Adjarian Khachapuri Recipe

Flour: The base ingredient for the dough, providing structure and texture.

Water: Used to activate the yeast and hydrate the dough.

Milk: Adds richness and tenderness to the dough.

Sugar: Feeds the yeast and helps the dough rise.

Salt: Enhances the flavor of the dough.

Yeast: Leavening agent that makes the dough rise.

Mozzarella cheese: Provides a melty, gooey texture to the filling.

Feta cheese: Adds a tangy, crumbly contrast to the mozzarella.

Eggs: Placed on top of the cheese filling, they add richness and visual appeal.

Butter: Adds a finishing touch of richness and flavor when served hot.

When shaping the dough into a boat, make sure to pinch the edges tightly to create a sturdy border. This will help contain the cheese filling and prevent it from spilling out during baking. Additionally, when adding the egg in the final step, create a small well in the center of the cheese to hold the egg in place, ensuring it cooks evenly without spreading.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• warm water - Substitute with warm vegetable broth: Vegetable broth can add a subtle depth of flavor to the dough.

• warm milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that still provides a creamy texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though it won't give the same rise as yeast.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar melting quality and a slightly sharper flavor.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture similar to feta.

• eggs - Substitute with flax eggs: Flax eggs (ground flaxseed mixed with water) can be used as a vegan alternative to eggs.

• butter - Substitute with olive oil: Olive oil provides a rich flavor and is a healthier fat alternative.

• Allow the khachapuri to cool completely before storing to avoid condensation, which can make the crust soggy.

• Wrap each khachapuri tightly in plastic wrap or aluminum foil to maintain freshness.

• Place the wrapped khachapuri in an airtight container or zip-top bag to prevent it from absorbing any odors from the fridge.

• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, wrap the cooled khachapuri in plastic wrap and then in a layer of aluminum foil to prevent freezer burn.

• Label the package with the date to keep track of its freshness.

• Place the wrapped khachapuri in a freezer-safe bag or container and store in the freezer for up to 2 months.

• When ready to enjoy, thaw the khachapuri in the refrigerator overnight.

• Preheat your oven to 350°F (175°C).

• Remove the plastic wrap and aluminum foil.

• Place the khachapuri on a baking sheet and cover loosely with aluminum foil to prevent over-browning.

• Reheat in the oven for 10-15 minutes, or until the cheese is melted and the bread is warmed through.

• For a crispier crust, remove the foil during the last 5 minutes of reheating.

• Preheat your oven to 350°F (175°C). Place the leftover Adjarian Khachapuri on a baking sheet. Cover it loosely with aluminum foil to prevent the cheese from drying out. Bake for about 10-15 minutes until it is heated through and the cheese is melty again.

• If you're in a hurry, use a microwave. Place the khachapuri on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a crispier crust, use a skillet. Heat a non-stick skillet over medium heat. Place the khachapuri in the skillet and cover it with a lid. Heat for about 5-7 minutes, or until the cheese is melted and the crust is crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the khachapuri in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even heating.

• For a toaster oven, preheat to 350°F (175°C). Place the khachapuri on the rack or a baking sheet. Heat for about 10 minutes, or until the cheese is bubbly and the crust is warmed through.

• If you prefer a steam method, use a steamer basket. Place the khachapuri in the basket over boiling water. Cover and steam for about 5 minutes. This method keeps the bread soft and the cheese gooey.

• Mixing bowl: Use this to combine the water, milk, sugar, and yeast, and later to mix in the flour and salt.

• Measuring cups: Essential for accurately measuring the flour, water, milk, and cheeses.

• Measuring spoons: Needed for precise measurements of sugar, salt, and yeast.

• Whisk: Helps to mix the water, milk, sugar, and yeast thoroughly.

• Plastic wrap: Cover the dough while it rises to keep it from drying out.

• Kitchen towel: Place over the dough while it rises to maintain warmth.

• Baking sheet: Use this to bake the khachapuri boats.

• Parchment paper: Line the baking sheet to prevent sticking and make cleanup easier.

• Rolling pin: Helps in shaping the dough into boats.

• Cheese grater: Use this to shred the mozzarella cheese.

• Knife: Useful for dividing the dough into two pieces.

• Oven: Preheat and bake the khachapuri at the specified temperatures.

• Spatula: Handy for transferring the khachapuri to and from the baking sheet.

• Small bowl: Crack the eggs into these before adding them to the khachapuri.

• Pastry brush: Use this to add butter to the finished khachapuri.

Prepare the filling: Mix the mozzarella and feta cheeses in advance and store them in the fridge.

Quick dough rise: Place the dough in a warm oven (around 100°F or 38°C) to speed up the rising process.

Preheat the oven early: Start preheating the oven while shaping the dough to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer.

Batch preparation: Double the recipe and freeze extra khachapuri for a quick meal later.