Easy Khachapuri

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Golden, boat-shaped, and filled with molten cheese and a runny egg center, Khachapuri is the soul-warming Georgian bread that has won hearts far beyond the Caucasus. This version is tailored for home kitchens—no wood-fired oven required—yet it still delivers the same irresistible blend of crusty edges, rich cheeses, and silky yolk. The bread is chewy and slightly crisp on the outside, while the center is indulgent and gooey, perfect for tearing, dipping, and savoring every bite.

Khachapuri isn’t just a dish—it’s an experience. Whether you’re preparing it for a weekend brunch, cozy dinner, or to impress friends at a gathering, it brings both comfort and a touch of culinary drama. Watching the egg bake into the cheeses, then swirling it with a fork at the table, creates a dish that’s not only delicious but delightfully interactive.

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Why You’ll Love This Easy Khachapuri Recipe

• One-bowl dough and minimal kneading—great for beginners.
• Authentic taste with accessible ingredients.
• Melty cheese and golden yolk combo is pure indulgence.
• Makes a stunning centerpiece for any meal.
• Ready in under 90 minutes including rising time.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

Making Easy Khachapuri doesn’t require a fancy kitchen, but a few essential tools will help ensure success:

• Mixing Bowl – Used for preparing and proofing the dough. A large, wide bowl gives the dough space to rise properly.
• Wooden Spoon or Dough Scraper – For combining and handling the dough without overworking it.
• Rolling Pin – Helps shape the dough into an even oval or boat-like form. A wine bottle can substitute in a pinch.
• Baking Sheet – A heavy-duty sheet ensures even browning and crisp crust.
• Parchment Paper – Prevents sticking and makes for easy cleanup.
• Pastry Brush – To brush the edges with egg wash or butter for that beautiful, golden crust.
• Oven – A hot oven is crucial. Preheating is non-negotiable to achieve a crisp, golden bake.
• Small Bowl & Spoon – For mixing cheeses and cracking in the egg later without breaking the yolk.

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Preparation Tips

• Use room temperature ingredients, especially the yogurt or milk in your dough—it helps with proper rising.
• Let the dough rise in a warm, draft-free area. An oven turned off with the light on works well.
• Don’t overfill with cheese. Too much will spill out while baking—stick to the quantities.
• Shape the dough thin in the middle and thick on the edges. This gives you a soft center and crunchy crust.
• Add the egg yolk during the final minutes of baking so it stays runny and glossy, not overcooked.
• Use a mix of cheeses like mozzarella and feta to get the right stretch, saltiness, and flavor.

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Ingredients for This Easy Khachapuri Recipe

For the Dough:

• 1 ½ cups all-purpose flour (plus more for dusting)
• ½ cup warm water
• 2 tablespoons plain yogurt (or milk)
• 1 tablespoon olive oil
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon instant dry yeast

For the Filling:

• 1 cup shredded mozzarella cheese
• ½ cup crumbled feta cheese
• 1 egg yolk (per bread)
• 1 tablespoon butter (optional, for finishing)

Optional (for brushing):

• 1 egg beaten with 1 tablespoon water (for egg wash)

This quantity yields two medium Khachapuri or one large one, depending on how you shape the dough. Adjust cheese proportions based on personal preference—some like it cheesier, some more balanced.

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Step 1: Make the Dough

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. Add yogurt, olive oil, salt, and flour. Mix with a wooden spoon until a soft dough forms. Knead gently for 3–5 minutes until smooth. Cover and let rise in a warm place for 45–60 minutes, or until doubled in size.

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Step 2: Prepare the Cheese Filling

In a small bowl, mix the shredded mozzarella and crumbled feta until evenly combined. Set aside at room temperature—this helps them melt more uniformly when baked.

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Step 3: Shape the Dough

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Lightly flour your surface and roll out the dough into an oval about ¼ inch thick. Fold the long edges inward and pinch the ends to form a boat shape, leaving a wide space in the center.

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Step 4: Fill and Bake

Transfer shaped dough to the prepared baking sheet. Pile the cheese mixture into the center, gently pressing it in. Brush the crust with egg wash if using. Bake for 12–14 minutes or until the crust is golden and cheese is bubbling.

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Step 5: Add the Egg Yolk

Carefully remove from the oven. Use a spoon to make a small well in the melted cheese. Crack an egg yolk into the center. Return to the oven for 2–3 more minutes, just until the yolk is slightly set but still runny.

