Adjarian Khachapuri with Sulguni Cheese and Egg
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
Adjarian khachapuri filled with sulguni cheese and topped with an egg.
Ingredients
- Butter - 3.5 oz
- Suluguni Cheese - 17.6 oz
- Chicken Egg - 8 pieces
- Milk - 1 glass
- Wheat Flour - 17.6 oz
- Vegetable Oil - 2 spoons
- Salt - a pinch
- Dry yeast - 0.2 oz
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Pour warm milk into a bowl. Add sugar and salt, crack in 1 egg, and sift in the flour and yeast. Mix well. Knead until you have a smooth and elastic dough.
Step 2
In a large pot, pour in the oil and spread it over the bottom and sides. Transfer the dough into the pot, coat it in the oil, and cover it with foil. Place it in a warm spot for 1 hour. After that, punch it down and return it to the warm place for another 30 minutes.
Step 3
Knead the dough once more and divide it into 6 equal pieces. Grease your hands with vegetable oil and flatten each piece into a large oval shape — the dough will be very soft, tender, and pliable, so you won't even need a rolling pin.
Step 4
Place grated cheese in the center of each round of dough, leaving the edges empty. Fold the edges to create a boat-like shape.
Step 5
Beat 1 egg and brush the edges with it.
Step 6
Place the khachapuri in a preheated oven at 392°F for 30 minutes.
Step 7
Remove the browned boats from the oven, crack an egg into the center of each one, lightly season with salt, and return them to the oven.
Step 8
As soon as the egg white turns white, take it out immediately — this will keep the yolk runny. (If that's not to your liking, bake the eggs until fully cooked.)
Step 9
Remove from the heat, transfer to a plate, and place a pat of butter on top. Serve immediately.
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