Khachapuri (Adjaruli Style)

🧂 Ingredients

• 7 g Active dry yeast(or 2.25 teaspoons)
• 240 ml Warm water(about 40-45°C (105-115°F))
• 1 teaspoon Granulated sugar
• 500 g All-purpose flour(plus more for dusting)
• 1 teaspoon Salt
• 2 tablespoons Olive oil(plus more for greasing)
• 300 g Suluguni cheese(or a mix of mozzarella and feta for a similar texture and tang)
• 4 Eggs(1 per khachapuri, plus extra for brushing if desired)
• 40 g Unsalted butter(cut into 4 pieces)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 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 olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 hour - 1.5 hours
5. 5

   Prepare the filling: While the dough is rising, grate the Suluguni cheese (or your cheese mixture) into a medium bowl. If using mozzarella and feta, ensure they are finely grated or crumbled.

   ⏱️ 10 minutes
6. 6

   Preheat the oven: About 20 minutes before the dough is ready to be shaped, preheat your oven to 220°C (425°F).

   ⏱️ 20 minutes
7. 7

   Shape the khachapuri: Once the dough has doubled, punch it down gently. Divide it into 4 equal portions. On a lightly floured surface, roll or stretch each portion into an oval or rectangle, about 1/4 inch thick. Tightly roll up two opposite long sides towards the center, leaving a gap in the middle. Pinch the ends together firmly to create a boat shape. Ensure the seams are well sealed to prevent cheese leakage.

   ⏱️ 15 minutes
8. 8

   Fill and bake: Place the shaped dough boats on a baking sheet lined with parchment paper. Fill the center cavity of each boat generously with the grated cheese. If desired, brush the crusts with a little beaten egg for a golden finish.

   ⏱️ 5 minutes
9. 9

   Bake the khachapuri: Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

   ⏱️ 10-12 minutes
10. 10

    Add the egg: Carefully remove the khachapuri from the oven. Make a well in the center of the melted cheese in each boat and crack one egg into it. Return to the oven for another 1-3 minutes, just until the egg white is set but the yolk is still runny. Be careful not to overcook the egg.

    ⏱️ 1-3 minutes
11. 11

    Finish and serve: Remove from the oven. Immediately place a piece of butter on top of the hot egg and cheese in each khachapuri. Serve hot, encouraging diners to swirl the runny yolk and butter into the cheese and crust before eating.

    ⏱️ 1 minute

💡 Pro Tips

• ✓The dough can be made ahead and refrigerated overnight after the first rise. Bring to room temperature before shaping.
• ✓For a richer flavor, a mix of cheeses like Suluguni, mozzarella, and a touch of feta is excellent.
• ✓Ensure the ends of the 'boat' are sealed tightly to prevent the cheese from leaking out during baking.

🔄 Variations

• Add herbs like dill or parsley to the cheese filling.
• Use different types of cheese based on availability and preference.
• For a sweeter version, a small amount of sugar can be added to the cheese filling.

🥗 Nutrition

Per serving