Khachapuri

Name: Khachapuri
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 cups all-purpose flour; 1 cup warm water; 1/2 tbsp instant yeast; 1/4 tsp salt; 1.5 cups ricotta cheese; 1 cup mozzarella cheese, shredded; 3 tbsp butter, melted; 2 eggs; to taste black pepper; 2 tbsp fresh dill or cilantro (optional), chopped

Georgian cheese bread made with a tender, yeasted dough filled with melted cheese curds and topped with a runny egg yolk. Golden, crispy, and utterly indulgent.

115 minMediumServes 4725 cal/serving

Eastern EuropeanDinnerOvenVegetarian

Ingredients

3 cups all-purpose flour
1 cup warm water
1/2 tbsp instant yeast
1/4 tsp salt
1.5 cups ricotta cheese
1 cup mozzarella cheese, shredded
3 tbsp butter, melted
2 eggs
to taste black pepper
2 tbsp fresh dill or cilantro (optional), chopped

Instructions

1

In a large bowl, combine 1 cup warm water, 1/2 tbsp instant yeast, and 1/4 tsp salt. Let sit for 5 minutes until foamy.
2

Add 3 cups all-purpose flour and mix until a shaggy dough forms. Knead for 5 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
3

In another bowl, combine 1.5 cups ricotta cheese and 1 cup mozzarella cheese, shredded. Season with to taste black pepper and 2 tbsp chopped fresh dill or cilantro (optional) if using.
4

Preheat oven to 450 degrees Fahrenheit. Divide dough into 4 equal portions. Stretch each portion into an oval shape on a baking sheet.
5

Spoon the cheese mixture onto the center of each oval, leaving a border around the edges.
6

Fold the edges up and over the filling, creating a boat shape with a small opening at the top. Brush with 3 tbsp butter, melted.
7

Bake for 20 minutes. Make a small indentation in the center and crack one 2 eggs into each, then bake for another 5 minutes until the cheese is bubbly and the egg is just set.

Questions

Can I make Khachapuri dairy-free?

Not cleanly. Here the dairy (1.5 cups ricotta cheese, 1 cup mozzarella cheese, shredded, 3 tbsp butter, melted) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Khachapuri gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Khachapuri keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Khachapuri?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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