Khachapuri Adjaruli (Georgian Egg & Cheese Bread)
Chelsea Mills • May 28, 2020
An amazing authentic Georgian dish.
I came across this recipe in an old Food & Wine magazine from 2016. The article talked about how the khachapuri in the county of Georgia varies from region to region. This particular recipe is from the region of Adjara where the recipe author was from. Originally a plastic surgeon in her native country of Georgia, Maia Acquaviva is now a restauranteur in New York City. Her restaurant is called Oda House.
The next time I make this recipe, I would definitely recommend making 6 servings instead of 4 servings - so you would need to increase your egg count by 2.. I also omitted the extra butter pat on the inside of the khachapuri (I did brush with butter) and served with pizza sauce for dipping.
INGREDIENTS
DOUGH
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup whole milk (I used 2%)
- 1 large egg
- Canola oil
- 6 cups all-purpose bread flour (1 pound 14 ounces), plus more for dusting
- 1 tablespoon kosher salt
FILLING
- 1 pound feta cheese, crumbled
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1 pound fresh mozzarella cheese, shredded
- 2 egg yolks, beaten with 1 1/2 teaspoons water
- 4 tablespoons salted butter, plus melted butter for brushing
DIRECTIONS
- Make the dough - In a large bowl, whisk the yeast with the sugar and 1 cup of warm water. Let stand until foamy, about 10 minutes. In a small bowl, whisk the milk with the egg and 3 tablespoons of oil.
- Add the milk mixture, the flour and salt to the foamy yeast and mix until a dough forms. Form the dough into a ball and transfer to a lightly oiled large bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough into 4 equal pieces and form into smooth balls. Set 2 balls of dough 5 inches apart on each sheet. Cover loosely with plastic wrap and let rest in a warm place for 45 minutes.
- Make the filling - In a blender, puree the feta with 2 of the eggs, 2 tablespoons of water and the salt. Transfer the mixture to a bowl and stir in the mozzarella.
- Preheat the oven to 450°. Transfer the dough balls to a lightly floured work surface. Line the baking sheets with clean parchment. Roll out 1 ball of dough to a 10-inch round. Scoop one-fourth of the cheese filling onto one side of the dough round and fold the other side over; press the edges firmly to seal. Transfer the khachapuri seam side down to a baking sheet and form into an elongated oval with tapered ends. Repeat with the remaining balls of dough and filling. Brush all over with the beaten egg yolks.
- Using scissors, cut a 6-inch slit down the center of each khachapuri; widen the slit to expose about 2 1/2 inches of the filling. Bake for about 30 minutes, shifting and rotating the pans halfway through, until the breads are puffed and golden and the cheese is melted.
- Stir the cheese filling and crack an egg in the center of each bread. Bake for 8 to 10 minutes, until the egg whites are almost set and the yolks are runny. Tuck 1 tablespoon of the butter into each khachapuri, brush the breads with melted butter and serve hot. Mix the butter and egg into the cheese filling before eating.
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