Khachapuri Adjaruli
This Georgian boat-shaped cheese bread features a fluffy yeast dough, filled with a savory blend of mozzarella and feta, baked and finished with an egg yolk and butter.
- 90 min
- 1060 kcal / serving
- medium
- vegetarian
- Protein
- 46 g
- Fat
- 52.3 g
- Carbs
- 95.5 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g plain flour
- 125 ml milk
- 20 g fresh yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 200 g mozzarella
- 100 g feta
- 2 egg yolks (fresh only)
- 20 g butter
Method
- Warm the milk until lukewarm. For the dough, place the flour in a bowl. Add the milk, yeast, sugar, salt and oil and knead everything into a smooth dough.
- Cover the dough and let it rise in a warm place for about 60 minutes until its volume has doubled.
- Preheat the oven to 200 °C (top/bottom heat). Grate or crumble mozzarella and feta and mix them.
- Divide the dough into two equal pieces and roll each piece into an oval. Fold the edges inwards and press them together to form a boat shape, creating a hollow in the middle.
- Distribute the cheese mixture evenly into the dough boats. Place the Khachapuri on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes until the dough is golden brown and the cheese is melted.
- Remove the Khachapuri from the oven, place an egg yolk in the center of each boat, and add a piece of butter on top. Serve immediately and stir before eating.
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