A golden Georgian bread boat filled with melted cheese, finished with a runny egg and a pat of butter. Tear off the piping-hot crusts to swirl into the creamy center before dipping.
Ingredients
- 1 piece homemade khachapuri dough
- 500 g T55 all-purpose wheat flour
- 150 ml reduced-fat milk
- 120 ml warm water
- 7 g active dry yeast
- 1 tsp granulated sugar
- 9 g fine salt
- 2 tbsp sunflower oil
- 350 g shredded low-moisture mozzarella
- 220 g sheep's milk feta
- 120 g ricotta
- 4 pieces fresh eggs
- 40 g unsalted butter
Method
- Prepare the homemade khachapuri dough, then let it rise until puffy, pliable, and full of small bubbles beneath the surface.
- Drain the mozzarella well, crumble the feta, and mix them with the ricotta until you have a moist, salty, and slightly stretchy filling; it should hold together without being dry.
- Divide the dough into equal portions, roll each out into an oval on a lightly floured work surface, and keep the center slightly thinner than the edges so the boat bakes evenly.
- Spread the filling down the center of each oval, roll the two long edges inward, and pinch the ends firmly to form a tightly sealed boat with pointed tips.
- Let the boats rest on the baking sheet until the edges look puffier and soft to the touch while the oven preheats to very high heat.
- Bake until the crust is deeply golden, the bottom is firm, and the cheese is bubbling in the center with a few browned spots.
- Briefly remove the boats, gently hollow out the cheese in the center, add an egg into each cavity, and return to the oven just until the white is set but still jiggles and the yolk remains runny.
- Fresh from the oven, place a pat of butter onto each khachapuri, wait for it to begin melting, and serve piping hot, mixing the yolk, butter, and cheese directly in the bread boat.
Nutrition
Per serving
- Energy
- 763.9 kcal
- Protein
- 32.61 g
- Carbohydrate
- 71.65 g
- Fat
- 37.84 g
- Fibre
- 3.01 g
- Calcium
- 51.98 mg
- Iron
- 1.78 mg
- Magnesium
- 28.23 mg
