Khachapuri, a delectable filled bread oozing with melting cheese, proudly stands as one of Georgia’s most celebrated national dishes. In a previous article, we elucidated the preparation of khachapuri dough in a step-by-step fashion. You can find that guide here.
In this piece, our focus narrows down to crafting Megruli Khachapuri, a circular variation hailing from the Samegrelo region, characterized by an additional layer of cheese on top.
Ingredients:
- 200 grams of khachapuri dough
- Up to 100 grams of flour
Begin by following the aforementioned step-by-step guide to prepare the dough. Keep in mind that the dough recipe yields enough for 3 to 4 khachapuri, so adjustments are necessary if you intend to make just one or two.
Additional Ingredients:
- 2 eggs
- 70 grams of butter
- 200 grams of Sulguni cheese (you can substitute mozzarella cheese)
Grate the cheese and divide it into two portions, with 150 grams in one and 50 grams in the other.
- Place 150 grams of grated cheese, one egg, and 50 grams of butter into a mixing bowl.
- Combine these ingredients using a fork.
- Set aside one egg yolk in a separate dish; you’ll use this for glazing the khachapuri later.
- Prior to use, knead the dough. Let it rest for 10 minutes, then shape it into a flattened, circular form, ensuring a raised lip around the edge, much like what’s illustrated in the accompanying picture.
- Center the cheese filling onto the dough.
- Fold the edges over to encase the cheese within the dough.
- Gently flatten the filled dough with your palms and fingers until it resembles the image depicted below.