Description
With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there’s only a matter of time before it’s delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?
Ingredients
- ½ cup warm milk
- ⅓ cup warm water
- 1 ½ teaspoons white sugar
- 1 (.25 ounce) package active dry yeast
- 2 teaspoons olive oil
- 2 ¼ cups all-purpose flour, divided
- 1 ½ teaspoons kosher salt
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces low-moisture mozzarella cheese, shredded
- 8 ounces feta cheese, crumbled
- 2 large eggs
- 1 tablespoon butter, cut into 4 pats
- sea salt to taste
- 1 pinch cayenne pepper, or to taste (Optional)
Instructions
- Combine milk
- water
- sugar
- and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam
- about 5 minutes. Add olive oil
- 2 cups flour
- and salt. Mix until a sticky dough comes together.
- Turn dough out onto a floured surface. Knead for about 3 minutes
- adding in remaining flour as needed
- until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume
- 1 to 1 1/2 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack
- mozzarella
- and feta cheeses in a bowl. Toss together and refrigerate until needed.
- Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick
- stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows
- 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese
- forming a canoe shape around the dough. Pinch and twist ends to seal.
- Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
- Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
- Return to oven and bake until eggs are mostly set
- 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 55 mins
Servings: 4