How long does it take to make Khachapuri?

Bake in an oven preheated to 200°C (390°F) for about 20 minutes; then set a yolk in the well in the center and return to the oven for about 8 minutes, until the yolk is set but still soft.

1 hr 46 minTotal

25 minActive time

1 hr 21 minSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	In a bowl, mix the Bulgarian cheese and yellow cheese	1 min
5	Preheat the oven to 200°C (390°F)	12 min
6	Roll out the dough into an oval	—
7	Place all in the center of the dough	1 min
8	Fold the edges inward, over the edge of the filling, and pinch the two ends together, forming a boat shape	—
9	Transfer the boat to a baking sheet lined with parchment paper	1 min
10	Bake 20 minutes	20 min

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size
until the dough is browned and the cheese is bubbling

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

Roll the long sides of the dough inward, pinch and twist the ends: a boat with thick sides, with the cheese mixture in the center.
A small pat of butter next to the yolk just before serving, and serve immediately, hot.

The full recipe: Khachapuri →