Kale Khachapuri (Egg and Cheese Bread)

And now, onto the carbs. Cheesy, gooey, eggy, Kale Khachapuri! Take that, Passover.

Kale KhachapuriNow that Passover is over, we can move onto more important things. Bread, of course, but also it’s summer now in Austin, Texas (I don’t feel sorry for you yankees!)  So I am a little conflicted, as Jews often are. Bread or bikinis. Which will I choose! Luckily, I was on a little I’m-so-busy-I-forgot-to-eat/ red-wine-for-dinner diet (I should write a book about it) and lost a few lbs. Which means more room for bread, right? Right you are! So I bring you Kale Khachapuri. This Georgian treat has become a popular Israeli breakfast and though it’s loaded with gooey cheese, my version also has kale in it and we all know kale = healthy. Even when stuffed in a carb and covered with extra cheese. It’s a fact.

Kale KhachapuriYou can rip off the bread and dip it into the runny egg and cheese. OMG I just want to bathe in this meal! Is that weird? Good thing I can’t hear you over the internets. Here’s how to make khachapuri of your own!

Combine yeast, sugar, and ⅔ cup warm water in a medium bowl. Let stand until foamy, about 10 minutes. If it isn’t foamy, try again! Your yeast is dead or water was not warm. Then add 1 tablespoon oil, flour, and 1 teaspoon salt and mix until a soft dough forms. Knead on a floured surface until the dough is smooth and elastic, about four minutes. Then transfer to a lightly greased bowl, cover, and set in a warm place for an hour or until doubled in size.

While your dough is rising, make the cheesy filling. Sauté kale until softened, cool, and then add ricotta cheese, munster cheese and salt. Combine well.

Kale KhachapuriWhen ready to bake, preheat the oven to 500 degrees F. Punch down the dough and divide in two. Roll out on piece of dough on a piece of parchment paper into a 1/8 inch thick oval. Spread half of the cheese mixture on the dough and leave a 1/2 inch boarder around the edge. 

Kale KhachapuriOn one side of the oval, roll the dough up towards the cheese. Then do the same with the other side. Pinch the open ends together and twist to secure into a boat shape. Repeat with the other half.

Kale KhachapuriTransfer boats on paper to a pizza stone or baking sheet. Bake 14 minutes until golden brown. Then crack 1 egg onto the center of each piece. Return the khachapuri to the oven and bake another 3-4 minutes until the egg white is slightly set. Place butter on bread if desired and serve!

Kale KhachapuriBrunch is looking good. Real good. Pass the Bloody Mary?

Kale Khachapuri

Kale Khachapuri (Egg and Cheese Bread)
 
Prep time
Cook time
Total time
 
Try Kale Khachapuri for breakfast! Though it's loaded with gooey cheese, my version also has kale and we all know kale = healthy. Even when stuffed in a carb and covered with extra cheese. Fact.
Author:
Recipe type: Breakfast
Cuisine: Israeli
Serves: 2-4
Ingredients
  • 1 teaspoon active dry yeast
  • ¼ teaspoon granulated sugar
  • 1 tablespoon olive oil, plus more for sautéing and greasing
  • 1 ¼ cups all-purpose flour, plus more for kneading and dusting
  • 1 teaspoon kosher salt, plus more to taste
  • 1½ cups fresh kale, cut into bite sized pieces
  • 2 cups shredded muenster cheese
  • 1 cup crumbled ricotta cheese
  • 2 eggs
  • 4 tablespoons unsalted butter, cubed
Instructions
  1. Combine yeast, sugar, and ⅔ cup warm water in a medium bowl. Let stand until foamy, about 10 minutes. If it isn’t foamy, try again! Your yeast is dead or water was not warm.
  2. Then add 1 tablespoon olive oil, flour, and 1 teaspoon salt and mix until a soft dough forms. Knead on a floured surface until the dough is smooth and elastic, about four minutes. Then transfer to a lightly greased bowl, cover, and set in a warm place for an hour or until doubled in size.
  3. While your dough is rising, make the cheesy filling. Head 1 tablespoon olive oil in a large sauté pan. Sauté kale with a pinch of salt until softened, cool, and then add ricotta cheese, munster cheese and remaining salt to taste. Combine well.
  4. When ready to bake, preheat the oven to 500 degrees F. Punch down the dough and divide in two. Roll out on piece of dough on a piece of parchment paper into a ⅛ inch thick oval. Spread half of the cheese mixture on the dough and leave a ½ inch boarder around the edge.
  5. On one side of the oval, roll the dough up towards the cheese. Then do the same with the other side. Pinch the open ends together and twist to secure into a boat shape. Repeat with the other half.
  6. Transfer boats on paper to a pizza stone or baking sheet. Bake 14 minutes until golden brown. Then crack 1 egg onto the center of each piece. Return the khachapuri to the oven and bake another 3-4 minutes until the egg white is slightly set. Place butter on bread if desired and serve!

 Adapted from Saveur

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Comments

  1. This looks so like a Turkish dish that I love, too :)

  2. Barbara says:

    can this be made with gluten free flour?

    • Hi Barbara,
      I haven’t tried this exact recipe with gluten free flour, but what I would do is find a pizza dough recipe that’s already been tested and use that and then follow the rest of my recipe! Adjusting baking times if needed. Let me know how it turns out!

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