Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature for about 30 minutes before proceeding with step
BREAKFAST
Georgian Cheese and Herb Stuffed Flatbread (Khachapuri)
This traditional Georgian Khachapuri features a soft, yeasted flatbread generously stuffed with a savory blend of cheeses and fresh herbs. It's a comforting and flavorful dish perfect for breakfast or a light meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
02
Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
03
While the dough rises, prepare the filling: In a medium bowl, combine the mozzarella cheese, feta cheese, fresh dill, and fresh parsley. Mix well.
04
Divide the risen dough into 4 equal portions. Roll each portion into a 6-inch circle. Place about 1/4 of the cheese and herb filling in the center of each dough circle.
05
Gather the edges of the dough over the filling and pinch them together at the top to seal, forming a ball. Gently flatten each ball into a 7-8 inch round flatbread.
06
Heat a large cast-iron skillet or non-stick pan over medium heat. Cook each khachapuri for 3-5 minutes per side, or until golden brown and puffed, and the cheese is melted and bubbly inside.
About This Recipe
This traditional Georgian Khachapuri features a soft, yeasted flatbread generously stuffed with a savory blend of cheeses and fresh herbs. It's a comforting and flavorful dish perfect for breakfast or a light meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, brush the cooked khachapuri with a little melted butter before serving. Ensure your water is not too hot, as it can kill the yeast, or too cold, which will prevent it from activating.
Easy Substitutions
You can substitute other melty cheeses like Monterey Jack or provolone for mozzarella. Fresh cilantro or mint can be used in place of or in addition to dill and parsley. For a richer dough, you can add 1 tablespoon of plain yogurt.
Storage & Reheating
Store leftover khachapuri in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium-low heat for a few minutes per side until warmed through, or in a toaster oven.
Serving Suggestions
Serve warm as a hearty breakfast with a side of fresh fruit. Enjoy as a savory snack or light lunch with a simple green salad. Pair with a dollop of plain yogurt or sour cream for a tangy contrast. Cut into wedges and serve as an appetizer at a gathering.
Common Mistakes
Not letting the yeast activate properly, resulting in dense flatbreads. Overfilling the dough, which makes it hard to seal and can cause cheese to leak out during cooking. Cooking on too high heat, leading to burnt exteriors and uncooked interiors. Not flattening the dough evenly, causing some parts to be thicker than others. Using cold cheese, which can prevent it from melting smoothly.
Frequently Asked Questions
4.
What kind of pan is best for cooking khachapuri?
A cast-iron skillet or a heavy-bottomed non-stick pan works best for achieving an even golden-brown crust.
Can I bake khachapuri instead of pan-frying?
While traditionally pan-fried, you can bake them at 400°F (200°C) for 12-15 minutes, or until golden brown and puffed.
Can I use dried herbs?
Fresh herbs are highly recommended for the best flavor, but if you must use dried, use 1 teaspoon each of dried dill and dried parsley.
MORE TO KNOW
The key to a good khachapuri is a well-risen, pliable dough and a generous, flavorful filling. Don't overfill the dough, as it can make sealing difficult. If the dough is too sticky, add a tiny bit more flour, but avoid making it too stiff. The goal is a soft, slightly chewy flatbread. When flattening the filled dough, be gentle to avoid tearing and exposing the filling.
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