Oven-Baked Cheese Khachapuri with Yeast Dough

Ruddy, fragrant — they fly away in an instant! Khachapuri made from yeast dough with cheese in the oven will not leave anyone indifferent. Soft homemade dough soaked in sweet butter and plenty of stretchy suluguni cheese inside when cut. Itʼs very tasty, try it!
cook time: 2h
Ethan Rowley
Oven-Baked Cheese Khachapuri with Yeast Dough

Nutrition Facts (per serving)

295
Calories
17g
Fat
22g
Carbs
12g
Protein

Ingredients (16 portions)

Dough:

Wheat flour 500 g
Dry yeast 10 g
Salt 1 tsp
Sugar 1 tsp
Milk 325 ml
Vegetable oil 2 tbsp

Filling:

Suluguni 500 g
Butter 40 g
Eggs 1 pc

For lubrication and sprinkling:

Chicken eggs 1 pc
Milk 1 tbsp
Suluguni 30 g
Butter 40 g
Vegetable oil 2 tsp

Recipe instructions

Step 1

Step 1
How to make khachapuri from yeast dough with cheese? Letʼs start by preparing the dough for khachapuri. Sift the flour into a deep bowl (this will enrich it with oxygen and the baking will be more airy), add salt, sugar, dry yeast (I use the ones that are mixed directly with the flour, carefully read the instructions for your yeast and, if necessary, first activate it in warm milk and only then mix with flour), mix thoroughly.

Step 2

Step 2
Make a small depression in the flour, pour in warm milk (35 degrees, if the milk is hot, the yeast will die and the baked goods will not rise) and add vegetable oil.

Step 3

Step 3
Gently add flour from the edges with a whisk and knead the dough.

Step 4

Step 4
Sprinkle the countertop with flour, place the dough on it and continue kneading with your hands. Form the dough into a ball.

Step 5

Step 5
Place it in a deep bowl, cover with a towel and place in a warm, draft-free place for an hour.

Step 6

Step 6
While the dough is rising, you can start making the filling. Grate cheese (choose any quality cheese that you like and melts well) and butter, add salt, add egg and mix. Form three identical balls from the filling.

Step 7

Step 7
After about an hour, the dough should double in size. The rising time for the dough will depend on the temperature in the room and the activity of the yeast; you may need a little more or less — use the dough as a guide.

Step 8

Step 8
Divide it into three parts, punch each part and form three small cakes.

Step 9

Step 9
Roll each flatbread into a circle with a diameter of 20-22 cm and place a ball of filling in the middle.

Step 10

Step 10
Pinch the top of the dough, hiding the filling.

Step 11

Step 11
Turn the workpiece over with the pinch down and roll it into a flat cake with a diameter of 20, 22 cm. Do this carefully so that the dough does not tear; if necessary, sprinkle the countertop and rolling pin with flour. At the top, make a hole for steam to escape, one to one and a half cm in size; we do not make a hole all the way through, but only in the top layer of dough.

Step 12

Step 12
Add a tablespoon of milk to the yolk, mix and grease all the khachapuri, then sprinkle with grated cheese, grease a baking sheet with vegetable oil and transfer the khachapuri onto it, bake in an oven preheated to 180 degrees for 30-35 minutes until browned. It may take a little more or less time, depending on your oven.

Step 13

Step 13
Yeast khachapuri in the oven is ready! Bon appetit!

Additional rubrics

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