Khachapuri Recipe

A Georgian bread boat, filled with 3 cheeses and a cracked egg.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Maldon salt : 3 g
  • Dried yeast : 3 g
  • Caster sugar : 15 g
  • Strong white bread flour : 480 g
  • Water : 240 ml
  • Semi-skimmed milk : 120 ml
  • Olive oil : 15 cl
  • For the filling
  • Cottage cheese : 300 g
  • Dried shredded mozzarella : 300 g
  • Feta : 300 g
  • Whole egg(s) : 6 whole
  • Unsalted butter : 60 g
  • Egg(s) for glazing : 1 whole
  • Water : 50 ml



    In a stand mixer put all dry ingredients.
    Warm the water and milk and add to the dry on a low speed.
    Kneed until the dough starts to become smooth and elastic then add the oil, kneed 2 more minutes.
    Place the dough in an oiled bowl covered with cling film and leave to proof in a warm place for 1 hour.

    Once doubled in size, knock back and leave to proof another 30 minutes.


    Mix all cheeses together

    Crack 1 egg with 50ml water for glazing

  • 3. TO FINISH

    Set oven to 230 celsius

    Flour a clean work surface, tip the dough out and cut into 6 equal pieces.
    Flour them well, create a ball and with a rolling pin roll out a flat circle.
    Now roll the 2 sides toward each other until you reach the centre, crimp the ends and pull the sides back out to create a boat shape.
    Fill the boat with cheese, egg wash the sides and bake in the oven for 15 minutes.
    Remove from the oven, create a well in the centre of the cheese and crack an egg on top, place a couple knobs of butter and return to the oven for 2 minutes.
    Serve immediately

Chef's tip

«This will be a very wet dough. Do not be afraid to use alot of flour during the rolling process.»

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