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Khachapuri in Adjarski style is one of the most popular dishes of Georgian cuisine. It is an open flatbread made of yeast dough with cheese and egg, which is served hot. The unique shape of Adjarski-style khachapuri resembles a boat, and the egg and oil added to the center make the dish incredibly juicy and flavorful. Despite the fact that khachapuri in Tbilisi are the most delicious, you can also prepare them at home.
Ingredients
You will need the following ingredients to make khachapuri in Adjarski style:
- Flour (500 g) - the base for the dough. If wheat flour is not available, you can use a mixture of wheat and whole wheat flour.
- Dry yeast (7 g) - to raise the dough. You can replace it with fresh yeast, increasing the amount by 2-3 times.
- Salt (1 teaspoon) - to flavor the dough.
- Sugar (1 teaspoon) - helps activate the yeast and improves the flavor of the dough.
- Water (300 ml) - for kneading the dough. Can be replaced with milk for a milder flavor.
- Cheese (500 g) - traditionally suluguni or Imereti cheese is used. If they are not available, you can use mozzarella or feta.
- Eggs (2) - one for the filling and one for baking. The egg for the filling can be replaced with ricotta cheese.
- Butter (50 g) - to add to the finished khachapuri. You can substitute vegetable oil, but the flavor will be different.
If some ingredients are unavailable, try experimenting with substitutes to get the closest results. For example, a mixture of different cheeses can create an interesting flavor, and milk instead of water will give the dough softness and tenderness. Well, if looking at all this makes you lazy, it is enough to visit a restaurant of Georgian cuisine, where the most authentic and delicious khachapuri will be prepared for you.
How to cook khachapuri in Adjara style?
If you've wanted to make khachapuri ajaruli at home, you'll need a khachapuri ajarski recipe to do it right and maximize the flavor. Here's what the traditional recipe looks like:
Dough
- In a large bowl, combine the flour, yeast, sugar and salt.
- Gradually add the warm water, stirring with a spoon or your hands until the dough starts to come together into a ball.
- Turn the dough out onto a clean work surface and knead it for about 10 minutes until it is smooth and elastic.
- Form the dough into a ball, place it in a bowl, cover with a clean towel and leave in a warm place for 1 hour to rise.
Filling
- Grate the cheese on a coarse grater.
- In a separate bowl, beat one egg and mix it with the grated cheese until smooth.
Shape the khachapuri
- Divide the risen dough into two equal portions.
- On a floured work surface, roll each portion of the dough into an oval flatbread about 1 cm thick.
- Spread half of the cheese filling along the middle of each flatbread, leaving the edges free.
- Roll the edges of the flatbread inwards to form a rim and shape the dough into a boat.
Baking
- Preheat the oven to 220°C.
- Transfer the formed khachapuri to a baking tray lined with parchment paper.
- Bake in the preheated oven for about 15 minutes until the dough is golden and the cheese is melting.
- Carefully remove the tray from the oven and use a spoon to make a small well in the center of each "boat".
- Beat one egg into each well and return the khachapuri to the oven for another 5-7 minutes, until the egg whites have set and the yolk is still runny.
Serving
- Place a slice of butter in each of the finished khachapuri.
- Serve hot, breaking up the sides and stirring the filling so that the egg and butter are evenly distributed throughout the pie.
Now you know the traditional recipe for Adjari khachapuri. This dish will become a real decoration of your table and will give pleasure to all your guests. Enjoy Adzharuli khachapuri as if you were in the heart of Tbilisi!
