Baking

Adjaruli Khachapuri

Name: Adjaruli Khachapuri
Total time: 2h
Yield: 4 servings
Cuisine: Georgia
Ingredients: 500g bread flour; 300ml warm milk; 7g instant yeast, 1 tsp sugar, 1 tsp salt; 2 tbsp olive oil; 400g sulguni or mozzarella + 100g feta, grated; 4 egg yolks + 4 whole eggs; 30g butter to finish

Boat-shaped Georgian cheese bread filled with molten sulguni and a runny egg yolk stirred in at the table.

🛶

2h 4 servings Medium

Ingredients

• 500g bread flour
• 300ml warm milk
• 7g instant yeast, 1 tsp sugar, 1 tsp salt
• 2 tbsp olive oil
• 400g sulguni or mozzarella + 100g feta, grated
• 4 egg yolks + 4 whole eggs
• 30g butter to finish

Method

Step 1 of 520%

Mix flour, yeast, sugar, salt, milk and oil into a soft dough. Knead 8 minutes, prove 1 hour.

Swipe left/right to change step

1
Mix flour, yeast, sugar, salt, milk and oil into a soft dough. Knead 8 minutes, prove 1 hour.
2
Divide in 4, roll into ovals, pinch ends to form a boat. Fill with cheese.
3
Bake at 230°C / 450°F for 12 minutes until golden.
4
Make a well in the cheese, crack in an egg, return to oven 3-4 minutes — yolk still runny.
5
Top with butter and a yolk; stir cheese, butter and egg together at the table before tearing the crust to dip.