Khachapuri, Georgia’s Famous Cheese Bread

Method

1. 1

   Prepare the dough Mix the warm water, yeast and sugar and leave for 5–10 minutes until lightly foamy. Add the flour, salt and olive oil. Knead for 5–8 minutes until smooth and elastic.

2. 2

   Let the dough rise Place the dough in a lightly oiled bowl, cover and leave somewhere warm for about 1 hour, or until roughly doubled in size.

3. 3

   Prepare the cheese filling Mix the mozzarella, feta and cheddar with one egg and a little black pepper. The mixture should be moist but not runny.

4. 4

   Shape the boats Divide the dough into two pieces. Roll each into an oval, approximately 5mm thick. Roll the two long sides inward towards the centre, then pinch the ends together to create the characteristic boat shape.

5. 5

   Fill the khachapuri Place half of the cheese mixture in the centre of each dough boat, leaving a small border around the edges.

6. 6

   Bake Preheat the oven to 230°C. Bake for approximately 12–15 minutes, until the bread is golden and the cheese is bubbling.

7. 7

   Add the egg Remove from the oven and carefully make a small well in the centre of the melted cheese. Crack one egg into each khachapuri.

8. 8

   Finish baking Return to the oven for another 2–3 minutes, just until the egg white has set while the yolk remains beautifully runny.

9. 9

   Add butter and serve Place a knob of butter on top of each khachapuri. Finish with freshly ground black pepper and optional herbs.

10. 10

    Add butter and serve Place a knob of butter on top of each khachapuri. Finish with freshly ground black pepper and optional herbs.