Khachapuri – Georgian Cheese Bread

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm milk and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡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.
4. 4
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡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.

For the Pastry Filling

1. 5
   In a bowl, mix the Bulgarian cheese, mozzarella and egg.

   Bowl

To assemble

1. 6
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡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.
2. 7
   Roll out the dough into an oval.

   Rolling pin
3. 8
   Place all in the center of the dough.
4. 9
   Fold the edges inward, over the edge of the filling, and pinch the two ends together, forming a boat shape.
5. 10
   Transfer the boat to a baking sheet lined with parchment paper.

   Baking panParchment paper
6. 11
   Brush the dough with the egg.

   Pastry brush
7. 12
   Bake 18–20 minutes, until the dough is browned and the cheese is bubbling.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.