How To Make Perfect Khachapuri | Georgian Cheese Bread Recipe
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- Опубликовано: 3 май 2022
- Khachapuri is a traditional Georgian cheese bread. Its shape resembles a boat. With the cheese representing the sea and the egg yolk representing the Sun. To me it represents a chance to tuck into an abnormal amount of delicious molten cheese.
It is topped with an egg yolk and a knob of butter as soon as it comes out of the oven and the whole thing is mixed up into a cheese sauce. The bread is torn piece by piece and used to scoop up the stretchy cheese. Definitely a unique bread experience.
There are several regional khachapuri variations. All made with cheese. This one is Adjaruli khachapuri.
📖 Get the recipe ➡️ www.chainbaker.com/khachapuri/
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📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵️
www.flickr.com/groups/chainbaker/
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This has always been one of my favorite things in the world.
Breakfast, lunch, dinner, night out, who cares, give me khachapuri.
I always put a good pinch of black pepper in my filling.
It’s probably sacrilege, but I’ve occasionally added a crushed clove of garlic to the melted butter at the end 🤤
Damn both of your methods sound delicious 😁
I saw this when I first started baking and binging your videos a year ago. Finally pulled the trigger and made this. I'm sad I didn't make this sooner as this is such an amazing dish. Thank you for the video! I'd love to see more of the European style bread dishes like this.
I stress out my betrothed because all the breads I've been making and she cannot finish eating. Here's another one I can stress her out with. Good thing I can feed my roommates too. Thank you. 😜
Has anyone ever failed to eat a Khachapuri? 🤔😅
My goodness, that looks delicious. We will try this recipe next weekend!
Thank you.
I got no clue how to make bread but ive been binge watching your videos the past week
Wow, one of my long time favorites, uses to grab them every now and then at the local market. Thanks for the recipe!
So glad I found this channel. I've been fascinated by bread making for a while and all your vids are very sharp, simple, and warm. Very cool 😎
Cheers :))
That looks amazing!
This reminds me of my trip to Georgia - Khachapuri was a tasty wonder I just wasn't expecting. Now I want to make them myself, given your clear instructions :)
Thank you for all of the videos and recipes. I have been baking bread quite often lately with your recipes, and have been really enjoying learning.
Cheers! :)
I'm going to Georgia and I can't wait to try Khachapuri, I did not expect to stumble upon a baking channel that goes this deep into bread
Absolutely beautiful😍😍😍
Very much like the delicious Turkish pide bread!
Looks fantastic.! I will definetly try it!
Great video again Charlie. Feeling strangely hungry right now!! I've gotta try this one.
Хачапури по-аджарски - хорошо. Весь смысл и правда в подаче.
Will try it sometime. Looks delicious!
i just made it off the first video u made without the cheddar and OMG it’s was so good!!! thank you it’s my first time baking as well, thanks for everything!!🥹
Made it. Very well received. Thanks!
Yumm! 🤤 They’re delish!
Brilliant it suites celebrating our first breakfast after our holly month ❤️❤️❤️❤️
Looks delicious!
Made this today - having it right now for dinner, oh my - soooo very good - buttery, ooey gooey cheese all wrapped up in a bread boat. I shaped four smaller khachapuris, however, I feel they are still a good size. Sharing the rest with my brother and his family. This recipe is slightly simplified from the previous - but that's a good thing, if you can simplify a recipe without straying too far from the original, why not? Thanks for sharing your updated version of this already fantastic recipe!! ⛵🧀☀ Photo has been posted.
This looks incredible.
Looks delicious 🤤 I’m definitely going to have it
With this magnificent voice that you have, you should be a narrator for audio books .. maybe baking books. I'd buy that and would listen to every night before bed. Keep up the great work my baker!
Thank you! 😍
Hope to try to make it this weekend!
It is so tasty!!!!
Wow- nice!
