Adjaruli Khachapuri (Georgian Cheese Bread) Recipe


Step 1

Place a pizza stone within the heart of the oven and preheat it to 500 levels Fahrenheit. In the meantime, grease a big bowl with a bit of oil and put aside.

Step 2

Within the bowl of a stand mixer fitted with a dough hook, mix the yeast, sugar, olive oil, 23 cups lukewarm water, flour, and salt. Combine on low pace till the dry components are fully moistened, 2-3 minutes, then improve to medium-low pace and blend till the moist dough simply comes collectively, 3-4 minutes.

Step 3

Switch the dough to the oiled bowl and canopy the bowl with a lid or plastic wrap. Place in a heat place till dough almost doubles in dimension, 50-60 minutes.

Step 4

Put together the filling: In a big bowl, combine collectively the cheese and put aside.

Fifth step

Gently crack the eggs right into a separate small bowl (if the yolk breaks, begin over).

Step 6

On a calmly floured work floor, flip the dough out. Divide it into 2 items, roughly 6 ounces, and roll each bit gently. Cowl with plastic wrap and put aside for quarter-hour.

Step 7

On a chunk of calmly floured parchment paper, roll half of the dough right into a circle about 10 inches in diameter by 1⁄8 inch thick. Unfold one-fourth of the cheese combination (about 5 ounces) over the dough, leaving ½-inch borders throughout. On one facet of the circle, roll the dough tightly about 1/3 of the way in which towards the middle. Repeat on the alternative finish, leaving a 2-3 inch area between the 2 rolls. Pinch the 2 slender ends of the rollers collectively and roll them twice to shut, making a ship form; Place 1/4 of the cheese combination within the heart with a light-weight filling.

Step 8

Maintain my chops on high of the paper, then slide them gently onto a pizza peel or an inverted baking sheet. Repeat with remaining dough and cheese. Set the khachapuri apart, uncovered, for quarter-hour, in order that it swells barely.

Step 9

Simply earlier than baking, calmly brush the perimeters of the khachapuri with olive oil, then slide the bread (with paper) onto the stone, spacing them a minimum of 3 inches aside. Bake till dough is gentle golden brown and cheese is melted, 14-16 minutes. Open the oven door and gently pour one egg into the middle of every boat, being cautious to not bake the yolk. Flip off oven and proceed to bake till whites are set, 3-4 minutes.

Step 10

Take away from the oven and unfold the butter evenly over the 2 breads. Serve scorching.

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