Ingredients
Khachapuri Dough
- 2 ¼ teaspoons (7 grams) active dry yeast* (1 packet)
- 2 teaspoons (7 grams) granulated sugar
- ¾ cup (180 ml) warm water
- 3 – 3 ¼ cups (400 grams) all purpose flour, spooned and leveled*
- 1 teaspoon kosher salt
- ¾ cup (180 ml) warm milk
- 2 tablespoons vegetable oil
Cheese Filling
- 5 ounces (150 grams) low moisture mozzarella, shredded
- 5 ounces (150 grams) feta cheese, crumbled
- 5 ounces (150 grams) ricotta cheese
Garnish
- 3 large egg yolks
- 1 tablespoon (15 grams) unsalted butter (optional)
Instructions
Khachapuri Dough
- Add the active dry yeast and sugar to the warm water. Let stand for 10 minutes or until foamy.
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt. See recipe notes for making dough by hand.
- Pour the yeast mixture over the dry ingredients and add the milk. Mix on medium-low speed until the dough begins to form.
- Add the vegetable oil and mix on medium speed or until mostly smooth, about 10 minutes. The dough will be a bit sticky.
- Shape the dough into a ball and place in a lightly greased bowl. Cover and set aside in a warm space for about one hour or until the dough doubles in size.
- Once the dough has doubled in size, push it dough several times with your hands. Cover and set aside for an additional 30 minutes.
Cheese Filling
- In a medium bowl, combine the shredded mozzarella, crumbled feta and ricotta. Mix well.
Assembly
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch the dough down again. Knead for several minutes. Using well-floured hands, separate the dough into three equal portions.
- Sprinkle your work surface and rolling pin with flour. Roll out one portion of dough into an oval about ¼ inch (6 mm) thick. Transfer the formed dough to the prepared baking sheet to build your Khachapuri.
- Sprinkle one-third of the cheese mixture onto the dough. Form the boat shape by rolling the longer sides over the cheese to form a boat. Then pinch and twist the shorter sides together to form two knots on the ends. Repeat this process with the last two portions of dough.
- Bake for 20-22 minutes or until the bread is golden brown and the cheese is bubbling.
- Remove from oven and make a well in each Khachapuri. Add an egg yolk to each well and return to the oven for an additional 3 minutes.
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Garnish each Khachapuri with a pat of butter and swirl the cheesy egg mixture together before eating!
Notes
Substitute instant yeast: You can use 1 3/4 teaspoons (5 grams) instant yeast in place of the active dry yeast. There’s no need to activate instant yeast so you can skip the first step. Simply add the water, sugar and yeast into the flour mixture with the milk.
Spooned and leveled: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Making dough by hand. I prefer to make Khachapuri dough with my mixer, because it is quite sticky. But it is possible to make it by hand. Use lightly floured hands to knead the dough for approximately 15-20 minutes. I recommend using the slap and fold method for kneading.
Storage: Leftover Khachapuri can be stored in an airtight container in the fridge for 3-4 days.