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    Creamy brie, savory prosciutto, fresh avocado, mushrooms and eggs are baked in a tasty bread crust that tastes and looks fantastic. This traditional Georgian dish is fun to say (KAH-CHA-PURI!) and even more fun to eat - make a few variations and serve together for variety. Make the bread a day in advance for best results.
    Prep Time10 minutes
    Cook Time18 minutes
    Wait Time1 hour
    Course: Breakfast, brunch
    Servings: 4



    • 3 1/3 cups all purpose flour
    • 1/4 tsp active dry yeast
    • 1 1/2 tsp Sel Magique Classic Blend, ground
    • 1 1/2 cups water


    • 1/2 cup balsamic vinegar
    • 4 tbs olive oil
    • 1 tsp minced garlic
    • 8 oz fresh spinach
    • 1/2 cup caramelized onions
    • 2 oz brie, diced
    • 4 eggs
    • 3 thin slices prosciutto, chopped
    • 1 avocado, thinly sliced
    • Sel Magique Classic Blend or Spicy to taste
    • fresh black pepper
    • red pepper flakes, optional


    • The night before baking or several hours ahead, mix together flour, yeast, and Magique until combined. Add water; mix with an electric mixer until combined.
    • Cover with plastic wrap and let rest at room temperature for at least an hour or up to 24 hours. When ready to use, the dough should be doubled in size and have a light, airy texture. Bubbles may appear on the surface of the dough.
    • When ready to make the khachapuris (plural!), preheat the oven to 500°F Place pizza stone inside, if you have one.
    • Place a piece of parchment paper on a peel if using a pizza stone. Or if using baking sheets, dust them with flour.
    • Remove the dough from the bowl and lightly knead for several minutes until no longer sticky. Divide the dough into 4 portions. Flatten each portion into an 8-inch (20 cm) round and place on the pizza stone or baking sheet.


    • Place balsamic vinegar in a small skillet or saucepan and cook over medium heat, stirring occasionally, until it bubbles and reduces to a thick syrup consistency, about 7 to 10 minutes. Remove from heat and set aside. The balsamic reduction will continue to thicken a bit as it cools.
    • Top each prepared round of dough with 1 tbsp (15 mL) of olive oil. Add ¼ of the garlic, spinach, prosciutto, caramelized onions, and Brie, making sure to leave a 1 inch (2.5 cm) border free of toppings around the edge of the dough. Create two small wells in the toppings for an egg and avocado to be added later. Top with a pinch of salt and pepper. Pinch up two opposite sides of dough to make a “boat” shape.
    • Slide khachapuris into the preheated oven and bake for 4 minutes. Open the oven and quickly crack an egg into each well. Bake until the whites are firm but the yolks are a bit runny, about 5 minutes.
    • Remove khachapuris from the oven and top with avocado slices, and if desired, a pinch each of red pepper flakes and Magique. Drizzle with balsamic reduction. Serve immediately & Enjoy!


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