Authentic Adjarian Khachapuri Delight

Fragrant, satisfying — enjoy the unique taste! Real Adjarian khachapuri can be an excellent breakfast or replace a full dinner. Just one of these boats makes you delighted, but the taste strikes you to the very heart from the first bite. Try it and see for yourself!
cook time: 2h 30 min
Zoe Kendrick
Authentic Adjarian Khachapuri Delight

Nutrition Facts (per serving)

252
Calories
14g
Fat
17g
Carbs
12g
Protein

Ingredients (4 portions)

Dough:

Wheat flour 300 g
Milk 200 ml
Yeast 7 g
Vegetable oil 1 tbsp
Sugar 1 tsp
Salt 0.5 tsp

Filling:

Salt to taste
Suluguni 200 g
Adyghe cheese 100 g
Butter 50 g
Eggs 7 pc

Lubrication:

Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
How to make real khachapuri in Adjarian style? First, prepare all the necessary ingredients for the dough. Heat the milk to 37-40 degrees. It should be warm but not scalding, otherwise the yeast in it will die. Read about all the intricacies of using yeast in a separate article at the link at the end of the recipe.

Step 2

Step 2
Add sugar, salt and dry yeast to warm milk

Step 3

Step 3
Mix everything and leave for 15 minutes until a foamy cap appears. The photo clearly shows the lush airy foam above the milk. This means the yeast is fresh and active. If after 15 minutes the cap still does not appear, then the yeast will have to be replaced.

Step 4

Step 4
Sift the flour into a mound and make a well in the center.

Step 5

Step 5
Pour the dough and vegetable oil into the well.

Step 6

Step 6
Knead into a smooth dough. Remember that you may need a little more or a little less flour. You can read more about this and more in the article about flour; there is a link to it at the end of the recipe.

Step 7

Step 7
Place the dough in a bowl, cover with a towel and leave in a warm place to rise for 1-1.5 hours.

Step 8

Step 8
Prepare all the necessary ingredients for the filling. Take small eggs. If you find Imeretian cheese, it is better to use it for the filling. I couldn’t find one like that, so I made a replacement with Caucasian cheeses — Adyghe and Suluguni.

Step 9

Step 9
Grate the suluguni on a medium grater.

Step 10

Step 10
Also grate the Adyghe cheese on a medium grater.

Step 11

Step 11
Transfer the suluguni and Adyghe cheese to a deep bowl. Beat two eggs and add a little salt.

Step 12

Step 12
Mix the filling well until smooth.

Step 13

Step 13
Knead the risen dough with your hands. It will retain elasticity.

Step 14

Step 14
Divide the dough into five equal parts.

Step 15

Step 15
Roll each part into a circle with a diameter of 18-20 cm. In the video I show how you can easily form even circles of the same size using a cooking ring without a bottom for mousse cakes — take a look.

Step 16

Step 16
Roll the dough from the edges to the middle.

Step 17

Step 17
Unroll the dough and pinch the edges to form a boat. Form the remaining boats in the same way.

Step 18

Step 18
Transfer the khachapuri preparations to a baking sheet lined with parchment. Read about how to choose the right parchment paper in a separate article at the link at the end of the recipe. Place the filling in each boat and brush the edges of the dough with yolk. Bake khachapuri for about 25 minutes. The exact time depends on your oven. You can read more about the operating features of ovens in a separate article at the link at the end of the recipe.

Step 19

Step 19
Remove the khachapuri from the oven and crack one egg into each boat, being careful not to damage the yolk. Return the khachapuri to the oven for another 2-3 minutes. Ideally, the white should be slightly cooked, but retain its delicate texture, and the yolk should remain runny.

Step 20

Step 20
Remove the khachapuri from the oven and place a piece of butter in each boat.

Step 21

Step 21
Serve khachapuri hot. Bon appetit!

Additional rubrics

Related recipes