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Serve khachapuri hot for the best texture and flavor.
Leftovers can be refrigerated for up to 2 days and reheated in the oven to restore crispness.
This bread is best enjoyed fresh but can be frozen before baking.
Variations
Add herbs like dill or parsley to the cheese filling for extra flavor.
Use different cheese blends such as ricotta and cheddar if sulguni is unavailable.
For a vegan version, substitute cheese with a cashew-based cheese alternative.
FAQ
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, but adjust the amount to about 1 ½ teaspoons and mix it directly with the flour.
Q: What if I don’t have sulguni cheese?
A: Mozzarella combined with feta is a good substitute that mimics the texture and tanginess.
Q: How do I make the egg topping without overcooking?
A: Add the egg towards the end of baking and monitor closely to keep the yolk runny.
Q: Can I make khachapuri without eggs?
A: Yes, you can omit the egg or brush the bread with olive oil for a simpler version.
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