Adjarian Khachapuri

Ingredients

• 500 g Wheat flour
• 250 ml Milk (Warm)
• 50 ml Water (Warm)
• 7 g Dry yeast
• 1 tsp Sugar
• 1 tsp Salt
• 30 ml Vegetable oil
• 250 g Sulguni (The author notes that regular cheese can be used instead of sulguni.)
• 250 g Mozzarella
• Egg yolk (For brushing the edges and adding to the finished khachapuri; quantity not specified.)
• Butter (A piece for the finished khachapuri; quantity not specified.)

Steps

1. 1

   Combine the warm milk and warm water. Add the dry yeast and sugar, stir, cover, and leave for 10–15 minutes.

2. 2

   Pour the flour into a bowl and make a well in the center. Add the salt, yeast mixture, and vegetable oil.

3. 3

   Knead into a soft dough and place it in a warm spot.

4. 4

   Divide the finished dough into 2 portions. If desired, this amount can be used to make 3–4 khachapuri. Cover the pieces of dough with a towel and leave them to rest.

5. 5

   Grate the sulguni and mozzarella using the coarse side of a grater, then mix the cheeses.

6. 6

   Take one piece of dough and roll it out.

7. 7

   Place the cheese in the center of the rolled-out dough, bring the edges together, and shape it into a boat.

8. 8

   Turn the shaped boat over and make a cut with scissors, as shown in the video.

9. 9

   Transfer the khachapuri to parchment paper and brush the edges with egg yolk.

10. 10

    Preheat the oven to its maximum temperature using the top-and-bottom heat setting.

11. 11

    Bake the khachapuri until golden brown.

12. 12

    Make a small indentation in the finished khachapuri and add the egg yolk and a piece of butter.

13. 13

    Serve the khachapuri hot.

Notes

The exact oven temperature and baking time are not specified in the source: the author recommends using the maximum temperature and the top-and-bottom heat setting, baking until golden brown. The video also shows covering the dough with a towel before shaping.

Nutrition per serving

• baking
• main course
• Georgian cuisine
• yeast dough
• baked
• cheesy
• vegetarian