Kale Khachapuri (Egg and Cheese Bread)
And now, onto the carbs. Cheesy, gooey, eggy, Kale Khachapuri!
Now that Passover is over, we can move onto more important things. Bread, of course! So I am a little conflicted, as Jews often are. Bread or bikinis. Which will I choose?! 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 equals healthy. Even when stuffed in a carb and covered with extra cheese. It’s a fact.
What Is Khachapuri?
Khachapuri is a traditional Georgian cheese bread, and the boat-shaped Adjaruli style is the most famous: a canoe of yeasted dough filled with melty cheese and topped with a runny egg. It has become a hugely popular breakfast in Israel, which is how it landed on this very Jewish food blog. My version tucks in some sautéed kale, so you can pretend it’s a health food. You can rip off the bread and dip it into the runny egg and cheese. OMG I just want to bathe in this meal!
Why You’ll Love This Kale Khachapuri
- Gooey cheese and a runny egg in a warm bread boat. Need I say more?
- A brunch showstopper that looks impressive and fun.
- Sneaky greens from the kale filling.
- Made for dipping, tearing and sharing.
Ingredients You’ll Need
- Dough: yeast, sugar, warm water, oil, flour and salt
- Filling: kale, ricotta and muenster cheese, salt
- Eggs, one per boat
- Butter to finish (optional)
How to Make Kale Khachapuri
Combine the 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 the water was too hot or cold.) Add 1 tablespoon oil, the flour and 1 teaspoon salt and mix until a soft dough forms. Knead on a floured surface until smooth and elastic, about four minutes. Transfer to a lightly greased bowl, cover, and set in a warm place for an hour or until doubled in size.
While the dough is rising, make the cheesy filling. Sauté the kale until softened, cool it, then add the ricotta, muenster and salt. Combine well.
When ready to bake, preheat the oven to 500 degrees F. Punch down the dough and divide in two. Roll one piece out on parchment paper into a 1/8-inch thick oval. Spread half the cheese mixture on the dough, leaving a 1/2-inch border around the edge.
On one side of the oval, roll the dough up toward the cheese. Do the same on the other side. Pinch the open ends together and twist to secure into a boat shape. Repeat with the other half.
Transfer the boats on their paper to a pizza stone or baking sheet. Bake 14 minutes until golden brown. Then crack 1 egg into the center of each piece. Return to the oven and bake another 3 to 4 minutes until the egg white is slightly set. Add butter if desired and serve!
Tips for the Best Khachapuri
- Make sure your yeast foams before you build the dough, or the bread won’t rise.
- Bake hot. A 500 degree oven gives you a crisp, golden boat.
- Build a sturdy boat with a good rim so the egg and cheese stay put.
- Don’t overbake the egg. You want a runny yolk to swirl into the cheese.
Make-Ahead & Storage
Khachapuri is best hot and fresh, right when the cheese is molten and the yolk is runny. You can make the dough ahead and refrigerate it overnight, then shape and bake the next day. Leftovers keep in the fridge for a day or two and reheat in a hot oven, though the egg will cook through.
Khachapuri FAQ
What is khachapuri?
Khachapuri is a traditional Georgian cheese-filled bread. The popular boat-shaped version is filled with melty cheese and topped with a runny egg and butter.
How do you pronounce khachapuri?
It’s roughly kha-cha-POO-ree. However you say it, it’s delicious.
Is khachapuri Georgian or Israeli?
It’s originally Georgian, but it has become a very popular breakfast and street food in Israel, which is how it made its way onto a Jewish food blog.
What cheese is used in khachapuri?
Traditionally Georgian cheeses like sulguni and imeruli. Since those are hard to find, this version uses a mix of ricotta and muenster for that gooey, salty melt.
Can you make khachapuri ahead?
Make the dough ahead and refrigerate it, then shape and bake fresh. It’s really best served hot from the oven.
What do you serve with khachapuri?
It’s a full meal on its own, but a simple salad on the side is lovely. And yes, a Bloody Mary if it’s brunch.
Kale Khachapuri (Egg and Cheese Bread)
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
- 1 1/2 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
- 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 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.
- 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.
- When ready to bake, preheat the oven to 450 degrees F. Punch down the dough and divide in two. Roll out on piece of dough on a piece of parchment paper (or silpat) 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.
- 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.
- 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.
10 Comments
This looks so like a Turkish dish that I love, too 🙂
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!
Your dough recipe here is absolutely amazing! Turned out perfect, so easy to work with and reminded me of the bagels we get outside the Jaffa Gate. It was did these on the bbq (set up for indirect heat and held 500 no problem) and they were crunchy exterior and softest interior just amazing.
Yay so glad!!
[…] Kale Khachapuri: Recipe here. […]
I love this dish! However, reading it again I’m reading you bake it on the parchment paper? Doesn’t that catch fire at 500 degrees? It would be easier to bake that way, I always have issues transferring it from the counter to the pizza stone.
Parchment paper is safe up to 450 degrees but you could use a pizza stone or foil too!
we love khachapuri and i would like to make this now but, because the covid-19, it’s hard to find yeast. All I have is instant dry yeast. Can I use it instead the active dry? if yes, how much and should I use it? I believe the instant yeast doesn’t need to be activated.
Sure you can! I haven’t tried but I would use the same amount of yeast and you don’t need as long for it to rise.