Real Adjarian khachapuri

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make real khachapuri in Adjarian style? First, prepare all the necessary ingredients for the dough. Heat the milk to 37-40 degrees. It should be warm but not scalding, otherwise the yeast in it will die. Read about all the intricacies of using yeast in a separate article at the link at the end of the recipe.

2. STEP 2

   

   Add sugar, salt and dry yeast to warm milk

3. STEP 3

   

   Mix everything and leave for 15 minutes until a foamy cap appears. The photo clearly shows the lush airy foam above the milk. This means the yeast is fresh and active. If after 15 minutes the cap still does not appear, then the yeast will have to be replaced.

4. STEP 4

   

   Sift the flour into a mound and make a well in the center.

5. STEP 5

   

   Pour the dough and vegetable oil into the well.

6. STEP 6

   

   Knead into a smooth dough. Remember that you may need a little more or a little less flour. You can read more about this and more in the article about flour; there is a link to it at the end of the recipe.

7. STEP 7

   

   Place the dough in a bowl, cover with a towel and leave in a warm place to rise for 1-1.5 hours.

8. STEP 8

   

   Prepare all the necessary ingredients for the filling. Take small eggs. If you find Imeretian cheese, it is better to use it for the filling. I couldn’t find one like that, so I made a replacement with Caucasian cheeses - Adyghe and Suluguni.

9. STEP 9

   

   Grate the suluguni on a medium grater.

10. STEP 10

    

    Also grate the Adyghe cheese on a medium grater.

11. STEP 11

    

    Place the suluguni and Adyghe cheese into a deep bowl. Beat two eggs and add a little salt.

12. STEP 12

    

    Mix the filling well until smooth.

13. STEP 13

    

    Knead the risen dough with your hands. It will retain elasticity.

14. STEP 14

    

    Divide the dough into five equal parts.

15. STEP 15

    

    Roll each part into a circle with a diameter of 18-20 cm. In the video I show how you can easily form even circles of the same size using a cooking ring without a bottom for mousse cakes - take a look.

16. STEP 16

    

    Roll the dough from the edges to the middle.

17. STEP 17

    

    Unfold the dough and pinch the edges, forming a boat. Form the remaining boats in the same way.

18. STEP 18

    

    Transfer the khachapuri preparations to a baking sheet lined with parchment. Read about how to choose the right parchment paper in a separate article at the link at the end of the recipe. Place the filling in each boat and brush the edges of the dough with yolk. Bake khachapuri for about 25 minutes. The exact time depends on your oven. You can read more about the operating features of ovens in a separate article at the link at the end of the recipe.

19. STEP 19

    

    Remove the khachapuri from the oven and crack one egg into each boat, being careful not to damage the yolk. Return the khachapuri to the oven for another 2-3 minutes. Ideally, the white should be slightly cooked, but retain its delicate texture, and the yolk should remain runny.

20. STEP 20

    

    Remove the khachapuri from the oven and place a piece of butter in each boat.

21. STEP 21

    

    Serve khachapuri hot. Bon appetit!

Comments on the recipe

tatyanochka2022

15.11.2023

4.7

I always admire photographs of khachapuri, they are so beautiful and appetizing. Today I decided and made khachapuri according to the recipe for real Adjarian khachapuri. It turned out delicious! Since, unfortunately, I didn’t have suluguni or Adyghe cheese, I took hard cheese for the filling, grated it on a coarse grater, beat in an egg, added salt, and mixed everything thoroughly. I kneaded the dough with milk. It rose well for me, it turned out airy, soft, pliable. I made the dough boats according to the description in the recipe, very detailed and understandable, for which I would like to thank the author. I filled the finished boats with filling, brushed the edges of the dough with yolk and put the boats in the oven. When the dough and filling were browned, I beat one egg into the boats and put them in the oven for another 2 minutes. During this time, the white “set”, but retained a delicate consistency, and the yolk remained liquid. The cheese filling turned out to be tender, the dough was well baked, and came out soft and porous. Thank you very much for the recipe!