Recipe

Easy Khachapuri Recipe

This traditional Georgian bread is loaded with three kinds of cheese and topped with an egg yolk and za'atar, making it the perfect little boat of goodness.

by Gerald Addison and Chris Morgan
18 March 2019, 2:37pm

Photo by Ian Stroud

Servings: 4
Prep time: 20 minutes
Total time: 3 hours

Ingredients

for the dough:
2 1/2 cups water heated to 115°F
2 tablespoons active dry yeast
2 tablespoons canola oil, plus more for drizzling
2 tablespoons olive oil
1 teaspoon honey
6 cups all-purpose flour
2 tablespoons kosher salt

for the cheese filling:
12 ounces feta cheese
2 pounds mozzarella cheese
12 ounces ricotta cheese

for the topping:
1 large egg, lightly beaten
8 tablespoons unsalted butter
8 large egg yolks
Za'atar, for sprinkling

Directions

1. Make the dough: In the bowl of a stand mixer fitted with a hook attachment, combine the water, yeast, oils, and honey. Let sit for 10 minutes until it starts to foam, then add the flour and salt. Mix on low for 7 minutes until a smooth dough forms. Drizzle with canola oil and cover with plastic wrap. Refrigerate for at least 2 hours and up to 24 hours.

2. For the cheese: In a standing mixer fitted with a paddle attachment, mix the feta for 8 minutes until light and fluffy. Tear the mozzarella into fist-sized pieces and add to the mixer with the feta. Mix an additional 8 minutes, then add the ricotta and mix for 2 minutes longer. Divide the cheese mixture into 8 equal-sized balls and transfer to a baking sheet. Refrigerate until ready to use.

3. Place an upside-down sheet tray in the oven and heat it to 425°F. Divide the dough into 8 (4-ounce) balls. On a lightly floured surface and working with one ball of dough at a time, roll the dough into a 14-inch by 7-inch rectangle or long oval. Fold the edges up and over by about ½-inch. Break up one cheese ball over the top and inside of the dough and brush the folded edges of the dough with the beaten egg. Transfer the dough to a paddle and slide it onto the sheet tray in the oven. Bake until the edges are golden and the cheese has melted, about 12 minutes. Transfer to a cutting board and top with 1 tablespoon of butter and an egg yolk. Sprinkle with za’atar to serve. Repeat with remaining balls of dough.

This article originally appeared on Munchies US.