Kris Kirkham//Hearst Owned

Khachapuri

Name: Khachapuri
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 450 g strong white bread flour, plus extra to dust; 7 g sachet fast-action dried yeast; 25 g caster sugar; 250 g mozzarella (drained weight), chopped; 300 g feta, crumbled; 6 medium eggs, plus 2 egg yolks, chilled

One of Georgia’s most famous bakes and traditionally made with a mixture of imeruli and sulguni cheeses, however these remain tricky to get hold of here so we’ve used mozzarella and feta to give a similar result.

By The GH Kitchen TeamPublished: 22 January 2020

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These delicious breads are filled with oozing mozzarella and crumbly feta and use an unusual technique of cracking an egg into the middle of the cheesy mixture halfway through the coking process. The result; a tasty and eye catching Georgian delight!

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Yields:

Prep Time:

40 mins

Cook Time:

20 mins

Total Time:

1 hr

Cal/Serv:

611

Ingredients

For the dough

450 g strong white bread flour, plus extra to dust
7 g sachet fast-action dried yeast
25 g caster sugar

For the filling

250 g mozzarella (drained weight), chopped
300 g feta, crumbled
6 medium eggs, plus 2 egg yolks, chilled

Directions

1. Step 1In a large bowl mix flour, yeast, sugar and 2tsp fine salt. Add 250ml (9fl oz) just-warm water, mix to bring dough together (add a little extra water if needed). Scrape on to a work surface and knead for 10min until smooth and springy. Return to the bowl, cover with cling film and leave to rise for 1hr, until doubled in size.
2. Step 2Preheat oven to 220°C (200°C fan) mark 7 and preheat two large baking sheets.
  Mix cheeses with the 2 egg yolks; set aside. To shape breads, cut dough equally into 6. Working one portion at a time (keeping rest of dough covered), roll out on a lightly floured surface into a rough 18 x 15cm (7 x 6in) oval. Fold/roll in the edges to create a raised border, and pinch together at top and bottom to create an elongated oval. Repeat with remaining dough. Arrange on two sheets of baking parchment and divide cheese mixture among them, keeping it within the borders.
3. Step 3Carefully transfer on to hot baking sheets (still on baking parchment). Bake for 10min until pale golden. Carefully remove from oven. Working one at a time, create a well in centre of cheese mixture using the back of a spoon. Crack an egg into a ramekin and discard about 1tbsp of the white. Carefully tip egg into the cheese well. Repeat with remaining eggs. Return to oven for 5-8min, until egg is just set. Leave to cool slightly before serving.

Per Serving:

Calories: 611
Protein: 32g
Total fat: 26g
Saturates: 15g
Carbs: 62g
Total sugars: 5g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time