Georgian Adjarian Khachapuri
Boat-shaped Georgian cheese bread finished with a soft egg and butter for stirring into the molten center.
Equipment
- Large mixing bowl
- Sheet pan
- Parchment paper
- Rolling Pin
- Pastry brush
Ingredients
Dough
- 3 1/2 cups all-purpose flour plus more for shaping
- 1 cup warm water
- 1/2 cup warm whole milk
- 2 1/4 tsp instant yeast
- 1 tbsp granulated sugar
- 1 1/2 tsp kosher salt
- 2 tbsp olive oil
Filling
- 1 lb mozzarella and feta cheese blend shredded and crumbled
- 4 large eggs two for filling and two for topping
- 4 tbsp unsalted butter divided
Instructions
Make the Dough:
- Combine flour, yeast, sugar, and salt. Add water, milk, and oil and knead until smooth.
- Cover and rise until doubled, about 75 minutes.
Shape and Bake:
- Heat oven to 475 F (245 C). Divide dough in two and roll each into an oval.
- Mix cheese with two eggs. Roll the long edges inward and pinch the ends to form boats; fill with cheese.
- Bake 12 to 15 minutes until deeply golden. Make a well in each center and add one egg.
- Bake 3 to 5 minutes more until the white is barely set. Add butter and serve immediately.
Notes
- Bake on a fully preheated sheet pan if possible.
- Keep the egg yolk soft.
- A mozzarella-feta blend approximates the traditional cheese balance.
Nutrition
Calories: 760kcalCarbohydrates: 82gProtein: 34gFat: 34gSaturated Fat: 18gCholesterol: 250mgSodium: 1260mgFiber: 3gSugar: 5g