Khachapuri Adjaruli | Georgian Cheese Bread Boat

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese lowers fat content while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with beneficial fats.

bread dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber and nutrients.

Add warm water, sugar, and instant yeast, and mix vigorously with a whisk.

Add warm milk, olive oil, flour, and salt, and mix until combined.

Scrape the shaggy dough into a rough ball and drop it onto a floured work surface.

Knead the dough for about 3 minutes until smooth and silky.

Place the dough in a mixing bowl, drizzle with olive oil, cover, and proof until doubled, about 1 hour.

In a separate bowl, add shredded feta, Monterey Jack, and mozzarella cheese, and mix thoroughly.

Cut the dough in half and press one dough ball into a rectangular shape.

Roll it into a large rectangle about an eighth of an inch thick.

Take a quarter of the cheese and spread it across the top and bottom of the dough.

Roll one side of the dough down to trap the cheese, then repeat with the other side and press down to seal.

Bring the two sides together and twist, tucking in the ends.

Place another quarter of the cheese in the middle of the kachapuri.

Transfer the dough on parchment to a baking sheet, trimming around the parchment as needed.

Bake at 475°F for about 15 minutes or until golden brown.

Make an indentation for the egg and pour the egg in, then bake for another 3-4 minutes until set.

Tuck in some butter on each end and sprinkle with salt and cayenne pepper.

Garnish with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens