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:
- 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!
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!Print