Easy Adjarian Khachapuri Recipe

Fantastically delicious! Will decorate the table and lift your spirits. Not everyone decides to cook khachapuri, as they think it is long and difficult. In fact, the recipe is simple, and the time flies by. And most importantly, this is an amazing result that will be appreciated by everyone who tries your homemade khachapuri.
cook time: 2h
Ethan Rowley
Easy Adjarian Khachapuri Recipe

Nutrition Facts (per serving)

286
Calories
16g
Fat
19g
Carbs
14g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Sugar 1 tsp
Wheat flour (The amount of flour is adjusted depending on the consistency of the dough.) 280 g
Butter 30 g
Water 100 ml
Milk (in the dough — 100 ml in the filling — 60-75 ml) 175 ml
Vegetable oil 2 tbsp
Chicken eggs (for filling — 2 pcs. for greasing khachapuri — 1 pc.) 3 pc
Dry yeast 5 g
Pickled cheese (200 gr "Suluguni", 200 gr "Imereti") 400 g

Recipe instructions

Step 1

Step 1
Mix milk with water and heat until warm. Add sugar and yeast. Mix. Cover the bowl with a towel and leave in a warm place for 10 minutes.

Step 2

Step 2
A foam cap formed on the surface of the mixture.

Step 3

Step 3
Add salt and 250 g of sifted flour in parts. Mix the dough.

Step 4

Step 4
Add some flour and mix. They added more and mixed again.

Step 5

Step 5
The result should be a sticky dough.

Step 6

Step 6
Add vegetable oil to the dough and mix it into the dough. Transfer the resulting sticky dough to a floured table. Knead the dough well on the table. Add flour as needed.

Step 7

Step 7
The result should be a dough that is soft and slightly sticky to your hands.

Step 8

Step 8
Round the dough and place it in a bowl greased with vegetable oil. Cover the top with cling film and make a small cut in it to prevent condensation from accumulating. Wrap in a towel and place in a warm place for 1 hour.

Step 9

Step 9
The dough should double in volume.

Step 10

Step 10
After an hour, knead the dough, transfer it to the table, and divide it into two parts.

Step 11

Step 11
Round each one and cover with a towel. Leave it alone for 5-7 minutes.

Step 12

Step 12
While the dough is resting, prepare the filling. Add milk to grated cheese and mix. If the cheese is not salty, add some salt.

Step 13

Step 13
The buns became plump. Turn on the oven at 220 degrees.

Step 14

Step 14
From each dough ball we form a round cake with a diameter of 25 cm and a thickness of 0.5 cm.

Step 15

Step 15
We place part of the filling on the flatbread in the form of two crescents, stepping back from the edge of the flatbread so that the dough can be wrapped towards the center and pinched, forming the sides of the boat. The cheese should be inside each side.

Step 16

Step 16
We pinch the edges and adjust the shape with our hands.

Step 17

Step 17
Place the boats on a baking tray lined with baking paper. Fill the center of each boat with the remaining cheese.

Step 18

Step 18
Brush the sides of the boats with beaten egg.

Step 19

Step 19
Place the baking sheet in a well-heated oven. Bake at 220 degrees, top/bottom mode, 12-15 minutes until golden brown.

Step 20

Step 20
We take the baking sheet out of the oven.

Step 21

Step 21
Make a small hole in the center of the filling and place the egg in this hole.

Step 22

Step 22
At the same time, we remove part of the protein.

Step 23

Step 23
Place the pan back into the oven for 2 minutes. The yolk should remain liquid and the white should turn white, but not become dense.

Step 24

Step 24
We take the hot khachapuri out of the oven. Place a piece of butter on both sides of the egg and grease the sides of the boats with butter. When serving, mix the cheese filling with melted butter and egg.

Additional rubrics

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