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Step 6: Serve Hot

Optional: Dot with butter on top of the cheese. Serve immediately—tear off the edges and dip into the warm cheesy center for the full Khachapuri experience.

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Notes

• Dough texture should be soft but not sticky. Add a little flour or water during kneading if needed to adjust.
• Mozzarella and feta create a balanced filling—stretchy, creamy, and tangy. You can substitute with a mix of Monterey Jack, ricotta, or even cottage cheese if needed.
• Bake time may vary slightly depending on your oven and dough thickness. Watch closely during the final minutes.
• Butter on top is traditional, especially in the Adjarian version. It adds richness and gloss—highly recommended.

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Watch Out for These Mistakes While Cooking

• Skipping the dough rest/rise time: The dough won’t stretch or bake properly if you don’t give it time to rise.
• Overloading cheese: Excess filling spills out and burns. Stick to the suggested amounts for best results.
• Not sealing the ends tightly: The boat shape will collapse if the ends aren’t pinched firmly.
• Adding the egg too early: It will overcook and become solid. Wait until the last 2–3 minutes of baking.
• Underbaking the dough: A pale crust means undercooked center. Look for a deep golden-brown edge.
• Using cold cheese: Room-temperature cheese melts better and more evenly.
• Cracking the egg straight onto the bread: Crack it into a bowl first, then pour it on to avoid broken yolks.
• Forgetting to preheat the oven: A blazing hot oven ensures the right rise and browning—don’t skip it.

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What to Serve With Easy Khachapuri?

While Khachapuri is a standout on its own, pairing it with the right sides can elevate the experience into a full, satisfying meal.

8 Recommendations

1. Fresh Tomato and Cucumber Salad – A classic Georgian side that adds freshness and crunch.
2. Pickled Vegetables – Tangy pickles balance the rich cheese and dough.
3. Cold Yogurt Soup (Tarator) – A cooling contrast to the warm bread.
4. Roasted Bell Peppers with Garlic – Sweet, smoky, and a little spicy for added depth.
5. Sautéed Greens (like spinach or kale) – Earthy greens pair well with the salty cheeses.
6. Olives and Marinated Feta – A salty side that complements the creamy filling.
7. Light Lentil Salad – Adds protein and texture, especially good for lunch.
8. Herbal Tea or Sparkling Water – Keeps the palate refreshed without competing with the dish.

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Storage Instructions

Refrigerator: Store leftover Khachapuri in an airtight container for up to 2 days. The crust may soften, but reheating restores much of its texture.

Freezer: You can freeze the baked bread (without the egg yolk) for up to 1 month. Wrap tightly in foil and place in a freezer-safe bag.

Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes. For best results, avoid microwaving—it softens the crust and alters texture. If reheating from frozen, let it thaw in the fridge overnight first.

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Estimated Nutrition (Per Serving – Based on 2 Servings)

• Calories: 490
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 780mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: 2g
• Protein: 20g

These values may vary based on cheese selection and portion size. Always adjust based on your ingredients and dietary needs.

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Frequently Asked Questions

1. Can I make Khachapuri dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Bring it to room temperature before shaping and baking.

2. What’s the best cheese substitute if I can’t find feta?

Try using ricotta with a pinch of salt, or a mix of cream cheese and parmesan for a similar salty-creamy balance.

3. Can I make this without an egg?

Absolutely. Skip the egg yolk step and serve it as a cheese-filled bread—it’s still delicious.

4. Why did my dough not rise?

It could be due to inactive yeast or a cold rising environment. Always check your yeast’s expiration and proof in a warm space.

5. Can I use whole wheat flour?

You can swap up to 50% with whole wheat flour, but expect a denser dough. Increase water slightly as needed.

6. How do I keep the crust from getting too hard?

Don’t overbake and brush the crust with butter right out of the oven—it softens and adds flavor.

7. Can I use store-bought pizza dough?

Yes! It’s a great shortcut. Just let it come to room temp before shaping.

8. Is this recipe vegetarian?

Yes, as long as your cheeses don’t contain animal rennet, it’s fully vegetarian-friendly.

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Conclusion

Easy Khachapuri brings a taste of Georgia straight to your kitchen, combining rustic charm with rich, melty indulgence. Whether you’re new to bread-making or a seasoned home cook, this recipe strikes a balance between authenticity and simplicity. It’s cozy, crowd-pleasing, and perfect for sharing. One bite of that golden crust dipped into molten cheese and silky yolk—and you’ll understand why this dish has become a global favorite.

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