For the dough:
- 250 ml warm water
- 1 tbsp sugar
- 1 tsp salt
- 7 g dry yeast
- About 400 g flour (depending on dough consistency)
- 2 tbsp vegetable oil
For the filling:
- 400 g mixture of sulguni and lor cheese
- 2 eggs
- 30 g butter
Preparation Method
Preparing the dough:
Pour warm water into a large bowl, add sugar, salt, and yeast. Let it sit for a few minutes for the yeast to activate.
Then add the oil and gradually incorporate the sifted flour.
Knead the dough for 8–10 minutes until smooth, form into a ball, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
Preparing the filling:
Meanwhile, grate or mix the cheeses together if using different types. You can also add one egg to make the mixture more homogeneous.
Shaping and baking:
Once the dough has risen, divide it into two parts. Roll each into an oval boat shape—keeping the center thin and the edges thicker. Twist the sides inward to form an open “boat.”
Spread the filling evenly in the center. Place on a tray lined with parchment paper.
Bake in a preheated oven at 220°C (428°F) for about 12–15 minutes.
Final touch:
When the edges turn golden, remove the khachapuri, add a raw egg in the center and a slice of butter. Return to the oven for 2–3 minutes, just until the egg white slightly sets.
Tips:
- Traditionally, the egg should remain “alive,” allowing it to mix with the cheese when eaten.
- You may add a pinch of black pepper or cumin for extra flavor.
- Khachapuri can be served warm or at room temperature—with fresh greens or pickles.