Friday, March 29, 2019

Khachapuri – Georgia (Cheese Bread) On My Mind

There’s no way to prove that corporate pizza chain restaurants got the idea for stuffing their crusts with cheese from Khachapuri, but that’s definitely the story I’m going with. 

Nevertheless, this Georgian cheese bread is such an amazing treat, it’s probably only a matter of time before these things are being delivered all over the country, right along side the usual pizza, garlic knots, and chicken wings.

While they do take a little bit of finesse to pull off at home, the dough is very simple, and the pay off is well worth the effort. You can obviously customize the cheese blend, but I strongly suggest that feta be part of the equation. The stretchy mozzarella, and creamy Jack are nice, but they’re not the most flavorful cheeses ever, which is why the sharper bite the feta brings works so well.

Besides working with the wet, sticky dough, the only real challenge here is not over cooking your eggs. In fact, I have it on good authority that some folks don’t even place these back in the oven after the eggs are introduced, but rather just stir the raw egg into the molten hot, cheesy center, and “cook” it that way. That’s up to you, but the point is, we want…we need, a runny yolk here. Anyway, since you can’t get this delivered quite yet, I really do hope you give these gorgeous Khachapuri a try soon. Enjoy!

Ingredients for 2 Khachapuri:
For the dough:
1/2 cup warm milk
1/3 cup warm water
1 package dry active yeast (2 teaspoons)
1 1/2 teaspoons sugar
2 teaspoons olive oil
2 cups all-purpose flour, plus about 1/4 to 1/2 cup extra for final kneading
1 1/2 teaspoon kosher salt (3/4 teaspoon fine salt)
For the cheese blend:
4 ounces mozzarella cheese
4 ounces Monterey Jack cheese
8 ounces feta cheese
For the rest:
1 tablespoon butter, cut in 4 slices
2 large eggs
sea salt for the top
cayenne, optional

- Bake at 475 F. for 15 minutes, fill with egg, and bake another 3 or 4 minutes, until the egg is almost, but not quite set.


nofeargrantshere said...

Chef, do a video for chikhurtma! it's a georgian chicken soup, sort of like avgolemeno but with vinegar instead of lemon and tons of herbs/veggies instead of rice

Andrea said...

This oblong, pointy-ended, bread-wrapped meal that includes the letter K reminds me of a much-loved German-Russian dish called Fleischkuechle. If only I had paid attention to how my grandmother made it. The two Allrecipes listings aren't even close.

Unknown said...

Chef John! We're trying this today for breakfast and I'm wondering if the liquid measurements are correct? Our dough isn't coming out sticky at all, but actually rather dense! I am attempting a second dough now to see if I get the same results and I've double checked that I've put everything in correctly!

Victor said...

Great recipe. The family loved it. Thanks so much for sharing!

Kodak said...

Made the cheese boat and it was amazing. I agree with Alicia. The liquid measures are off.

Unknown said...

I decided to make this for breakfast this morning on a whim and it turned out perfect! I didn't have any other cheeses besides mozzarella, but I thought I'd still give it a go and it still turned out amazing. It's very savoury and filling! Next time, I'm definitely adding feta as suggested and also adjust the cooking time since I like softer breads. Thanks for this amazing recipe, Chef John!

daisymae051479 said...

Chef John! So, my husband has decided he will eat fish for his health, after years of pushing it on him. So, of course I'm going to start him off on some breaded and fried catfish. I haven't made catfish in close to 20 years, since no one would eat it but me. Imagine my astonishment that Chef John does not seem to have a catfish video! So, there's my Food Wish. Smack on some hush puppies, too!

Jim V. said...

Made this for dinner tonight - excellent. Served with a vegetable soup made with celery,carrots, leeks and turnips.

Unknown said...

I added Abit more milk to get the sticky doe from the video

Laochef said...

Flours of different brands and/or different countries has different moisture content.
I am using Australian stone milled flour at the moment; it requires at least 10 % more liquid than flour from most European countries.
Remember: A recipe is just a guideline - not the Law ! Experiment until you get it right...
Cheers, Chris

Well well well... said...

Can’t wait to try this tonight!
Oh, I wasn:t sure where to make a request,, so hopefully this works...

Food Wish Request - Manhattan (Red) Clam Chowder

Adoration - Thank you so much for your videos. I love watching and then making the yummy foods. Especially the soups and baked goods. I find your videos charming and accessible. Thanks for making cooking so much fun!

ReBorn Again said...

Chef John, you've inspired me! I want to make some with sweetened cream cheese in the stuffed crust and then cherry pie filling in the middle. Or maybe gooey chocolate in the middle...

Portland Tim said...

You called it Chef. We went to brunch in The Village at a Mediterranean restaurant and they had this on their brunch menu. I believe they also add garlic and parsley. Khachapuri spotted in Portland, Oregon. So good! But I also have to make it myself.

Frimmy said...

Made this today. It was delicious. The egg takes it next level delicious! Because of the comments mentioning the dough being dryer than pictured I just added liquid until I got the dough consistency in the video. Turned out perfectly!

Ben said...

I cheated and used store bought pizza dough. But I also added some dried oregano and basil as well and fresh minced garlic to the cheese mixture before putting it all together and ten topped it with fresh parsley after cooking. Everyone loved it. I’m sure it’s great plain like the recipe called for but it’s also a great canvas for all sorts of variations. Thanks as always for the inspiration!

Shocked Eurasian said...

Mozzarella, Monterey Jack, Feta? That's a crime. And in the comments I have to read that Fleischkuechle is a half-russian dish with similar ingredients. Come on America, don't be so ignorant. You can do better.

Mike F said...

I've been wondering the same about the correctness of liquid measurements. As I made the dough I wouldn't have exactly called it wet or sticky but I proceeded anyway it came out great nonetheless. I was very minimal about the amount of flour I kneaded in, barely more than a tablespoon.

In the video it does look like he is in fact using about a half cup of milk and a third of water as specified on the blog post. And I'd call that 2 cups of flour that he dumped in. That makes this dough about a 40% hydration level before kneading. Breads are typically 60% hydration and pizza dough can be as high as 70% with all purpose flour.