Georgian Khachapuri with Sulguni Cheese
Traditional Georgian Cheese Bread
Experience the warm and cheesy delight of a classic Georgian dish with rich sulguni cheese.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Dough
For the Cheese Filling
For the Egg Topping
For the Egg Wash
Preparation
Preparing the Dough
Activate Yeast
In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 10 minutes until frothy.
Ensure the yeast mixture is frothy to confirm the yeast is active.
Mix Ingredients
In a large bowl, mix flour and salt. Pour in the yeast mixture, milk, and oil. Stir until the dough starts to form.
Knead Dough
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
For the best flavor, let your dough rise in a warm, draft-free environment.
Preparing the Cheese Filling
Combine Ingredients
Mix the sulguni cheese, beaten egg, and dill in a bowl.
Use high-quality, fresh dill for the most aromatic flavor.
Season Filling
Adjust seasoning with salt if needed.
Cover and Set Aside
Keep the filling covered until ready to use.
Cooking Process
Rest Dough
Cover the dough and let it rise for 1 hour until doubled in size.
Shape Khachapuri
Roll out the dough, place the cheese filling in the center, and shape the dough into a boat.
Bake
Preheat oven to 450°F (230°C) and bake for 20 minutes until golden brown.
Plating & Serving
Georgian Khachapuri with Sulguni Cheese
Georgian Khachapuri with Sulguni Cheese
Serve and Garnish
Serve the khachapuri fresh out of the oven with an optional cracked egg on top, creating a rich sauce when mixed with the cheese.