Sometimes called a cheese boat, this traditional Georgian dish combines homemade bread with a buttery, herbaceous filling of egg yolks and cheese. Khachapuri, which combines the Georgian words for “cheese curds” and “bread.” has different iterations throughout the country, but is typically made with tangy imeruli and sulguni cheeses, but for this version, we’re utilizing mozzarella, feta, and herb goat cheese to bring that bright lactic tang.
preparation & ingredients
(If using store-bought dough, skip to step 7.) Whisk together sugar and 1 ¾ warm water in a small bowl.
Whisk in the yeast and set aside. If after 5-10 min, it has not started to foam or develop bubbles on the surface, your water may have been too warm or your yeast may be inactive.
Pour 2 tablespoons of olive oil in a large bowl and incorporate into your yeast mixture, followed by the salt and finally, 2 cups of flour.
Mix by hand, with a large spoon or stand mixer with dough hook attachment until combined and a shaggy dough begins to form.
Add remaining 2 cups of flour and continue needing in the bowl for 4-6 minutes with stand mixture or 6-10 minutes by hand, until fully incorporated and beginning to pull away from the sides. Dough will be sticky.
Place dough into a large oil-coated bowl. Cover with plastic wrap and set aside in a warm place to proof.
On a lightly floured surface, roll or stretch the dough into a circle of roughly ½ inch thickness. Brush off any excess flour and lay the dough on a parchment lined sheet pan. Preheat the oven to 450 F or as high as your oven will go.
Begin to roll the dough from the bottom and top edges towards the center, building the sides up and forming the dough boat into an eye-like shape. Finish by twisting the two ends and tucking the excess dough into itself to hold its shape. Set aside in a warm place and allow the dough to regain its rise while you put the filling together.
Crumble the herb goat cheese and feta into a medium bowl and follow with the buffalo mozzarella, shredded or roughly chopped. Mix the filling together until each cheese is evenly dispersed.
Pile the cheese mixture into the center of the dough boat, spreading it into an even layer but ensuring it will stay contained within the rolled sides.
Bake the khachapuri until the crust reaches a golden brown and the cheese is fully melted, about 15-20 minutes. Remove the pan from the oven and brush the sides of the dough boat generously with melted butter.
Return the khachapuri to the oven for an additional 3-5 minutes until the crust is extra crispy and the cheese begins to brown on top.
Finally, use a spoon to make two shallow indents in the cheese and plop the egg yolks into each. Garnish with parsley and serve immediately, stirring the egg yolks into the cheese mixture and using the sides of the bread boat to dip.