Georgian Cheese Bread AKA Khachapuri Adjaruli

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1. unitedcuisines September 22, 2021

   Khachapuri is a traditional Georgian bread from the Adjara region. Some call it Georgian cheese bread, but Khachapuri looks more like a cheese boat. It’s said to have been created by the wives of fisherman to honor their husbands profession. By putting an egg on top of their Khachapuri, they moreover wish for good weather: the yolk representing the sun in this beautiful story.

   **Enjoy the recipe and** [**United Cuisines on YouTube!**](https://www.youtube.com/watch?v=1u1DySknOpM)

   *INGREDIENTS FOR 2 KHACHAPURI:*

   – all purpose wheat flour [2 cups / 250 g]

   – dry yeast [1 tsp / 5 g]

   – salt & sugar [1 tsp / 5g each]

   – lukewarm water [3/4 cup / 180 ml]

   – vegetable oil [2 tsp / 10 ml]

   – Greek Feta cheese [7 oz / 200 g]

   – low-moisture Mozzarella [9 oz / 250 g]

   – 2 eggs

   – butter [1-2 tbsp / 20 g]

   *INSTRUCTIONS:*

   1. Make sure that all your toppings are at room temperature and activate your dry yeast by mixing it with 2/3 cup of water [105°F / 39°C] and the sugar. Once activated, after 5-10 minutes, mix in the vegetable oil
   2. Sift the flour into a big enough bowl, form a crater in the middle, and sprinkle the salt over the flour. Pour in the yeast-water and incorporate more and more flour into the liquid till everything is well combined
   3. Manually knead your high hydration dough the best you can for around 7 minutes (stretch and fold works best). If you own a kneading machine, make sure not to overwork your dough. Grease the bowl with olive oil, cover it and let the dough rest for around 75 minutes or till doubling in size
   4. Once doubled, knock back the dough, before placing it on a floured workplace and splitting into two even pieces. Knead both of them shortly, form two nice balls, cover and set aside for a few minutes
   5. Prepare cheese-mix by crumbling/pulling the feta/mozzarella and combining both well. Start pre-heating the oven to 450°Fahrenheit or 230°Celsius
   6. **During the whole process of opening, forming and filling the Khachapuri, I suggest you work on a big enough parchment paper**, for the dough is super sticky. Sprinkle some flour on the parchment paper, as well as dough, and start opening it by hand, before switching to a well-floured roll. Open the dough to a rectangular/oval(ish) shape, divide your cheese-mix into 4 equal portions and spread one portion of it along the long sides of your dough
   7. Roll the dough over the cheese, form a nice boat shape and properly seal its ends, in order for the cheese to not run out, when melting in the oven. Grab another portion of cheese and spread it in the center of your Khachapuri
   8. Grab all ends of the parchment paper and cautiously elevate your Khachapuri and transfer on the hot baking sheet. Bring along your second Khachapuri and cut off excess parts of the parchment paper, before placing the sheet on the lowest level lowest level in your oven and baking for 15 minutes
   9. When nicely golden, get them shortly out of the oven, form a small well in the cheesy middle and crush in an egg. Feel free to only add the yolk, for a richer taste. Back into the oven for 2-3 more minutes, till the bread gets a nice crust and the yolk is still runny
   10. Preferably eat by hand and enjoy!

   Folks, I embarked on a mission to cook dishes from around the world: **what is your favorite food from home?**

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2. ijjgiafjidfai September 22, 2021

   On my list of things to do. I haven’t forgotten.

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