Khachapuri: Georgia's traditional delight you can make at home

Khachapuri, a traditional cheese flatbread, has been present on Georgian tables for centuries. Its name comes from two Georgian words: "khacho" (cheese) and "puri" (bread). It is a dish so popular and valued that it has become one of Georgia’s culinary symbols, similar to pizza in Italy or haggis in Scotland. However, you don’t need to book flights and request vacation days because this delicacy can be easily recreated in your kitchen.

Depending on where you order khachapuri, it may have different shapes and fillings. Some stuff the dough with cheese, others add it on the outside, and in the case of Adjarian khachapuri, the flatbread is shaped like a boat and served with cheese, egg, and butter.

Traditionally, Georgian cheeses are added to khachapuri. However, a combination of halloumi, feta, and mozzarella works well. This khachapuri recipe works every time and is a hit with everyone. It’s great for lunch or a warm dinner.

Ingredients:

Dough:

            
• 160 ml of warm water,
• 20 g of fresh yeast,
• 500 g of wheat flour,
• 160 ml of warm milk,
• 1 teaspoon of sugar,
• 1 teaspoon of salt,
• 40 ml of vegetable oil.

Other ingredients:

            
• 180 g of grated mozzarella,
• 180 g of feta,
• 180 g of halloumi,
• 4 eggs,
• 1 egg for spreading,
• 4 tablespoons of butter,
• 4 tablespoons of chives.

Preparation:

Step 1. Place the flour in a large bowl. Dissolve the yeast in warm water and add it to the flour. Add sugar, salt, and start kneading the dough, gradually adding the warm milk. Cover the dough with a cloth and set it aside in a warm place for 1.5 hours.

Step 2. In the meantime, crumble the feta cheese and grate the halloumi and mozzarella.

Step 3. Transfer the risen dough to a countertop and divide it into four parts. Roll out a portion of the dough and sprinkle with mozzarella. Fold the edges of the dough, forming a boat shape.

Step 4. Place the khachapuri on a baking sheet lined with parchment paper. Fill the centre with halloumi and feta, and brush the dough with a beaten egg. Put it in the oven preheated to 220°C for 10 minutes.

Step 5. After this time, remove the khachapuri from the oven and crack an egg in the centre, being careful not to break the yolk. Add a piece of butter and put it back in the oven for another 5 minutes. After that, serve the khachapuri, sprinkling it with chives. Enjoy!