Adjaruli Khachapuri: Georgian Cheese Bread

Ingredients

• 1.75 cup bread flour
• 1 tsp active dry yeast
• 0.5 tsp salt
• 0.5 tsp sugar
• 0.5 cup water (Room temperature)
• 0.25 cup milk (Warmed slightly)
• 1.5 tsp olive oil
• 1 egg (For egg wash)
• 2 cup sulguni or mozzarella (Freshly grated; reserve extra for topping each khachapuri)
• 8 oz feta cheese (Crumbled)
• 1 egg (Whole egg for the filling)
• feta brine or milk (A splash, enough for the cheese to just form a paste)
• 2 egg yolks (Add each with a little of the whites)
• 2 tbsp butter (Room temperature; add 1 tablespoon to each khachapuri)
• red pepper flakes (For sprinkling)

Steps

1. 1

   Preheat the oven to 500°F with a pizza stone, baking steel, or an upside-down baking sheet inside. Heat the baking surface for at least 1 hour.

2. 2

   Combine the bread flour, yeast, salt, and sugar in a bowl. Make a well in the center, then add the room-temperature water, slightly warmed milk, and olive oil. Use a spatula or spoon to work the flour into the liquid until a shaggy ball forms.

3. 3

   Lightly flour the work surface and knead the dough until smooth, about 5 minutes.

4. 4

   Lightly oil a bowl, place the dough inside, and cover it with plastic wrap or a cloth. Leave it in a warm place until doubled in size, about 1 to 1½ hours.

5. 5

   Punch down the risen dough and divide it in half. Form both portions into rounds, keep them covered, and let them rest for 20 minutes while preparing the filling.

6. 6

   Combine the sulguni or mozzarella, feta, and whole egg for the filling. Add a splash of feta brine or milk, just enough for the cheese mixture to form a paste.

7. 7

   Place one dough round on lightly floured parchment paper and roll it into a roughly 10- to 12-inch oval about ⅛ inch thick.

8. 8

   Spread half of the cheese mixture over the oval, leaving a ½-inch border around the edge.

9. 9

   Roll one long side of the dough toward the center so it overlaps the cheese slightly. Repeat with the opposite long side.

10. 10

    Pinch the two narrow ends of the rolled dough together and twist them twice to seal, forming a boat shape. Add a generous handful of the reserved grated sulguni or mozzarella, then brush the exposed dough with egg wash.

11. 11

    Use a pizza peel to transfer the khachapuri, still on its parchment if needed, to the hot baking surface. Bake for about 9 to 10 minutes, until the cheese mixture is hot and bubbly and the dough is golden brown.

12. 12

    Remove the khachapuri from the oven. Using a fork, make a small well in the cheese mixture.

13. 13

    Pour one egg yolk into the well along with a little of the egg white. Return the khachapuri to the oven and bake for another 2 to 3 minutes, until the cheese is bubbly.

14. 14

    Remove the khachapuri from the oven and add 1 tablespoon of room-temperature butter. While it is still hot, use a fork to swirl the cheese, egg yolk, and butter together. Sprinkle with red pepper flakes.

15. 15

    Tear off pieces of the bread and use them to scoop up the molten cheese mixture. Repeat steps 7 through 14 with the remaining dough and filling.

Notes

The author describes sulguni and imeruli as traditional Georgian cheeses, with feta and mozzarella suggested as substitutes. The source lists extra grated cheese for topping but does not specify an additional quantity. Khachapuri is best served immediately, while the cheese is piping hot and molten. The source does not specify how much egg white to add with each yolk beyond saying to use a little.

Nutrition per serving

• bread
• main
• Georgian
• baked
• vegetarian
• cheese
• breakfast
• shareable