Megrelian Khachapuri
A beloved dish from Georgia’s Samegrelo region, Megrelian Khachapuri is a rich cheese-filled bread topped with even more cheese before baking. This version uses sulguni or mozzarella to achieve the traditional gooey texture. Serve it warm for an irresistible snack or light meal.
Ingredients
- 150 ml warm water
- 2 tsp sugar
- 2 tsp fast-acting dry yeast (7 g/ 1 packet)
- 120 ml milk
- 30 g butter , melted
- 1 egg
- 1 tsp salt
- 500 g all-purpose flour
- 600 g grated sulguni cheese or mozzarella (divided)
Instructions
- Prepare the dough starter. Warm the water slightly, add 2 teaspoons of sugar, and mix well. Add dry yeast, cover with plastic wrap or a towel, and let sit for 30 minutes.
- Slightly warm the milk, melt the butter in the microwave, and let it cool. Sift the flour with salt into a large bowl, then add the egg, milk, and melted butter.
- Pour in the yeast mixture and knead the dough. Knead for 5-10 minutes until elastic. Coat the dough with vegetable oil, place it in a deep bowl, cover, and let rise for 2 hours.
- Divide the dough into 3 parts. Roll one portion of dough into a circle, place about 150 g (1 ¼ cups) of grated cheese in the center. Fold the edges of the dough and gather them in the center.
- Flip the dough ball seam-side down and roll it into a circle again. The dough will have air inside, which you can release by poking holes in the khachapuri. Brush the top with a beaten egg.
- Preheat the oven to 200° C/400° F. Transfer the khachapuri to a baking sheet and generously sprinkle it with cheese. Bake for 8-10 minutes, then increase the temperature to the maximum and bake until golden brown (approximately 5 minutes).
- Serve warm—perfect with tea or on its own.
Notes
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