Khachapuri

Khachapuri is a delicious treat. It is best eaten piping hot out of the oven and not cold. We eat ours cooking the egg more because we are not big fans of runny eggs.  You tear off the dough and dip in the cheese with it. 

Where Does Khachapuri Come From?

Khachapuri comes from the western region of Georgia in the Guria area.

When Was Khachapuri Invented?

 It was made the 7th of January in the Orthodox Christmas Holiday. The people there call it Christmas Pie.

How Do You Rehead Khachapuri?

It is best reheated on a cookie sheet or on a pizza stone in the oven.

What You Will Need:

Mixing Bowl

Mixer With Dough Hooks

Measuring Cups

Measuring Spoons

Flour Sack Towel

Pizza Stone

Pizza Peel

Khachapuri Recipe

Ingredients For The Dough:

• 1 1/3 cups of flour and extra for dusting the counter
• 2/3 cup of water
• 1 Tbsp Avocado Oil
• 1 1/2 tsp Himalayan Pink Salt
• 3/4 tsp instant dry yeast
• 1/4 tsp sugar – we use raw sugar but use what you have

Ingredients For the Filling

• 3 cups of grated mozzarella cheese
• 1 1/4 cups of feta cheese
• 2 eggs
• 2 tbsp butter

Pin For Later

Directions

Preheat your oven and your pizza stone. 

In your mixer place water, yeast, sugar, olive oil, flour, and salt.  Put on your dough hooks and mix on low until the ingredients are moistened. Then mix them on medium until a nice dough forms. 

Put dough in a large oiled bowl and cover with plastic wrap. Put is someplace warm and draft free until it has doubled in size (about an hour).

Grate your cheese and mix the two cheeses together. 

Sprinkle the flour on the counter. Divide equally in half and make the dough into two balls. Cover them with a light flour sack towel or plastic wrap and set aside for 15 minutes. 

Roll out your dough ball onto a piece of parchment paper into a circle. You will want it to be about 1/8 inch thick. Next roll one side of your circle up toward center 1/3 of the way then do the same thing to the second side. Pinch the ends of the rolls together at the top and bottom making the shape of a boat.  Place your cheeses inside the boat. Let sit to rest 10 – 15 minutes.

Brush your bread boat with oil. Bake them on the parchment on your pizza stone until golden brown or for 14-17 minutes.

Pull out the rack and crack an egg into each boat. Traditionally you cook it for just about 3 or 4 minutes but if you like it more done you can put it on the top earlier when you are baking the boats.

Brush with butter

Serve Hot. 

Yield: 2 boats

Khachapuri

Print

Ingredients

• Ingredients For The Dough:
• 1 1/3 cups of flour and extra for dusting the counter
• 2/3 cup of water
• 1 Tbsp Avocado Oil
• 1 1/2 tsp Himalayan Pink Salt
• 3/4 tsp instant dry yeast
• 1/4 tsp sugar - we use raw sugar but use what you have
• Ingredients For the Filling
• 3 cups of grated mozzarella cheese
• 1 1/4 cups of feta cheese
• 2 eggs
• 2 tbsp butter
• Ingredients For the Filling
• 3 cups of grated mozzarella cheese
• 1 1/4 cups of feta cheese
• 2 eggs
• 2 tbsp butter

Instructions

Preheat your oven and your pizza stone. 

In your mixer place water, yeast, sugar, olive oil, flour, and salt.  Put on your dough hooks and mix on low until the ingredients are moistened. Then mix them on medium until a nice dough forms. 

Put dough in a large oiled bowl and cover with plastic wrap. Put is someplace warm and draft free until it has doubled in size (about an hour).

Grate your cheese and mix the two cheeses together. 

Sprinkle the flour on the counter. Divide equally in half and make the dough into two balls. Cover them with a light flour sack towel or plastic wrap and set aside for 15 minutes. 

Roll out your dough ball onto a piece of parchment paper into a circle. You will want it to be about 1/8 inch thick. Next roll one side of your circle up toward center 1/3 of the way then do the same thing to the second side. Pinch the ends of the rolls together at the top and bottom making the shape of a boat.  Place your cheeses inside the boat. Let sit to rest 10 - 15 minutes.

Brush your bread boat with oil. Bake them on the parchment on your pizza stone until golden brown or for 14-17 minutes.

Pull out the rack and crack an egg into each boat. Traditionally you cook it for just about 3 or 4 minutes but if you like it more done you can put it on the top earlier when you are baking the boats.

Brush with butter

Serve Hot. 

 

Before You Go, Check Out Our Other Recipes

• Thick Crust Pizza Dough
• Making Pizza
• The Best Homemade Pizza Rolls Recipe
• Auntie Bettys Pizza Sauce