Georgian Cheese Bread
Khachapuri
Originating from Georgia, this savoury pastry is the perfect blend of soft and pillowy bread and stringy melted cheese. This particular style of Khachapuri is called Adjarian Khachapuri or Adjaruli, and what makes it unique is its boat shape and the egg yolk nestled in the centre ready to be mixed into the gooey cheese. This masterpiece of Georgian cuisine is a perfect dish to share and never fails to impress. Khachapuri is the perfect introductory dish to Georgian cuisine and pairs great with a fresh tomato cucumber and walnut salad.
⏰Prep Time: 1h 30 min ⏲️Cooktime: 🍽️Servings: 4
Ingredients:
For the dough:
- 2 1/2 cups of flour
- 2 tsp salt
- 1/2 tbs sugar
- 2 tsp instant dry yeast
- 1/3 cup kefir
- 1/4 to 1/3 cups water (depending on consistency)
For the filling:
- 2 cups of shredded suluguni cheese (can be replaced with mozzarella)
- 1 cup of dry farmers cheese (tvorog)
- 4 egg yolks
- 4 tbs of butter
Directions:
- Bloom the yeast with the sugar and a tbs of warm water.
- In a large bowl, sift flour and salt, then incorporate the bloomed yeast, kefir and water.
- Knead for 5 minutes on a well floured surface or surface or in a stand mixer until it forma a smooth dough. Let it rest for 1h covered with a damp cloth in a warm spot.
- Preheat oven to 430F (220C)
- In a bowl, mix both cheeses and set aside.
- Once it has doubled in size, deflate the dough and portion in to 4 equal pieces. Let them rest another 10 minutes under a damp cloth.
- Roll out the dough ball until they are about 1/3 inch thick and place 1/4 of the cheese mixture. Pinch the sides inwards to form a boat shape and place on a baking tray.
- Bake for 15 minutes at 430F (220C) or until golden brown
- Once out of the oven form a crater in the melted cheese and place the egg yolk and a chunk of butter on the cheese.
- Serve while still pipping hot and stir the egg into the cheese before eating.
Julien Vilder’s Kitchen 