This Georgian Flatbread can be served as a side dish or as a vegetarian main dish with a side salad. Filled with a combination of creamy and delicious cheeses and topped with an egg, these perfectly baked Khachapuri are sure to please your family and friends.
Khachapuri (Georgian Flatbread)
Just like Mexican cuisine has gained huge popularity in the US, Georgian food takes its own important role in a shaping of taste preferences of people from many Post-Soviet countries.
In Ukraine, a lot of popularity earned so called street vendors or street hawkers. You can find them in any city usually selling food from their booth or on regional trains.
Since many people can’t afford going to a restaurant and trying authentic Georgian recipes there, they love buying food from local vendors.
Khachapuri or Georgian Flatbread is a very affordable Georgian recipe that you can often buy from street vendors. It’s a kind of food that everyone loves.
So what exactly is Khachapuri? It’s a traditional Georgian yeast flatbread filled with cheese and topped with egg. For this recipe most commonly used cheese is Sulguni, which is very tangy and moderately sour. It tastes amazing.
If you live in the area with Georgian/Russian or Ukrainian grocery stores, you can probably find it there.
In Indiana where I live, these stores are quite rare and for my recipe I used a mix of Mozzarella and Feta cheese, that worked just as fine.
You can also use Halloumi cheese in place of Feta.
Khachapuri has many types. Today I’m going to show how to make Adjarian Khachapuri, named after Georgian region. They are formed in a boat shape and topped with cheese and egg.
Khachapuri are super delicious. They are best eaten right away while cheese is still nice and melty.
- 3 tablespoons + 1 teaspoon warm water (110-115 F)
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 5¼ cups (650 grams) all-purpose flour, sifted
- 7 tablespoons milk
- 1 cup water
- 1 egg
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 2 cups Mozzarella cheese, shredded
- 2 cups Feta, Halloumi or Sulguni cheese, crumbled
- ½ cup water
- 6 eggs
- 2 tablespoons parsley, chopped
- 3 tablespoons butter, melted
- In a small bowl, dissolve yeast with 3 tablespoons and 1 teaspoon of warm water, sugar and let it sit for 15-20 minutes until bubbly.
- In a bowl of Kitchen Aid add 1 cup of water, milk and mix with a whisk attachment. In the same bowl, add 4½ cups of flour, salt, yeast mixture and egg and mix the dough on the 1st speed until well combined.
- Cover the bowl with a plastic wrap and let it sit for 20 minutes.
- Turn on a second speed and mix the dough until it no longer sticks to the walls of the bowl.
- Lightly brush a bowl with a vegetable oil and place the dough to rise for 1.5 - 2 hours.
- After the dough has increased in size, remove it from the bowl, lightly oil your hands and on the lightly floured surface knead the dough a few times.
- Put the dough back into the bowl and leave it in a warm place until triples in size (about 1 - 1.30 hours).
- After the dough has tripled in size, divide it into 6 even pieces. Cover with a towel and leave it on a lightly floured working surface while you prepare the filling.
- In a medium bowl combine Mozzarella, Feta and water. Mix well.
- Preheat the oven to 450 F.
- On a lightly floured surface, roll out a piece of dough (1 out of 6 pieces) into a circle about 11-13 inches in diameter. Spread a thin layer of cheese mixture on Khachapuri leaving about 1 inch of space around the edges. (See the notes)
- Roll 2 opposite sides of Khachapuri towards the center and tightly pinch the corners.
- Add more cheese mixture in the center of Khachapuri so that it was fully stuffed with cheese.
- Transfer Khachapuri onto a parchment lined baking dish.
- Continue the process with the remaining pieces of the dough.
- Bake in a preheated oven for 15-20 minutes until edges became golden brown.
- Remove Khachapuri from the oven and with a back of a spoon make an indentation in a center of each flatbread.
- Carefully beat the egg and drop it into a well. Continue baking for another 5 minutes until egg white is no longer translucent but yolk is still runny.
- Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.
- Serve immediately.
Recipe is adapted from gotovim-doma.ru
Be sure, once you try Khachapuri, you’ll be tempted to make it again.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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