Khachapuri is a traditional Georgian cheese-filled bread that holds a significant place in Georgian cuisine and culture. This delicious dish is a favorite among locals and visitors alike, celebrated for its unique and flavorsome taste. Khachapuri is not just a meal but also an expression of warmth, hospitality, and togetherness in Georgian culture. Its rich history and delightful flavors have made it a beloved culinary treasure worldwide.

The origins of Khachapuri can be traced back to ancient Georgia, where the country’s rich agricultural landscape provided an abundance of dairy products, including cheese. The combination of cheese and bread has been a staple in Georgian cuisine for centuries, and the earliest versions of Khachapuri date back to as early as the 9th century.

Throughout history, Khachapuri has undergone various regional adaptations, resulting in different styles and shapes. Some popular variations include Imeretian Khachapuri, shaped as an open pie with cheese in the middle, and Adjarian Khachapuri, which has a boat-like shape with an egg and butter added on top.

Khachapuri plays an integral role in Georgian culture and is often associated with special occasions and gatherings. It is a symbol of warmth, love, and sharing, with families and friends coming together to enjoy this delectable dish.

PREP: 30 MIN. + RISING

BAKE: 30 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 3½ teaspoons active dry yeast
• ¾ cup warm milk (110° to 115°)
• 6 tablespoons butter, melted
• 2 tablespoons honey
• 2 to 2½ cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground coriander

FOR FILLING:

• 1 egg, lightly beaten
• 12 ounces brick cheese, shredded

INSTRUCTIONS

1. In a large bowl, dissolve the yeast in warm milk.
2. Stir in melted butter and honey.
3. In another bowl, combine 1¾ cups flour, salt, and ground coriander.
4. Gradually add the flour mixture to the yeast mixture, beating until smooth.
5. Stir in enough remaining flour to form a soft dough.
6. Turn the dough onto a lightly floured surface and knead until smooth and elastic (about 6-8 minutes).
7. Place the dough in a greased bowl, turning it once to grease the top.
8. Cover the bowl and let the dough rise in a warm place until doubled in size, approximately 1 hour.
9. Punch the dough down and let it rise again until doubled in size (about 30 minutes).
10. Turn the dough onto a lightly floured surface and divide it into six balls.
11. Roll each ball into a 6½-inch circle.
12. In a small bowl, combine the beaten egg and shredded cheese.
13. Mound about ½ cup of the cheese mixture in the center of each dough circle.
14. Fold the dough over the filling, gathering and twisting it into a knot to seal the Khachapuri.
15. Place the prepared Khachapuri on an ungreased baking sheet.
16. Let them stand for 10 minutes before baking.
17. Preheat the oven to 375°F (190°C).
18. Bake the Khachapuri for 30-35 minutes or until they are lightly browned.
19. Serve the freshly baked Khachapuri immediately to enjoy their warm, gooey cheese-filled goodness.

NOTES:

• Khachapuri is best savored fresh out of the oven, and its delightful taste will transport you to the heart of Georgian culture and cuisine. Enjoy this traditional dish with friends and family, and experience the warmth and love it embodies.