Khachapuri is the national dish of Georgia. There are various versions of it. This Adjarian khachapuri consists of a soft dough shaped like a boat and filled with a mix of cheeses. After being baked it is topped with an egg yolk and a knob of butter. The yolk and the butter are then mixed into the cheese to create a delicious cheesy dip for the bread. The bread is torn off piece by piece and eaten with the cheesy filling. It’s an incredibly delicious bake that will put you in a cheesy coma.
There’s not much else I can say about khachapuri. I have published two videos about it already. It is one of the most popular recipes on my channel, so it deserved a little update in line with my current baking style. This new version is no-knead and cold bulk fermented. Making it easy, convenient and mess free. There are a couple of other tweaks like the addition of whole wheat flour for extra flavour and a slight increase in hydration.
This is not quite a traditional version because of the cheese that I use. The original is made with a cheese which I cannot get a hold of. But feta is the next best available thing in terms of saltiness and flavour. The mozzarella is there to provide a nice stretch.
Want a khachapuri for a weekday dinner? Mix the dough, leave it in the fridge, shape, proof, and bake within an hour on the next day!
This recipe makes two hefty khachapuris.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
230g (8.1oz) white bread flour
20g (0.7oz) whole wheat bread flour
5g (0.17oz) salt
5g (0.17oz) sugar
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
10g (0.35oz) butter
170g (6oz) water
For the filling –
200g (7oz) feta
200g (7oz) grated mozzarella
1 egg
10g (0.35oz) flour
To finish –
2 egg yolks
2 knobs of butter
More butter for brushing the edges
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the dough. Combine the water, yeast, salt, sugar, whole wheat flour, and butter. Mix well to dissolve the salt, yeast, and sugar. Add the white bread flour and mix to a dough. *Desired dough temperature around 23C (73F).
- Cover and refrigerate for 30 minutes.
- Make the filling. Crumble the feta. Add the egg and the flour and mix well. Finally, add the grated mozzarella and mix until everything is well combined. Cover and leave in the fridge.
- Fold the dough. Place it back into the fridge and leave it to cold ferment for 18 – 24 hours.
- On the next day divide the dough into two equal pieces. Shape into balls.
- Cover and proof for 1 hour. Pre-heat the oven towards the end of the final proof. 210C (410F) fan on or 230C (445F) fan off.
- Shape the khachapuri and fill with the cheesy filling.
- Bake for 13 – 15 minutes or until browned all over.
- As soon as it comes out the oven brush the edges with butter, top with an egg yolk, and a knob of butter. Serve immediately.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
