Khachapuri is the national dish of Georgia. Khacha (curds) + Puri (bread) is a dish made of different shaped breads, filled or topped with cheese and eggs. The crust is usually ripped off and dipped in the egg and cheese mixture. The shaping is unique to each region. For instance, Imeretian Khachapuri from Imeruli region, is circular and most resembles a pizza.
Adjarian, from the region of Adjaruli, is shaped in the form of a boat, with the cheese in the center, topped with egg and butter, for dipping.
There are several other types, one like a sauce-less lasagna with many layers from Abkhazia, called Achma. There are at least 8 different types with various toppings and shapes.
Today, we’re making Adjarian Khachapuri.
I cannot begin to tell you how delicious this is. The saltiness of the feta, combined with the creaminess of the mozzarella and egg. It’s very similar to a pizza but oh so much better! If you’re tired of the same take-out pizza, and just want to do something different for a weekend, this is great for the family to get together and sit around, ripping off the edges to dip into the salty and delicious filling.
For the bread:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 3/4 tsp instant yeast
- 1/4 tsp sugar
- 2/3 cup warm water
For the filling:
- 3 cups shredded mozzarella cheese
- 1 1/4 cups crumbled feta cheese
- 2 large eggs, or more if you want (optional – you can leave out the eggs if you want, though I would recommend doing one with and one without, just so you can taste the authentic stuff!)
- 2 tbsp unsalted butter
Preheat oven to 500 deg F, with a pizza stone in the center of the oven.
In a stand mixer with a dough hook, mix the yeast, sugar, olive oil, warm water, flour and salt. On the lowest speed, combine for 2-3 minutes. Increase the speed to 2, and mix until a smooth dough, about 4 minutes. You could do this by hand too. First combine until all the dry ingredients are hydrated, then continue to knead the smooth dough for a few minutes.
Form the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap or a muslin cloth and set aside for an hour until the dough has expanded to about double its size.
While the dough is rising, combine the cheeses and set aside. Crack the eggs, if using, separately into a small bowl. Do not allow the yolks to break.
Turn the dough out onto a lightly floured surface. Divide the dough into half, shape into a ball and cover and set aside for 15 minutes.
Roll out each piece of a dough into a 10″ circle, about a 1/8″ thickness, on parchment paper.
Spread about 1/4 of the cheese mixture into the center of the dough circle, leaving a 1/2″ border.
Roll the border in tightly to create a crust or wall, leaving a small gap on each side. Twist the two ends together to get a boat shape. Place another quarter of the cheese mixture in the middle, packing lightly.
Repeat with the other piece of dough. Set both aside for 15 minutes, until slightly puffed up.
After 15 minutes, lightly brush the edges of the dough with olive oil. Transfer the paper onto the baking stone in the oven. Bake until golden brown and cheese has melted, about 15 minutes. Open the oven door, and gently tip one egg into the center of each boat. Be careful not to break the yolks. Close the door and continue baking until the whites are set, about 3-4 minutes.
Remove the breads and put a tablespoon of butter into the center of each boat. Serve hot. So so good!! Enjoy 🙂