Adjaruli Khachapuri

Name: Adjaruli Khachapuri
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: European, Eastern European
Ingredients: 700 g bread flour; 9 g Instant Yeast, SAF; 3 tsp sugar; 3 tsp kosher salt; 150 g sour cream; 300 ml water; 2 each egg (large); 6 burrata balls; 350 g Asadero cheese; 350 g Feta cheese; 3 each egg whites; 1/4 tsp black pepper (freshly ground (optional)); 12 each egg yolk

7 steps

Prep:1hCook:15min

Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like? Think of it as an individual Georgian pizza or an open cheese pie. It is perfect for breakfast. This type of Khachapuri (yes, there are other regional types) is very popular. The high-hydration dough makes the creamy-soft crumb and crusty exterior for the Khachapuri. Make the dough in advance and refrigerate it for up to 4 days. In the morning, turn your oven on and bake them. In 15 minutes, you’ll have hot Khachapuri for breakfast. You will likely start counting the hours until your next Adjaruli Khachapuri!

Updated at: Thu, 17 Aug 2023 06:40:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories597.2 kcal (30%)

Total Fat33 g (47%)

Carbs46.8 g (18%)

Sugars1.8 g (2%)

Protein32.2 g (64%)

Sodium1102.9 mg (55%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Mix all ingredients for the dough except oil. Knead it long enough to form gluten. A stand mixer with a flat beater is the best for this job. Finish kneading by shaping it into a ball.

Step 2

Give it 1-1.5 hours (depending on room temperature) to rise. Its volume should double. Divide the dough into portions, shape each portion into a ball, place in an oiled container, and cover. At this point, the dough can be refrigerated in a closed container for later baking. It will keep for up to 4 days. If you are ready to bake the same day, keep the dough at room temperature until the oven is hot.

Step 3

Prepare the filling. If using burrata, score it on one side and place it on the dough with soft curds up. If using a combination of two types of cheese, crumble both of them. Season the mixture to your taste. It should be savory. Right before baking, separate egg yolks and whites. Mix egg whites (not all of them, see the list of ingredients) into the cheese filling. Reserve the egg yolks, one per portion.

Step 4

Preheat the oven to 450F with a stone inside. Do not shape Khachapuris until your oven is ready. If the dough waits to be baked for too long, it will moisten the flour dust and stick to the peel.

Step 5

Prepare everything you need to shape and bake Khachapuri. Using BBQ/grill silicone mats makes the process easier. Dust the mat with some flour. Take one portion of dough and stretch it into an oval using your hands. Pinch the opposite sides of the oval, as shown in the picture, to shape "handles."

Step 6

Fill dough "boats" with cheese mixture and place into the oven with the silicone mat.

Step 7

Bake Khachapuris for about 10-13 minutes and check. They should be golden brown. Using a spoon, make indentations on the surface of the cheese mixture and place egg yolks there, one per pie. Bake for another 1-2 minutes. Remove Khachapuris from the oven and give them a few minutes to rest on a cooling rack before serving.

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