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Khachapuri on table

Khachapuri: Georgian Egg and Cheese Bread

This brunch dish is great for sharing and best enjoyed right out of the oven. The runny yolk in the crusty and cheesy bread boat is perfect for dipping.
Course Brunch
Cuisine Georgian, Israeli
Keyword Baking, Breakfast, Pastry
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 3 boats
Author Gabby Peyton

Ingredients

  • 4 teaspoons active dry yeast
  • ¾ teaspoon sugar
  • 2 cups warm water
  • 3 tablespoons olive oil
  • 4 cups all purpose flour plus extra for kneading and prepping the dough
  • 4 teaspoons kosher salt
  • 450 grams Muenster cheese grated
  • 100 grams good quality feta
  • 3 eggs
  • Salt and pepper for finishing and garnish optional

Instructions

  1. Combine yeast, sugar, and warm water in a small bowl and let stand for 10 minutes or until it gets foamy.
  2. Mix olive oil, 4 cups of the all-purpose flour and salt in a big bowl and incorporate yeast mixture. Combine it all together with your hands (it’s gonna be sticky).
  3. Transfer the dough to a well-floured surface to knead the dough until it’s no longer sticky. Feel free to add a little more flour to make sure the dough is smooth and elastic, about 4 minutes.
  4. Put the dough in a bowl lightly-greased with olive oil and cover it with a cloth. Set it in a warm place for 45 minutes or until the dough doubles in size (I usually put it on my oven while I’m preheating it).
  5. Place your pizza stone in the cold oven and preheat 500F. Make sure to put the stone in while preheating; if you put a cold pizza stone in a hot oven it can crack!
  6. After the dough has risen, you're ready to make the boats. Punch it down and divide the dough into three parts. Roll out the dough into a 10-inch circle and then roll the sides of the dough inwards on both sides, leaving a space in the middle. Then pinch and twist both ends to make a boat shape.
  7. Fill those little boats each with a third of the cheese mixture (grated Muenster and crackled feta). Make sure to leave a little indent in the middle for the egg.
  8. Transfer the cheese boats to your hot pizza stone and cook for around 14 minutes or until the sides are browned. I cooked mine one at a time because they were large.
  9. Once the sides are browned, crack an egg into the cheese indent and bake for another 5 minutes or until the white of the egg is just set.
  10. Sprinkle with salt and pepper to garnish (optional).