Georgian Cheese Bread - Khachapuri

Georgian bread is a boat-shaped loaf filled with a delicious cheesy center. Make this Khachapuri recipe for a breakfast, snack or appetizer at any gathering. Top it with an egg for the ultimate breakfast or appetizer!

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Ingredients

For the dough
1 1⁄3 cups all purpose flour
1 tbsp olive oil
1 1⁄2 tsp salt
3⁄4 tsp instant dry yeast
1⁄4 tsp sugar

For the Filling
3 cups mozzarella cheese (See Note 1)
1 1⁄4 cups crumbled feta cheese (See Note 2)

Topping
2 large eggs
chopped parsley

Instructions

Place a pizza stone in the center of the oven and preheat to 500°F. Grease a large bowl with olive oil and set aside.

For the dough
In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, olive oil, and 2⁄3 cup tepid water, flour, and salt. Mix on low speed until the dry ingredients come together, about 2-3 minutes. Next increase speed and mix until a smooth, wet dough comes together, about 3-4 minutes.

Transfer the dough to the prepared bowl and cover with plastic wrap. Set in a warm place until the dough is doubled in size, 1 hour.

For the filling
Combine the cheeses, mixing well, in a large bowl and set aside.

Assembly
Pour the dough onto a lightly floured work surface. Divide into two 6 ounce round pieces. Cover the pieces loosely with plastic wrap and set aside for 15 minutes.

On a lightly floured pizza peel or overturned baking sheet, roll one dough piece into a 10 inch circle about 1⁄8 inch thick. Spread a quarter of the cheese mixture in center of the dough, leaving a 1⁄2 inch border all around. On one side of the circle, tightly roll the dough about a third of the way toward the center. Repeat on the opposite side, leaving a 2-3 inch wide center space between the two rolls. Pinch the each narrow end of the rolls together and twist twice to seal. This creates the Khachapuri's boat shape. Top cheese center with another quarter of the cheese mixture, pressing down lightly.

Repeat with remaining dough and cheese. Set the khachapuri aside, uncovered, for 15 minutes, until both are slightly puffed.

Brush the edges of each khachapuri lightly with olive oil, then slide the breads onto the hot pizza stone, spacing them at least 3 inches apart. Bake until lightly golden brown and the cheese is melted, 14-16 minutes. Open the oven door and gently crack 1 egg into the center of each boat, keeping yolks intact. Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.

Remove the breads, top with a sprinkle of parsley and serve hot. Break bread apart and dunk into the egg and melted cheese.

Notes
1. About 12 oz, shredded low moisture.
2. About 8 oz, crumbled.

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