Adjaruli Khachapuri Recipe: Georgian Cheese Boat Bread from Adjara

cheese

🥗Healthier: ricotta

💰Cheaper: mozzarella

Ricotta offers a lighter option while mozzarella is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine can be a cost-effective alternative.

Heat 60 ml of milk to about 43 degrees Celsius (110 Fahrenheit) and pour it into a large mixing bowl.

Combine the milk with 2 grams of active dry yeast and whisk until dissolved. Set aside for about 5 minutes until it starts to puff.

Add 1 egg and 15 ml of neutral oil to the mixture and whisk until combined.

In a small bowl, combine 200 grams of flour and 8 grams of salt.

Pour the dry ingredients into the wet ingredients and stir until a shaggy dough forms.

Turn the dough out onto a clean work surface and knead until smooth and supple, about 5 to 10 minutes.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let rise until doubled in size, about 1 hour.

Grate 200 grams of imeruli cheese and 150 grams of sulguni cheese and mix in a small bowl. Set aside.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface.

Roll out the dough into a 35 centimeter circle.

On either side of the circle, take a couple of tablespoons of cheese and arrange them in two parallel lines.

Tightly roll the dough around the cheese until reaching the center of the circle, then repeat on the other side to create two parallel dough cylinders.

Pinch and seal the ends of the cylinders together and gently pull them apart to form an eye-shaped basin in the middle.

Fill the basin with the remaining cheese without packing it down.

Brush the khachapuri with a beaten egg.

Transfer to a 220 Celsius (425 Fahrenheit) oven and bake until the cheese is melted and the crust is lightly golden brown, about 10 to 12 minutes.

Pull the khachapuri from the oven and tip in an egg yolk, then bake for another couple of minutes until the crust is very golden brown and the yolk is just set around the edges but still runny.

Top with a pat of butter and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens