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Khachapuri Cheese Bread
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Khachapuri Cheese Bread

Course Breakfast

Ingredients

For the Dough

  • ⅔ cup warm water
  • 1 tsp active dry yeast
  • ¼ tsp sugar
  • 1½ cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp olive oil, plus more for brushing

For the Filling

  • 1½ cups mozzarella cheese, shredded
  • 1 cup feta cheese, crumbled
  • 1½ cups Monterey Jack cheese, shredded
  • 2 tbsp butter
  • 2 egg yolks separated from the white

Instructions

  • Combine warm water, yeast, and sugar in the bowl of a stand mixer and allow the yeast to activate. Let sit for 10 minutes until it bubbles.
  • Add flour, salt, and olive oil and mix on low with the dough hook attachment for 2 minutes until dough starts to come together.
  • Turn up to medium speed and mix for another 3 minutes. This is a soft dough.
  • Place dough in an oiled bowl and cover with a towel.
  • Allow to rise in a warm spot for one hour.

To Assemble

  • Combine the cheese in a small bowl.
  • Divide the dough into two pieces.
  • Working on top of a lightly floured piece of parchment, gently stretch each piece of dough into 12 inch-long ovals.
  • Spread a quarter of cheese mixture in the middle of each bread, leaving 1/2 inch border all the way around.
  • Pinch the ends, rolling tight to form points on either side. Add the remaining cheese evenly onto each bread.
  • Brush the bread with a light coating of olive oil. Transfer the Khachapuri on the parchment onto a baking sheet and allow to rise for 15 minutes.
  • Heat oven to 450°F.
  • You can make the breads one at a time.
  • Bake for 14 minutes, or until golden and the cheese is bubbly.
  • Remove cheese bread from oven, and gently add an egg yolk to the middle of the bread.
  • Bake for another 2 minutes.
  • Remove from oven and immediately add 1 tbsp cubed butter around the yolk.
  • Serve by swirling the yolk, cheese and butter all together. This dish is best eaten while still hot. Recipe inspired by TheNosher.