Perfect Ajarian khachapuri: how to cook a popular Georgian pastry

Khachapuri in Adjarian is a famous Georgian pastry served in many restaurants around the world. The peculiarity of this dish is that raw egg yolk is poured on the baked cheese crust. And, at the same time, it does not spread and looks very appetizing.

The idea of cooking khachapuri in Ajarian style was published on the Instagram page of food blogger Yuliia Senych (yuliia.senych). It is delicious to dip the baked dough in the yolk.

Ingredients:

• flour - 300 g
• milk - 80 ml.

• water - 80 ml.
• dry yeast - 1-1.5 tsp.
• sugar - 1 tsp.
• salt - 1 tsp.
• vegetable oil - 20 ml.

Ingredients for the filling:

• Imereti cheese - 200-250 g
• suluguni - 300 g
• flour - 1 tbsp
• cream or milk - 2 tbsp
• egg yolks - 2 pcs.
• butter - to taste

Method of preparation:

1.For the dough, mix just a little warmed water and milk.

2. Add sugar and yeast.

3. Leave for 10 minutes to activate the yeast.

4. Add salt, oil and add flour in portions.

5. Knead soft, elastic dough.

6. Leave the dough in a warm place for 1.5 hours.

7. Grate the suluguni cheese, cover with Imereti cheese with your hands.

8. Combine cheeses in a bowl, add milk or cream.

9. Sprinkle with flour.

10. When the dough has doubled in size, divide into two parts.

11. Cover one piece with a towel to prevent it from getting winded, and use the other piece to make khachapuri.

12. Roll out the dough into an elongated ellipse.

13. Pinch the edges at the same distance.

14. Transfer the dough to the parchment.

15. Fold back the taped edges and spread the cheese evenly.

16. Fold the edges to the center and send to bake in a preheated 180 degree oven for 20-25 minutes.

17. Put the egg yolk in the center of the almost ready khachapuri and bake for about 5-7 minutes.

18. Put the butter on the finished khachapuri and mix well the filling with the yolk.