Khachapuri

Overview

Khachapuri is a beloved Georgian bread, especially in the Adjara region where the boat shape originates. Baked until the crust blisters and the center turns luscious and creamy, it arrives at the table steaming and ready to tear-and-dip. The ritual is simple: stir the velvety center, then pinch off pieces of the rim to scoop and enjoy. This recipe focuses on the iconic boat style with a rich, molten center and a golden yolk finish, capturing both comfort and celebration in one timeless loaf.

Ingredients

• 3 cups (about 360 g) all-purpose flour
• 1 cup (240 ml) warm milk
• 2 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 2 cups shredded mozzarella
• 1 cup crumbled feta
• 2 tbsp butter, plus extra for finishing
• 2–4 eggs (one per bread, optionally another for extra richness)

Preparation

1. Bloom the yeast: In a mixing bowl, combine the warm milk, sugar, and dry yeast. Stir gently and set aside until the surface looks airy and foamy.
2. Make the dough: Add most of the all-purpose flour and the salt to the bowl and mix until a shaggy dough forms. Add the olive oil, then knead, sprinkling in the remaining all-purpose flour as needed, until the dough is smooth and elastic.
3. First rise: Lightly oil a clean bowl with a touch of olive oil. Place the dough inside, cover, and let it rise in a warm spot until noticeably puffy and roughly doubled in volume.
4. Prepare the filling: In a separate bowl, combine the shredded mozzarella and crumbled feta. Toss together so the flavors mingle evenly.
5. Preheat the oven: Set a baking stone or an inverted baking sheet on the center rack and preheat the oven to a high temperature. This intense heat ensures a blistered crust and a molten center.
6. Divide and shape: Turn the dough onto a lightly dusted surface with a bit of all-purpose flour. Divide into two portions. Roll each into an oval, then roll the long edges inward toward the center to form thick “rails.” Pinch the ends to create a canoe shape that will cradle the filling.
7. Fill the boats: Sprinkle each dough boat with the mozzarella and feta mixture, leaving the thick rim exposed. Press the filling down gently so it sits snugly.
8. Initial bake: Slide the filled boats onto the preheated stone or sheet and bake until the crust is set and lightly golden and the center is bubbling.
9. Enrich the center: Pull the breads out briefly. Add a small knob of butter to each center and make a shallow well. Gently slip one of the eggs into the well of each boat.
10. Finish baking: Return to the oven and bake just until the whites of the eggs are opaque and the yolks remain runny. The crust should be burnished and crisp, and the filling should be sizzling at the edges.
11. Final touch: As soon as the breads come out, dot the centers with a little more butter and brush the rims lightly with olive oil for shine.

How to Enjoy

At the table, stir the hot center to blend the butter and the silky eggs into the molten pool. Tear off pieces of the rim and scoop through the middle so every bite balances crisp crust and creamy filling. Pair it with something crisp and refreshing to cut through the richness, and serve straight from the oven while the center is at its most velvety.

Tips and Substitutions

• Cheese balance: If you prefer extra stretch, increase the mozzarella; for tang, lean a bit more on the feta.
• Dough handling: If the dough resists shaping, rest it briefly and dust your surface with a touch of all-purpose flour.
• Richer finish: A small extra pat of butter swirled into the center before serving boosts gloss and flavor.
• Crisp rim: A light brush of olive oil before baking encourages deep color and a delicate sheen.