Adjarian Khachapuri with Feta Cheese
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Adjarian Khachapuri with Feta Cheese
Ingredients
- Wheat Flour - 10.6 oz
- Salt - ½ spoons
- Sugar - ½ spoons
- Water - 7 fl oz
- Dry yeast - ½ spoons
- Butter - 1.8 oz
- Feta cheese - 1.8 oz
- Chicken Egg - 2 pieces
- Hard Cheese - 5.3 oz
- Vegetable Oil - 2 spoons
Step by Step guide
Step 1
For the dough, sift the flour, then add the yeast, salt, and sugar. Mix everything thoroughly to ensure all the ingredients are evenly distributed.
Step 2
Make a well in the mound of flour and pour in warm water.
Step 3
Quickly mix everything together and knead a soft dough. Since flour can vary widely, the amount of water may differ, so primarily pay attention to the consistency of the dough. It should be soft yet retain its shape, not spreading or losing form. At this stage, you can easily adjust the recipe according to your flour by adding a bit of water if the dough is too thick, or adding flour if it is too runny.
Step 4
Cover the kneaded dough and let it rest for about 10–15 minutes.
Step 5
Pour vegetable oil into the rested dough.
Step 6
Add the butter in small portions, incorporating each one only after the previous has been mixed in. As you beat in the butter, the dough will also be kneaded. Once all the butter is incorporated, knead the dough for about another 5 minutes. The result should be a very soft, smooth, tender, and pliable dough. Gather the dough into a ball, place it in a bowl, cover it, and let it rise in a warm place.
Step 7
For the filling, mash the cheeses into a smooth mixture. Taste for salt and add more if necessary.
Step 8
The khachapuri is shaped exclusively by hand. No rolling pins allowed! Divide the dough into two parts. Stretch the dough into a "boat" shape, fill it with cheese filling, and fold the edges inwards without pressing down. You should end up with boat-shaped pieces.
Step 9
Place the khachapuri in the oven preheated to 428°F for 10–15 minutes.
Step 10
Remove the khachapuri from the oven and crack one (or two) egg(s) into each boat. Return it to the oven for 2–3 minutes, just until the egg whites are set; the yolk should remain runny for dipping pieces of the bread. Before serving, place a small piece of butter on top.
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