🫓 Adjarian khachapuri
Ingredients
- 420 g all-purpose flour
- 180 ml warm water, 60 ml milk
- 30 g melted butter
- 1 tbsp instant dry yeast
- 1 tbsp sugar, 1 tsp salt
- 500 g shredded sulguni cheese (or low-moisture mozzarella)
- 200 g crumbled feta
- 6 egg yolks
- Butter to finish
Method
- Combine flour, yeast, sugar and salt, then add the water, milk and melted butter. Knead 6 to 8 min until smooth and elastic.
- Let rise about 1 h in a greased covered bowl, until doubled.
- Mix the sulguni with the feta. Preheat the oven to 220 °C (430 °F).
- Divide the dough into 4 to 6 balls, cover and rest 15 to 20 min.
- Roll each ball into an oval 20 to 23 cm long. Place the filling in the centre leaving a 2.5 cm border.
- Fold the dough right over the cheese and pinch shut, seam down. Cut a long slit along the top stopping 2.5 cm from each end, then pull the opening apart with your fingers: that is what makes the boat shape.
- Bake 12 to 15 min, until the crust is golden and the cheese bubbling.
- Take out, drop an egg yolk in the centre of each boat and return for 2 min: the yolk should set at the edges and stay runny in the middle.
- Put 1 tbsp butter on top straight away. Tear off a piece of crust and use it to stir butter, yolk and hot cheese into a cream — that gesture is the whole dish.
Adapted from The Cooking Foodie (YouTube)
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