Georgian khachapuri – cheese flatbread with egg

Georgian khachapuri – golden cheese flatbread with a yoghurt dough, mozzarella, feta, egg and butter. Savoury, soft and best straight from the oven.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 580 kcal per serving
• Protein: 28 g
• Fat: 30 g
• Carbs: 48 g

Ingredients

• 250g plain flour
• 125ml yoghurt (full-fat)
• 200g grated mozzarella
• 50g crumbled feta
• 2 organic eggs
• 2 tbsp butter
• 1 tsp baking powder
• 1 tsp salt
• 1 pinch of pepper

Method

You’ll need: oven · mixing bowl · grater

1. Mix the flour, baking powder and salt. Add the yoghurt and knead everything into a soft, smooth dough, then leave it to rest briefly.
2. Preheat the oven to 220 °C (200 °C fan). Mix the mozzarella and feta in a bowl.
3. Divide the dough and roll it out into ovals. Roll in the sides and press the ends together to form two boats.
4. Fill the dough boats with the cheese mixture and bake at 220 °C for 10–12 min, until the edges are golden brown and the cheese has melted.
5. Take the boats out of the oven, make a small well in the middle of each and crack in an egg. Add the butter and bake at 220 °C for another 3–5 min, until the egg white has just set.
6. Serve with pepper, and stir the egg yolk into the cheese and bread crust before eating.

Good to know

Crisp outside, soft inside and gloriously cheesy. This khachapuri is uncomplicated, warm and just the thing when you want something savoury on the table fast.

Swaps

Mozzarella → young Gouda or sulguni (stronger flavour, also provides calcium); feta → sheep's cheese (often a little more intense, also provides protein); wheat flour → spelt flour (also contains minerals); butter → ghee (can be heated to high temperatures; contains milk)

Allergens

Contains gluten, milk and egg. For children, bake the egg right through; in pregnancy, only eat eggs whose white and yolk are fully set, and use cheese made from pasteurised milk.