Yeast Khachapuri with Cheese

Name: Yeast Khachapuri with Cheese
Total time: 1 h 40 min
Yield: 3
Cuisine: Georgian
Ingredients: Wheat flour for baking - 390 g; Water - 200 g; Chicken egg - 120 g; Dry yeast - 12 g; Vegetable oil - 34 g; Adyghe cheese - 250 g; Suluguni - 250 g; Fresh herbs - 100 g; Garlic - 5 g; Butter - 30 g; Fresh herbs - 90 g

Cookinero 26 Mar 2025

5480

When they say "yeast khachapuri with cheese", the taste of home baking immediately comes to mind. There is no single correct recipe for khachapuri. Some people prefer to make it with matsoni, others with milk or water. And the cheese filling can be made from any type of cheese. And the method of preparation. We suggest trying to bake yeast khachapuri in the oven.

How to cook Yeast Khachapuri with Cheese

Step 1

Prepare the dough. Heat the water until it is slightly warm and dissolve the yeast in it. Pour 2.5 cups of flour into a deep bowl. The remaining half cup will be needed later. Pour the water into the flour. Add the egg and butter. Mix thoroughly. The dough should become smooth and soft. Cover with cling film and put in a warm place for 60 minutes.

Step 2

While the dough is rising, prepare the cheese filling. In a bowl, mix the grated suluguni and Adyghe cheeses, egg, chopped herbs, garlic, pepper and butter. Leave on the table.

Step 3

Prepare the khachapuri for baking. Add the remaining flour to the risen dough, knead and divide into 3 parts. Roll each part with a rolling pin into round flat cakes about 0.5 cm thick.

Step 4

Place the filling in the center of each flatbread, dividing it into 3 equal parts. Wrap the filling in the dough, gathering it to the top. Compact with your hands, turn over and knead lightly. Roll out carefully with a rolling pin. Pierce with a fork in several places to allow air to escape during baking.

Step 5

Place on a baking tray and place in an oven preheated to 180°C for 15 minutes.

Step 6

Garnish the dish with assorted parsley, dill and cilantro before serving. Cilantro is a must! It is one of the foundations of Georgian cuisine.

Yeast Khachapuri with Cheese - FAQ About Ingredients, Baking Time and Storage

Can I substitute the suluguni and Adyghe cheeses with other types of cheese?

Yes, you can use mozzarella for a milder flavor or feta for a tangier taste. Just ensure the cheese melts well and adjust saltiness accordingly.

How long can I store leftover khachapuri, and how do I reheat it?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 160°C for 5-10 minutes to restore crispness.

Can I make this recipe gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend. Add 1 tsp xanthan gum if the blend doesn’t include it, to help bind the dough.

What’s the best way to freeze khachapuri for later use?

Freeze unbaked khachapuri on a tray until solid, then wrap in foil or plastic. Bake from frozen, adding 5-10 extra minutes until golden.

Can I make smaller or larger portions of khachapuri?

Absolutely! Adjust dough and filling portions proportionally. For smaller khachapuri, reduce baking time by 2-3 minutes; for larger, increase by 3-5 minutes.

What other herbs can I use besides cilantro for garnish?

Try fresh basil, mint, or green onions for a different flavor. However, cilantro is traditional and complements Georgian cuisine best.

Do I need to let the dough rise twice for better texture?

A single rise works fine for this recipe, but a second rise (30 minutes after shaping) can yield a slightly fluffier crust.

Can I use olive oil instead of butter in the dough?

Yes, substitute melted butter with an equal amount of olive oil for a dairy-free option, though the flavor will be slightly different.

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