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Classic Georgian Khachapuri with Cheesy Topping and Runny Egg Recipe

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4.4 from 12 reviews

Khachapuri is a traditional Georgian flatbread filled generously with a blend of mozzarella and feta cheeses, topped with a runny egg and finished with melted butter and fresh parsley. This recipe walks you through making the soft, fluffy dough from scratch, assembling the cheese-filled boats, and baking them to golden perfection for a comforting and indulgent dish perfect for sharing.

  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings

Ingredients

Dough:

  • 3 tablespoons warm water (110-115°F)
  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 5 1/4 cups all-purpose flour (sifted)
  • 7 tablespoons milk
  • 1 cup water
  • 1 egg
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil (like avocado oil)

Cheese Filling:

  • 2 cups Mozzarella cheese (shredded)
  • 2 cups Feta (Halloumi or Sulguni cheese, crumbled)
  • 1/2 cup water

Topping and Garnish:

  • 6 eggs
  • 2 tablespoons parsley (chopped)
  • 3 tablespoons butter (melted)

Instructions

  1. Activate the yeast: In a small bowl, dissolve the yeast with 3 tablespoons of warm water and the sugar. Let it sit for 15-20 minutes until bubbly, indicating the yeast is active.
  2. Mix wet ingredients and dough: In a stand mixer bowl, combine 1 cup water and milk, whisking to blend. Add 4 1/2 cups flour, salt, the yeast mixture, and the egg. Mix on low speed until combined.
  3. Rest the dough: Cover the bowl with plastic wrap and let the dough rest for 20 minutes to hydrate the flour.
  4. Knead the dough: Increase mixer speed and knead until dough pulls away from the bowl walls and is no longer sticky.
  5. First rise: Lightly oil a bowl, place dough inside, cover, and let it rise for 1.5 to 2 hours until doubled in size.
  6. Shape dough: Remove dough from bowl and knead lightly on a floured surface to deflate. Return to bowl, cover, and let rise again in a warm place until tripled in size, about 1 to 1.5 hours.
  7. Divide dough: Punch down and divide into six equal pieces. Cover and rest on floured surface as you prepare the filling.
  8. Prepare cheese filling: In a medium bowl, combine shredded mozzarella, crumbled feta (or substitute cheese), and 1/2 cup water. Mix thoroughly to moisten the filling.
  9. Preheat oven: Set oven to 450°F (232°C) and prepare a parchment-lined baking sheet.
  10. Roll dough pieces: On floured surface, roll each piece of dough into a circle about 11-13 inches in diameter.
  11. Assemble Khachapuri: Spread a thin layer of cheese mixture onto each circle, leaving a 1-inch border. Fold and roll two opposite edges toward the center and pinch the corners tightly to create a boat shape. Add more cheese filling into the center to fill completely.
  12. Bake first stage: Place assembled breads on the baking sheet and bake for 15-20 minutes until edges are golden brown and the cheese is bubbly.
  13. Add egg topping: Remove breads from oven. Using the back of a spoon, make an indentation in the center of each. Crack a beaten egg into the well.
  14. Bake second stage: Return to oven and bake for an additional 5 minutes, until egg whites are set but yolks remain runny.
  15. Finish and serve: Remove from oven, brush edges with melted butter, sprinkle with chopped parsley, and serve immediately while warm and gooey.

Notes

  • Use high-quality fresh cheeses such as sulguni or halloumi if available for authentic flavor.
  • Ensure water temperature for yeast activation is between 110-115°F to avoid killing the yeast.
  • The dough rises best in a warm, draft-free environment for proper texture.
  • Rolling the dough evenly to about 11-13 inches ensures correct size for proper cooking.
  • Serve Khachapuri immediately after baking to enjoy the runny egg and melty cheese at their best.
  • Author: Olivia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Georgian

Find it online: https://iamstarved.com/classic-georgian-khachapuri-with-cheesy-topping-and-runny-egg-recipe/