Khachapuri Cheese Bread Recipe

Warm water: Used to activate the yeast and create the dough.

Sugar: Helps to feed the yeast and adds a touch of sweetness.

Active dry yeast: Essential for making the dough rise.

All-purpose flour: The base ingredient for the dough.

Salt: Enhances the flavor of the dough.

Olive oil: Adds richness and helps to create a smooth dough.

Mozzarella cheese: Provides a melty, gooey texture inside the bread.

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

Egg: Used to create a rich, creamy center in the bread.

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

When shaping the dough into a boat shape, ensure that the edges are slightly thicker than the center. This helps to contain the cheese filling and prevents it from spilling over during baking. Additionally, when cracking the egg into the center, make a small well in the cheese mixture to hold the egg in place. This technique ensures an even distribution of the egg and a visually appealing presentation.

• warm water - Substitute with warm milk: Adds a richer flavor and a softer texture to the dough.

• sugar - Substitute with honey: Provides a slightly different sweetness and helps with yeast activation.

• active dry yeast - Substitute with instant yeast: Can be mixed directly with dry ingredients without needing to be activated in water first.

• all-purpose flour - Substitute with bread flour: Contains more protein, which can give the bread a chewier texture.

• salt - Substitute with sea salt: Offers a more complex flavor profile.

• olive oil - Substitute with vegetable oil: Has a more neutral flavor and can be used in the same quantity.

• shredded mozzarella cheese - Substitute with provolone cheese: Melts similarly and has a slightly stronger flavor.

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

• egg - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg.

• butter - Substitute with ghee: Adds a nutty flavor and has a higher smoke point, making it suitable for baking.

• Allow the khachapuri to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.
• Wrap each khachapuri individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents the bread 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 freezer burn.
• Store the khachapuri in the refrigerator if you plan to consume it within 2-3 days. This keeps the cheese fresh and the bread soft.
• For longer storage, freeze the khachapuri. Place the wrapped bread in the freezer, where it can be stored for up to 2 months without losing its quality.
• To reheat refrigerated khachapuri, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the bread is warmed through.
• For frozen khachapuri, allow it to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated bread.
• If you're in a hurry, you can reheat the khachapuri directly from frozen. Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is melted and the bread is heated through.
• Avoid using the microwave for reheating, as it can make the bread chewy and the cheese rubbery. The oven provides a more even and gentle reheating process.
• For an extra touch of freshness, brush the reheated khachapuri with a little melted butter before serving. This enhances the flavor and gives the bread a lovely sheen.

• Preheat your oven to 350°F (175°C). Place the khachapuri on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until the cheese is melted and the bread is warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the khachapuri inside for about 8-10 minutes. Keep an eye on it to ensure the cheese doesn't overcook.

• If you prefer using a microwave, place the khachapuri on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the khachapuri in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 320°F (160°C). Place the khachapuri in the basket and heat for 5-7 minutes. This method will give you a crispy exterior while keeping the cheese gooey.

• To reheat in a steam oven, set it to 300°F (150°C) with a low steam setting. Place the khachapuri on a baking tray and heat for 10-12 minutes. This method helps retain moisture and keeps the bread soft.

• Measuring cup: To accurately measure the warm water and flour.

• Teaspoon: For measuring the sugar, yeast, and salt.

• Tablespoon: For measuring the olive oil and melted butter.

• Mixing bowl: To combine the flour, salt, and yeast mixture.

• Wooden spoon: For stirring the ingredients together.

• Stand mixer: Optional, but useful for kneading the dough until smooth.

• Plastic wrap: To cover the dough while it rises.

• Baking sheet: To place the dough boats on for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Cheese grater: For shredding the mozzarella cheese.

• Mixing bowl: Another one, for mixing the cheeses together.

• Oven: Preheated to 450°F (230°C) for baking the khachapuri.

• Pastry brush: For brushing the melted butter onto the baked khachapuri.

• Knife: To divide the dough into 4 pieces.

• Rolling pin: To help shape the dough into boat shapes.

• Small bowl: For cracking and holding the egg before adding it to the dough boats.

Prepare the filling: Mix the cheeses ahead of time and store them in the fridge.

Preheat the oven: Start preheating the oven while the dough is rising to save time.

Use a stand mixer: Knead the dough using a stand mixer to speed up the process.

Shape the dough: Shape the dough boats while the oven is preheating.

Batch work: Make multiple khachapuri at once and freeze them for later use.