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+ servings
a hand dipping dough in an egg Khachapuri Adjaruli

Khachapuri Adjaruli (Georgian Cheese Bread)

Author Rachel
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 1 hour 30 minutes
Yield 4 to 6
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Description

Perfect for breakfast, brunch, or any other meal of the day. This recipes makes 4 large Khachapuri or 5-6 smaller Khachapuri .
Kosher, Dairy

Ingredients

For the dough:

  • 3 and 1/2 cups (500g) all-purpose flour plus a little more for dusting
  • 1 Tablespoon (10g) active dry yeast
  • 2 Tablespoons (20g) granulated sugar
  • 1 and 1/4 cup (300ml) lukewarm water
  • 1/4 cup (60ml) olive oil plus a little more for greasing
  • 1 Teaspoon salt

For the filling:

  • 1/4 cup shredded Mozzarella
  • 1/4 cup Ricotta cheese or Cottage Cheese or Mascarpone
  • 1/4 cup light or regular sour cream or Feta
  • 4-6 eggs

For garnish

  • salt and pepper to taste
  • a handful of sesame seeds
  • a handful of chopped parsley
  • optional 4-6 Tablespoons unsalted butter

Instructions

Prepare the Dough:

  • Put flour, yeast, and mix in the bowl of a standing mixer with a dough hook for one minute.
  • Add sugar, water, olive oil, and salt and process at low speed for 7 minutes or until the dough becomes smooth and elastic. Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
  • If the dough is dry, add a teaspoon of water, one at a time until the dough comes together. The dough should be smooth, elastic, and not sticky.
  • Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour.
  • Grease the dough with a little bit of oil, cover it with a kitchen towel, and let the dough rise until doubled, about 90 minutes (place the bowl somewhere warm).

Shaping and filling the Khachapuri:

  • Preheat oven to 425°F/220°C.
  • Separate the dough into 4-6 equal pieces.
  • Mix Mozzarella, Ricotta, and sour cream in a small bowl.
  • Line a baking sheet with parchment paper; set aside.
  • Roll each dough piece into a thin circle using a rolling pin on a lightly floured surface.
  • Using your fingers, roll and press two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points- creating an oval boat with an eye-like shape. Make sure to seal the edges of the dough boat properly to prevent the cheese from leaking during baking.
    Place the Khachapuri on the prepared baking sheet.
  • Place 2-3 tablespoons of the cheese mixture into the center of the dough boat, spreading it into an even layer.
  • Brush the sides of Khachapuri with water and sprinkle them with sesame seeds.

Bake:

  • Bake Khachapuri in the oven for 10-15 minutes until the crust begins to brown and the cheese is melted.
  • Remove pan from oven.
  • Crack an egg into a small bowl. This step ensures that you can easily slide the egg into the prepared boat without any shell fragments.
  • Hold the egg close to the surface of the bread and gently tip the bowl to let the egg slide into the center. Repeat for additional eggs. If you're particular about the appearance, you can separate the eggs and use only the yolks.
  • Drizzle or brush a tiny bit of olive oil on top.
  • Bake until the eggs are partially set (3 to 8 minutes), depending on how firm you want them. Keep an eye on the Khachapuri while baking to avoid overcooking the egg yolk. You want the yolk to be runny but cooked.

Garnish:

  • Remove the pan from the oven and sprinkle salt, pepper, and parsley. Serve immediately.
  • Optional - place 1 tablespoon of butter on top of each egg yolk.
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