Khachapuri is a traditional, Georgian (Caucasian) dish of leavened dough stuffed with cheese, typically suluguni. This particular recipe is adapted from a Russian recipe book called “Caucasian Kitchen” which describes the dish as a cheese stuffed vatrushka (usually stuffed with tvorog). We used a mix of mozarella and feta cheeses, but other cheeses can be used to taste.
The Khachapuri are light in texture but very rich in flavor, make a great appetizer or a snack.
- 2 cups all purpose flour
- 1 tbs sugar
- 2 tbs butter
- 7 eggs
- 0.25 oz packet of yeast
- 1 tsp salt
- 0.5 cup milk (or water)
- 4 oz feta and 4 oz mozzarella cheese (shredded)
In a bowl, combine warm milk with yeast and let sit for a few minutes. Add the salt, sugar, 3 eggs, and flour.
Mix the ingredients thoroughly until homogeneous, light dough that doesn’t stick to your hands is formed. Add a little more flour if it keeps sticking. Set aside and let rise (20 minutes is enough if using quick-rise yeast).
Combine shredded cheese with 3 hard-boiled, chopped eggs, and melted butter.
Once the dough has risen, split into 4 pieces and roll out each piece into approximately 0.5inch thick round sheets.
Spread the cheese/egg filling in a thin layer on the sheet and roll the edges together, pinching the ends together.
Lay out the khachapuri on a well oiled pan, and use the last egg (beaten) to coat the edges of the dough.
Bake at 425 degrees for approximately 20 minutes or until done.