Georgian Cheese Bread (Adjaruli Khachapuri)
Classic Georgian adjaruli khachapuri are dough boats filled with melty, briny cheese and egg yolk, and cleverly equipped with little dough handles just asking to be torn off and dunked into that golden yolk. It's just dreamy.
Servings 4
Calories 999kcal
Ingredients
for the dough
- 550 grams flour Equals 4 cups and 6 tablespoons
- 350 ml lukewarm water Equals 1.5 cups
- 7 grams active dry yeast Equals 1 tablespoon, or substitute 20 grams fresh yeast
- 1 tsp salt
- 1 egg for egg wash (optional)
for the filling
- 250 grams feta cheese approximately 2 cups
- 125 grams crème fraiche approximately ½ cup
- 150 grams mozzarella approximately ⅔ cup
- 2 egg yolks
to finish and garnish
- 4 egg yolks
- 2 tablespoons butter about half a tablespoon in each boat
Instructions
make the dough
- Add the yeast and water to a large mixing bowl and wait until the yeast blooms i.e. foams up.
- In another bowl combine the flour and salt.
- Once the yeast has bloomed, add the flour mixture and use a spoon or fork to roughly mix it until it's mostly incorporated.
- Once incorporated begin to knead it with your hands until it's completely incorporated and has a smooth surface.
- Cover and proof until doubled in volume (at least 2 hours at room temperature or overnight in the fridge).
shape and fill the khachapuri
- Cut the dough into 4 evenly sized balls. Lightly roll out on a well floured surface until around the size, shape and thickness of naan.
- Move the rolled out dough to a parchment lined baking sheet. Roll the outer edges inwards to create the characteristic walled shape, pinching the dough together at the top and bottom to seal it.
- Let the boats proof at room temperature until puffed up (40 minutes to one hour).
- Preheat oven to 200 C / 350 F.
- Once the dough boats are proofed, gently apply egg wash (and any garnish on the dough) then spoon the cheese filling into each boat.
- Bake the boats until risen and golden (about 35-40 minutes).
- Remove from oven, use a spoon to gently make a space in the middle of each boat and place an egg yolk in.
- Bake another 3-4 minutes for runny yolks, or 5-6 for firm yolks.
- Garnish with a knob of butter in each boat if desired.