A soft and chewy crust with lovely crispy edges meets a cheesy filling with an Italian twist: a mix of mozzarella and provolone. The egg on top in the last minutes of baking, and a sprinkle of chili flakes, will make every bite a delicious party in your mouth.
Song of the day: Beautiful mistakes (feat. Megan Thee Stallion) - Maroon 5
We wanted to change things up a bit for our Pizza Night and thought that this Easy Khachapuri, Georgian cheese bread, did the trick. The crust was thin, soft, chewy and crispy at the same time, and the cheesy filling a perfect partner. The egg on top, well, that just took everything over the top.
Easy Kachapuri, the ingredients for the dough:
- flour
- water
- egg
- milk
- sugar
- salt
- fresh or dry yeast (I used dry)
- evo oil
Making the Dough
I made the dough in the stand mixer fitted with the dough hook and it didn't take long. If you make it by hand, make sure to knead it until smooth and not sticky anymore.
- Shape the dough into a ball and place it in a bowl. Cover with cling film and let it rise for one hour and a half in a warm place (for me, the oven turned off and with the light on).
- After that time, with a knife or a bench scraper, divide the dough into two.
- Shape them into two balls and leave them to rest for 10 minutes, covered with a towel.
Shaping the khachapuri
- Working one dough at a time, lightly flour a work surface, and with a rolling pin roll out the dough to an oval shape.
- Then, gently lift it and place it onto a baking sheet lined with parchment paper. Start folding the edges back on themselves (about 1-2 cm thick), in order to create a sort of 'embankment'. Pinch the ends together to close and form a boat shape.
Filling and baking
- Fill the center with minced or shredded provolone and mozzarella, then cover with a towel and leave to rise for another 30 minutes. In the meantime, preheat the oven to 210°C/410°F.
- Lastly, brush the edges with a little oil.
- Bake in the preheated oven for 10-12 minutes.
- Then, remove from the oven, dig lightly with a spoon to create a small bowl in the center of the bread, and crack an egg in the hole. Sprinkle a pinch of salt and put it back in the oven for another 8-10 minutes or to your desired doneness of the egg. Keep in mind that the egg keeps cooking after taking out of the oven.
Definitely, this Easy Khachapuri, Georgian cheese bread, was a wonderful change. Once baked, the smell and look were enticing, we waited just enough time not to burn our hands and dug in.
How to eat it
Ultimately, after you take it out of the oven, sprinkle a little chili flakes on top (optional), or paprika. Let it cool a bit, then, break the pinched end of the crust and use it to dip into the soft egg. Then, cut with a pizza cutter, and enjoy!
Luxuriously Flavorful!
The crust has a nice crispness while still having some air and soft spots inside! A great combination of texture for that rich beautiful egg. It is like velvet to my tastebuds and the melted cheese is a welcome friend to all that is happening here flavorwise. The peperoncino gives a nice punch of subtle heat that brightens every mouthful! This is a fun way to change up your pizza night. Why not give Easy Khachapuri, Georgian cheese bread, a try, I know you will not be disappointed!
PrintEasy khachapuri, Georgian cheese bread
A soft and chewy crust with lovely crispy edges meets a cheesy filling with an Italian twist: a mix of mozzarella and provolone. The egg on top in the last minutes of baking, and a sprinkle of chili flakes, will make every bite a delicious party in your mouth.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 2-4 people 1x
- Category: Bread
- Method: Baking
- Cuisine: Fusion
Ingredients
For the dough (makes 2)
- 500 g flour
- 200 g water
- 1 egg
- 100 g milk
- 5 g sugar
- 10 g salt
- 6 g fresh yeast or 2 g dry active yeast (I used dry yeast)
- 10 g evo oil
For the filling (for 2)
- 200 g mozzarella, minced or shredded, divided
- 200 g provolone, minced or shredded, divided
- 2 small/medium eggs, divided (one for each khachapuri)
- evo oil, to brush the edges before and after the oven
Instructions
- In a large bowl, or in the bowl of a stand mixer fitted with the dough hook, add the flour, the yeast, the sugar, the egg, the milk, and half of the water.
- Mix on low medium until blended, then add the salt and the remaining water. Mix on medium high for about 2-3 minutes, finally, add the extra virgin olive oil and mix until it is completely absorbed and the dough pulls away from the sides of the bowl and wraps around the hook.
- Shape the dough into a ball and place it in a bowl. Cover with cling film and let it rise for one hour and a half in a warm place (for me, the oven turned off and with the light on).
- After that time, with a knife or a bench scraper, divide the dough into two, shape them into two balls and leave them to rest for 10 minutes, covered with a towel.
- Working one dough at a time, lightly flour a work surface, and roll it out with a rolling pin to an oval shape.
- Transfer it onto a baking sheet lined with parchment paper and fold the edges back on themselves (about 1-2 cm thick), in order to create a sort of 'embankment'. Pinch the ends to close and form a boat shape.
- Fill the center with minced or shredded provolone and mozzarella. Cover with a towel and leave to rise for another 30 minutes.
- Preheat the oven to 210°C/410°F.
- Brush the edges with a little oil.
- Bake in a preheated oven for 10-12 minutes. Remove from the oven, dig lightly with a spoon to create a small bowl in the center of the bread and crack an egg in the hole. Sprinkle a pinch of salt and put it back in the oven for another 8 minutes or to your desired doneness of the egg.
- Remove from the oven, sprinkle a little chili flakes on top (optional) or paprika. Put on a cutting board, let cool a bit, then, break the pinched end of the crust and use it to dip into the soft egg.
- Grab a pizza cutter and slice up the rest.
- Enjoy!
Notes
The filling of this khachapuri is not traditional but works really well.
Like pizza, I like it thinner, however, you can roll the edges a little thicker, and also, some stuff the edge with cheese.
We baked one and froze the other one raw (with the cheese but without the brushing of oil and the egg), on a baking sheet, covered with plastic. I took it out an hour before, then brush the oil on the border and baked it.
I love baking and kneading dough because it takes me to a happy place in my soul.
Ramya says
Will be making this soon can i use almond milk and vegan cheeses as am dairy free i never had georgian cheese bread before perfect for my office snacks will dm you guys if i make this and let you guys know how it goes Thanks Ramya
You can definitely use vegan cheese. It's going to be a perfect snack. Thanks, Ramya.
Tiffany says
Never heard of this but it looks so enticing. Perfect for breakfast and not too many ingredients to make cooking it complicated!
Tiffany
Phlanx's Marketing Specialist
I think it would be good at breakfast with that egg on top! It's actually not that complicated, there are just some waiting times. Hope you try it!
Xyz says
Basically cheese pizza, just slightly different shape plus egg..
You're talking to an Italian, here, ah ah 🙂 ... So, no, the dough is nothing like pizza (it has egg, milk). It's its own thing, and I bet the Georgians would be quite upset if I dismissed it like that ;). It's really good, that I can tell you.
Kathy says
Can you make this with prepared pizza dough such as they have at Trader Joe's?
Hi Kathy, I don't know Trader Joes, however the Khachapuri dough is different as it has egg in t and is more like a pretzel. This being said you can try it but it will be more like a pizza. let us know if and when you try it, very curious!