This is why I ❤️ this channel! *Another brilliant idea for pizza* 🍕 a boat pizza with tons of cheese but I will use scrambled eggs haha! Sorry Charlie! I know you workout and love your protein but I only walk on my treadmill for 10 minutes and do a few plank sets. CHEESE PIZZA 🍕 BOAT, HERE I COME! 🧀🧀🧀
heeeeeey! nice to finally meet you :) returning to your channel to catch up on the episodes I missed a couple of months (Ramadan Cooking kept me busy lol),, Love your channel and your voice over is 5 stars my friend! you're an inspiration! Thank you for what you share ,,
Hey! ;) Cheers for that 😊
Didn't know the Hitman could smile!
Great recipe!
✌️😎
I hate how my brain says that the egg is fine going on raw because the residual heat will make it perfectly safe to eat, but there's a little part of my brain being a rebel and screaming "no, raw egg." and the little part is winning. Looks bloody delicious though. That shot at 7:40 is *chef kiss*.
I remember eating this at an Armenian restaurant in Poland. It was legendary.
This looks delicious! Reminds me of a great big fatayer. Will have to try this soon!
I've not seen fatayer before: they also look delicious!
Nice video and nice voice, very high quality content keep up my guy
🙏
My fiancee and I had this tonight and we really loved it! I need to work on my rolling to get that perfect oval, it was still delicious though. Thank you Chainbaker!
Awesome! :))
im watching it now!
A bread so good he video’d it twice!
Made this a couple of days ago. It came out incredibly well! Only thing was the cheese mixture was a bit too salty. I may adjust the ratio of mozzarella to feta next time. Thanks for the recipe!
I'd never seen this kind of bread before. I'm not one for raw yolks however the hot cheese should cook it up nicely as you said. Cheers!
I've been waiting for this "new and improved" recipe/video! Will try to make them today 🙂
FYI - I have made your original recipe several times, and everyone loved them (I even used vegan cheeses). Thanks again for sharing this new version of your recipe!
I love Khachapuri, and I usually make it with "stuffed crust" by rolling cheese sticks into the crust
I've made this several times now and my friends even have gone out of their way to ask me to make this for them. This is an excellent recipe and thanks for the knowledge. Chain Baker himself even liked on insta. Keep it up man I love this content.
😉
voice is so soothing😌
😍
this one's a real hood classic
Always got to think about that algorithm. Nope, never had this. I want to try so many of your recipes. My kitchen is too small though, opening the window messes up the tiny oven, so difficult to bake in it. You make it look so easy i want to try.
My kitchen is also tiny. What you see in the video is basically 1/4 of it 😄
I have been trying different recipes, experimenting with diastatic malt powder and other fun stuff I’m learning from you! Thank you. I see that you are getting a lot of subscribers. You deserve it! Great great content. Clear and understandable. I do have a question in general. Does the pH of your water matter for the yeast? Does water pH used in dough matter at all?
Thank you :))
It does matter more when making sourdough bread, but I am yet to investigate that. I've never really paid much attention to it, but I know it can make a difference.
👍👍👍👍👍
Hey my man! Can you talk about how to modify bakers percentage for enriched bread? All i see is the basic 4 ingredients. Like how much egg, milk, cream affect the total hydration. Love your content and i learned a lot from your videos!
Check out the Principles of Baking playlist on my channel. There are separate videos about most of those ingredients :)
I've been in a georgian restaurant verified with a certificate of an georgian embassy of it's authenticity of cooking methods and recipes and i really liked khachapuri megreli! It's similar by taste with adjari method, but the making process is a little bit different, so it would have been quite interesting to see your way of making megreli khachapuri!
Here's my far-from-authentic version ruclips.net/video/ZAr2Um25SCk/видео.html 😁
@@ChainBaker update, I've tried your recipe. It's delectable! Everybody loved the khachapuri and we ate that pound of cheese in matter of minutes! Thanks for your work!
Nice one 😁
Wow that looks awesome! Got any tips on other cheese alternatives? In case there are better subs than your mozz+feta combo which might be available
Cheddar & mozzarella should work well too. But any cheese you like can be used. As long as it's not too wet.
Awesome, thanks! Gonna try it tonight, i’ll probably go the feta route
You had me at "feta," Charlie, you had me at "feta."😂 I've gotta try this soon!😋
😁
Thanks, great video, can't wait to try it. The name sounds very indian to me, any connction?
They do have puri there that is for sure! :) I just came back from India. The breads were awesome there!
