Ajarski Khachapuri (Georgian Cheesy Bread)
If you have ever heard of Georgian food you have no doubt heard about Khachapuri. It is its staple and so popular that there are different versions. I decided to teach myself how to make Ajarski (from the Ajarski region).
I used 1/2 a cup of sourdough discard but this is not necessary. Alternatively, you can use 1 teaspoon dry yeast.
Mix either in 1 cup warmed milk.
Then add 2 cups flour and 1/4 cup olive oil and mix together.
Knead for 5 minutes, roll into a ball, cover and let it rise for about 4 hours.
Add 1 teaspoon of salt (I do this at this point to not kill the yeast but some put it in initially) and knead for another 5 minutes.
Roll out into an oval on a floured surface.
Grate 1 cup of mozzarella and 1 cup of feta.
Add an egg and stir in.
Place in the middle of the oval.
Roll the ends over until you have a shape of a boat.
Stick at the oven at 450 degrees F for 20 minutes.
Take it out of the oven and create a circle in the middle.
Place an egg and butter the edges and stick back in the oven for another 2 minutes until the egg starts cooking but is still runny.
This is always a big hit!
Ajarski Khachapuri (Georgian Cheesy Bread)
Recipe details
- 1 boat
- Prep time: 4 Hours Cook time: 25 Minutes Total time: 4 hr 25 min
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