Adjarian Khachapuri Recipe
I’d consider this Adjarian khachapuri the most filling gourmet breakfast, although it’s served as lunch or dinner in most restaurants.
I shared a recipe and YouTube tutorial for adjarian khachapuri about two years ago, since than I was able to update the recipe / techniques and make it much better .
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Thank you all!
1 cup lukewarm water
½ cup lukewarm milk, I use 2%
1 ½ tsp instant yeast
1 tbs vegetable oil
2 tsp sugar,2 tsp salt, I use kosher
2 ½ -3 cups all purpose flour, I use unbleached
For cheese filling
200 g feta, I use valbreso or Bulgarian
450 g mozzarella, shredded, divided, I use whole milk cheese
3-4 tbs plain yogurt
Additionally you’ll need 3-4 eggs (I use only yolks)
Butter for brushing / serving optional
Making the dough
In a bowl combine all the ingredients for the dough
Knead until smooth non sticky dough is formed
Place it in a greased bowl, cover with plastic and let it rest and doubled in size, 45-60 minutes
Meanwhile combine all the ingredients for cheese filling and mix until well incorporated , save about 150 g mozzarella for topping khachapuri
Preheat the oven to 500°F/ 220°C degrees
Place a baking pan upside down on center rack, and let it preheat
Divide the dough into 3-4 equal portions
Roll out into rectangle shape
Fold the sides , pinch the edges and shape it into a boat/ gondola
Fill with cheese mixture , add mozzarella on top
Bake on a lined baking sheet 15-20 minutes
After 15 minutes of baking, or as it starts to turn golden color, add an egg in the center
Refer to YouTube tutorial for other techniques
Return to the oven for another 3-4 minutes or until the egg is slightly cooked
Remove ,brush with butter,or just add a slice of butter in the center