven to 475 degrees F. Combine the 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 ¼-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.