Let me share this amazingly easy and tasty Adjaruli Khachapuri recipe made with a sourdough starter with you. Originally, the dough is made with yeast but I do prefer to use a sourdough starter as the leavening agent.
Adjaruli Khachapuri is a Georgian traditional dish filled with cheese, egg, and butter and is formed like a boat. In fact, there are around nine different types of khachapuri from different regions in Georgia known. You can read more here.
How To Make The Dough
As I mentioned earlier, the dough is originally made with yeast, flour, water, and some oil. I’ll be making my dough with a sourdough starter which I also use to make my delicious pizza crust.
The only difference is that I don’t use the stretching-folding method as I have demonstrated in the video.
Instead, I am kneading the dough for around 5 minutes until smooth and elastic. That is all the hard work done. Just pop the dough back into the mixing bowl, cover, and leave to proof for around 6 hours or longer.
You could also prepare the dough the day before and keep it in the fridge.
The Cheese Filling
Of course, here in New Zealand, I am not able to get the cheese Georgians are using for their Adjaruli Khachapuri. They are using Sulguni or a mix of Sulguni and Imeruli.
As a substitute, I am mixing 2 parts Mozzarella with 1 part Feta cheese. Use your hands to mix the cheese together and add a little bit of water.
Again, it is so easy to prepare the cheese filling in advance. I even put some in the freezer, so there is always some filling ready to go.
How to Put The Adjaruli Khachapuri With Sourdough Together
Once the dough is ready after around 6 hours, simply dust your workbench and take the dough out of the mixing bowl.
Cut the dough into equal parts, e.g. 3 pieces or, if you want smaller pieces of cheese bread, cut the dough into 4 or 5 pieces. It is up to you.
In my video tutorial here, I cut the dough into three pieces. So the Khachapuri will be quite large. By the way, two of the Khachapuri were enough to feed my family of 5 for dinner plus even a bit of leftover for the next day’s lunch.
Once you cut the dough, roll them each into a ball and start stretching them out. Of course, you will do one at a time.
It is very similar to making pizza. Roll the dough out thinly and then put parts of the cheese filling on but not too thick. Spread the filling out almost to the edges. Leave around 1 inch around the edges without the cheese.
Now, it is time to roll up the dough on both sides until you get a boat-like shape. Pinch the ends together.
Fill in some more cheese in the center and the Khachapuri is good to go. Carefully transfer it onto a floured baking sheet.
The Baking And Final Touches
Bake in a preheated oven at 400 Degrees Fahrenheit/200 Degrees Celcius for around 12 to 14 minutes.
It doesn’t take long at all. Once it is almost cooked, take the Khachapuri out and make a dent in the melted cheese. That’s where you are going to crack a fresh egg and put the bread back into the oven for another two minutes.
By the way, for a large Khachapuri, I even use 2 fresh eggs.
The egg yolk should be still runny.
The final touch will be to put two small pieces of butter on top of the melted cheese. Mix everything together either with a fork or a piece of the bread – my preferred method.
How To Eat Adjaruli Khachapuri
Traditionally, you mix the melted butter, egg, and melted cheese with a fork and dip in the bread. Delicious.
Now, I prefer to break off a piece of bread and mix all the goodness together this way. There is really no right or wrong.
And if you fancy using a knife and fork, so be it.
Adjaruli Khachapuri (Georgian Cheese Bread) Recipe With Sourdough
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But enough said: time to put on your apron and start making this incredibly tasty Georgian Cheese Bread.
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