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Khachapuri Adjaruli
A classic Georgian dish, Adjaruli Khachapuri is a boat-shaped bread filled with a generous amount of cheese, baked until golden, and then topped with a runny egg yolk and a pat of butter. The bread is meant to be torn and dipped into the molten cheese and egg mixture.
ð§ ææ
- 340 g All-purpose flour(plus more for dusting)
- 120 ml Warm water(about 40-45°C (105-115°F))
- 2.5 g Instant dry yeast(equivalent to about 3/4 teaspoon)
- 1 tbsp Olive oil(plus more for greasing)
- 1 tsp Salt
- 340 g Low-moisture mozzarella cheese(shredded)
- 113 g Feta cheese(crumbled)
- 4 Eggs(Use 2 for the cheese filling (optional, for richness) and 4 for topping.)
- 4 tbsp Unsalted butter(cut into 4 pieces)
ðšâð³ äœãæ¹
- 1
Activate the yeast: In a small bowl, combine the warm water and instant yeast. Let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture and 1 tbsp olive oil. Mix with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should spring back slowly when poked.
â±ïž 10 minutes - 3
First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1 hour 30 minutes - 4
Prepare the cheese filling: While the dough is rising, combine the shredded mozzarella and crumbled feta cheese in a medium bowl. If using eggs in the filling, whisk in 2 eggs until well combined. Set aside.
â±ïž 5 minutes - 5
Shape the khachapuri: Once the dough has risen, punch it down gently. Divide the dough into 4 equal portions. On a lightly floured surface, roll or stretch each portion into an oval or rectangle, about 1/4-inch thick. To form the boat shape, roll up two opposite long edges towards the center, creating a raised border. Pinch the ends together firmly to seal and form the 'boat' shape. Ensure the ends are well-sealed to prevent cheese leakage.
â±ïž 10 minutes - 6
Fill and bake: Preheat your oven to 260°C (500°F). Place the shaped dough boats on a baking sheet lined with parchment paper. Generously fill each boat with the cheese mixture, spreading it evenly within the borders. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
â±ïž 15 minutes - 7
Add the egg and butter: Carefully remove the khachapuri from the oven. Make a well in the center of the hot cheese filling of each boat and crack one egg into it. Place a piece of butter on top of the cheese near the egg. Return the khachapuri to the oven and bake for another 3-5 minutes, just until the egg whites are set but the yolk remains runny. The cheese should be molten and the egg yolk should be glistening.
â±ïž 5 minutes - 8
Serve immediately: Remove from the oven and serve hot. Instruct diners to swirl the runny egg yolk and melted butter into the cheese filling with a fork, then tear off pieces of the crusty bread to dip and enjoy.
â±ïž N/A
ð¡ ããã®ã³ã
- âFor a richer filling, you can add 1-2 beaten eggs to the cheese mixture before filling the dough.
- âThe key to Adjaruli Khachapuri is the runny egg yolk and molten butter. Be careful not to overcook the egg.
- âServe immediately while hot for the best experience.
- âIf you don't have a baking sheet, you can bake directly on a pizza stone preheated in the oven.
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- Imeruli Khachapuri: A simpler, round bread with cheese sealed inside.
- Megruli Khachapuri: Similar to Imeruli but with extra cheese melted on top.
- Add herbs like dill or parsley to the cheese filling for extra flavor.