≡ Menu

Khachapuri (Georgian Cheese Bread)

OMG. Khachapuri is amazing or what?!

Khachapuri (Georgian Cheese Bread)

Have you tried it? Have you tried the amazing, cheesy bit of  heaven that is this Khachapuri?! (read: kHaa-chaa-poo-ree)

If you haven’t – you should. You absolu-friggin-lutely should!

Khachapuri (Georgian Cheese Bread)

This really is nothing but a Cheese stuffed bread. So its as easy as getting some pizza dough, rolling it out, stuffing it with cheese & baking it! And the nice people of Republic of Georgia gave it a name – Khachapuri. :D Although this dish originated in Georgia, it is really popular in Russia (Moscow). There are a few different kinds of Khachapuri that can be prepared. But this is the basic version of it.

Khachapuri (Georgian Cheese Bread)

This week on AGC, we decided to cook a dish that starts with the first letter of our names. If y’all don’t already know this, my name is Kavitha. :D So I had to look for a dish that started with K. Hence – Khachapuri. :D

{P.S: I apologize for the really bad pictures below. I had tried to shoot a video. But it was so bad that I decided to just post the pictures. And since I couldn’t click step by step pictures, I took screenshots of every step!}

KHACHAPURI RECIPE | Georgian Cheese Stuffed Bread

Here’s what you’ll need -

In a large pan with high sides, add the milk, water & butter

Bring it to a gentle boil, mixing just until the butter has melted and the mixture is warm (not hot)

When the milk is lukewarm, add in the yeast & sugar & mix once. (To know the right temperature, just touch the milk with your little finger. If you cannot hold it for longer than 5 seconds, it is too hot.)

Mix the salt and flour & sift it into the milk-yeast mixture.

Knead for 10-15 minutes to get a smooth & elastic dough. (It should take about 8 minutes with an electric mixer).

Place the dough in a well oiled bowl, cover with damp kitchen cloth or plastic wrap & let it rest for around 1.5 hours or till the dough has doubled in volume.

Punch the dough down. Cut into 2 or 3 equal pieces. Stretch the dough out upto about 1/2 inch thickness. You can use a rolling pin or just your hands. Use extra flour if the dough is too sticky.

Meanwhile, mix the herbs & cheese. Add the cheese mixture on the center of the stretched dough.
Khachapuri (Georgian Cheese Bread)

Bring up edges of dough over filling, forming thick, fabric-like folds. With your hands, roll the dough once again. Lightly flatten out the dough to form a thick disk. Place on a oiled baking sheet & cover & rest for 15 minutes.

Bake at 180C / 375 F for 15 minutes or until the edges are golden brown & the Khachapuri is well done.
Khachapuri (Georgian Cheese Bread)

Serve as is, with sauce or any favorite condiment of your choice!

KHACHAPURI – Printable Recipe

5.0 from 1 reviews

Khachapuri (Georgian Cheese Bread)
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ¾ cup (120 mls) Milk (I used whole milk)
  • ¼ cup (40 mls) Water
  • 1 tablespoon Butter, room temperature (I used salted butter)
  • ½ teaspoon Instant Yeast (or active dry yeast)
  • ½ teaspoon Sugar
  • 1 cup (250 grams) All Purpose Flour
  • ⅛ teaspoon Salt (adjust to taste)
Cheese Filling
  • ¼ cup shredded Suluguni cheese (* see note 1)
  • 2 tablespoons of mixed herbs (optional) (** see note 2)
Cheese – Notes
  • It is traditrional to use Suluguni cheese in a Khachapuri. However, you can just as well use Mozarella cheese (or cheddar / parmesan)
  • Although it is not traditional to add herbs in the filling, I find the bland flavor of cheese a bit boring. Hence, I add some dry herbs like thyme, oregano, chilli flakes, mint etc. to spice the Khachapuri up
Instructions
  1. In a large pan with high sides, add the milk, water & butter
  2. Bring it to a gentle boil, mixing just until the butter has melted and the mixture is warm (not hot)
  3. When the milk is lukewarm, add in the yeast & sugar & mix once. (To know the right temperature, just touch the milk with your little finger. If you cannot hold it for longer than 5 seconds, it is too hot.)
  4. Mix the salt and flour & sift it into the milk-yeast mixture.
  5. Knead for 10-15 minutes to get a smooth & elastic dough. (It should take about 8 minutes with an electric mixer).
  6. Place the dough in a well oiled bowl, cover with damp kitchen cloth or plastic wrap & let it rest for around 1.5 hours or till the dough has
  7. doubled in volume.
  8. Punch the dough down. Cut into 2 or 3 equal pieces. Stretch the dough out upto about ½ inch thickness. You can use a rolling pin or just your hands. Use extra flour if the dough is too sticky.
  9. Meanwhile, mix the herbs & cheese. Add the cheese mixture on the center of the stretched dough.
  10. Bring up edges of dough over filling, forming thick, fabric-like folds. With your hands, roll the dough once again. Lightly flatten out the dough to form a thick disk. Place on a oiled baking sheet & cover & rest for 15 minutes.
  11. Bake at 180C / 375 F for 15 minutes or until the edges are golden brown & the Khachapuri is well done.
  12. Serve as is, with sauce or any favorite condiment of your choice!
Note
  1. If you’re using active dry yeast, wait for the yeast to start bubbling up in STEP 3 before you proceed to add in the flour

 

About the author: Food Blogger, Recipe developer, Meal Planner .. and Chief Eating Officer! ;-)

{ 2 comments… add one }

  • Michele Harmon August 21, 2013, 3:41 pm

    Hi, nice article. I really like it!

  • Jaya June 11, 2013, 8:11 am

    what a great recipe!

Leave a Comment

Rate this recipe: