Description
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg.
Ingredients
Units
Scale
Starter:
- 1/2 cup all-purpose flour
- 1/2 cup lukewarm water
- 1 1/2 teaspoons instant/active yeast
Final Dough (enough for 2 large khachapuri):
- 390 grams/13.5 ounces all-purpose flour
- 1 teaspoon salt
- 90 grams/3 ounces starter from above
- 210 milliliters/7 ounces lukewarm water
- 1 tablespoon olive oil
Filling and Toppings:
- Flour for dusting
- 4 to 5 cups cheese, shredded/crumbled (combination of Greek feta and Taleggio suggested)
- 2 whole eggs (1 for each khachapuri)
- 1 egg yolk (for brushing the dough)
- Butter for serving (garlic and herb butter suggested)
Instructions
- Preparing the Starter:
- In a bowl, combine the flour, water, and yeast. Mix until combined.
- Cover with plastic wrap and refrigerate for 24 hours.
- Preparing the Final Dough:
- In a mixing bowl, combine all the ingredients for the final dough.
- Transfer the dough to a floured surface and knead until it’s soft and elastic (5-10 minutes).
- Place the kneaded dough in a lightly oiled bowl, cover, and let it rise at room temperature for 24 hours.
- Divide the risen dough into two equal portions.
- Assembling and Baking:
- Preheat your oven with a pizza stone to 500°F (260°C) for at least 1 hour.
- On a floured surface (preferably on a pizza peel), roll one portion of the dough into an oval shape.
- Add 2 to 2 1/2 cups of the cheese mixture over the dough, leaving a half-inch border.
- Fold the dough lengthwise from both sides towards the center, overlapping over the cheese, forming a boat shape. Pinch the ends to seal.
- Carefully transfer the khachapuri onto the hot pizza stone and bake for 12-13 minutes or until golden brown.
- Remove from the oven and create a well in the cheese. Crack an egg into this well. Brush the exposed dough with egg yolk.
- Return to the oven and bake for an additional 2-3 minutes, until the egg white sets but the yolk remains runny.
- Remove from the oven, add a pat of butter on top, and swirl together the cheese, egg, and butter.
- Serving:
- Tear off a piece of the crust and use it to dip into the molten cheese mixture. Enjoy your Adjaruli Khachapuri hot!
Notes
- Cheese Choices: Traditional Adjaruli Khachapuri uses a mixture of cheeses, commonly Sulguni and Imeretian. If these are hard to come by, the suggested combination of Greek feta and Taleggio works. You can also explore using mozzarella or any cheese that melts well and pairs nicely with saltier cheeses.
- Starter Importance: Using a starter gives the dough a distinct flavor and better texture. It’s essential not to skip this step if you’re aiming for an authentic taste.
- Dough Handling: When rolling out the dough, ensure it’s not too thin to hold the generous cheese filling. The boat shape is iconic for Adjaruli Khachapuri; pinching the ends well ensures the cheese stays inside while baking.
- Egg Topping: The egg is traditionally a bit runny, providing a rich, creamy dip for the bread. However, if you’re not fond of runny yolks, you can bake it a bit longer.
- Serving Immediately: Adjaruli Khachapuri is best enjoyed hot, right out of the oven. This ensures that the cheese is molten and the bread soft.
- Pairing: While this dish is rich and can stand on its own, it pairs beautifully with a fresh salad or some pickled vegetables to cut through the richness.
- Reheating: If you have leftovers (which might be rare!), the best way to reheat Adjaruli Khachapuri is in the oven or a toaster oven to maintain the crust’s crispiness.
- Customization: While the traditional filling is cheese, you can get creative! Consider adding sautéed spinach, mushrooms, or even some cooked sausage for a different take.
- Prep Time: 25 mins
- Resting Time: 48 hours
- Cook Time: 16 mins
- Category: Baking
- Method: Baking
- Cuisine: Georgian
Nutrition
- Serving Size: 1/2 khachapuri
- Calories: 650
- Sugar: 5g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 30g