Khachapuri Cheese Bread Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Sugar: Adds a touch of sweetness to balance the flavors.

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

Water: Combined with milk to hydrate the dough.

Milk: Adds moisture and richness to the dough.

Mozzarella cheese: Provides a gooey, melty texture in the filling.

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

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

Egg: Used for the egg wash to give the crust a shiny, golden appearance.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and a more complex flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that can be used in the same quantity.

• warm water - Substitute with warm broth: Warm broth can add additional flavor to the dough.

• warm milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and a slightly sharper flavor.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar texture.

• egg - Substitute with milk: Milk can be used for an egg wash to achieve a similar golden-brown crust.

• Allow the khachapuri to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap each khachapuri individually in plastic wrap or aluminum foil to maintain freshness and prevent them from drying out.
• Place the wrapped khachapuri in an airtight container or a resealable plastic bag. This will help keep them fresh for up to 3 days at room temperature.
• For longer storage, place the wrapped khachapuri in the refrigerator. They can be stored in the fridge for up to 5 days.
• To freeze, wrap each khachapuri tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date to keep track of freshness.
• Frozen khachapuri can be stored for up to 2 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat khachapuri by preheating your oven to 350°F (175°C). Place the khachapuri on a baking sheet and cover with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until heated through.
• Alternatively, you can reheat khachapuri in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• For a crispier crust, reheat khachapuri in a toaster oven at 350°F (175°C) for 5-10 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the khachapuri on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10-15 minutes until the cheese is melted and the bread is warmed through.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place the khachapuri in the skillet and cover it with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the cheese is melting and the bread is not burning. This method helps maintain a crispy crust.

• Microwave Method: Place the khachapuri on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Be cautious as the cheese can become overly hot and the bread might lose its crispiness.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the khachapuri in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even warming. This method can help maintain a crispy exterior while ensuring the cheese is perfectly melted.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the khachapuri on the toaster oven tray. Heat for about 10 minutes, or until the cheese is melted and the bread is warmed through. This method is great for small portions and quick reheating.

• Mixing bowl: A large bowl used to combine the flour, salt, and sugar, and later to mix in the olive oil, warm water, and warm milk.

• Measuring cups: Used to measure out the flour, water, milk, and cheese accurately.

• Measuring spoons: Used to measure out the salt, sugar, and olive oil.

• Wooden spoon: Useful for mixing the dough ingredients together before kneading.

• Clean surface: A flat, clean area where you can knead the dough until it becomes smooth and elastic.

• Plastic wrap or kitchen towel: Used to cover the dough while it rests for an hour.

• Rolling pin: Helps to roll out the dough into circles.

• Baking sheet: A flat sheet where you place the dough circles for baking.

• Parchment paper: Lining the baking sheet with this will prevent the dough from sticking.

• Pastry brush: Used to apply the egg wash to the edges of the dough.

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

• Cheese grater: Used to shred the mozzarella cheese.

• Small bowl: For mixing the mozzarella and feta cheese together.

• Knife or dough cutter: Used to divide the dough into four equal parts.

• Basting brush: Used to brush the melted butter on the khachapuri after baking.

Prepare the filling: Mix the mozzarella and feta cheese ahead of time and store in the fridge.

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

Use a mixer: Use a stand mixer with a dough hook to knead the dough faster and more efficiently.

Divide the dough: Use a kitchen scale to quickly and evenly divide the dough into equal parts.

Roll the dough: Roll out all the dough circles at once and stack them with parchment paper in between to save time during assembly.