Georgian Cheese and Egg Bread
1 h 30 min Prep, 25 min Cook
Contains Eggs and more
Khachapuri (хачапури) is a traditional Georgian bread stuffed with a specific melting cheese known as sulguni from the Samegrelo region of Georgia. Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.There are different types and this one is even better, filled with egg on top. I will show you how to make Acharuli (Georgian: აჭარული ხაჭაპური) from Ajara. It is filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot--tear off the crust and dunk it in the well of cheese and egg. This recipe makes 4 hachapuri with egg.
- For the dough:
- For the filling:
Activate your yeast. In a small cup, add your yeast, sugar and warm milk. Mix everything and leave for 5-10 min to activate.
In your stand mixer add salt and flour. Attach a dough hook.
Slowly start mixing the dough and add your milk yeast mixture. Then add your oil and keep kneading the dough with the hook attachment until it's close to being smooth and elastic.
Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap and towel. Set the bowl in a warm place until the dough doubles in size, about 1 hour.
Combine the farmers cheese, feta, and mozzarella in a bowl.
Remove the dough from the bowl and place it onto a floured surface knead a little with your hands and then cut it into 4 equal pieces.
Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up a boat shape. Then pinch the corners together.
Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.
Bake in a preheated oven for 15-20 min at 220 C or 450 F or until the crust becomes golden brown.
Take it out, make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.
Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese.
Add some fresh parsley and serve.
Serving Size 5890.8 g
|Amount Per Serving|
|Calories 15401.8 cals||770%|
|% Daily Value*|
|Kilojoules 64354 kJ||770%|
|Fat 1226.6 g||1887%|
|Sodium 53046.6 mg||2306%|
|Carbohydrate 261.7 g||87%|
|Protein 823.6 g||1647%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|