Entree: Georgia – Adjara – აჭარული ხაჭაპური Acharuli khachapuri (Adjarian cheese bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
- 1/4 cup (60 ml) warm water (about 105–115°F / 40–46°C)
- 2 tbsp (28 g) unsalted butter, melted (for dough)
- 1 lb (450 g) mixed cheese, shredded (Sulguni and Imeruli; or substitute 8 oz (225 g) mozzarella + 8 oz (225 g) feta), packed
- 4 large eggs, approx. 50 g each (for topping)
- 4 tbsp (56 g) unsalted butter, divided (for finishing; 1 tbsp / 14 g per boat)
- 1 tbsp (15 ml) olive oil or melted butter to brush dough before baking
- Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, dissolve sugar in warm milk and water, sprinkle yeast over the top, stir gently, and let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together flour and salt. Make a well, pour in the activated yeast mixture and melted butter, and mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use dough hook on low for 5 minutes). Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat; otherwise line a baking sheet with parchment.
5. Divide dough into 4 equal pieces. On a floured surface, roll each piece into an oval about 10–12 inches (25–30 cm) long. Roll the long edges inward toward the center to form a raised rim, pinch and twist the ends to form pointed boat tips, leaving a cavity in the center.
6. Mix shredded cheeses in a bowl; season lightly with salt and pepper (cheese may be salty—taste first). Fill each dough boat with an even mound of the cheese mixture, pressing slightly to compact.
7. Transfer boats to the hot pizza stone or prepared baking sheet. Brush rims with olive oil or melted butter. Bake 12–15 minutes until crust is golden and cheese is bubbling.
8. Remove from oven and immediately make a small well in the center of each cheese pool. Crack one large egg into the well of each boat (use 1 egg per boat) and place 1 tbsp (14 g) butter on the cheese near the yolk.
9. Return to oven and bake 3–5 minutes more, until egg whites are just set but yolks remain runny (cook longer if you prefer firmer yolks).
10. Serve immediately: tear off the crust, dip into the molten cheese and runny egg, and enjoy while hot.