Khachapuri Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large bowl (or bowl of a stand mixer), whisk together flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms. If using a stand mixer, knead with a dough hook 5–7 minutes until smooth and elastic. If kneading by hand, turn onto a floured surface and knead 8–10 minutes, adding a little flour if sticky.

Form dough into a ball, coat lightly with 1 teaspoon olive oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

While dough rises, combine shredded mozzarella, crumbled feta, ricotta, and black pepper in a bowl. Mix thoroughly. Taste and adjust pepper or salt (feta is salty so add salt sparingly). Set aside chilled.

Toast pistachios in a dry skillet over medium heat 3–4 minutes until fragrant, stirring frequently. Let cool slightly.

In a food processor, add toasted pistachios, arugula, grated parmesan, garlic clove, lemon juice, salt, and pepper. Pulse while drizzling in 3 tablespoons olive oil until you reach a coarse, spreadable pesto. Scrape down sides and taste; adjust salt/lemon as needed. Transfer to a small bowl and refrigerate until needed.

Combine diced tomatoes, minced red onion, minced garlic, olive oil, balsamic vinegar, salt, pepper, and sliced basil in a small bowl. Stir gently and let sit at room temperature for 10–15 minutes to marry flavors. Keep chilled if not using immediately.

Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet on the middle rack if you have one. Line a separate baking sheet with parchment if not using stone.

Punch down risen dough and divide into 2 equal portions for two individual khachapuri (or keep whole for one large). On a lightly floured surface, roll each piece into an oval about 10–12 inches long and 7–8 inches wide, with slightly thicker edges.

Pile half the cheese mixture down the center of each oval lengthwise, leaving a 1–1.5 inch border. Fold long edges up and pinch the ends to form a boat shape, rolling the pinched edges slightly to seal and create a raised crust.

Transfer boats to a parchment-lined baking sheet or a preheated stone (use a peel or spatula). Brush the exposed dough edges lightly with olive oil.

Bake in the preheated oven for 12–15 minutes until crust is puffed and golden and cheese is bubbling.

Remove from oven. Make a shallow well in the center of each cheese pool and crack one egg yolk into each well (reserve extra yolks for topping on the other boat if making two). Return to oven for 1–2 minutes just to warm the yolk slightly but keep it bright and runny (watch carefully). Alternatively, place yolk on after baking for truly raw yolk effect if preferred.

While khachapuri bakes, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat.

When khachapuri come out of the oven, brush the crust and exposed cheese lightly with the garlic butter for shine and flavor.

Spoon 1–1½ teaspoons of pistachio-arugula pesto on each khachapuri (off-center or along the cheese), and scatter 1–2 tablespoons of the bruschetta tomato topping over the opposite side so flavors balance. Garnish with extra chopped pistachios and a small handful of fresh arugula. Season lightly with black pepper.

Serve immediately, tearing pieces of the hot bread and mixing runny yolk and cheese as you eat.