Adjaruli Khachapuri

2 hours 0 mins Prep Time

20 mins Cook Time

Written By

Robin Winship

Adjaruli Khachapuri may not be something you are familiar with but everything about it is relatable. Who passes up a wood-fired dough, brimming with melted cheese, a rich yolk and finished with a knob of butter? Absolutely no one in their right mind. The dish, referred to as lodachka (“little boat” in Russian) is a popular dish hailing from Georgia. Adjaruli Khachapuri specifically hails from the Black Sea region of Adjaria, a region within the southwestern corner of the country.

Deemed "little boat" because the dough is formed into a boat-like shape and is filled with a heaping amount of suluguni and Imeruli curds (I was unable to find these two cheeses so I substituted them for mozzarella and feta). The bread is served piping hot and meant to be shared. The idea is to mix the runny yolk into the molten cheese, tear off chunks of the surrounding bread and dip into the centre.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto!

Ingredients

Dough

1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon olive oil, plus more for brushing
1 1/2 teaspoons kosher salt
3/4 teaspoon instant dry yeast
1/4 teaspoon granulated sugar

Filling

3 cups low moisture mozzarella, grated
1 1/4 cups feta cheese, crumbled
2 large eggs
2 tablespoons unsalted butter, cubed

Directions

Adjaruli Khachapuri

11 Steps

Step 1

In a small bowl, whisk yeast, sugar, olive oil, and 2⁄3 cup room temperature water. Set aside.
Step 2

In a large bowl, whisk together flour and salt. Create a small well in the centre of the flour and pour wet mixture in. Slowly whisk with a fork, incorporating the flour slowly into the wet mixture until a shaggy dough starts to form.
Step 3

On a lightly floured surface, turn out the dough and knead for 5-6 minutes (the dough should spring back when you press into it).
Step 4

Place dough in a large, lightly oiled bowl and cover with plastic wrap. Set aside in a warm place (inside the oven with the pilot light on works) and let rise until double in size (roughly 1 hour).
Step 5

When the dough is rising make the filling. Combine both cheeses in a bowl and set aside. Cube butter and keep in a small bowl in the fridge. Crack each egg into a small ramekin and keep in the fridge until ready to use.
Step 6

Place a pizza stone or an overturned baking sheet on the centre rack of your own. Preheat oven to 500°F.
Step 7

Once your dough has doubled in size, turn out onto a lightly floured surface.
Step 8

On a piece of lightly floured parchment paper, roll dough out into a circle about 1⁄8-inch thick. Spread half of the cheese mixture over the dough, leaving a 1⁄2-inch border. From the bottom-half of the circle, tightly roll the dough about a third of the way toward the centre. Repeat on the opposite end, leaving a 2-3 inch wide space between the two rolls. Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape; sprinkle with remaining cheese and pack down gently. Let rest for another 15 minutes until slightly puffed.
Step 9

Brush edges of khachapuri with olive oil. Using the parchment paper underneath, gently manoeuvre the khachapuri onto a pizza peel or directly onto your pizza stone or baking sheet in the oven.
Step 10

Bake for 16 minutes or until dough is golden brown and cheese is melted. Open the oven door and carefully pour eggs into either end of the opened slit of the khachapuri. Cook for another 4 minutes or until the egg whites have set.
Step 11

Remove from oven, top with cubed butter and serve hot.