Georgian Cheese Bread
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I’ve always been curious about trying other dishes from different cuisines. As a child 👧, anything that was unfamiliar to me was intriguing. When I was reading a book and came across a dish I’ve never tried before, I was asking my parents if they could make it. This is how foody I was at such a young age!
 
Throughout my life, I was fortunate to meet many people from different cultures 👩‍🦱👳‍♂️ and of course, their way of showing me their background was through food. By my mid-forties, there were not too many cuisines I haven’t tried…
 
When I was living in Toronto, I met a young lady who was dating a guy originally from Georgia. As I was so intrigued about his culture and food, they invited me to their place just before moving to Ottawa. Lucky 🍀 for me, I had the chance to try a few dishes from his country.
 
Independent since April 9th, 1991, this country is so fascinating! Its landscapes are breathtaking with a few UNESCO World Heritage Sites. Georgia is the birthplace of Joseph Stalin and also one of the world’s oldest wine-making regions. Yes, that country is also on my bucket list 📑 if I can ever start it anytime soon…
 
As for its cuisine, this country is quite unique with its diversity from one region to another. There are dishes like Khinkali which are soup dumplings, a lovely lamb stew called Chakapuli or Chashushuli, a spicy mushroom stew 🍄, delicious Mtsvadi that are Pork Skewers, etc.
 
A Georgian food staple that has been recognized as their National dish since February 27th, 2020 is Georgian Cheese Bread aka Khachapuri! This is so tasty! With cheese spread out on a bread shaped like a boat 🚢 (canoe) and then topped with an egg, this rich dish is great to enjoy anytime!
 
If I describe this Georgian dish in my own words, I would say it’s an open-faced sandwich and a white pizza that had a baby 👶! It can be served for brunch, lunch or even dinner. It’s fairly easy to make and a fun recipe to try.
 
This Georgian Cheese Bread • Khachapuri is filled with a gorgeous mixture of cheeses. Traditionally, the kind used for it is either Imeretian or Sulguni. They’re both salty 🧂 and sour, made from cows’ milk although Sulguni can also come from buffalo. Imeretian is soft and a bit crumbly while Sulguni is firmer and stringy.
 
Unless you have incredible connections with someone living in Georgia, it’s hard to find either of them here in North American. The best way to mimic the dish is to mix Mozzarella with feta cheese. I also like adding Havarti 🧀 which is creamy and buttery.
 
There are many different types of this National dish. It can be this featured one – Ajarian Khachapuri -, Ossetian Khachapuri made with potato 🥔 and cheese filling, Guruli which is made with boiled eggs, popular during Christmas, and many others.
 
If you know me, I’m about flavor and as much as I try to be conservative by following foreign recipes, I can’t help myself from enhancing them. In the dough, there’s dried basil leaves and it’s not traditional at all! Before cooking my eggs 🥚, I also sprinkle on some smoked paprika… a great combo with that protein.
 
The proper way to make it is to place an egg yolk in the center of the boat after the cheese is melted. With inflation 📈, sorry, but I use the whole egg. Technically, there’s only one per khachapuri but while I was filming, David requested he have two eggs in lieu of one – so I gave it to him… what a big baby!
 
Traditionally, there’s a tablespoon of butter 🧈 added to the boat (canoe) after the eggs are almost set. I don’t add it. The simple reason is we find it’s too much. There’s a lot of cheese and then bread, so we prefer dismissing the butter but be free to add it as soon as the khachapuris come out from the oven.
 
This Georgian Cheese Bread • Khachapuri is very delicious and also satisfying! It can be paired with a Spinach Apple Salad, Panzanella Salad or with my Garlic Soup 🧄🥣. This is certainly a dish to try but use your imagination by creating your own version…
Bon Appétit! 🍽
 
Check out these other delicious sandwich recipes… 😀
– Italian Pesto Panini Sandwich
– Croque-madame
– Kentucky Hot Brown Sliders
– Monte Cristo Sandwich
– Filet-O-Fish Sandwich
– Club Sandwich with Chipotle Mayo
– Grilled Cheese Sandwich
– Curry Chicken Salad Sandwich
– Egg Hot Dog Rolls • Guédilles aux Oeufs
and for even bread recipes 🍞🥖, click on this link… Recipe Category • Bread & More
 

 
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Georgian Cheese Bread

Georgian Cheese Bread • Khachapuri

5 from 11 votes
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Servings 2 khachapuri

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Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 2 hours 15 minutes

Ingredients
  

DOUGH

  • 2 1/4 tsp. active dry yeast
  • 3/4 cup lukewarm milk (between 105ºF to 110ºF)
  • 1/3 cup lukewarm water (between 105-110ºF)
  • 1 tbsp. granulated sugar
  • 2 1/4 cups unbleached all-purpose flour, divided plus more for work surface
  • 1 tbsp. dried basil
  • 1/2 tsp. ground Himalayan pink salt
  • 1/2 tbsp. olive oil, plus more for bowl tips & tricks

FILLING

  • 3/4 cup Havarti cheese, grated tips & tricks
  • 3/4 cup Mozzarella cheese, grated
  • 1/2 cup feta cheese, crumbled
  • freshly ground mixed peppercorns, to taste
  • 2 large free-range eggs, room temperature

TOPPING

  • 1 egg wash
  • 1/4 tsp. smoked paprika, or as needed
  • 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions
 

  • In the bowl of a stand mixer, add yeast, lukewarm milk and water, plus sugar. Stir and let the yeast proof for 15 minutes.
  • In a medium bowl, combine 2 cups flour, basil leaves, and salt. Whisk until blended and set aside.
  • When the yeast is foamy, add olive oil and dry ingredients. With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and mix for 5 minutes, adding a tbsp. of remaining flour at a time.
  • When dough clings around the hook, increase to speed 4 and knead for 4 minutes – if it sticks at the bottom of the bowl, add another tbsp. flour.
  • Drop dough onto a lightly floured work surface, and with floured hands, pull under to form a ball. Place it in a greased bowl and toss to coat with oil.
  • Cover with a clean dish towel and transfer to a draft-free area. Let it rise for 1:30 to 2 hours or until it doubles in size.
  • Meanwhile, in a small bowl, add the 3 cheeses and stir well before seasoning with freshly ground mixed peppercorns; stir again and set aside until needed.
  • After rising time is up, preheat oven to 450ºF.
  • Drop dough onto a lightly floured work surface. Form a ball and, using a bench scraper, divide it evenly into two pieces. Pull each piece under to form a ball.
  • Working with one at a time, roll out dough into a rectangle of 11-inches long by 7-inches wide.
  • Add 2/3 cup cheese mixture onto the dough, leaving an inch around the edges.
  • Roll up the widest sides, tightly over the cheese. Take the ends and twist them together to form a boat shape. Spread out the other 1/3 cup cheese mixture.
  • Carefully but quickly, lift the khachapuri onto a baking sheet lined with parchment paper; reshape the dough if needed and spread the cheese evenly. Repeat the same steps with the other dough ball.
  • Brush the edges with egg wash before transferring to the preheated oven. Bake for 13 to 15 minutes or until golden brown and cheeses are melted.
  • Remove from the heat and add an egg into the center of each khachapuri; sprinkle on some smoked paprika
  • Return the baking sheet back to the oven. Bake for 5 to 7 minutes or until the eggs are almost set.
  • Remove from the heat and allow to cool for a few minutes. Sprinkle on some finely chopped parsley and serve immediately.

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