Adjarian khachapuri: how to prepare the popular Georgian dish at home

Adjarian khachapuri is prepared with cheese and served with a fresh egg yolk and a slice of butter.

The recipe for this dish appeared on Tasteatlas.com, which describes the cooking method in detail.

For the dough:

• 200 g of flour
• 100 ml of milk
• 50 ml of water
• 1 teaspoon of fresh yeast
• 1 teaspoon of salt
• 2 teaspoons of sunflower oil

Filling:

• 300 g of sulguni cheese
• milk (as needed)
• 1 egg

Preparation:

1. Make the dough with hot water, milk, yeast, and salt. Brush it with vegetable oil and leave it in a dark place for 8 hours to rise. After that, the dough will be very soft, but it should not stick to your hands.

2. Divide it into two balls and leave it to rise again for about 90 minutes.

3. Preheat the oven to 220 degrees Celsius.

4. Grate the cheese and add a little milk to it to make it fluffy.

5. Roll out a ball of dough and place the filling in the middle. Make a large pie and turn it over so that the seam is at the bottom. Cut it lengthwise and shape it into a so-called boat.

6. Grease a baking sheet with vegetable oil and place the khachapuri on it. Bake for 10 or 12 minutes.

7. Take out the pie, break the egg, separate the yolk from the white and put it in the middle of the khachapuri. Be careful not to spread it. Lubricate the sides with oil and put another piece next to the yolk.