Total time · 48 min
Adjarian Khachapuri with Cheese and Egg
Boat-shaped bread holds sulguni and feta, finished with a yolk in the hot centre.
- Prep
- 30 min
- Cook
- 18 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~718 kcal per serving indicative estimate
- Ingredient value
- ~$4.14 partial estimate; 6 of 7 ingredients estimated
Ingredients
- 350 g All-purpose flour
- 250 g Sulguni or mozzarella
- 100 g Feta
- 2 pieces Eggs
- 180 ml Milk
- 5 g Dry yeast
- 35 g Butter
Directions
- 20 min
Knead the yeasted dough, let it double, then shape it into a boat with raised sides.
- 20 min
Shape the risen dough into boats, fill with sulguni and feta, and brush the dough with one beaten egg. Bake at 425 °F (220 °C); add the second egg yolk to the hot centre.
- 8 min
Add a yolk and butter to the hot centre; stir the filling before tearing and dipping the bread.