How to cook delicious Adjarian khachapuri

How to make Adjarian khachapuri dough

The dough can vary in taste, consistency and cooking time. Fresh is the fastest - about 1 hour. Puff - 1½ hours, and yeast will take about 3 hours.

Classic recipe

Traditionally, the dough for khachapuri in Georgia is prepared with yogurt, a Caucasian fermented milk drink. It can be replaced with natural yogurt without additives and dyes or kefir.

The number of products in the recipe is calculated for the preparation of 4 boats.

What is required

650 g flour;
1 teaspoon of baking soda;
450 ml yogurt;
2 eggs;
1 teaspoon salt
70 ml of vegetable oil.

How to make dough

Sift half the flour, mix with baking soda and yogurt. Beat eggs with salt and add to the mixture. Gradually add the butter and sift the rest of the flour. Knead the dough thoroughly and leave warm for 40–45 minutes.

Yeast dough

From this amount of products, 6 boats will be obtained.

What is required

500 ml of warm water;
250 ml of warm milk;
1 tablespoon dry yeast;
1 teaspoon sugar
1 teaspoon salt
2 tablespoons of sunflower oil;
1 kg of flour.

How to make dough

Combine water, milk, yeast, sugar, salt and butter. Gradually sift the flour into this mass and knead into a soft dough. Leave it under a towel for 1½ hours. When the dough has increased 2–3 times, knead it and let it rise again for the same time.

Puff pastry

From this amount of dough, you can mold 4 boats.

What is required

650 g flour;
360 g butter or margarine;
1 teaspoon salt
220 ml of cold water;
1 teaspoon vinegar 9%.

How to make dough

Sift the flour into a deep bowl. Grate the chilled butter on a coarse grater and stir in the flour. Dissolve salt in water and pour in vinegar. Stir and add to flour mixture.

Collect the dough in a lump, without kneading, wrap it in plastic wrap and refrigerate for 1 hour. Roll the mass into a rectangle, dust with flour, roll in three layers and leave in the refrigerator for another 30 minutes.

How to prepare Adjarian-style khachapuri filling

Young lightly salted cheese and an egg are traditionally added to the boats. It is unripe cheese that gives the desired consistency when baked and does not stretch too much.

Most often they use Imeretian cheese or suluguni, sometimes they are mixed in equal proportions. You can also fill the khachapuri with Adyghe cheese or a mixture of mozzarella and feta cheese.

The amount of filling is designed for 6–7 boats.

What is required

1 kg of cheese;
100 ml of cold boiled water or 1 egg;
20 g butter + for serving;
salt to taste;
6-7 eggs.

How to make the filling

Grind the cheese on a coarse grater. Add water or 1 beaten egg for a softer consistency. If the cheese is not very fat, chop the butter and stir. Salt if necessary.

At the end of baking, break an egg in each boat. The yolk should remain intact.

What can be added or removed

Instead of the usual suluguni, smoked is sometimes used. Garlic, tomatoes and herbs will also help diversify the taste. Chop a bunch of parsley, dill, cilantro, spinach, or basil and toss with the filling or sprinkle on top.

Finely chopped tomatoes are usually spread on the dough, and garlic - two cloves are enough - is mixed with cheese.

The yolk can be mixed with the cheese, or you can skip the egg at the last step.

In general, don't be afraid to experiment.

How to form Adjarian khachapuri

How to make a boat with a cheese board

Roll out the dough into oval cakes. Place a little cheese on both sides. Roll the sides towards the center and shape the edges of the boat by pinching the sides of the dough. Spread the khachapuri and place the filling.

How to make a boat with a board without cheese

Fold the edges of the rolled sheet on both sides and form a boat. Pinch the sides of the dough well. Place the filling in the center.

How to make a boat with a knife

Place the filling on the rolled dough and shape into a patty. Tighten the seam well and turn the khachapuri over. Make a cut in the center with a sharp knife and fold inward.

How to cook Adjarian khachapuri

Preheat the oven to 250 ° C, grease a baking sheet with vegetable oil or flour and bake the khachapuri for 15 minutes. When the dough is browned, break 1 egg into each boat and leave in the oven for another 5 minutes. The yolk should turn out to be liquid.

When serving, add a small cube of butter to the khachapuri.

How to eat Adjarian khachapuri

Boats are usually served hot or warm. First, they stir the filling, and eat a Georgian delicacy with their hands: break off the dough around the edges and dip it into cheese and an egg.