Arnak and Arqa Make Adjarian Khachapuri - Heghineh Cooking Show

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.

In a bowl, combine 1 cup of lukewarm water, 1/2 cup of milk, and 1.5 teaspoons of yeast; let sit for a moment.

Add 1 tablespoon of olive oil, 2 tablespoons of salt, and 2 tablespoons of sugar to the mixture.

Gradually add 2.5 to 3 cups of flour, mixing until a dough forms; adjust flour as needed.

Knead the dough until it becomes smooth, about 8-10 minutes, adding flour if it sticks to your hands.

Oil a bowl and place the dough inside, covering it to let it rise for about 1 hour or overnight for better fermentation.

Prepare the cheese filling by shredding mozzarella cheese and mixing it with a wheel of feta cheese; set aside some mozzarella for topping.

Take the risen dough and divide it into portions; shape each portion into a rectangle on parchment paper.

Fill the center of the dough with the cheese mixture, leaving the edges clean for folding.

Fold the edges of the dough over the cheese to create a boat shape, pinching the sides to seal.

Preheat the oven to 500°F (260°C) and brush the khachapuri with an egg wash.

Sprinkle some mozzarella cheese on top before baking.

Bake in the preheated oven for about 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens