Georgian Cheese Bread Boat (Adjaruli Khachapuri)

Georgian cheese bread boats, khachapuri, are a traditional Georgian dish where dough is molded and filled with a mixture of cheese, eggs and other fillings. The crust of the bread is torn off and dipped into the hot, gooey cheesy mixture.

Course bread, pizza

Cuisine Georgian

Keyword bread boat, cheese, cheese bread, cheesy, feta, georgia, georgian, khachapuri, mozzarella, parmesan

Prep Time 2 30

Cook Time 15

Servings

Calories 792kcal

Ingredients

For the Dough:

2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional as needed

For the Filling:

3 cups part-skim mozzarella cheese
⅔ cup crumbled feta cheese
½ cup whole milk ricotta cheese
3 large eggs, divided
4 tablespoons unsalted butter, cut into slices

US Customary - Metric

Instructions

For the Dough:

Add the flour, sugar, yeast and salt to the bowl of a bowl of a stand mixer fitted with a dough hook attachment. Turn the mixer on to combine. Add the olive oil and ¾ cup of warm water (about 90ºF to 110ºF / 32ºC - 43ºC - too hot and it will kill the yeast).
Continue to mix until the ingredients form a shaggy dough. Turn the dough out onto a clean work surface and knead until the dough becomes smooth, about 4 minutes.
Transfer to a lightly oiled bowl and then cover with plastic wrap and let rise in a warm place, until the dough has doubled in size, about 1 to 2 hours.

For the Filling:

Place a pizza stone in the oven on the bottom rack and heat the oven to 500ºF (260ºC).
Turn the dough out on a lightly floured surface. Divide it in half. Press and stretch each half of the dough into a 13” oval and place on a piece of parchment paper.
Working one at a time, roll the long ends of the dough towards the middle, pinching and pressing the dough to form walled sides. Then pinch the short ends of the dough together on either side to form a boat.
In a small mixing bowl mix together the mozzarella, feta and ricotta cheeses until well combined. This can also be done quickly in a food processor.
Divide the cheese mixture between the two cheese boats.
Cover the khachapuri with plastic wrap and let rise in a warm place for an additional 20 minutes.
In a small bowl whisk one of the eggs with 1 tablespoon of water. Brush the edges of the dough with the egg wash.
Working one at a time, use a pizza peel to move the bread boat to the oven on the pizza stone. Bake until the edges of the dough are golden brown and the cheese has melted, about 15 to 18 minutes minutes.
Crack an egg into a ramekin, discarding the whites. Use a spoon to press a well into the center of the cheese. Carefully add an egg yolk into the center of the khachapuri and add pats of butter. Repeat with the remaining khachapuri.
Serve hot. To eat, use a fork to mix the egg yolk into the center, tear the bread from the sides and dip in the center.

Video

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