Khachapuri (Georgian Cheese Bread) 🥖

By Andy Cooks · 90 min

Ingredients

Instructions

1. In a large bowl, mix the flour, sugar and salt. Add the instant yeast and mix again.
2. Pour in the olive oil and water. Mix with a spoon from the inside out until the dough comes together.
3. Turn out onto a floured surface and knead for 4–5 minutes until smooth.
4. Place the dough in a floured bowl, cover with a tea towel and let it rise for an hour, or until doubled. In a cold place, use warm water.
5. Preheat a pizza oven to 300°C (570°F) or a home oven to 250°C (480°F). Put a large cast iron pan or metal tray inside to heat.
6. In a bowl, mix the mozzarella, feta and ricotta until evenly combined.
7. Turn the risen dough onto a floured surface and knead lightly. Weigh it, divide into four equal portions and shape each into a tight ball. Cover with a tea towel.
8. Roll each ball into an oblong shape and place it on a pizza peel or wooden board.
9. Fold or roll the long edges 2–3 times to make a border. Pinch and roll the ends into points to form a boat shape.
10. Fill each boat with a quarter of the cheese mixture and carefully transfer to the hot oven.
11. Bake for 4–5 minutes in a pizza oven or 7–8 minutes in a home oven, until golden brown.
12. Transfer to a serving platter. Add one egg yolk and a slice of butter to each bread, and brush the outside with melted butter. Mix the yolk and butter into the hot cheese, then tear off pieces of bread to dip.

Summarized from Andy Cooks's video. Watch it for the details.

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EggCheeseMozzarella cheeseFeta cheeseRicotta cheese