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Georgia: Khachapuri
Georgian Cheese Bread
This is an Ajarian khachapuri, where the dough is formed into a boat and topped with butter and a raw egg yolk; the crust is then ripped off and dipped into the pool of yolk, butter and cheese.
Cuisine:
Ingredients
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1 tsp yeastdry, active
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1/4 tsp sugar
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1 Tbsp olive oil
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1 1/4 cup flour
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3/4 tsp Kosher Salt
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2 1/4 cup Muenster cheeseshredded
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1 cup fetacrumbled
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2 Large eggsyolk only
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2 Tbsps butter
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green onionsto garnish (optional)
Directions
Georgian khachapuri has been on my to-do list for some time now, which is kind of ironic because I’d never actually had it before. I think I first saw Compass Rose‘s khachapuri on a D.C. food blog. It’s gotten much accolades – they apparently served 10,000 of them during their first year in business! And what’s not to like? A bread boat filled with a pond of cheese, soft egg yolks and butter.
Different regions across Georgia have different varieties of khachapuri. The one many of us are most familiar with is Ajarian khachapuri, where the dough is formed into a boat and topped with butter and a raw egg yolk; traditionally the crust is then ripped off and dipped into the pool of yolk, butter and cheese. The circular Imeretian khachapuri may be the most common type across Georgia.
I decided to make this dish for my office’s Bake-o-lution this month. The savory is rarely represented at Bake-olution, but it’s always nice when it is! I was a little worried about how I would reheat the khachapuri while also maintaining a soft yolk. Here’s a little trick: if you happen to be making this dish ahead of time, don’t add the egg until you’re ready to serve. I reheated the bread in the microwave, adding the yolk with 1-2 minutes left and keeping a close eye to ensure the yolk doesn’t solidify.
Recipe Source: Saveur
Steps
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1
Done
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Combine yeast, sugar, and 2⁄3 cup warm water in a bowl; let stand until foamy, about 10 minutes. |
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2
Done
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Add oil, flour, and salt; mix with a wooden spoon until a soft dough forms. |
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3
Done
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Transfer to a lightly floured surface and knead until smooth and elastic, about 4 minutes. Transfer to a lightly greased bowl and cover loosely; set in a warm place until doubled in size, about 45 minutes. |
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4
Done
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Place a floured pizza stone on a rack in lower half of the oven. Heat oven to 500°. |
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5
Done
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Combine cheeses in a bowl; set aside. |
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6
Done
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Punch down dough and divide in half. On a lightly floured piece of parchment, roll half of dough into a 10" oval about 1⁄8" thick. Spread a quarter of the cheese mixture over dough, leaving a 1⁄2" border. |
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7
Done
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On one side of the circle, tightly roll to create the crust, pinching the open ends of the rolls together and twist to seal, making a boat shape; sprinkle another quarter of the cheese mixture in the middle; repeat with the other half of the dough and cheese. Transfer boats on paper to stone, at least 2" apart. Carefully pull the parchment out from underneath. |
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8
Done
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Brush crust with olive oil. Bake until golden brown, 14–16 minutes rotating if your oven doesn't cook evenly. |
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9
Done
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Remove from oven and crack 1 egg yolk into the center of each boat. Return to oven until egg white is slightly set, 3–4 minutes. Place a couple pats of butter on each bread. Garnish with green onions, if desired. Serve hot*. *Little trick if you happen to be making ahead of time - don't add the egg until you're ready to serve. You can even reheat the bread in the microwave, adding the egg with 1-2 minutes left keeping an eye to ensure the yolk doesn't solidify. |
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