Adjarian khachapuri
Georgian breads shaped like boats and filled with cheese and egg.
Active time1 h
Cooking25 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 40 g butter
- 150 g feta
- 300 g mozzarella
- 4 eggs
- 240 ml water
- 400 g wheat flour
- 20 ml olive oil
- 7 g dried baker’s yeast
- 5 g salt
Preparation
Activate the yeast in the lukewarm water according to the packet instructions. Mix the flour, salt, yeast mixture and oil. Knead for 10 minutes, cover and leave to rise for 1 hour 30 minutes, until doubled in size.
240 ml water400 g wheat flour20 ml olive oil7 g dried baker’s yeast5 g salt- mixing bowl
- tea towel
Preheat the oven to 220 degrees Celsius. Grate the mozzarella and crumble the feta.
150 g feta300 g mozzarella- oven
- grater
Divide the dough into 4 portions, roll out into ovals and turn up the edges to form boats. Fill with cheese. The combination of mozzarella and feta replaces the traditional Georgian cheeses here.
- rolling pin
- baking tray
- baking paper
Bake for 15 to 18 minutes.
- oven
Make a hollow in the cheese, crack an egg into each boat and return to the oven for 5 to 7 minutes, until the whites are set. Add the butter and serve hot.
40 g butter4 eggs- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration