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Serve warm right out of the oven for best taste and texture.
Leftovers can be reheated in the oven wrapped in foil.
Store cooled Khachapuri in an airtight container in the fridge up to 2 days.
Variations:
Add herbs like dill or parsley to the cheese filling.
Use different cheeses such as feta, ricotta, or farmer’s cheese for varied flavor.
Make mini Khachapuri for individual servings.
FAQ:
Q: Can I use instant yeast?
A: Yes, but adjust the rising time accordingly.
Q: What if I don’t have sulguni cheese?
A: Mozzarella mixed with feta is a good substitute.
Q: Can this be made gluten-free?
A: Try a gluten-free flour blend, but texture may vary.
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