Turkuaz Kitchen Khachapuri recipe is made with warm milk, warm water, yeast, olive oil, flour, granulated sugar, salt, mozzarella cheese, feta cheese, parmesan cheese, eggs, and butter. This easy traditional Khachapuri recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4-6 people.
Turkuaz Kitchen Khachapuri Ingredients
- 1 Cup Warm Milk (240 Ml)
- 1/2 Cup Warm Water (118 Ml)
- 1 Tbsp Yeast
- 3 Tbsp Olive Oil
- 4 Cups Flour (540g)
- 1 Tbsp Granulated Sugar (10g)
- 1 Tsp Salt
For The Filling:
- 1 Cup Mozzarella Cheese
- 1 Cup Feta Cheese
- 1/2 Cup Parmesan Cheese
For The Topping:
- Eggs
- Butter
How To Make Turkuaz Kitchen Khachapuri
- Activate the Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir and let it sit for 6-7 minutes until the yeast is foamy.
- Prepare the Dough: In a large bowl, whisk together the flour, salt, and sugar. Pour in the warm milk and foamy yeast. Knead for about 4-5 minutes. Cover the dough and let it rest for 20 minutes. Then, knead the dough with a stand mixer or by hand for another 4-5 minutes.
- Shape the Dough: Divide the dough into 4-6 equal pieces and roll each piece into a ball. Place the balls on parchment paper, cover them with a clean kitchen towel, and let them rest for 30-40 minutes at room temperature.
- Make the Filling: In a medium bowl, combine all the cheeses.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Shape the Khachapuri: Once the dough is rested, roll each piece into a circle or oval shape about 9-10 inches. Place some cheese mixture in two rows along the sides, then roll the sides up over the cheese, forming a boat shape. Stuff each khachapuri with the cheese mixture.
- Let it Rise: Cover the khachapuri with a clean kitchen towel and let it rise for 15-20 minutes.
- Bake: Bake the khachapuri for 15 minutes. Remove from the oven and make a well in the center of each. Crack an egg into each well. Return to the oven and bake for another 5-7 minutes.
- Serve: Remove from the oven and serve hot with a pat of butter on top.
Recipe Tips
- Use Fresh Yeast: Make sure your yeast is fresh and active to get a good rise in your dough. If the yeast doesn’t foam, start over with new yeast.
- Warm Liquid Temperature: Ensure the milk and water are warm but not hot. Hot liquid can kill the yeast, while cold liquid won’t activate it properly.
- Resting Time: Don’t skip the resting times for the dough. This helps the dough to relax and rise properly, giving you a soft and fluffy texture.
- Cheese Mixing: Mix the cheeses well to get an even flavor in every bite. Using a blend of mozzarella, feta, and parmesan gives a nice balance of creaminess and tanginess.
- Egg Timing: Be careful with the egg timing. Adding the egg in the last few minutes ensures it’s cooked just right without overcooking the rest of the khachapuri.
What To Serve Khachapuri
Khachapuri goes well with a green salad, roasted vegetables, tomato soup, or cucumber yogurt dip. It can also be served with grilled meats, warm lentil salad, pickled vegetables, or fruit salad for a tasty meal.
How To Store Khachapuri
- Refrigerate: Store Khachapuri in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap each Khachapuri tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. To thaw, move to the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 350°F (175°C). Place Khachapuri on a baking sheet and heat for 10-15 minutes until warm.
- In The Microwave: Place Khachapuri on a microwave-safe plate. Heat on medium power for 1-2 minutes until warm.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Heat Khachapuri for 5-7 minutes until warm.
Turkuaz Kitchen Khachapuri Nutrition Facts
- Calories: 490
- Total Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 670mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 20g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Ensaïmada
- Turkuaz Kitchen Garlic Cheese Bread
- Turkuaz Kitchen Star Bread
- Turkuaz Kitchen Summer Pizza
Turkuaz Kitchen Khachapuri Recipe
Description
Turkuaz Kitchen Khachapuri recipe is made with warm milk, warm water, yeast, olive oil, flour, granulated sugar, salt, mozzarella cheese, feta cheese, parmesan cheese, eggs, and butter. This easy traditional Khachapuri recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4-6 people.
Ingredients
For The Filling:
For The Topping:
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir and let it sit for 6-7 minutes until the yeast is foamy.
- Prepare the Dough: In a large bowl, whisk together the flour, salt, and sugar. Pour in the warm milk and foamy yeast. Knead for about 4-5 minutes. Cover the dough and let it rest for 20 minutes. Then, knead the dough with a stand mixer or by hand for another 4-5 minutes.
- Shape the Dough: Divide the dough into 4-6 equal pieces and roll each piece into a ball. Place the balls on parchment paper, cover them with a clean kitchen towel, and let them rest for 30-40 minutes at room temperature.
- Make the Filling: In a medium bowl, combine all the cheeses.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Shape the Khachapuri: Once the dough is rested, roll each piece into a circle or oval shape about 9-10 inches. Place some cheese mixture in two rows along the sides, then roll the sides up over the cheese, forming a boat shape. Stuff each khachapuri with the cheese mixture.
- Let it Rise: Cover the khachapuri with a clean kitchen towel and let it rise for 15-20 minutes.
- Bake: Bake the khachapuri for 15 minutes. Remove from the oven and make a well in the center of each. Crack an egg into each well. Return to the oven and bake for another 5-7 minutes.
- Serve: Remove from the oven and serve hot with a pat of butter on top.
Video
Notes
- Use Fresh Yeast: Make sure your yeast is fresh and active to get a good rise in your dough. If the yeast doesn’t foam, start over with new yeast.
- Warm Liquid Temperature: Ensure the milk and water are warm but not hot. Hot liquid can kill the yeast, while cold liquid won’t activate it properly.
- Resting Time: Don’t skip the resting times for the dough. This helps the dough to relax and rise properly, giving you a soft and fluffy texture.
- Cheese Mixing: Mix the cheeses well to get an even flavor in every bite. Using a blend of mozzarella, feta, and parmesan gives a nice balance of creaminess and tanginess.
- Egg Timing: Be careful with the egg timing. Adding the egg in the last few minutes ensures it’s cooked just right without overcooking the rest of the khachapuri.
Turkuaz Kitchen Khachapuri Recipe