This looks like a fun recipe to do. It also appears that timing is important if you want to serve it hot. Would it be alright to shape the dough boats and refrigerate them for a short while until ready for baking? That way, they could be put into the oven at the last minute and be hot and fresh to eat.
Definitely! Chill them right after shaping :)
How long does it take to do the stop motion?
Not that long. I don't take separate pictures. I just move the things as the video is recording and then I pull the frames out when I edit :)
This is going to sound odd, but a very good restaurant told me that when they make cheesy garlic bread, they mix mayonnaise with the shredded cheese and garlic. I tried it at home and it is amazing! Definitely decadent and fattening (but hey, you're eating cheesy garlic bread.) It would work great here too. I'd say about 2-3 Tbsp. for that full amount of cheese.
Sounds pretty good to me 🤤
Do you bake it from upper fire rack only ?
That is the only option in my oven. If you have both, then use both. It will be better that way :)
Im trying out your “four grain wheat bread”, I wanted to ask you if you have a video where I can learn how to convert recipes to use sourdough starter instead of yeast….? Is that possible?
It sure is! Use this gude ruclips.net/video/rRV3O68r944/видео.html
The video is about yeasted preferments, but the same principles apply for sourdough. But I will make a dedicated video about that too. Not sure when though :)
@@ChainBaker thanks again! That will be awesome, will wait for that video.
By the way the bread came out delicious, will definitely make it again.
Could you do something with oat flour + whole wheat flour mix?
It's very healthy to eat :))
Vitamins, proteins and fibres...
Thanks for recipe btw. I'm watching right now.
I am planning some more whole grain and multi grain recipes. They are the best for us that is for sure :)
Any tips on a cheese combo that doesn't contain Feta as my wife doesn't like it.
Cheddar can be used. Swiss cheese or provolone should work well too.
Hi chainbaker, I hope you read this.
Over the last few months I’ve been working on making sourdough bread but can’t seem to get it right. I’ve had mixed results but nothing that someone would call a good loaf of sourdough. Most of the time they come out flat and formless, with a really dense crumb.
I’ve followed the steps from several guides, watched hours of videos on bread making but I still can’t get it to come out right. My starter is lively and I try to follow all of the kneading steps. The dough is always WAY too wet to form any shape. I use King Arthur bread flower (and rye) at ~60% hydration. I’ve even gone as low as 50% and it still turns out sopping wet.
Due to it being so wet I can never seem to get enough gluten development. I’ve never gotten to the window pane stage even after dozens of minutes of kneading. I’m on my 5th try now and it’s extremely frustrating and I’m about to give up entirely.
Start with something simple. Here is a regular loaf - ruclips.net/video/4COmirm8Hcc/видео.html
Try this recipe and perhaps you will see how it differs from the one you have been practicing so far. And then go back to your recipe and adjust accordingly :)
I’m sure you’ve answered this before, but I notice in all your videos you say “until it’s done proofing.” How can I tell that my dough is properly proofed? I always feel like I don’t take enough time but I have no clue what the right spot to stop is
I found the proofing video right here on the ChainBaker channel very helpful: ruclips.net/video/i-K-mHdRfQw/видео.html
Only experience will tell you for sure. The final proof should not be done until the dough has doubled because we need to leave some room for expansion as it is baking. If the dough has risen to its full potential, then it will rise no more as it bakes. Try proofing it until it's increased by 70% and then go from there. Of course, numbers don't mean much. I should probably make a video about it 😀
@@ChainBaker that would be great! But thank you for the basic info that certainly helps a lot:)
I’m making the Georgian Khachapuri today. I had to review your video to be sure I had it right. My kitchen is considerable cooler than yours and my dough ball is also cooler. I’ll leave it to proof a bit longer. 😊
Turned out perfect! I’ll definitely be making this again. I added some chopped, wilted spinach to one. Loved it.
Awesome! 😎
Its called Adjarian khachapuri
First
Don't show this to georgian people, they will hate you :). No matter what recipe you will cook khachapuri, you will do everything wrong :).
Yeah I already experienced it with my previous video 😄
Nice video. Mouthwatering! Shall I give the link on Facebook and Twitter please?
Sure. Cheers! :)