Khachapuri Cheese Bread Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the dough and the overall dish.

Sugar: Adds a slight sweetness to balance the savory flavors.

Olive oil: Adds moisture and richness to the dough.

Water: Activates the yeast and helps form the dough.

Mozzarella cheese: Provides a gooey, melty texture for the filling.

Feta cheese: Adds a tangy, salty flavor to the cheese mixture.

Butter: Brushed on top for a rich, golden finish.

Eggs: Cracked on top for a creamy, rich addition to the dish.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten, giving the bread a better texture. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Provides a nuttier flavor and adds more fiber to the dish.

• salt - Substitute with sea salt: Offers a more complex flavor profile and can be less processed.

• sugar - Substitute with honey: Adds a natural sweetness and a hint of floral flavor.

• olive oil - Substitute with vegetable oil: Has a neutral flavor and is more readily available in some kitchens.

• warm water - Substitute with milk: Adds richness and a slightly creamier texture to the dough.

• mozzarella cheese - Substitute with provolone cheese: Offers a similar melt and stretch with a slightly sharper flavor.

• feta cheese - Substitute with goat cheese: Provides a tangy and creamy texture, similar to feta.

• butter - Substitute with ghee: Adds a nutty flavor and is lactose-free, making it suitable for those with lactose intolerance.

• eggs - Substitute with egg whites: Reduces cholesterol and fat content while still providing the necessary binding properties.

• Allow the khachapuri to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the khachapuri tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevents it from drying out.
• Place the wrapped khachapuri in an airtight container or a resealable plastic bag. This provides an extra layer of protection against moisture and air.
• Store the khachapuri in the refrigerator if you plan to consume it within 2-3 days. This keeps the cheese and dough fresh.
• For longer storage, freeze the khachapuri. Place the wrapped bread in a freezer-safe bag or container. It can be frozen for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the khachapuri from the freezer and let it thaw at room temperature for about 30 minutes.
• Once thawed, place the khachapuri on a baking sheet and heat in the oven for 10-15 minutes, or until the cheese is melted and the bread is warmed through.
• If you prefer a quicker method, you can reheat individual slices in a microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes. Be cautious, as microwaving can sometimes make the bread chewy.
• For an extra touch of freshness, brush the reheated khachapuri with a bit of melted butter before serving. This will enhance its flavor and give it a delightful shine.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover khachapuri on a baking sheet. Cover it loosely with aluminum foil to prevent the cheese from drying out. Heat for about 10-15 minutes or until the cheese is melted and the bread is warmed through. For a crispier crust, remove the foil during the last 5 minutes of reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the khachapuri in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the cheese is melting and the bread is warming evenly. This method helps maintain a crispy crust while ensuring the cheese is gooey.

• Microwave Method: Place the khachapuri on a microwave-safe plate. Cover it with a damp paper towel to keep the bread from drying out. Microwave on medium power for 1-2 minutes, checking to see if the cheese is melted and the bread is warm. Be cautious as microwaving can sometimes make the bread a bit chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the khachapuri on the toaster oven tray. Heat for about 10 minutes or until the cheese is melted and the bread is warmed through. This method is great for achieving a crispy crust and gooey cheese center.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the khachapuri in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even warming. The air fryer will give you a crispy exterior while keeping the cheese perfectly melted.

• Oven: Used to bake the khachapuri at the specified temperature.

• Mixing bowl: Used to combine the flour, salt, sugar, olive oil, and warm water to form the dough.

• Measuring cups: Used to measure out the flour, water, and cheeses accurately.

• Measuring spoons: Used to measure the salt, sugar, and olive oil.

• Rolling pin: Used to roll out the dough into an oval shape.

• Baking sheet: Used to place the dough on for baking.

• Cheese grater: Used to shred the mozzarella cheese.

• Pastry brush: Used to brush the melted butter onto the finished khachapuri.

• Knife: Used to crumble the feta cheese if it is not pre-crumbled.

• Spatula: Used to transfer the dough to the baking sheet.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

• Timer: Used to keep track of the baking times.

Prepare the filling: Mix the mozzarella cheese and feta cheese in advance and store in the fridge.

Preheat the oven: Start preheating your oven while you prepare the dough to save time.

Use a mixer: Use a stand mixer with a dough hook to knead the dough quickly and efficiently.

Rest the dough: Let the dough rest while you prepare other ingredients to maximize efficiency.

Shape the dough: Roll out the dough on parchment paper to easily transfer it to the baking sheet.

Crack the eggs: Crack the eggs into small bowls before adding them to the khachapuri for a smoother process.