What temperature do I need for khachapuri in Charlie?

Heat Charlie to 275 to 300°C (525 to 570°F) with half a football of lumpwood charcoal, and make sure the pizza stone is fully preheated. At that heat each khachapuri bakes in 4 to 5 minutes.

Why rest the khachapuri dough in the fridge?

Chilling makes the dough much easier to stretch and shape into boats. Divide it into 4 to 6 balls, cover with a damp cloth and rest them in the fridge for 1 hour before rolling and pinching the ends into points.

Which cheeses go into Georgian cheese bread?

This recipe uses a mix of mozzarella, cheddar, feta and ricotta. The feta adds saltiness, the ricotta keeps the filling creamy and the mozzarella and cheddar give the melt. Spread it into the centre of each boat, leaving the edges clear.

When do I add the egg yolk to khachapuri?

After baking. Add the egg yolk and a slice of butter onto the hot melted cheese, then stir them in quickly so the yolk cooks gently and stays creamy. Brush the edges with garlic butter, scatter over chives and serve straight away.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Khachapuri, a boat-shaped Georgian cheese bread

Cooked in the Charlie Charcoal Oven

Khachapuri (Georgian Cheese Bread)

Name: Khachapuri (Georgian Cheese Bread)
Prep time: 15 min
Cook time: 5 min
Yield: 4 to 6
Cuisine: Georgian
Ingredients: 332g Type 00 flour (or strong bread flour); 230g cold water; 6g fine salt; 4g fast action yeast; 100g mixed mozzarella (shredded); 100g cheddar (shredded); 200g feta (crumbled); 250g ricotta; 10g Chopped chives (for garnish); 1 per bread Egg yolks, One egg yolk for each finished bread; 5g per bread Butter; 30g total Melted garlic butter, For brushing the edges of the full batch

A boat of warm bread filled with melted cheese, egg yolk and butter. Georgian khachapuri is made for tearing: pull off an edge and dip it into the middle. Charlie's pizza stone gives the bread a golden base. Tearing and dipping is half the pleasure.

Jay PorterGuest chef, Breads From Around The World

Bake

Prep15 minutes plus resting

Cook5 minutes

Serves4 to 6

DifficultyMedium

Oven temperature275 to 300°C (525 to 570°F)

RackPizza and Baking Stone

CharcoalHalf a football of good quality lumpwood charcoal

Method

Setting up Charlie

Load half a football of lumpwood charcoal into your Charlie Oven and light it.
Place a pizza and baking stone inside the oven to heat up.
Allow the oven to reach 275 to 300°C (525 to 570°F) before baking.

In a large bowl, mix the flour, salt, and yeast together. Gradually add the cold water and mix until a shaggy dough forms. Knead briefly until smooth.
Divide the dough into 4 to 6 equal portions and shape into balls. Cover with a damp cloth and rest in the fridge for 1 hour to make them easier to stretch and shape.
Roll out each dough ball into a flat disk. Fold the edges inward and pinch the ends to form a boat shape with pointed tips.
In a bowl, mix the mozzarella, cheddar, feta, and ricotta together. Spread the cheese mixture evenly into the centre of each dough boat, leaving the edges uncovered.
Place the prepared khachapuri onto the heated pizza stone in your Charlie Oven. Bake for 4 to 5 minutes, or until the dough is golden and the cheese is melted and bubbling.
Once baked, baste the edges with melted garlic butter. Add an egg yolk and a slice of butter onto the hot melted cheese. Stir the yolk and butter into the cheese while still warm to create a creamy, rich topping.
Sprinkle with chopped chives and serve immediately.

Tips

Resting the dough in the fridge makes it much easier to stretch and shape into boat forms.
Use a mix of cheeses for the best flavour and texture: the feta adds saltiness while the ricotta keeps it creamy.
Make sure the pizza stone is fully preheated before placing the khachapuri on it for the best crust.
Stir the egg yolk and butter into the cheese quickly while it is still hot so it cooks gently and stays creamy.
Serve immediately: khachapuri is best enjoyed straight from the oven while the cheese is still molten.

More recipes

The cook

Jay Porter

Guest chef, Breads From Around The World

Jay Porter led our Breads From Around The World masterclass at Charlie, baking his way across four cuisines in a single session. From Georgian khachapuri to Turkish pide and soft challah buns, his recipes show what a charcoal oven can do with dough.

More recipes by Jay Porter

Frequently asked questions

What temperature do I need for khachapuri in Charlie?

Heat Charlie to 275 to 300°C (525 to 570°F) with half a football of lumpwood charcoal, and make sure the pizza stone is fully preheated. At that heat each khachapuri bakes in 4 to 5 minutes.
Why rest the khachapuri dough in the fridge?

Chilling makes the dough much easier to stretch and shape into boats. Divide it into 4 to 6 balls, cover with a damp cloth and rest them in the fridge for 1 hour before rolling and pinching the ends into points.
Which cheeses go into Georgian cheese bread?

This recipe uses a mix of mozzarella, cheddar, feta and ricotta. The feta adds saltiness, the ricotta keeps the filling creamy and the mozzarella and cheddar give the melt. Spread it into the centre of each boat, leaving the edges clear.
When do I add the egg yolk to khachapuri?

After baking. Add the egg yolk and a slice of butter onto the hot melted cheese, then stir them in quickly so the yolk cooks gently and stays creamy. Brush the edges with garlic butter, scatter over chives and serve straight away.