“A mouthwatering egg and cheese mixture nestled into delicious dough boat makes for the ultimate breakfast meal!”
Chanie Konashvilli
Original Recipe Author
Cheese, eggs, and bread are staple ingredients of any tasty breakfast or brunch. Instead of the usual cheese omelet and toast, our Acharuli Khachapuri recipe will have you try something new!
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Frequently Asked Questions:
Acharuli Khachapuri Recipe
When folding the dough on the sides, is it dough on dough and cheese inside?
The dough should only fold at the sides so the cheese filling in the middle is exposed.
Featured Review
“OMG so good! Airy and easy-to-work-with dough, the kids in school enjoyed eating it and loved making it. Thank you very much!”
Odelya
Ingredients
Dough:
- 28 oz. flour (800 g)
- 1½ tbsp. dry yeast
- 1 tbsp. sugar
- 1 egg
- ¼ cup oil
- 2½ cups lukewarm water
- 1 tbsp. salt
Filling:
- 1 lb. ricotta cheese (500 g)
- 9 oz. feta cheese (250 g)
- 5 oz. shredded cheese blend (150 g)
- 7 oz. shredded mozzarella (200 g (optional: replace with more feta))
- 1 egg
Instructions
- In a large bowl, mix the flour with the yeast.
- Add the sugar, egg, and oil.
- Add a cup and a half of water, and then start kneading for a few minutes.
- Add a tablespoon of salt and then gradually add the rest of the water.
- Take the dough out of the bowl and place it on the counter.
- Knead for a few minutes until the dough is smooth, even, and not sticky. The dough should be flexible as you stretch it without sticking to your fingers or the counter.
- Place the dough back in the bowl and cover it with a towel or plastic wrap.
- Allow the dough to rise for about an hour.
- Take the dough out of the bowl and place it on a lightly floured counter.
- Knead the dough into a large ball and then divide it into 10 parts using a dough cutter.
- Knead each part and roll it into a smaller ball.
- Cover the balls with a towel and let them rest on the counter for 20 to 30 minutes.
- Meanwhile, mix all the filling ingredients in a large bowl.
- Divide the filling into 10 portions, equal to the number of dough balls.
- Roll out each dough ball with some flour into a thin circle.
- Put the filling in the middle of the circle and spread it along its length but don’t reach the edges from any side.
- Roll the dough from one edge towards the filling and slightly over it. Do the same with the other side.
- Secure the ends tightly and twist once so the seam faces down.
- Sprinkle some flour on the dough and transfer it onto parchment paper.
- Place on a baking tray and convection-bake on the lowest rack of the oven at 450°F (230°C), until slightly golden.
- Remove from the oven, and create a little hole in the cheese filling using a spoon.
- Crack the egg into a small bowl.
- Use a spoon to carefully transfer the yolk with some of the egg whites to the hole in the filling.
- Put the baking pan back in the oven.
- Bake until golden and the yolk is at your preferred level of doneness.
- We recommended brushing the hot dough with melted butter and putting a cube of butter on the yolk. Also, it’d taste best if you use Georgian Sulguni cheese.
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“Simply amazing Khachapuri, enjoying every bite”
Liad
Fan
“Thank you for a detailed and delicious recipe!”
Chelli Vekart
Fan
Oh, and we almost forgot!
This Acharuli Khachapuri Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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