Georgian Cheese Bread (Adjaruli Khachapuri)

🧂 Ingredients

• 550 grams flour

  Equals 4 cups and 6 tablespoons
• 350 ml lukewarm water

  Equals 1.5 cups
• 7 grams active dry yeast

  Equals 1 tablespoon, or substitute 20 grams fresh yeast
• 1 tsp salt
• 1 egg

  for egg wash (optional)
• 250 grams feta cheese

  approximately 2 cups
• 125 grams crème fraiche

  approximately ½ cup
• 150 grams mozzarella

  approximately ⅔ cup
• 2 egg yolks
• 4 egg yolks
• 2 tablespoons butter

  about half a tablespoon in each boat

Instructions

• 1 Add the yeast and water to a large mixing bowl and wait until the yeast blooms
  i.e. foams up.
• 2 In another bowl combine the flour and salt.
• 3 Once the yeast has bloomed, add the flour mixture and use a spoon or fork to
  roughly mix it until it's mostly incorporated.
• 4 Once incorporated begin to knead it with your hands until it's completely
  incorporated and has a smooth surface.
• 5 Cover and proof until doubled in volume (at least 2 hours at room temperature or
  overnight in the fridge).
• 6 Cut the dough into 4 evenly sized balls. Lightly roll out on a well floured
  surface until around the size, shape and thickness of naan.
• 7 Move the rolled out dough to a parchment lined baking sheet. Roll the outer
  edges inwards to create the characteristic walled shape, pinching the dough
  together at the top and bottom to seal it.
• 8 Let the boats proof at room temperature until puffed up (40 minutes to one
  hour).
• 9 Preheat oven to 200 C / 350 F.
• 10 Once the dough boats are proofed, gently apply egg wash (and any garnish on the
  dough) then spoon the cheese filling into each boat.
• 11 Bake the boats until risen and golden (about 35-40 minutes).
• 12 Remove from oven, use a spoon to gently make a space in the middle of each boat
  and place an egg yolk in.
• 13 Bake another 3-4 minutes for runny yolks, or 5-6 for firm yolks.
• 14 Garnish with a knob of butter in each boat if desired.

Nutrition Info