Adjarian Khachapuri

Adjarian khachapuri are open, boat-shaped breads with a cheese filling and an egg. This version uses tvorog (quark or farmer cheese) and feta for the filling.

Ingredients

 1For the dough:
 2125 ml water
 3125 ml milk with 2.5% fat
 47 g dry yeast
 51 pinch salt
 62 tsp sugar
 71 egg
 8400 g flour
 9
10For the filling:
11300 g tvorog (quark or farmer cheese) and feta combined
122 eggs
13salt if needed
14
15To finish:
167 eggs for the filling
171 egg for brushing the edges
181 tbsp refined vegetable oil for the baking sheet

Instructions

Combine the warm water and warm milk, then add the sugar and yeast. Stir and leave in a warm place for 20 minutes, until foamy.

Pour the yeast mixture into a large bowl. Add the egg and salt, then gradually add the sifted flour. Knead the dough, transfer it to a clean bowl and cover with a towel.

Leave in a warm place for an hour, until the dough has grown to about 2.5 times its original size. Knock it back and leave for another 30 minutes.

For the filling, mash the tvorog and feta, then mix with two eggs. Add salt if needed, taking the saltiness of the feta into account.

Divide the dough into 7 equal pieces and roll each one into an oval. Spread the filling over them, leaving the edges clear. Fold the edges up and pinch the ends together to form boats.

Line a baking sheet with parchment, grease it with vegetable oil and transfer the khachapuri onto it. Beat the egg and brush the edges with it.

Bake in an oven preheated to 180 °C for 20 minutes. Remove the baking sheet, make a well in the filling of each boat and carefully add an egg. Return to the oven for about 7-10 minutes, until the whites are set.

Yield

17 khachapuri