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Georgian boat-shaped khachapuri filled with melted cheese, a soft egg yolk, and butter.

Georgian Adjarian Khachapuri

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Boat-shaped Georgian cheese bread finished with a soft egg and butter for stirring into the molten center.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising time 1 hour 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 760
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large mixing bowl
  • Sheet pan
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

Make the Dough:
  1. Combine flour, yeast, sugar, and salt. Add water, milk, and oil and knead until smooth.
  2. Cover and rise until doubled, about 75 minutes.
Shape and Bake:
  1. Heat oven to 475 F (245 C). Divide dough in two and roll each into an oval.
  2. Mix cheese with two eggs. Roll the long edges inward and pinch the ends to form boats; fill with cheese.
  3. Bake 12 to 15 minutes until deeply golden. Make a well in each center and add one egg.
  4. Bake 3 to 5 minutes more until the white is barely set. Add butter and serve immediately.

Nutrition

Calories: 760kcalCarbohydrates: 82gProtein: 34gFat: 34gSaturated Fat: 18gCholesterol: 250mgSodium: 1260mgFiber: 3gSugar: 5g

Notes

  • Bake on a fully preheated sheet pan if possible.
  • Keep the egg yolk soft.
  • A mozzarella-feta blend approximates the traditional cheese balance.