Georgian Cheese Bread Recipe I Large Oven Baked Khachapuri

Ingredients

• 200 g Plain Yogurt (room temperature, full‑fat for best texture)
• 0.5 tsp Baking Soda (activates with yogurt to leaven dough)
• 1 Egg (yolk goes into dough, white used for filling and egg wash)
• 50 g Unsalted Butter (softened at room temperature, cut into cubes)
• 1 tbsp Granulated Sugar
• 250 g All-Purpose Flour (plus extra for dusting work surface)
• 1 tbsp Olive Oil (used on hands for kneading to keep dough soft)
• 100 g Feta Cheese (crumbled; authentic Georgian cheese can be substituted with sulguni)
• 150 g Mozzarella Cheese (shredded; provides meltiness)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Sunflower Seeds (sprinkled on top for garnish)
• 0.5 tsp Salt

Instructions

1. Activate Baking Soda

   Stir the baking soda into the room‑temperature yogurt until fully dissolved.

   Time: PT2M

2. Combine Egg Yolk, Sugar, and Butter

   In a large mixing bowl, whisk the egg yolk with the sugar and softened butter until the mixture is smooth and pale.

   Time: PT3M

3. Add Yogurt Mixture to Dough Base

   Pour the yogurt‑baking‑soda mixture into the bowl with the yolk‑sugar‑butter blend and stir until combined.

   Time: PT5M

4. Incorporate Flour and Salt

   Gradually add the flour and salt, mixing with a wooden spoon or hand until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Lightly oil your hands with olive oil and knead the dough on a floured surface until smooth and elastic, about 5 minutes.

   Time: PT5M

6. Rest the Dough

   Cover the dough with a clean cheesecloth and let it rest at room temperature for 30 minutes.

   Time: PT30M

7. Prepare the Cheese Filling

   In a separate bowl, whisk the egg white, then fold in crumbled feta, shredded mozzarella, and black pepper until evenly combined.

   Time: PT5M

8. Shape the Dough Circles

   Divide the rested dough into two equal pieces. On a lightly floured surface, roll each piece into a 10‑11‑inch circle, keeping the center slightly thinner.

   Time: PT10M

9. Fill and Pleat

   Place the cheese filling in the center of each dough circle, leaving a border. Brush the border with the reserved egg white, then fold the edges up, pleating like a purse and pinching firmly to seal.

   Time: PT10M

10. Add Steam Hole and Toppings

    Transfer each assembled hajapuri onto a parchment‑lined baking sheet, poke a small hole in the center of the top, brush with beaten egg (optional), and sprinkle sunflower seeds.

    Time: PT5M

11. Bake

    Bake in a pre‑heated oven at 200°C (392°F) for 20‑25 minutes, until the crust is golden brown and the cheese is bubbling.

    Time: PT22M

    Temperature: 200°C

12. Rest Before Cutting

    Remove from the oven and let the hajapuri rest for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

18 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g