Clear RecipeClear Recipe

#Georgian #Baking #Medium

Khachapuri

Georgia's adored cheese boat: a yeasty, pillowy hull carrying a lava of sulguni and feta, finished with butter and a raw yolk you swirl in at the table.

Prep 25 mins, plus 1 hr risingCook 25 minsServes 2 large boats

The whole recipe in 60 seconds

Khachapuri, in 5 ideas

  1. Adjaruli khachapuri is theater. The yolk and butter go in after the bake, and the mixing happens in front of the eater.
  2. The cheese wants salt and stretch together. Sulguni is traditional, but low-moisture mozzarella with feta gets you remarkably close.
  3. Shape the boat around the cheese, not before it. Roll the edges over a line of filling so every bite of crust carries cheese too.
  4. The dough is a simple enriched one. The drama is all in the shaping and the finish.
  5. Eat it by tearing the hull and dunking, working inward. Utensils miss the entire point.

What you need

Ingredients

  • 3 cups bread flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 3/4 cup warm milk
  • 2 tbsp butter, melted, plus more for finishing
  • 8 oz low-moisture mozzarella, grated
  • 6 oz feta, crumbled
  • 4 oz sulguni or provolone, grated (optional)
  • 2 eggs, plus 2 yolks for finishing
  • A knob of butter per boat

How to make it

Method

  1. Mix the flour, yeast, sugar and salt with the warm milk and melted butter. Knead 8 minutes, until smooth and elastic. Cover and rise 1 hour, until douMix the flour, yeast, sugar and salt with the warm milk and melted butter. Knead 8 minutes, until smooth and elastic. Cover and rise 1 hour, until doubled.
  2. Stir the three cheeses together with 1 whole egg and a pinch of salt.Stir the three cheeses together with 1 whole egg and a pinch of salt.
  3. Divide the dough in two. Roll each piece into a long oval. Scatter a line of cheese along both long edges and roll the edges inward over it, pinching Divide the dough in two. Roll each piece into a long oval. Scatter a line of cheese along both long edges and roll the edges inward over it, pinching the ends into points to form a boat.
  4. Fill the center of each boat generously with the remaining cheese.Fill the center of each boat generously with the remaining cheese.
  5. Bake at 475 °F (245 °C) for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling.Bake at 475 °F (245 °C) for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling.
  6. Make a well in the cheese, drop in a yolk and a knob of butter. Return to the oven for 1 minute only, just to warm the yolk through.Make a well in the cheese, drop in a yolk and a knob of butter. Return to the oven for 1 minute only, just to warm the yolk through.
  7. Serve instantly. Swirl the yolk and butter through the molten cheese at the table and tear, dunk, repeat.Serve instantly. Swirl the yolk and butter through the molten cheese at the table and tear, dunk, repeat.
Work fast once the boats are filled: a long sit lets the cheese weep into the dough and the hull bakes up soggy.

Keep cooking

No popups. No life stories. Just recipes.

Browse all 652 Clear recipes in English

Clear Recipe · Just the recipe.

All recipes