Adjarian Khachapuri for Two
Traditional Georgian boat-shaped khachapuri with gooey cheese and an egg — a tender, satisfying breakfast or light lunch for two.
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Ingredients
Main:
- •all-purpose wheat flour - 300 g
- •water - 120 ml
- •milk - 40 ml
- •dry yeast - 7 g
- •sugar - 1 tsp
- •salt - 1 tsp
- •butter - 30 g
- •eggs - 2 pcs
- •sulguni cheese - 250 g
- •Imeretian cheese or mozzarella - 100 g
Spices & Seasonings:
- •ground black pepper - pinch pinch
- •butter for serving - 20 g
Instructions
Prepare the yeast dough
In a bowl, mix warm water, milk, sugar and dry yeast. Leave for 5–7 minutes until the mixture becomes foamy. In another large bowl, combine flour and salt. Pour in the yeast mixture, add softened butter and knead the dough until smooth (5–8 minutes). If the dough is too sticky, add a little flour; if too stiff, add a couple of milliliters of water.
First rise of the dough
Shape the dough into a ball, brush lightly with butter, place in a bowl, cover with a towel or plastic wrap and leave in a warm place for 40–60 minutes until the volume roughly doubles.
Prepare the cheese filling
Grate the sulguni and the Imeretian cheese or mozzarella. In a bowl gently mix the cheeses — they should be uniform but not ground into a paste. If needed, squeeze out excess liquid from the sulguni.
Shape the boats
Divide the risen dough into two equal parts. On a lightly floured surface, roll each piece into an oval about 0.7–1 cm thick. Fold the edges and form a boat: pinch the ends to create the characteristic pointed nose with closed sides and an open center for the cheese.
Filling and second proofing
Place the cheese mixture in the center of each boat, distributing evenly. Cover with a towel and leave for 10–15 minutes for a light rise.
Bake until the cheese melts
Preheat the oven to 250°C (or the highest possible temperature). Optionally brush the edges with beaten egg for a golden crust. Place the khachapuri on a baking sheet lined with parchment and bake 7–10 minutes until the cheese melts and the edges brown.
Add the egg and final bake
Remove the baking sheet from the oven. Make a small well in the center of each khachapuri and crack one egg into each (leave the yolk intact). Return to the oven and bake another 3–5 minutes until the whites reach the desired doneness (the yolk should remain soft and gooey).
Serve
Remove the khachapuri from the oven, place a piece of butter on the hot cheese, lightly sprinkle with pepper and serve immediately. Before eating, break the boat to the side and mix the cheese with the yolk directly in the 'cup'.
When to Eat
Great for a hearty breakfast or a light lunch.
Health Benefits
Balanced combination of proteins and carbohydrates, an energetic and nourishing dish.
Warnings
Contains gluten and dairy; consider individual dietary preferences.
Serve With
Fresh tomato and cucumber salad with cilantro or a leafy salad; black tea or mineral water.
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