Khachapuri is the most iconic dish of Georgia. Made from wheat dough with a cheese filling, egg, and butter, it is a staple of Georgian cuisine and is also popular as street food in other parts of the world.
When preparing khachapuri, not only are the ingredients important, but also the technique by which the khachapuri is formed before baking to ensure the final product turns out as it should.
This recipe is for servings and describes the key steps in preparing three popular versions of khachapuri:
- Dough
- Filling
- Forming the khachapuri
- Baking
Dough
- 1000 g all-purpose unbleached wheat unbleached flour.
- 750 ml water
- 20 g yeast
- 1 tbsp salt
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Add the flour and salt into a bowl and mix them together. Salt should not be in direct contact with yeast because it can kill the yeast. Flour acts as a "buffer" between the salt and yeast. Salt tightens the gluten structure in the dough, adding strength.
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Add yeast and slowly add room-temperature water while mixing the dough. Warmer water will make the dough rise faster. The dough should be slightly sticky.
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Knead the dough for 10-12 minutes by hand or 8-10 minutes in a mixer to create a smooth, homogeneous dough. If the dough feels dry at the beginning, don't worry; it will absorb the water and become smooth eventually.
By mixing, the two proteins glutenin and gliadin in the flour combine with water to form gluten strands, which make the dough elastic and stretchy. Longer mixing forms more strands, which may make the dough rubbery and harder to shape. Overworked dough may shrink back to its original form, especially in contact with warm surfaces like a baking sheet.
Stretching and folding the dough during kneading helps organize the gluten strands, allowing it to be stretched without tearing.
Less elastic dough is better for the Adjaruli version of khachapuri, while more elastic dough is better for Imeruli or Kubdari since these versions must hold the filling inside.
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Dust the dough with a little flour and cover it with a plastic bag and cloth to prevent it from drying out and forming a crust. Let it rest for at least 3 hours. Alternatively, brushing the dough surface with olive oil can help, but using a plastic bag is usually more effective.
The yeast will start consuming carbohydrates in the flour and produce gas bubbles, causing the dough to rise.
If the dough rests longer, some elasticity will relax as the gluten strands break down. This can be helpful if the dough was over-kneaded and has become difficult to work with.
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Cut the dough into smaller pieces (150-200 grams) and form small balls. Stretch the top of each ball and fold it underneath. Ensure two things: (a) the ball has a smooth surface, and (b) the bottom of each ball is sealed with no visible holes or folds. Otherwise, air bubbles may form in the dough.
Since preparing khachapuri from each ball takes time, it's a good idea to store the remaining balls in separate containers and cover them to prevent drying.
Imeruli
The most common version of khachapuri, originating from the Imereti region in central-west Georgia. It has a flat, round shape and holds cheese inside the dough.
Source: Wikipedia
Filling
Traditionally, Imeruli khachapuri is filled with Imeretian cheese. Since this cheese can be hard to find outside specialized shops, a 50:50 mix of mozzarella and feta can be used as an alternative.
- 500 g mozzarella cheese
- 500 g feta cheese
For smearing the dough before baking:
- 2 eggs
- 200 ml milk
For smearing the baked khachapuri:
- 50 g butter
Grate the cheese, optionally add an egg, and mix it. The egg helps bind the cheese when baking in case the dough tears.
Forming
Flatten one dough ball into a small disc. Take 1/4 of the cheese filling and form a ball. Place it on the dough disc and wrap the dough around the cheese to form a sealed ball.
Flatten the ball into the khachapuri shape using your fingertips. If the dough becomes too thin (and you can feel the cheese filling), focus on other areas to avoid tearing. This is the most challenging step in making khachapuri.
Smear the dough with an egg yolk mixed with milk for a golden surface when baking.
Baking
Khachapuri is traditionally baked in earth or masonry ovens. A pizza stone can improve results. If using an electric oven, place an empty baking sheet above the khachapuri to prevent the top from burning.
Place parchment paper on the baking sheet and place the khachapuri on top. Let it rest for 5 minutes to rise slightly and soften, then bake at 250°C for 15 minutes.
After removing it from the oven, smear it with butter. Serve immediately.
Adjaruli
Originating in the Adjara region on the Black Sea, this is the "most photogenic" version of khachapuri, shaped like a boat.
Source: Wikipedia
Filling
Similar to Imeruli, but with an extra egg added during baking.
- 500 g mozzarella cheese
- 500 g feta cheese
For smearing the dough before baking:
- 2 eggs
- 200 ml milk
For final decoration:
- 4 eggs
- 50 g butter
Prepare the filling as for Imeruli.
Forming
Flatten one dough ball into an oval with a rolling pin. Fold the edges inward to create a boat-like shape to hold the cheese filling.
Smear with egg yolk mixed with milk.
Baking
Bake at 250°C for 15 minutes.
Crack an egg on top 2-3 minutes before baking is complete. The egg should remain runny when removed from the oven.
Smear the baked dough with butter. Optionally, place small butter pieces in the filling to melt.
Serving
Serve warm while the egg is still runny. Mix the egg into the filling at the table before serving.
Kubdari
Kubdari is a meat-filled version of khachapuri from the Svaneti region of Georgia.
Filling
In Svaneti, lamb is commonly used, but in other regions, a mix of pork and beef is typical.
- 500 g pork
- 500 g beef
- 3 onions
- 2 tbsp dried coriander
- 2 tbsp caraway seeds
- 2 tbsp thyme
- Salt, black pepper, and red pepper to taste
For smearing the dough before baking:
- 2 eggs
- 200 ml milk
For smearing the baked khachapuri:
- 50 g butter
Finely chop the meat, add chopped onions and spices, and mix. Let the filling rest for an hour for flavors to blend.
Forming
Kubdari is formed like Imeruli. Wrap the filling in the dough, then carefully flatten.
Smear with egg yolk mixed with milk.
Baking
In Svaneti, Kubdari is first fried on both sides, then baked. This step can be skipped.
Bake at 200°C for 20-25 minutes to ensure the filling is fully cooked.
Enjoy!