Adjaruli Khachapuri (Georgian Cheese Bread) with Sourdough
What is not to love here: a crusty tasty bread crust dipped in melted gooey cheese topped with a free-range fresh egg, mixed with melted butter. So scrumptious!!!
Prep Time 30 minutes mins
Cook Time 14 minutes mins
Proofing time for the sourdough 6 hours hrs
Course Main Course, Side Dish
Cuisine Georgian
For The Dough
- 1 1/2 cups lukewarm water
- 1/2 cup sourdough
- 2 tsp salt I always use pink Himalayan salt
- 4 1/2 cups bread flour
- 1/3 cup extra virgin olive oil
- extra flour for dusting the workbench and the dough, roughly 1/2 a cup
The Cheese Filling
- 650 grams 17oz Mozzarella cheese, grated
- 250 grams 9oz Feta cheese
- 1/3 cup water
Extra Toppings
- 3 to 6 fresh eggs
- 80 grams 3oz butter
Making The Dough
Put the sourdough starter into a large mixing bowl.
Add the water and mix well with the wooden spoon.
Add the olive oil and mix again.
Put in the flour along with the salt and mix with the spoon until roughly combined.
Tip the dough onto a dusted workbench and knead for around 5 minutes or until smooth and elastic. Add a bit more flour if needed.
Put the dough back into the bowl, cover with cling wrap (or a clean plastic bag) and a tea towel.
Leave in a warm place for around 6 hours to rise.
Putting The Adjaruli Khachapuri Together
Take the dough out of the bowl and cut it into 3 to 4 equal pieces.
Roll each piece into a ball and now work with each one at the time.
Stretch the dough ball out with your fingers. The whole process is like making a pizza.
Use a rolling pin and roll out the dough thinly. Make sure to dust with flour while doing it.
Now divide your cheese filling into 3 parts (keep two parts for the other dough balls).
With a spoon spread out the cheese filling onto the flattened dough.
Leave 1 inch around the edges free
Roll up the edges on both sides until you get a boat-like shape.
Pinch the ends together. Put some more cheese filling into the boat-like shape.
Transfer the Khachapuri onto a floured baking tray.
Baking
Bake the Adjaruli Khachapuri in a preheated oven at 400 Degrees Fahrenheit/200 Degrees Celcius for around 12 minutes.
Take the bread out of the oven. Make a dent in the melted cheese ( I am using a big spoon) and put a cracked egg into it.
Bake for another 2 minutes. The egg yolk should be still runny.
Keyword Adjaruli Khachapuri recipe, Georgian cheese bread, Khachapuri with sourdough