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Egg Butter Feta Khachapuri Recipe

Egg Butter Feta Khachapuri
How to make Egg Butter Feta Khachapuri

Khachapuri is a traditional Georgian dish of cheese-filled bread. To make this breakfast-special recipe, crack the egg open in the centre and bake till the egg white is completely cooked. Garnish with cold dollops of butter and feta.

  • Total Cook Time14 hrs 15 mins
  • Prep Time14 hrs
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Egg Butter Feta Khachapuri

  • For the dough:
  • 700 gms Flour
  • 7 gms Dry yeast
  • 425 ml Water
  • 25 ml Extra virgin olive oil
  • 30 gms Sea salt
  • For toppings:
  • 50 gms Fresh mozzarella
  • 5 gm Parmesan
  • 15 gms Yellow cheddar
  • 30 gms Butter
  • 30 gms Feta cheese
  • 1 Egg

How to Make Egg Butter Feta Khachapuri

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For the dough:

Mix flour, yeast, water and knead the dough till all the ingredients are well combined. Add in the oil and salt and knead further to make sure the dough is smooth.
Roll the dough firmly and let it proof for about 12hrs in the refrigerator covered. The dough should easily double up in the fridge.
After 12 hours, remove the dough from the fridge and let it sit out till it reaches room temperature. During this time, the dough should be completely covered and it may even rise further.
Once it's at room temperature, lightly dust the work surface, start rolling the dough, and spread it in a circle roughly 12inches in diameter.
Stuff two opposite ends of the circle with 30gms mozzarella, parmesan, feta and cheddar. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
Transfer the khachapuri onto a greased baking tray and let it proof further for about 2-3hrs in a warm place covered in a wet cloth.
Preheat a stone oven at 250C. Top the center of the khachapuri with the remaining mozzarella and bake for about 15mins till the crust starts turning golden brown.
Remove from the oven, crack the egg open in the centre and bake till the egg white is completely cooked, leaving the yolk runny.
Garnish the khachapuri with cold dollops of butter and feta and serve.
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