Adjarian Khachapuri
6 servings
160 minutes
Adjarian khachapuri is a dish embodying the sunny warmth and hospitality of Caucasian cuisine. The fluffy dough baked in a boat shape hides a generous portion of aromatic sulguni cheese that melts and becomes tender when baked, enveloping the flavor. The finishing touch is an egg added at the end, creating a creamy texture and enriching the dish with a rich taste. Each serving holds not only gastronomic joy but also history: traditionally served with hot tea or wine, the yolk is mixed with cheese before eating to create a refined flavor. It’s not just pastry; it’s a symbol of coziness and family traditions that brings pleasure with every bite.
1
Dissolve salt, sugar, and yeast in warm water (or milk), add egg, flour, oil, and knead the dough.
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Fresh yeast: 20 g
- Chicken egg: 7 pieces
- Wheat flour: 1 kg
- Butter: 5 tablespoon
- Water: 2 glasss
2
Divide the dough into 10 parts, roll into round flatbreads, and place grated cheese in the center of each. Even out the filling, leaving 1 cm from the edge. Fold the edges of the flatbread to form a boat shape.
- Suluguni cheese: 1 kg
3
Preheat the oven to 220 degrees and bake the khachapuri until semi-cooked. Then place a piece of butter in the center of each flatbread, pour in an egg, and put it back in the oven. Once the egg white thickens, the baking is ready, and the khachapuri can be served.
- Butter: 5 tablespoon
- Chicken egg: 7 pieces
