This traditional Georgian cheese bread is a specialty at Oda House in New York City's East Village. The boat-shaped bread comes to the table piping hot, with a runny egg on top. You mix the egg into the gooey cheese to finish cooking, then tear off pieces of the bread to scoop it all up. Slideshow:  More Bread Recipes 

Maia Acquaviva
May 2016

Gallery

© David Malosh

Recipe Summary

active:
1 hr
total:
4 hrs
Yield:
4
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Ingredients

DOUGH
FILLING

Directions

Make the dough
  • In a large bowl, whisk the yeast with the sugar and 1 cup of warm water. Let stand until foamy, about 10 minutes. In a small bowl, whisk the milk with the egg and 3 tablespoons of oil.

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  • Add the milk mixture, the flour and salt to the foamy yeast and mix until a dough forms. Form the dough into a ball and transfer to a lightly oiled large bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

  • Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough into 4 equal pieces and form into smooth balls. Set 2 balls of dough 5 inches apart on each sheet. Cover loosely with plastic wrap and let rest in a warm place for 45 minutes.

Make the filling
  • In a blender, puree the feta with 2 of the eggs, 2 tablespoons of water and the salt. Transfer the mixture to a bowl and stir in the mozzarella.

  • Preheat the oven to 450°. Transfer the dough balls to a lightly floured work surface. Line the baking sheets with clean parchment. Roll out 1 ball of dough to a 10-inch round. Scoop one-fourth of the cheese filling onto one side of the dough round and fold the other side over; press the edges firmly to seal. Transfer the khachapuri seam side down to a baking sheet and form into an elongated oval with tapered ends. Repeat with the remaining balls of dough and filling. Brush all over with the beaten egg yolks.

  • Using scissors, cut a 6-inch slit down the center of each khachapuri; widen the slit to expose about 2 1/2 inches of the filling. Bake for about 30 minutes, shifting and rotating the pans halfway through, until the breads are puffed and golden and the cheese is melted.

  • Stir the cheese filling and crack an egg in the center of each bread. Bake for 8 to 10 minutes, until the egg whites are almost set and the yolks are runny. Tuck 1 tablespoon of the butter into each khachapuri, brush the breads with melted butter and serve hot. Mix the butter and egg into the cheese filling before eating.

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