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Georgian Khachapuri
Georgian cheese-filled bread boat with an egg and butter yolk on top. Baking the dough and cheese first before cracking in the egg leaves the yolk perfectly runny rather than overcooked from the full bake time.
Ingredients
Instructions
Divide dough into 4.
Stretch each into an oval.
Fill centre with cheese.
Fold edges up to form a boat shape.
Bake at 220°C for 12 minutes until dough is cooked.
Make a well in the cheese, crack an egg in each boat.
Add butter.
Bake 3 more minutes — yolk should be runny.
Serve immediately — tear bread and dip.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
