Khachapuri, the iconic Georgian cheese-filled bread, gets a Milk Street-inspired twist that focuses on a high-hydration dough for an airy, crisp crust and a perfectly molten, seasoned cheese filling. This version uses a blend of mozzarella and feta for a creamy, salty center that pulls beautifully, making it a showstopping appetizer or a satisfying main course. The technique is straightforward, and the result is a restaurant-quality bread you can make at home.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for greasing
- 8 oz (225 g) low-moisture mozzarella, shredded
- 4 oz (115 g) feta cheese, crumbled
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (30 g) unsalted butter, melted (for brushing)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough will be slightly sticky; resist adding too much flour. Place in a greased bowl, cover, and let rise in a warm spot for 1 ½ to 2 hours, until doubled in size.
- Preheat and prepare: Preheat your oven to 500°F (260°C) with a baking steel or stone on the middle rack. If you don’t have a steel/stone, use an inverted heavy baking sheet. Let it heat for at least 30 minutes.
- Shape the boats: Punch down the dough and divide into 4 equal pieces. On a floured surface, roll each piece into a 10-inch oval. Fold the long edges up and over to form a canoe shape, pinching the ends to seal. Place two formed boats on a piece of parchment paper.
- Fill: In a small bowl, mix the mozzarella and feta. Distribute the cheese mixture evenly among the four boats, pressing it gently into the dough.
- Bake: Slide the parchment with the boats onto the hot steel/stone. Bake for 10–12 minutes, until the crust is golden brown and the cheese is bubbly. The cheese should be fully melted and starting to brown in spots.
- Finish: Remove from the oven. Brush the crust edges with melted butter. Make a well in the center of each cheese filling and pour in a beaten egg (if using). Return to the oven for 2–3 minutes, until the egg is just set but still runny (optional). If skipping the egg, just brush with butter and serve immediately.
Tips
- High heat is key: The baking steel/stone must be screaming hot to get a crisp bottom. If your oven doesn’t reach 500°F (260°C), use the highest setting and bake a few minutes longer.
- Don’t overfill: Too much cheese will cause the filling to overflow and make a mess. Use the amounts listed; they are calibrated for the dough size.
- Feta substitute: If you can’t find feta, use an equal amount of crumbled goat cheese or ricotta salata. The flavor will be milder, so add a pinch of salt to the filling.
- Egg wash: Brushing the dough with beaten egg before baking gives a glossy, golden crust. If you skip it, the crust will be more matte but still delicious.
Serving Suggestions
Serve khachapuri hot from the oven, torn into pieces or eaten with a fork. It’s wonderful as a main dish with a simple green salad dressed with lemon and olive oil, or as a hearty appetizer for a dinner party. Pair with a crisp white wine like a Sauvignon Blanc or a light Georgian amber wine.
Variations
- Add herbs: Mix 2 tablespoons of chopped fresh dill or parsley into the cheese filling for a fresh note.
- Spicy kick: Add ½ teaspoon of red pepper flakes or a drizzle of hot honey over the finished khachapuri.
- Whole wheat: Substitute 1 cup (130 g) of the all-purpose flour with whole wheat flour for a nuttier flavor; you may need to add 1–2 tablespoons more water.
- Individual vs. large: Instead of four boats, make two larger ones and adjust baking time to 15–18 minutes.
Storage and Reheating
Khachapuri is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until heated through and the crust is crisp again. Avoid microwaving, as it will make the crust soggy. You can also freeze the baked, unfilled boats (without the egg) for up to 1 month; thaw overnight and reheat before adding the egg and final bake.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier, more substantial crust. Use the same amount, but you may need to add a tablespoon or two of extra water to achieve the same consistency.
Why is my cheese oozing out? This usually happens if the cheese is too wet or the boats aren’t sealed well. Pat the mozzarella dry with paper towels before shredding, and make sure to pinch the ends of the dough firmly.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and baking.
What if I don’t have a baking steel or stone? Use a heavy-duty inverted baking sheet that can withstand high heat. Preheat it in the oven for at least 20 minutes to ensure it’s hot enough.
Is the egg on top necessary? No, the egg is a traditional addition that adds richness, but it’s optional. Many versions skip it. If you’re concerned about runny eggs, omit it or cook until the yolk is firm.
Can I use only mozzarella? Yes, but the filling will be less salty and more stringy. Add a pinch of salt to the cheese mixture to compensate.
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