Total time: 2hr 20m
Preparation Time: 40m

For 4 person

Nutritional Information

Contains 776 Kcal, 32g Protein, 73g Carbohydrates, 39g Fat


  • Dough
  • 1.25 tsp salt
  • 500 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp oil
  • 3 dl milk water (1/2 milk, 1/2 water)
  • Cheese mixture
  • 200 g feta, coarsely grated
  • 150 g mozzarella (grated cheese)
  • To bake
  • 4 fresh eggs
  • 1 tbsp butter, melted

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  • Dough

    Mix the flour and salt in a bowl. Add the yeast, milky water and oil, mix with a wooden spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Cheese mixture

    Mix the feta with the drained liquid and mozzarella.
  • To shape

    On a lightly floured surface, cut the dough into quarters and roll out into ovals. Spread the cheese mixture in the centre of the pieces of dough. Fold the longer edges approx. 3 cm in towards the middle, ensuring the cheese is still visible. Twist the ends, place the khachapuri on two baking trays lined with baking paper.
  • To bake

    Approx. 17 mins. per tray on the bottom shelf of an oven preheated to 240°C. Remove from the oven, crack the eggs one at a time and slide into the centre of each khachapuri. Carefully mix the egg white with the cheese, making sure the yolk remains whole. Return the khachapuri to the upper half of the oven for approx. 3 mins., then remove. Brush the edges with butter while still hot, serve immediately. Repeat the process with the second tray.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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