Ajarian Khachapuri

Ajarian Khachapuri

In this article, we will show how to make Ajarian Khachapuri, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.

Dough Ingredients: 

Water - 70 ml

Flour - 500 gr.

Egg - 1 

Milk - 70 ml.

Yeast - TBS

Oil - 20 ml.

Dough Preparation

1. Warm the water and stir it in the yeast.

2. Add 500 gr. flour to a mixing bowl and and make a deppresion in the flour. Add the yeast water, oil, milk and raw egg. If you want the bread to have a golden colour you can add 1 TSP of sugar. 

3. Mix the ingredients from the middle of the bowl, until all of the flour is mixed.The dough should be formed into a soft ball.

4. Cover the bowl with cling film and leave in a warm place for 2 hours. The dough will rise and look like a picture below:

5. Add 150 grams of flour and knead the dough.

Preparation of Ajarian Khachapuri:

3 eggs, 20 grams of butter, and 100 grams of cheese (You can use Mozzarela as well). Grate the cheese, add grated cheese, 1 egg and butter to a mixing bowl.

Mix the ingredients with a fork. Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri. 

Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape, like in the picture below. Spread the cheese filling onto the middle of dough. 

Fold the sides and ends of dough, like in the picture below. 

Lightly dust a baking tray with flour (to stop the Khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature. After 12 minutes take out khachapuri, glaze the surface with egg yolk and add a raw egg to the cheese.

Ajarian Khachapuri is served hot and traditionally with butter. The butter and egg are mixed together with a knife and fork and eaten together with little pieces of the bread part of the khachapuri.