Adjarian Khachapuri Recipe (Georgia's Famous Cheese Bread)

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Mix the flour, yeast, sugar and salt in a large bowl, then add the water, milk and melted butter and mix until a dough forms.
2. Knead for 6 to 8 minutes until smooth and elastic, then put it in a lightly greased bowl, cover and let it rise for about 1 hour, until doubled.
3. Mix the Sulguni and feta cheeses together in a bowl until evenly combined.
4. Preheat the oven to 220°C (430°F).
5. Divide the dough into 4 to 6 equal pieces, shape each into a ball, cover and rest for 15 to 20 minutes.
6. Roll each ball into an oval about 20 to 23 cm (8 to 9 inches) long. Spread a portion of cheese in the centre, leaving a 2.5 cm (1 inch) border.
7. Fold the edges over the filling and pinch them closed to fully enclose the cheese, forming an oval packet.
8. Turn the packet seam side down, flatten it into a neat oval and make sure the seam is sealed. Cut a long slit down the centre, stopping 2.5 cm (1 inch) from each end, then gently open it to show the cheese.
9. Place the khachapuri on parchment-lined baking sheets and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling.
10. Optionally, place one egg yolk in the centre of each khachapuri and bake for 2 more minutes, until the edges of the yolk set but the centre stays runny.
11. Take out and immediately top each with 1 tablespoon of butter. Tear off a piece of crust and use it to stir the butter, yolk and hot cheese together until creamy, then keep dipping crust into the cheese as you eat.

Summarized from The Cooking Foodie's video. Watch it for the details.

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