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Georgian
Adjarian Khachapuri with Cheese-Stuffed Crust
Georgian yeast dough with melted cheese and a crispy crust. Served hot with butter and a raw egg yolk.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Prepare a sponge using water, yeast, salt, and sugar. Let it sit for 10–15 minutes.
2
Add the flour, pour in the remaining water, and knead the dough.
3
Let it rise for 1–2 hours, punch it down, and let it rise a second time.
4
Divide into 150g portions and roll out into rectangles.
5
Place cheese along the edges and fold them over to form the crust.
6
Twist the ends toward each other, pinch the tips, and shape into a boat.
7
Fill with cheese and place on a baking sheet.
8
Bake for 25 minutes at 180 °C.
9
Serve with butter and a raw egg yolk in the center.
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