Adjaruli Khachapuri
A Georgian cheese bread shaped like little boats topped with eggs and butter.
Servings: 8
Ingredients
The Dough...
- 1 cup of while milk, warmed (between 100-110 degrees)
- 1 tablespoon of granulated sugar
- 7 grams of active dry yeast (1 envelope)
- 1 teaspoon of salt
- 1/3 cup of olive oil
- 2 1/2 cups of bread flour (375 grams)
The Filling...
- 7 ounces of soft farmers cheese or ricotta
- 8 ounces of low moisture mozzarella, freshly shredded
- 1 egg
- salt and black pepper
The Garnishes...
- 3 eggs
- 1 tablespoon of butter
- fresh parsley (optional)
- grated parmesan, garlic salt or red pepper flakes (optional)
Instructions
- Whisk 7 grams of active dry yeast and a tablespoon of sugar into a cup of warm whole milk and set aside for 10 minutes
- In a large bowl, add 2 1/2 cups of bread flour, a teaspoon of salt and 1/3 cup of olive oil
- Once the yeast has bloomed and the mixture is foamy, add this to the flour mixture and mix until all of the dry flour has been incorporated
- Knead the dough for about 5 minutes and then form the dough into a round ball and transfer into a large greased bowl
- Cover the bowl with a towel and let the dough sit in a warm place for about 25 minutes
- While dough is resting, combine 7 ounces of soft farmers cheese with 8 ounces of shredded mozzarella, 1 large egg and a pinch of salt and black pepper and set aside for now
- Divide the dough in half and roll each portion out to about a 12 inch long oval
- Form the portions into a boat like shape by rolling the long sides in 2-3 times and bringing the ends in towards themselves pinching them together to close (see photos and further instructions above)
- Transfer the shaped dough onto a sheet of parchment paper and divide the cheese filling between the two portions
- Cover the khachapuri and let it sit in a warm place for 25 minutes
- Preheat your oven to 350 degrees
- Whisk an egg in a small dish and brush the exposed edges of the dough (set the leftover egg aside to use later)
- Bake the khachapuri in a 350 degree oven for 15 minutes and then transfer the baking sheet out of the oven onto a heat proof surface (close the oven door quickly to maintain the interior temperature)
- Use the back of a spoon to form a dip in the middle of the melted cheese and crack an egg into this spot
- Brush the dough with the remaining whisked egg and return the khachapuri to a 350 degree oven for another 4-8 minutes (depending on how set you prefer your egg)
- Once the egg is done to your liking, transfer the khachapuri onto plates and top with a tablespoon of butter
- Use a fork to mix the melted cheese, egg and melting butter together and enjoy!