Ingredients
Scale
For the dough:
- 2¼ teaspoons active dry yeast (one ¼-ounce packet)
- 1 teaspoon granulated sugar
- ¾ cup warm whole milk (110°F)
- 2½ cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
For the filling:
- 12 ounces mozzarella cheese, shredded
- 8 ounces feta cheese, crumbled
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, cut into small pieces
- 2 large egg yolks (for topping)
Instructions
- Combine yeast, sugar, and warm milk in a small bowl and let stand for 5-10 minutes until foamy.
- Mix flour and salt in a large bowl, then add the yeast mixture, melted butter, and egg, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, adding more flour if needed to prevent sticking.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1-1½ hours until doubled in size.
- Mix together the shredded mozzarella, crumbled feta, and beaten egg in a medium bowl until well combined.
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it in half, then roll each piece into an oval about 10 inches long and 6 inches wide.
- Spread half the cheese mixture down the center of each oval, leaving a 2-inch border on all sides.
- Fold the long sides up over the filling and pinch them together, then twist and pinch the short ends to create a boat shape with an open center.
- Transfer the boats to the prepared baking sheet and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.
- Remove from oven, make a well in the center of each khachapuri, and drop in an egg yolk and a tablespoon of butter pieces.
- Return to the oven for 2-3 minutes until the egg yolk is just set but still runny, then serve immediately.
Notes
- Make the dough up to 24 hours ahead and let it rise slowly in the refrigerator for even better flavor, just bring it to room temperature before shaping.
- Leftover khachapuri can be stored in the refrigerator for up to 2 days, though it’s best fresh, reheat in a 350°F oven for 8-10 minutes.
- This recipe makes two boat-shaped khachapuri, each serving 1-2 people depending on appetite.
- A pizza stone helps create an extra-crispy bottom crust if you have one, just preheat it in the oven.
- You can freeze the shaped, unbaked khachapuri for up to a month, bake directly from frozen, adding 5 extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Main Dish
- Cuisine: Georgian
Nutrition
- Serving Size: 1 portion (about 250 g)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 145 mg