Traditional Adjarian Khachapuri
Adjarian khachapuri is a cheesy Georgian bread boat filled with mixed cheese, butter and a fresh egg yolk.
Servings 4
Ingredients
- 2 cups flour (dough)
- 1/2 tsp instant yeast (dough)
- 1 tsp sugar (dough)
- 1 tsp salt (dough)
- 1/4 cup warm water (dough)
- 1/2 cup whole milk (dough)
- 1/2 tbsp olive oil (dough)
- 1 large egg (dough)
- 2 cups sulguni cheese (grated)
- 2 cups Imeruli cheese (grated)
- 3 tbsp matsoni
Instructions
- Mix together dry ingredients, add in warm water and milk, combine until kneadable. Knead for 5 minutes.
- Cover dough and allow to rise for two hours in the refrigerator
- Once the dough has risen, roll out into a rectangular shape roughly 2 1/2 feet by 1 foot.
- Begin shaping the dough into a 'boat' - to do this, roll the wide sides in toward the middle and then pinch the ends together. After that, gently spread open the rolls and begin shaping the boat.
- Add the imeruli, sulguni, and matsoni into the boat and mix lightly with your fingers.
- Heat your oven to 392F/200C and bake in the middle for 10-12 minutes, rotating halfway through.
- Take your khachapuri out of the oven and gently add the egg yolk to the center - bake again for 1-2 minutes.
- Once finished baking, add a tablespoon of butter on top, and serve hot.
Notes
If you are outside the Caucasus region - substitute imeruli and sulguni with equal parts mozzarella and feta. For matsoni, use any full-fat plain yogurt.
Be sure to allow the dough to rise in the refrigerator - this allows the shape to hold better.
For extra cheesiness, line the wide edges with cheese before rolling into a boat shape.
Eat like a local - start by stirring the boat mixture with a fork, then tear off a piece of bread, dip and devour!