This Khachapuri is filled with soft cheese, homemade flatbread, and runny egg yolk. Three amazing mixture creating a delicious flatbread recipe ever.
What is Khachapuri?
Khachapuri is a type of flatbread known in the country of Georgia. This delicious flatbread recipe is a combination of soft homemade bread, multiple kinds of cheese, and a runny egg in the middle. It is seriously so delicious. This will definitely satisfy both cravings into one. From the mixture of cheeses combined with a runny egg yolk. This recipe is similar to Mana’eesh, a Middle Eastern flatbread. Made with homemade dough topped with different kinds of cheese and baked in the oven.
What types of cheese does Khachapuri have?
This flatbread recipe requires any soft kinds of cheeses. Authentically, you would use Halloumi cheese. This kind of cheese has a high melting point and so it can easily be melted. Halloumi cheese is similar to mozzarella cheese. Halloumi cheese is increasingly popular, and can be found in most supermarkets. Here are other great options of cheese for this flatbread recipe.
- Mozzarella
- Feta
- Queso Fresco
- Havarti
Ingredients you will need for Khachapuri (Egg cheese flatbread)
- All-purpose flour
- dry active yeast
- salt
- granulated sugar
- water
- milk
- olive oil
- shredded mozzarella
- feta cheese
- eggs
Khachapuri Georgian Egg Cheese Flatbread
Difficulty: Easy4
servings1
hour5
minutes15
minutes300
kcalIngredients
- To proof the yeast
5 tablespoons warm water
1 tablespoon sugar
1 teaspoon active dry yeast
- For the dough
5 cups of all-purpose flour, sifted.
7 tablespoons room temperature milk
1 cup of water
1/2 teaspoon salt
1 tablespoon olive oil
- For the filling
2 cups shredded Mozzarella cheese
2 cups Feta cheese, crumbled.
2 tablespoons chopped parsley
2 tablespoons of chopped green onions
6 eggs
1 tablespoon olive oil
Directions
- Prepare the dough
- In a small bowl, or measuring cup, dissolve yeast with warm water and sugar. Mix and let it sit for 5-8 minutes or until foamy.
- In a mixing bowl, add 1 cup of water, milk, and mix together. In the same bowl, add 4 1/2 cups of flour, salt, yeast mixture, and olive oil. Mix the dough until well combined.
- Begin kneading the dough for 10 minutes, until dough is soft and elastic. You may need to add 1-3 tablespoons of water if needed so the dough is not dry. If its too wet, add 1-3 tablespoons of flour at a time.
- Cover the bowl with a plastic wrap and let it double in size for 1 hour. Make sure to place the bowl in a warm and dark place for it to double.
- After the dough has doubled in size, divide it into 6 even pieces. Cover with a dry towel and leave it on a lightly floured working surface while you prepare the filling.
- For the filling
- In a medium bow combine shredded Mozzarella cheese, feta, olive oil, and green onions. Mix until combined.
- Assembling
- Preheat oven to 415 degrees F.
- On a lightly floured surface, roll out a piece of dough into a circle. Spread about 2 tablespoons of the cheese mixture on the dough. Leave about 1 inch of space around the edges.
- Roll 2 opposite sides of the dough towards the center and tightly pinch the corners.
- You may need to add more of the cheese mixture onto the center of the dough so it’s not so empty.
- Transfer the Khachapuri onto a parchment lined baking pan.
- Finish the process with the remaining pieces of the dough.
- Bake in a preheated oven for 12-15 minutes or until edges are golden brown.
- Remove the Khachapuri from the oven and with the back of the spoon make an indentation in the center of each flatbread.
- Gently crack an egg and drop it into the indentation. Continue to bake for another 5 minutes until egg white is no longer translucent and the yolk is runny.
- Remove from the oven. This can be served immediately to enjoy the taste of the runny yolk!
