Georgia-Style Egg Bread (Khachapuri) Recipe
Georgian Egg Bread, also known as Khachapuri, is a traditional breakfast dish featuring a soft, springy dough boat filled with a rich blend of Muenster and feta cheeses. Baked to a golden brown with a bubbly cheese center, it is traditionally topped with a fresh egg and pats of butter for a luscious finish. This comforting bread offers a delightful combination of crispy crust, gooey melted cheese, and creamy egg, perfect for a hearty breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Georgian
Ingredients
Dough
- 2/3 cup warm water (115 degrees F)
- 1 teaspoon active dry yeast
- 1/4 teaspoon sugar
- 1 tablespoon olive oil (plus more for greasing)
- 1 1/4 cups flour (plus more for dusting)
- 1 teaspoon kosher salt
Cheese Filling
- 2 1/2 cups shredded Muenster cheese
- 1 1/4 cups crumbled feta cheese
Toppings
- 2 eggs (optional or use 2 egg yolks)
- 4 tablespoons unsalted butter (cubed)
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and active dry yeast. Let it bloom until foamy and fragrant, approximately 10 minutes, which indicates the yeast is active.
- Form Dough: Add the flour, olive oil, and kosher salt to the yeast mixture. Stir with a wooden spoon until the dough becomes soft and springy.
- First Rise: Transfer the dough to a well-greased bowl. Cover and let it rise in a warm area for 1 hour, during which the dough will double in size.
- Preheat Oven and Pizza Stone: About 15 minutes before baking, preheat your oven to 500°F (260°C) with a pizza stone placed inside. Ensure the stone heats gradually to avoid cracking.
- Prepare Dough for Shaping: Generously flour your countertop. Punch down the risen dough to release air and divide it into two equal round balls.
- Shape Dough Discs: Roll out one ball on the floured surface into a large disc about 1/4 inch thick.
- Add Cheese Filling: Place one-quarter of the cheese mixture in the center of the disc.
- Form the Boat Shape: Roll the sides of the dough inward to create a boat shape, enclosing the cheese mixture in the center but leaving the filling exposed on top.
- Second Layer of Cheese: Add another quarter of the cheese mixture into the middle of the formed boat.
- Bake: Carefully transfer the shaped dough onto the preheated pizza stone in the oven. Bake for 30 minutes, or until the crust is golden brown and the cheese inside is bubbly.
- Add Egg and Butter: Remove from the oven, quickly crack a fresh egg or egg yolks on top of the hot cheese in the center, and place cubed butter pats around it. The residual heat will gently cook the egg.
- Repeat: Repeat the rolling, shaping, filling, and baking process with the second dough ball to make the second Khachapuri.
- Serve: Serve immediately while warm and enjoy the classic Georgian egg bread.
Notes
- Allow the pizza stone to heat gradually inside the oven to prevent cracking.
- You can choose to use either whole eggs or just egg yolks based on preference.
- For a more authentic flavor, try a mix of cheeses such as sulguni or mozzarella if Muenster is unavailable.
- Serve immediately after baking as the cheese is best enjoyed warm and gooey.
- This recipe yields two medium-sized Khachapuris perfect for sharing or two hearty servings.
