Khachapuri Cheese Bread Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Warm water: Activates the yeast and helps form the dough.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast, helping the dough to rise.

Active dry yeast: Leavens the dough, making it light and airy.

Feta cheese: Adds a tangy, salty flavor to the cheese filling.

Mozzarella cheese: Provides a melty, gooey texture to the cheese filling.

Olive oil: Used to brush the finished bread, adding a touch of richness and shine.

When preparing the dough, ensure that the water is warm, not hot, to activate the yeast properly. If the water is too hot, it can kill the yeast, preventing the dough from rising. Aim for a temperature around 110°F (43°C). Additionally, when mixing the feta and mozzarella cheese, make sure they are evenly distributed to ensure each bite of khachapuri is consistently flavorful.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the bread denser.

• warm water - Substitute with milk: Milk can make the dough richer and softer, adding a slight sweetness.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help with yeast activation.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta has a similar texture but a milder flavor, making it a good alternative.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts similarly to mozzarella but has a slightly sharper taste.

• olive oil - Substitute with canola oil: Canola oil is a neutral-tasting oil that can be used in place of olive oil for a similar texture.

• Allow the khachapuri to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each khachapuri individually in plastic wrap or aluminum foil to maintain freshness.
• Place the wrapped khachapuri in an airtight container or a resealable plastic bag. This helps to keep out any unwanted moisture and air.
• Store the khachapuri in the refrigerator if you plan to consume it within 2-3 days. This will keep the cheese filling fresh and prevent spoilage.
• For longer storage, freeze the wrapped khachapuri in a single layer on a baking sheet until solid. This prevents them from sticking together.
• Once frozen, transfer the khachapuri to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat, preheat your oven to 350°F (175°C). Place the khachapuri on a baking sheet and cover loosely with foil to prevent the crust from becoming too hard.
• Bake for 15-20 minutes or until heated through. For a crispier crust, remove the foil during the last 5 minutes of reheating.
• Alternatively, you can reheat in a microwave. Place the khachapuri on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• Enjoy your reheated khachapuri with a fresh salad or a bowl of soup for a delightful meal.

• Preheat your oven to 350°F (175°C). Place the leftover khachapuri on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes until the cheese is melted and the bread is warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the khachapuri inside for about 8-10 minutes. This will help maintain the crispiness of the bread while reheating the cheese filling.

• If you're in a hurry, you can use the microwave. Place the khachapuri on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• For an added touch of freshness, reheat the khachapuri in a skillet. Heat a non-stick skillet over medium heat and place the khachapuri in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure both sides are evenly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Place the khachapuri in the basket and heat for about 5-7 minutes. This method will keep the bread crispy while ensuring the cheese is gooey and delicious.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the flour and salt to form the dough.

• Measuring cups: Used to accurately measure the flour, water, and cheese.

• Measuring spoons: Used to measure the salt, sugar, and yeast.

• Wooden spoon: Useful for stirring the yeast mixture and combining the dough ingredients.

• Plastic wrap: Used to cover the dough while it rises.

• Rolling pin: Helps in rolling out the dough into boat shapes.

• Baking sheet: A flat sheet used to bake the khachapuri in the oven.

• Parchment paper: Lining the baking sheet with this will prevent the dough from sticking and make cleanup easier.

• Oven: Preheated to 450°F (230°C) for baking the khachapuri.

• Pastry brush: Used to brush olive oil onto the baked khachapuri.

• Cheese grater: Used to shred the mozzarella cheese.

• Mixing spoon: Used to mix the feta and mozzarella cheese together.

• Knife: Useful for dividing the dough into four pieces.

Prepare the filling: Mix the feta and mozzarella cheese while the dough is rising to save time later.

Preheat the oven early: Start preheating the oven while shaping the dough boats to ensure it reaches the right temperature by the time you're ready to bake.

Use a stand mixer: If you have a stand mixer, use it to knead the dough more quickly and efficiently.

Batch preparation: Double the recipe and freeze extra dough for future use, cutting down on prep time for your next batch.