KHACHAPURI (GEORGIAN CHEESE BREAD)

Khachapuri (Georgian Cheese Bread) image

A classic Georgian dish, this rich bread is like a cross between pizza and fondue. You can serve it sliced, or go traditional and leave it whole--let guests tear off a piece of fluffy crust and dip into the eggy, cheesy well.

Provided by Riley Wofford

Categories Food & Cooking Appetizers

Time 2h55m

Yield Serves 4 to 6; Makes 2 breads

Number Of Ingredients 11

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Ingredients

2/3 cup warm water (110 degrees)
1/2 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
Extra-virgin olive oil, for bowl
8 ounces feta, crumbled and patted dry (about 2 cups)
8 ounces low-moisture mozzarella, shredded (about 2 cups)
1 large egg white, plus 2 large egg yolks
1 tablespoon unsalted butter, melted, for brushing, plus 2 tablespoons, room temperature, cut into small pieces
Flaky sea salt and freshly ground pepper

Steps:

Dough: Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and sugar; stir until a ragged dough forms. Transfer to a lightly floured surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours.)
Filling: Preheat oven to 500 degrees, with center rack lined with a pizza stone or baking sheet. Divide dough in half. Place one half of dough on a lightly floured 8-by-13-inch sheet of parchment. Roll into a roughly 7-by-12-inch oval. Stir together feta and mozzarella. Pack half of cheese mixture into center of oval, leaving a 1-inch border. Fold edges of dough over cheese mixture; pinch ends together and twist to create a boat shape. Repeat with remaining half of dough and cheeses.
In a small bowl, whisk egg white with a fork. Brush over crusts. Slide breads (still on sheets of parchment) onto stone. Bake until cheeses are melted and crusts are well browned, 16 to 20 minutes. Drop 1 egg yolk into center of each bread. Bake until just warmed through, about 1 minute. Using a large flat spatula, remove breads from oven and transfer to a wire rack. Brush crusts with melted butter and divide remaining 2 tablespoons room-temperature butter between fillings; let melt. Sprinkle with flaky salt and pepper. Let cool slightly; serve.