Classic Georgian Khachapuri: A Delicious Cheese-Filled Bread

Khachapuri is a traditional Georgian dish that combines the comforting aspects of bread and cheese into a delightful dish. It is a warm, boat-shaped bread filled with a decadent mixture of cheese and sometimes an egg. This indulgent meal is perfect for any time of day, offering a magical taste of Georgian cuisine.

Ingredients:
– For the dough:
– 3.5 cups all-purpose flour
– 1 cup warm water
– 1/2 cup whole milk
– 1 packet active dry yeast (2 1/4 tsp)
– 1 tbsp sugar
– 1 tsp salt
– 1/4 cup unsalted butter, melted

– For the filling:
– 2 cups mixed cheese (traditionally Sulguni and Imeretian cheese, but mozzarella and feta can be used as substitutes)
– 1 egg (for filling)
– 1 egg yolk (for brushing)
– Freshly ground black pepper
– Optional: 1 tbsp plain Greek yogurt (for added tartness)

Instructions:

1. Prepare the Dough:
– In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 10 minutes until it looks frothy.
– In a large mixing bowl, sift the flour and mix it with salt.
– Create a well in the center and pour in the yeast mixture, warm milk, and melted butter.
– Mix until the dough comes together. Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
– Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

2. Prepare the Filling:
– In a medium bowl, combine the cheese, egg, and Greek yogurt (if using). Mix until well combined. Season with freshly ground black pepper to taste.

3. Shape the Khachapuri:
– Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
– Punch down the risen dough and divide it into 4 equal parts.
– Roll each piece into a ball and then flatten it out into an oval shape, about 10 inches long and 6 inches wide.
– Spread the cheese mixture along the center of each oval, leaving a border around the edges.
– Fold the edges over the cheese filling and pinch the ends together to create a boat shape.
– Carefully transfer the dough boats to the prepared baking sheet.

4. Bake:
– Brush the edges of the dough with the beaten egg yolk.
– Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and the cheese is bubbly.

5. Finishing Touch:
– Optionally, you can crack an egg into the center of each khachapuri 3-4 minutes before it’s done baking for a traditional finish. The egg should be runny to mix into the cheese while eating.
– Remove from the oven and let it cool for a few minutes before serving.

Enjoy your homemade Georgian Khachapuri fresh out of the oven, perhaps with a side of fresh salad or a cup of tea!