Total: 2 hr 20 min. | Active: 40 min.
Nutritional value / person: 776 kcal
, Fat: 39 g
, Carbohydrate: 73 g
, Protein: 32 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g white flour
1 ¼ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl milk water (1/2 milk, 1/2 water)
2 tbsp oil

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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How it's done

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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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