georgian

If you love feta cheese and chewy, fresh bread, get ready to fall in love with this Georgian Cheese Bread topped with a runny egg. Serve it as a brunch pizza, appetizer, snack, or dinner. Whatever time of day, this bread is simply delicious!

Adjaruli Khachapuri (Georgian Cheese Bread)

water,

milk,

tsp sugar

active dry yeast

olive oil

flour

½ tsp salt

oz (1/2 c) feta cheese, crumbled

c mozzarella cheese

unsalted butter

Mix the water and milk in a large...

Mix the water and milk in a large bowl. Add the sugar and mix until dissolved. Sprinkle the yeast over the liquid and let it stand for 5-7 minutes, until the yeast becomes foamy. Mix the yeast into the liquid. Add the oil and mix well.

Mix 2 cups of flour into the yeast...

Mix 2 cups of flour into the yeast mixture. Mix in the salt. Add the remaining flour, a little at a time, mixing after each addition, until the dough starts to come together.

Turn the dough out onto a lightly floured...

Turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes, adding flour as necessary to keep it from sticking to your hands or the counter, until a soft (but not sticky) dough forms.

Place the dough into a greased bowl. Cover...

Place the dough into a greased bowl. Cover it with a damp tea towel. Place the bowl in a warm, draft-free place to rise for 1 – 1 ½ hours, until bubbly and doubled in bulk.

While the dough is rising, make your filling....

While the dough is rising, make your filling. In a small bowl, mix the shredded mozzarella and feta cheese with one egg. Set aside.

For best results, move your oven rack to...

For best results, move your oven rack to roughly 6 inches from the top heating unit. Preheat your oven to 475F.

Once the dough has risen, punch it down...

Once the dough has risen, punch it down and turn it onto a floured surface. Divide the dough into 4, roughly even, pieces.

Shape each piece into an oval, roughly 11...

Shape each piece into an oval, roughly 11 x 6”. Place the dough ovals onto greased baking sheets, leaving an inch between each bread.

On the baking sheet, fold ¾ of an...

On the baking sheet, fold ¾ of an inch of dough inwards to create a thicker border, a crust that will keep the melted cheese and egg inside. Pinch the two small ends into points to create a boat-shape.

Spoon ¼ of the filling into the center...

Spoon ¼ of the filling into the center of each “boat”. Smooth the filing with a spoon.

Place the khachapuri into the oven and bake...

Place the khachapuri into the oven and bake for 12-15 minutes, until lightly golden.

Remove the khachapuri from the oven and crack...

Remove the khachapuri from the oven and crack one egg into the center of the bubbling cheese in each boat. Return the khachapuri to the oven and bake for an additional 3-4 minutes, just until the egg has set.

Serve the khachapuri warm, with a small pat...

Serve the khachapuri warm, with a small pat butter on top or brush the crust with a little melted butter before serving. It is traditional to mix the egg and melted cheese with a fork and dip torn off pieces of the crust into the cheesy, eggy goodness in the middle.

https://mediavine-res.cloudinary.com/video/upload/upqohxtpf920z7zu5je9.mp4

Soft bread, flavorful cheese, and a runny egg combine to make Adjaruli Khachapuri, a Georgian cheese bread that is sure to win your heart (and your stomach).

Georgian Cheese Bread

This oversized cheese-filled bread from Olia Hercules—a large-format version of Georgian khachapuri—is both a time-saver and brilliant way to feed a group. 

Khachapuri for a Crowd

200 g (7 oz) plain yogurt

egg, lightly beaten

Tbsp. sunflower oil

g (¼ oz) fast-acting dried yeast

400 g (14 oz) all-purpose flour,

fine sea salt

eggs (optional)

Flaky salt

Tbsp. plain yogurt

This large-format khachapuri is a brilliant way to save time. Instead of making individual khachapuri, Tina—a village doctor, farmer, and the gentlest soul, who lives high up in the mountains of Svaneti in northwest Georgia—makes made this giant version and it works really well.

Epicurious

To make the dough, mix the wet ingredients together with the yeast, then mix in the dry ones to make a soft, rather wet dough. Tina, fearlessly, scraped the dough off her hand with the blade of a knife (nothing is wasted). She covers the bowl with a tea towel (or use plastic wrap) and leaves it for a minimum of 2 hours in her warm kitchen until doubled in size.

Preheat your oven to its highest temperature.

Divide the dough in half. Tina dusts flour on to a 25 x 35 cm (10 x 14 inch) baking tray and puts it on top of her stove to warm up a little. The dough is very, very soft, and she stretches one half of the dough first with her hands and then puts it on to the tray, covering its whole base.

If the cheese is lovely and fatty, as it is in Svaneti, they don’t add any eggs. But if your cheese isn’t fatty enough, do add the eggs. If it needs it, add some salt to the cheese, then distribute it evenly all over the base dough.

On a well-floured work surface, stretch the remaining dough to the same size of the base dough or as near as possible. Lay it on top of the cheese and make sure you pinch the sides of the two layers of dough together to seal the filling. Mix the egg yolk with the yogurt and use to glaze all over the top, then bake the khachapuri for 20–30 minutes until the top is golden and the dough is cooked through.

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Khachapuri for a Crowd

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