Georgian Khachapuri with Mozzarella & Eg

Georgian Khachapuri with Mozzarella & Eggs

Khachapuri is a canoe-shaped bread that has been stuffed with various types of cheese and has an egg on top baked into it. It is one of the best combinations of eggs, cheese, and bread you will ever have. Enjoy it for breakfast or even as an appetizer. After baking, the egg will be mixed in with the cheese to create a warm dip that everyone lifts with pieces of the cheese bread from all around it.
 

Prep Time - 25 Minutes

Cook Time - 25 Minutes

Serves 2

Ingredients

For Dough
 

  • ⅓ cup lukewarm water
     

  • ⅓ cup lukewarm whole milk
     

  • ½ teaspoon dry yeast
     

  • ½ teaspoon sugar
     

  • 1 ½ cups bread flour, plus more for dusting
     

  • ½ teaspoon fine salt
     

  • 1 tablespoon extra virgin olive oil

For Filling
 

  • ¼ cup mozzarella cheese, shredded
     

  • ¼ cup feta cheese, crumbled
     

  • ¼ cup Monterey Jack cheese, shredded
     

  • 1 large egg
     

  • 1 teaspoon unsalted butter

Directions

Omnipan – Small and Large

  1. Pour the water and milk into a large bowl. Make sure the liquids are barely warm and not hot. Add the yeast and sugar and mix well. Cover the bowl with a lid and set it aside for 15 minutes, or until the yeast has bloomed and foam has formed.
     

  2. Add the flour and salt to the yeast and mix well until dough has formed. Do not worry about the stickiness of the dough at this point.
     

  3. Dust a large cutting board or kitchen counter with some flour. Turn the sticky dough out on the floured surface. Knead it for 3 to 5 minutes, or until a smooth dough ball has formed. If the dough remains sticky, add a few more tablespoons of flour. Note that the dough needs to be very soft and pliable.
    .

  4. Coat the inside surface of a large bowl with olive oil. Place the dough ball in the bowl and move it around to coat it with olive oil from all sides. Cover it lightly with a damp kitchen towel and set it in a warm place for 90 minutes for the dough to rise.
     

  5. Preheat the oven to 350 °F or 177 °C.
     

  6. Punch the dough to remove excess air. Form a ball. Dust the work surface with some flour. Roll the dough into a 10-inch diameter disk with a rolling pin. Lift the rolled dough and carefully place it inside the large Omnipan. If the dough disk shrinks, stretch it back.
     

  7. Mix the mozzarella, feta, and Monterey Jack cheese in the small Omnipan. Spread ½ of the cheese all over the dough disk.
     

  8. Roll the 2 opposite edges of the dough disk toward the center, making sure the cheese is rolled with the dough. Stop rolling the edges when you have created a “crust” all around with plenty of open space in the center. Overall, you are looking to create an oval-shaped canoe. Twist the two ends together a couple of times to seal the shape in place.
     

  9. Sprinkle the remaining cheese in the open space of the “canoe.” Place the Omnipan without the lid in the preheated oven. Bake for 20 minutes, or until the bread has browned evenly.
     

  10. Crack the egg into the small Omnipan, making sure the yolk is still intact.
     

  11. Remove the Omnipan from the oven. Make a slight well in the center of the cheese with the back of a tablespoon. Slide the egg into this well. Return it to the oven to bake for another 5 minutes. Make sure the egg whites are cooked, but the yolk is still soft.
     

  12. Once you remove it from the oven, put the butter on the egg. While the butter is melting, break the yolk and mix the egg, butter, and cheese to form a dip. Break the cheese bread from all around and dive into the warm cheesy dip in the middle.

Serving Suggestions

Do not cut the Khachapuri into pieces. However, to make it easier to pull off the pieces of cheese bread from the sides, score it with a sharp knife by making 2-inch incisions in a crisscross pattern. This way, it will make it easier to pull off the bread pieces.

Notes
  • You can skip making the dough at home by buying frozen or refrigerated bread dough. Keep it outside for several hours to bring it to room temperature before rolling it. Cold dough will be hard to roll and will keep shrinking.
     

  • To use the available space inside the large Omnipan to the fullest, make sure the 2 ends of the “canoe” point to the pan's 2 opposite corners. This way, you will get to make a large Khachapuri.

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