Adjarian Khachapuri
A famous recipe from Georgia. Soft golden-brown dough combined with aromatic cheese and a bright yolk make this dish very tasty and filling. The cooking process is simple; the only important thing is to choose the right cheese. The finished flatbreads are eaten by breaking off pieces of dough and dipping them into the mixture of butter, yolk, and cheese. This quantity of ingredients makes 5 pieces.
- Total cooking time
- not set
- Number of servings
- 5
- Recipe difficulty
- 4 / 5
Ingredients
for 5 servings
- milk 400 ml
- vegetable oil 30 ml
- dry yeast 7 g
- sugar 1 tbsp
- salt 1 tsp
- flour 500-550 g
- Adyghe cheese 250 g
- suluguni 250 g
- water 50 ml
- butter 100 g
- egg yolks 5
Instructions
Preparing the dough
Step 1 of 18
Warm the milk (it should be warm, not hot).
Step 2 of 18
Pour the sugar into the milk.
Step 3 of 18
Add the yeast.
Step 4 of 18
Pour in the oil.
Step 5 of 18
Mix well.
Step 6 of 18
Add salt and flour. Knead the dough. Cover with a cloth and leave in a warm place.
Step 7 of 18
Wait until the dough has risen.
Preparing the filling
Step 8 of 18
Grate the cheese using a coarse grater.
Step 9 of 18
Add water and mix.
Step 10 of 18
Divide the dough into 5 parts.
Step 11 of 18
Roll out sheets about 3 mm thick.
Step 12 of 18
Fold the edges.
Step 13 of 18
Shape them into boats.
Step 14 of 18
Place the pieces on a baking tray.
Step 15 of 18
Fill with cheese. Leave to rise (about 15–20 minutes). Place in an oven preheated to 180 degrees.
Step 16 of 18
Bake until golden brown (about 30 minutes).
Step 17 of 18
Add egg yolks to the hot khachapuri. Return to the oven for 2–3 minutes.
Step 18 of 18
Add butter. Serve the dish hot.