Megrelian Khachapuri
If you’ve ever craved a warm, cheesy bread that hugs your senses with every bite, then look no further than Megrelian Khachapuri. This traditional Georgian dish is a delightful variation of khachapuri, known for its rich, gooey cheese filling and a perfectly baked exterior. In this recipe, we’ll not only guide you through the steps to create this delicious bread but also share some tips and tricks for achieving the perfect result. Whether you’re a baking novice or a seasoned pro, you’re bound to fall in love with this delectable treat.
What You’ll Love About This Recipe
Megrelian Khachapuri is all about simplicity and flavor. You’ll love how easy it is to make this dish from scratch, and the aroma that fills your kitchen as the bread bakes is just heavenly. The combination of sulguni cheese or mozzarella creates a deliciously stretchy filling that’s simply irresistible. Plus, it’s an excellent dish for sharing with friends and family, making it perfect for gatherings or cozy nights in.
Gather These Ingredients
- 150ml warm water
- 2 tsp sugar
- 2 tsp fast-acting dry yeast (7 g/1 packet)
- 120ml milk
- 30g butter, melted
- 1 egg
- 1 tsp salt
- 500g all-purpose flour
- 600g grated sulguni cheese or mozzarella (divided)
Setup & Equipment
- Mixing bowl: For combining the dough ingredients.
- Rolling pin: To roll out the dough into an oval shape.
- Baking sheet: To place the khachapuri while it bakes.
- Parchment paper: For easy cleanup and to prevent sticking.
- Oven: Preheated to ensure a perfect bake.
Megrelian Khachapuri in Steps
Step 1: Activate the Yeast
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
Step 2: Prepare the Dough
In a large mixing bowl, combine the activated yeast mixture, warm milk, melted butter, egg, and salt. Whisk until well combined. Gradually add the flour, mixing until a soft dough forms.
Step 3: Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Step 4: Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
Step 5: Prepare the Filling
While the dough is rising, prepare the cheese filling. In a bowl, mix half of the grated sulguni cheese or mozzarella with a pinch of salt. Set aside.
Step 6: Shape the Khachapuri
Once the dough has risen, punch it down and divide it into two equal portions. Roll one portion into an oval shape about 1/4 inch thick. Place half of the cheese mixture in the center, then fold the edges over to create a boat shape, sealing the ends.
Step 7: Bake the Khachapuri
Preheat your oven to 220°C (428°F). Place the shaped khachapuri on a baking sheet lined with parchment paper. Repeat with the second portion of dough. Bake for 15-20 minutes or until golden brown.
Step 8: Add the Egg and Remaining Cheese
Remove the khachapuri from the oven, carefully create a small well in the center of each, and crack an egg into the well. Top with the remaining cheese. Return to the oven for an additional 5-7 minutes until the cheese is bubbly and the egg is cooked to your liking.
Step 9: Serve and Enjoy
Once out of the oven, let the khachapuri cool slightly before serving. Enjoy it warm, tearing off pieces of the bread and dipping it into the cheesy filling!
Adaptations for Special Diets
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-free: Use a dairy-free cheese alternative that melts well.
- Vegan: Replace the egg with a flaxseed egg and use plant-based milk and butter.
Pitfalls & How to Prevent Them
To ensure your Megrelian Khachapuri turns out perfectly, avoid the following common pitfalls:
- Using cold water: Always use warm water to activate the yeast properly.
- Over-kneading: Knead just until the dough is smooth and elastic to avoid a tough texture.
- Underbaking: Make sure to bake until golden brown for the best flavor and texture.
Storage & Reheat Guide
If you have leftovers, store the khachapuri in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 180°C (350°F) for about 10-15 minutes. This will help restore the crispy exterior and gooey cheese filling.
Common Qs About Megrelian Khachapuri
Can I freeze Megrelian Khachapuri?
Yes! You can freeze the khachapuri before baking. Just shape the dough and fill it with cheese, then wrap it tightly in plastic wrap and store it in the freezer. When you’re ready to bake, allow it to thaw in the refrigerator overnight before baking as directed.
What cheese should I use for the filling?
Sulguni cheese is traditional for Megrelian Khachapuri, but mozzarella works well too. You can even use a blend of both for added flavor and texture.
Can I make the dough in advance?
Absolutely! You can prepare the dough a day in advance, let it rise, and then refrigerate it. Just remember to bring it back to room temperature before shaping and baking.
What should I serve with Megrelian Khachapuri?
This dish is delicious on its own, but you can serve it with a side of fresh vegetables, a salad, or some yogurt for dipping. For a unique twist, try pairing it with Homemade Butter to enhance the flavors even more!
That’s a Wrap
Megrelian Khachapuri is a culinary adventure that brings the rich flavors of Georgian cuisine right into your kitchen. With its cheesy goodness and delightful crust, it’s a dish that’s sure to impress anyone who tries it. The process may seem a bit daunting at first, but with the detailed steps provided, you’ll be on your way to baking a masterpiece that’s not only delicious but also a joy to share. So gather your ingredients, roll up your sleeves, and get ready to enjoy this delightful bread!
Megrelian Khachapuri
Ingredients
Equipment
Method
- Step 1: Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Step 2: Prepare the Dough: In a large mixing bowl, combine the activated yeast mixture, warm milk, melted butter, egg, and salt. Whisk until well combined. Gradually add the flour, mixing until a soft dough forms.
- Step 3: Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Step 4: Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
- Step 5: Prepare the Filling: While the dough is rising, mix half of the grated sulguni cheese or mozzarella with a pinch of salt.
- Step 6: Shape the Khachapuri: Once the dough has risen, punch it down and divide it into two equal portions. Roll one portion into an oval shape about 1/4 inch thick, place half of the cheese mixture in the center, then fold the edges to create a boat shape.
- Step 7: Bake the Khachapuri: Preheat your oven to 220°C (428°F). Place the shaped khachapuri on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
- Step 8: Add the Egg and Remaining Cheese: Remove the khachapuri from the oven, create a small well in the center, crack an egg into the well, and top with the remaining cheese. Return to the oven for an additional 5-7 minutes.
- Step 9: Serve and Enjoy: Let the khachapuri cool slightly before serving. Enjoy it warm!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For freezing, shape and fill, then wrap tightly in plastic and freeze.
- Reheat in a preheated oven to restore its crispy texture.
