Discover the Authentic Flavor of Megrelian Khachapuri: A Cheese Lover’s Dream
Experience the vibrant, fluffy, and yeast-free delight of traditional Megrelian Khachapuri. This family-friendly snack is made with creamy matsoni and layered cheese, delivering an irresistible taste that will inspire your culinary adventures.
Enjoy the rich, fluffy, and vibrant taste of authentic Megrelian Khachapuri—a delicious yeast-free snack perfect for the whole family! This recipe uses matsoni, a Georgian fermented dairy product similar to yogurt, which you can substitute with kefir if unavailable. The cheese is generously layered both inside and on top, creating a luxuriously creamy flavor and eye-catching appearance.
Step-by-Step Preparation Guide
Total time: 2 hours
Step 1:
Begin by preparing the dough. The hallmark of Megrelian Khachapuri is its reliance on matsoni, a Georgian fermented milk product akin to buttermilk or sour cream. If matsoni is unavailable, substitute with plain yogurt or thick low-fat sour cream.
Step 2:
Combine the matsoni with an egg, vegetable oil, baking soda, and salt.
Step 3:
Sift the flour and gradually knead it into a soft, elastic dough. Avoid adding all the flour at once to prevent a tough dough. Use strong flour with high gluten content for better elasticity, making the dough easier to roll and shape without tearing. For more details on flour types, refer to the linked article at the end.
Step 4:
Your dough should be soft, elastic, pliable, and slightly sticky to the touch.
Step 5:
Cover the dough with plastic wrap and refrigerate it for 30 minutes to rest.
Step 6:
While the dough chills, prepare the filling.
Step 7:
Grate the cheese using a coarse grater.
Step 8:
Mix the grated cheese with an egg. If the mixture is too salty, blend in some cottage cheese to balance the flavors.
Step 9:
On a floured surface, roll out the dough into a round disk about 1 cm thick and roughly 14 inches (35 cm) in diameter.
Step 10:
Place the cheese filling in the center, spreading it evenly but leaving about 3 cm (1 inch) border around the edges.
Step 11:
Fold the dough edges over the filling. Flip the dough over and carefully roll it out again, being gentle to avoid tearing. If bubbles form, prick them with a skewer to release air. Use a little flour to dust any torn spots. The cheese topping will cover any imperfections.
Step 12:
The dough should be rolled back to roughly the original size. If it tears easily, keep the diameter around 12 inches (30 cm). To transfer the dough to the baking tray, roll it gently over a rolling pin or roll it out directly on a floured silicone parchment sheet.
Step 13:
Place the prepared dough onto a parchment-lined baking sheet. Bake in a preheated oven at 340-355°F (170-180°C) for 15-20 minutes. Oven times and temperatures may vary; watch for the top to puff up and then settle once removed.
Step 14:
While baking, prepare the cheese glaze.
Step 15:
Grate cheese and mix with an egg yolk and matsoni.
Step 16:
Combine thoroughly until smooth.
Step 17:
Remove the khachapuri from the oven and spread the cheese glaze evenly on top. Return it to the oven for another 10-15 minutes until golden brown. Use the broil/grill setting if available for a perfect finish.
Step 18:
The finished khachapuri should be beautifully browned on the outside and perfectly cooked inside.
Step 19:
Immediately brush the surface with melted butter for a glossy, rich finish. Slice into portions and serve warm. Enjoy this authentic Georgian cheese bread that’s sure to become a family favorite!
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