Authentic Adjarian khachapuri
Description
Homemade pastries for tea. Hearty and aromatic khachapuri made following this recipe will win you over from the very first bite! Try it for yourself—you’ll see; it’s truly delicious. Once you’ve made them, you’ll be absolutely thrilled: the dough is simply marvelous—beyond words. Break off a piece, dip it in the cheese flavored with butter and runny egg yolk, and then try to refuse the next piece. Believe me, that’s almost impossible. There are many kinds of khachapuri, and this recipe, in my opinion, is among the best. The pastries are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all ingredients according to the list. In addition to the products shown in the photo, use 3–6 egg yolks, depending on the size of the khachapuri you are making. For the filling, Imeretian cheese is best. I could not find it locally, so I used Caucasian cheeses instead—Adyghe and sulguni.
- 2
Step 2
Pour warm water and warm milk into a bowl, add sugar and dry yeast.
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Step 3
Mix and let stand for 10–15 minutes.
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Step 4
Then add salt, softened butter, and an egg.
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Step 5
Mix well.
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Step 6
Add flour.
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Step 7
I recommend adding it in portions, because the dough should be very soft. Even for me the flour may take a little more or a little less, but on average 460–500 grams.
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Step 8
When the dough comes together into a single ball, move on to working on the counter. Dust it with flour and knead the dough well. By the way, it’s also perfect for pirozhki with a savory filling. In the end, the dough should turn out soft, elastic, smooth, and not sticky to your hands. Put the dough ball in a bowl, cover with a towel, and leave it in a warm place to rise. I put mine in an electric oven set to 40°C and close the door. This way the dough rises much faster, so it doesn’t overproof and doesn’t develop a strong yeast smell.
- 9
Step 9
Meanwhile, let’s make the filling. For Adjarian khachapuri, use two kinds of cheese: sulguni, which is firm and tender, and Adyghe cheese, which is somewhat similar in texture to cottage cheese. Grate the sulguni on the coarse side of a grater and transfer it to a bowl, and tear the Adyghe cheese by hand into small pieces.
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Step 10
Mix the cheeses and pour in the cream. I use heavy cream with at least 30% fat, but you can even use milk—just add 50 ml at first, check the consistency of the cheese mixture, and then pour in more if needed.
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Step 11
We return to the dough — I let mine rise for 50 minutes.
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Step 12
The risen dough must be punched down.
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Step 13
Divide the dough into 3–6 equal pieces. That gives you either three large khachapuri, or you can make smaller khachapuri—in any case it’s entirely up to you. So: round each piece of dough, cover with a bag, and let stand for 10 minutes.
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Step 14
Divide the filling into equal portions; I use a scale. Roll out each piece of dough into an oval.
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Step 15
Spread the cheese filling along the edges.
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Step 16
Carefully pinch them shut. Next, pinch the edges to shape a boat. Pinch the edges well so they do not spread open during baking. Shape the remaining khachapuri the same way.
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Step 17
Transfer the shaped pieces to a baking sheet lined with baking parchment. I will bake them in two batches.
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Step 18
Place the remaining filling in the centre of each boat-shaped piece of dough. Bake the khachapuri in an oven preheated to 200°C for 15–20 minutes. Preheat the oven together with a small metal dish. Once the oven is hot, pour a glassful of boiling water into the dish and put in the khachapuri.
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Step 19
Bake for 15–20 minutes with steam.
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Step 20
Meanwhile, separate the whites from the yolks; we only need the yolks. The tastiest khachapuri are almost ready. In the center of each boat, make a small indentation with a fork and pour in the yolk. Put the khachapuri back in the oven for another 2 minutes.
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Step 21
That’s it—the real Adjarian khachapuri is ready; serve right away, hot from the oven. Be sure to add 1–2 pats of butter. It melts quickly and releases all its flavor into the khachapuri.
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Step 22
The baked goods are ready. Serve with tea.