There are many different recipes for making Adjarian khachapuri, and everyone chooses the one they love most. Adjarian khachapuri is one of the most famous dishes of Georgian cuisine. It leaves no one indifferent, neither children nor adults.

Ingredients

– Flour – 700 g
– Fresh yeast – 25 g
– Milk/water – 450 ml
– Salt – 7 g
– Sugar – 15 g
– Vegetable oil – 50 ml
– Butter – 50 g
– Sulguni cheese – 400 g
– Cottage cheese – 100 g
– Water – 100 ml

Нow to Make Adjarian Khachapuri

Adjarian khachapuri is one of the most iconic dishes of Georgian cuisine. It is loved by both kids and adults alike.

Step-by-Step Guide

1. Prepare the Dough
In a large bowl, mix warm milk (it should be warm, not hot), yeast, sugar, and 3 tablespoons of flour. Cover the bowl with cling film and a towel. Let it sit in a warm place for 15-20 minutes until a foamy top forms.

2. Once the foam forms, add salt and melted butter. Mix well, then gradually add sifted flour.

3. Knead the dough for 7-10 minutes until it becomes soft and elastic. It should be slightly sticky. If it feels too wet, add a little more flour.

4. Gradually add vegetable oil in portions, kneading for another 5-7 minutes. Transfer the dough to a deep bowl, cover it with a towel, and let it rise in a warm place for 1.5-2 hours until it triples in size.

5. Prepare the Filling
Mash the cottage cheese with a fork to make it crumbly. Add grated sulguni cheese, water, and salt. Mix everything well until smooth.

6. Once the dough has risen, knead it slightly, then divide it into three equal parts. Roll each part into a ball, cover them with a towel, and let them rest for 10 minutes to make the dough more pliable.

7. Sprinkle some flour on your work surface and roll each ball into an oval shape. Fold the edges inward to form a “boat” shape. Place the boats on a baking tray and cover with a towel. Repeat with the remaining dough balls.

8. Divide the filling into three equal parts and distribute it evenly inside each khachapuri boat. Cover with a towel and let them rest for 10-15 minutes.

9. Preheat your oven to 220°C (428°F) and bake the khachapuri for 15-20 minutes until golden brown.

10. After baking, use a spoon to make a small indent in the center of each khachapuri. Crack one raw egg into each indent and return the khachapuri to the oven for another 2-3 minutes. The egg should set slightly but remain runny in the center.

11. Finally, generously brush the finished khachapuri with butter. Serve hot.

Enjoy your meal!