Adjarian Khachapuri Recipe / How To Make Adjarian Khachapuri

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter option while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat content without sacrificing texture.

Mix warm water, sugar, and yeast in a bowl; let sit until frothy, about 5-10 minutes.

Combine flour and salt in a large bowl; make a well in the center.

Add the yeast mixture and olive oil to the flour; mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth.

Place the dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 475°F (245°C).

Punch down the risen dough and divide it into portions.

Roll each portion into an oval shape on a floured surface.

Fold the edges of the oval inward to create a boat shape, pinching the ends together.

Sprinkle cornmeal on a baking sheet and place the shaped dough on it.

Mix feta and mozzarella cheeses; fill the center of each dough boat with the cheese mixture.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Remove from oven and create a well in the center of each khachapuri; crack an egg into each well.

Add a pat of butter on top of the cheese and return to the oven for 3-4 minutes until the egg is just set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens