Khachapuri: Traditional Georgian Cheese Bread Recipe Step by Step
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Learn how to make khachapuri, traditional Georgian cheese bread with soft dough and creamy filling. Serves 6.
Khachapuri: Traditional Georgian Cheese Bread Recipe Step by Step
Introduction
The Khachapuri is one of the most iconic dishes of Georgian cuisine. This cheese-stuffed bread is enjoyed in many variations across Georgia, with each region having its own distinct version. Khachapuri is known for its soft dough and creamy filling, usually a blend of local cheeses. This article will guide you through an authentic, unique Khachapuri recipe, detailing the yield, prep time, and steps needed to make this delicious dish in your own kitchen.
History
It has a long, rich history in Georgia as a staple of the Georgian diet. Its name comes from the words khacho (fermented cheese) and puri (bread). This dish is so popular that there is even an economic index, the Khachapuri Index, which measures inflation in the country based on the cost of the ingredients needed to make Khachapuri. Traditionally, Khachapuri is made with Georgian cheeses such as sulguni and imeruli, but international versions adapt the dish using locally available cheeses.
Ingredients
For the Dough
4 cups all-purpose flour (500 g / 17.6 oz, good quality)
1 tsp salt
1 tsp sugar
2 1/4 tsp active dry yeast (7 g, 1 packet)
1 1/4 cups warm water (300 ml)
2 tbsp vegetable oil (olive oil also works)
For the Filling
10.5 oz feta cheese (300 g, good quality)
3 cups shredded mozzarella cheese (300 g / 10.5 oz)
2 eggs
3 1/2 tbsp butter (50 g, good quality)
For the Topping
1 egg (for brushing)
3 1/2 tbsp melted butter (50 g)
Yield and Prep Time
Yield: Serves 6
Prep Time: 30 minutes prep + 1 hour rising + 20 minutes baking
Step-by-Step: How to Make Khachapuri
Step 1: Make the Dough
Mix the Dry Ingredients: In a large bowl, combine the flour, salt, sugar, and active dry yeast.
Add Water and Oil: Add the warm water and vegetable oil to the flour mixture. Mix until a dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Let the Dough Rest: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest in a warm place for about 1 hour, or until doubled in size.
Step 2: Make the Filling
Mix the Cheeses: In a bowl, combine the feta cheese and shredded mozzarella.
Add Eggs and Butter: Add the eggs and butter to the cheese, mixing well until you have a uniform filling.
Step 3: Assemble
Preheat the Oven: Preheat the oven to 425°F (220°C).
Divide and Roll Out the Dough: Divide the dough into two equal parts. Roll each part into a circle or oval about 0.4 inch (1 cm) thick.
Add the Filling: Place the cheese filling in the center of each dough circle, leaving a free border. Fold the edges of the dough over the filling, leaving an opening in the center.
Brush with Egg: Brush the dough edges with beaten egg for a golden color when baked.
Step 4: How to Bake
Bake: Place the khachapuri on a baking sheet lined with parchment paper and bake in the preheated oven for about 20 minutes, or until golden and the filling is bubbling.
Add Melted Butter: When removed from the oven, brush the edges with melted butter for a glossy, flavorful finish.
Tips for Perfect Khachapuri
Quality Cheeses: Use good-quality cheeses for an authentic, delicious flavor.
Full Rise: Make sure the dough ferments fully to ensure a soft, light texture.
Generous Filling: Do not skimp on the cheese filling; it is what makes khachapuri irresistible.
Variations
Adjarian (Adjaruli) Khachapuri: This version includes a raw egg in the center of the bread, which is mixed into the hot cheese right before eating.
Imeruli Khachapuri: A flatter, rounder version, with the cheese filling evenly distributed inside the dough.
Megruli Khachapuri: Similar to Imeruli, but with an extra layer of cheese on top.
Side Dishes
Georgian Salad: A fresh salad of tomato, cucumber, red onion, and herbs, dressed with olive oil and vinegar.
Beet Soup: A light, refreshing soup that pairs well with the rich flavor of khachapuri.
Tkemali Sauce: A Georgian sour-plum sauce that adds a sweet-tart touch.
Nutrition Facts
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 45 g |
| Protein | 20 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 500 mg |
Conclusion
Khachapuri is a true gem of Georgian cuisine, offering an irresistible combination of soft dough and creamy cheese filling. With this authentic recipe, you can recreate this delicious dish in your own kitchen and impress your family and friends.
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Enjoy your Khachapuri and celebrate Georgia's rich culinary tradition with this unique, authentic recipe!
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