Adjarian Khachapuri Georgian Cheese Bread

Equipment

• Kitchen scale
• Mixing bowl
• Baking sheet
• Rolling pin
• Food thermometer

Before you begin

US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.

• Makes two large boats. Mozzarella and feta are accessible substitutes for Georgian cheese; this is not a claim that they exactly duplicate sulguni or imeruli.

Make it work

• If dough springs back during rolling, cover and rest 10 minutes before trying again.
• Pinch the pointed ends firmly so cheese stays contained.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour, plus 2 tsp (5 g) for dusting
• 1 tsp (3 g) instant yeast
• 1 tsp (4 g) sugar
• 1/2 tsp (3 g) salt
• 1/3 cup (80 ml) warm water, about 100°F (38°C)
• 1/3 cup (80 ml) whole milk, lukewarm
• 1 tsp (5 ml) neutral oil
• 7.1 oz (200 g) low-moisture whole-milk mozzarella, grated
• 2.8 oz (80 g) feta, crumbled
• 2 large eggs (about 100 g without shells)
• 2 tsp (10 g) unsalted butter, divided

Step-by-step method

1. Check temperatures and yeast
   Use instant yeast, not an unadjusted quantity of fresh yeast. Warm water and milk to about 100°F (38°C); hot liquids can damage yeast. Mix dough flour, yeast, sugar and salt in a bowl.
2. Mix and knead
   Add warm water, milk and oil. Mix until no dry flour remains, then knead for 8–10 minutes until smooth, soft and slightly tacky. Use only a little of the separately listed dusting flour; too much makes stiff dough.
3. First rise
   Cover and leave in a draft-free place for about 60–90 minutes, until roughly doubled. Judge by volume rather than the clock; a cool kitchen takes longer.
4. Prepare the cheese
   Grate low-moisture mozzarella and crumble feta, then mix. Fresh wet mozzarella can flood the boats and is not a direct substitute at these quantities.
5. Shape the boats
   Divide dough into two equal portions. On a lightly floured surface roll each to an oval about 9 × 6 inches (23 × 15 cm). Roll the long edges inward twice, leaving a broad open center, and pinch the ends firmly into points.
6. Fill and rest
   Transfer to parchment-lined baking sheet, leaving at least 2 inches (5 cm) between boats. Divide all the cheese between centers. Rest 15 minutes while heating a conventional oven to 450°F (230°C). Use parchment rated for that heat.
7. Bake the bread
   Bake on the middle rack for 15–18 minutes until crust is golden and cheese melted. The thick rolled edges should look baked through, not pale and doughy.
8. Add the eggs late
   Remove tray briefly. Make a shallow well in each cheese filling with a spoon and crack one egg into each without breaking the yolk.
9. Finish the egg
   Return to the oven for 5–8 minutes or longer as needed until whites and yolks are firm. Check the egg-and-cheese center for 160°F (71°C). This fully cooked version has a firmer yolk than the customary soft-yolk presentation.
10. Serve hot
    Put 1 tsp (5 g) butter in each boat and let melt. Serve one boat per person, tearing bread edges into the cheese filling.

Cook’s notes

The 105-minute waiting allowance covers a 90-minute bulk rise and 15-minute shaped rest. Actual rising time depends on room temperature.

Storage & reheating

• Best freshly baked. Refrigerate leftovers promptly at 40°F (4°C) or colder for up to 2 days and reheat the center to 165°F (74°C).

Allergens

Milk, Egg, Wheat. Check packaged ingredients for additional allergens and cross-contact.

Approximate nutrition

Per serving: 1000 kcal · Protein 47 g · Carbohydrates 95 g · Fat 47 g.

Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.