{"id":7993,"date":"2021-01-18T22:10:00","date_gmt":"2021-01-19T03:10:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=7993"},"modified":"2021-01-30T22:37:07","modified_gmt":"2021-01-31T03:37:07","slug":"adjaruli-khachapuri-georgian-cheese-bread","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/adjaruli-khachapuri-georgian-cheese-bread\/","title":{"rendered":"How to make Adjaruli Khachapuri (Georgian Cheese Bread)"},"content":{"rendered":"\n


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January 18, 2021. Cold sunny winter day. Adjaruli Khachapuri (Georgian Cheese Bread).<\/p>\n\n\n\n

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It\u2019s MLK day and the kids don\u2019t have school today. So, it\u2019s a busy day making and feeding the family more delicious stuff. We started off with our favorite Colorful and Happy Veggie Blossom Tart<\/a> for brunch and then made an absolutely delicious awesome Cheese Bread call Khachapuri (pronounced hatch-ah-poo-ree) to wrap up the day.<\/p>\n\n\n\n

The first time I heard of this absolutely delicious bread was probably an article by Benjamin Kemper published in Saveur<\/strong><\/em> called “A Field Guide to Khachapuri, the Indomitable Cheese Bread of Georgia<\/a>” that introduced the readers to 9 types of khachapuri. The article mentioned that khachapuri is the Georgian catch-all word for bread filled with cheese, and it’s similar to pizza and perhaps naan.<\/p>\n\n\n\n

Briefly, this particular cheese bread is called Adjaruli Khachapuri<\/strong>, it’s distinguishable from the other Georgian Cheese bread by its fun boat-shape, plus it get an egg in the middle, which makes a delicious ooey gooey dip once stirred with the melted cheese. <\/p>\n\n\n\n

\"Adjaruli<\/figure>\n\n\n\n

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Traditionally this bread is made with the oozy elastic sulguni cheese. Since it’s not easily available locally, I used a combination of feta cheese and shredded mozzarella. I think saying the name khachapuri is as much fun as eating it! <\/p>\n\n\n\n

It’s relatively easy to make – similar to pizza, first you make the dough, top with filling and then bake. The results are so worth the effort. Let’s get baking!<\/p>\n\n\n\n

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Ingredients for Adjaruli Khachapuri (Georgian Cheese Bread)<\/h2>\n\n\n\n

You’ll need these items, roughly listed in the order used. <\/p>\n\n\n\n

Dough<\/strong>
3 1\/2 cup (448g) all-purpose flour, and a more for dusting work space
1 tsp (6g) salt
1 tsp (3g) dry active yeast
\u00be to 1 cup (180 to 240g) warm water
1 Tbsp. (13g) sugar
\u00bd cup (123g) warm milk
1 Tbsp. (13g) olive oil, and more for greasing<\/p>\n\n\n\n


Filling or Topping<\/strong>
2 cups (226g) shredded Mozzarella cheese (or sulguni cheese)
1 \u00bd cup (226g) crumbled Feta cheese (or goat cheese)
4 large eggs for topping room temperature
1 egg for egg wash
4 Tbsp. unsalted butter sliced for topping optional
Fresh minced herbs of choice<\/p>\n\n\n\n

You will need a stand mixer, large bowl for proofing the dough, rolling pin, and 2 parchment or silicone lined baking pans.<\/p>\n\n\n\n

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Making the Khachapuri Dough<\/h3>\n\n\n\n

Start by whisking to combine the flour, yeast, sugar and salt in stand mixer bowl. Next, pour warm milk and 3\/4 of water into the bowl of dry ingredients. Start the stand mixer and mix the ingredients with the dough hook attachment. Slowly adding more water until it comes together about 2 to 3 minutes. You might not need to use all the water. Mix until dough pulls from the sides and looks smooth, about 5 to 7 minutes. Add the olive oil into the dough and knead for another minute.<\/p>\n\n\n\n