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Pita Khachapuri (10-Minute Hack)

Breakfast, Georgian Fusion, Street Food, Easy Snacks

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Pita Khachapuri (10-Minute Hack)

Breakfast, Georgian Fusion, Street Food, Easy Snacks

PREP time 10 min
Cook time 15-20 min
TOTAL time 25-30 min
Servings / Yield 1-2 Servings
Difficulty Easy

Ingredients

  • 1 Fresh pita bread

  • 1/2 cup Grated Kashkaval cheese (or Gouda / Yellow cheese)

  • 1/4 cup Crumbled Bulgarian cheese (or Feta cheese)

  • 1 Large egg

  • 1–2 tbsp Quality olive oil

  • Pinch of Salt & Black pepper

Method

  1. 01

    Prepare Pita: Use a ring mold or glass to mark a circle on top of the pita. Gently slice and remove only the top layer, creating a pita "bowl" with intact outer edges.
  2. 02

    Cheese Stuffing: Mix the Kashkaval and Bulgarian cheeses. Gently pack the cheese mix into the inner walls/pockets of the pita so the sides become full and plump.
  3. 03

    Add Center Filling: Place a small layer of cheese in the center, then break the egg directly on top. Season with a pinch of salt and black pepper, and sprinkle extra Kashkaval around the egg.
  4. 04

    Season & Oil: Brush the outer edges of the pita with olive oil and sprinkle generously with bagel seasoning (or sesame).
  5. 05

    Bake: Bake at 150°C (300°F) for 15–20 minutes until the cheese is melted and bubbling, the pita is golden crisp, and the egg white is set. (Tip: For a runnier yolk, bake the pita with cheese first for 10 minutes, then add the egg and bake for 5 more minutes).
  6. 06

    Serve: Eat immediately while hot, crisp on the outside, and gooey inside.

Step by step

Clear process images displayed in the same order as the method.

Use a ring mold or glass to mark a circle on top of the pita. Gently slice and remove only the top layer, creating a pita 1
Prepare Pita:

Use a ring mold or glass to mark a circle on top of the pita. Gently slice and remove only the top layer, creating a pita "bowl" with intact outer edges.

Mix the Kashkaval and Bulgarian cheeses. Gently pack the cheese mix into the inner walls/pockets of the pita so the sides become full and plump. 2
Cheese Stuffing:

Mix the Kashkaval and Bulgarian cheeses. Gently pack the cheese mix into the inner walls/pockets of the pita so the sides become full and plump.

Place a small layer of cheese in the center, then break the egg directly on top. Season with a pinch of salt and black pepper, and sprinkle extra Kashkaval around the egg. 3
Add Center Filling:

Place a small layer of cheese in the center, then break the egg directly on top. Season with a pinch of salt and black pepper, and sprinkle extra Kashkaval around the egg.

Brush the outer edges of the pita with olive oil and sprinkle generously with bagel seasoning (or sesame). 4
Season & Oil:

Brush the outer edges of the pita with olive oil and sprinkle generously with bagel seasoning (or sesame).

Bake at 150°C (300°F) for 15–20 minutes until the cheese is melted and bubbling, the pita is golden crisp, and the egg white is set. (Tip: For a runnier yolk, bake the pita with cheese first for 10 minutes, then add the egg and bake for 5 more minutes). 5
Bake:

Bake at 150°C (300°F) for 15–20 minutes until the cheese is melted and bubbling, the pita is golden crisp, and the egg white is set. (Tip: For a runnier yolk, bake the pita with cheese first for 10 minutes, then add the egg and bake for 5 more minutes).

Eat immediately while hot, crisp on the outside, and gooey inside. 6
Serve:

Eat immediately while hot, crisp on the outside, and gooey inside.

Yaniv's Tip

Use a small, tall loaf pan rather than a wide pan to achieve a tall loaf like the one shown. Do not open the oven during baking.

Add 1 tablespoon of honey if you prefer a mild, slightly sweet flavor. Walnuts, sunflower seeds, or pumpkin seeds can be added if desired. Use room-temperature eggs as specified in the original recipe.