Adjaruli Khachapuri Cheese Curd Bread

Adjaruli Khachapuri Cheese Curd Bread

Khachapuri translates to “cheese curd bread,” and in the country of Georgia it’s a traditional staple. Pizza-like dough is shaped into a boat that holds a flavorful cheese mixture that, once baked, is topped with a runny egg and butter you swirl into the cheesy goodness.

Servings
2 servings
Prep time
25 minutes
Cook time
18 minutes
Passive time
45 minutes

Ingredients

Dough
Filling
  • 1 ½ cups grated Mozzarella (140 g)
  • 1 ½ cups crumbled Feta (199 g)
  • 1 cup loosely packed, finely chopped Chard (30g)
  • ½ cup Whole Milk (118 mL)
  • 1 Egg, whisked (56 g)
  • 1 clove Garlic, minced
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Crushed Red Pepper Flakes
To Finish
  • 1 Tbsp Olive Oil (15 mL)
  • 2 Eggs (112 g)
  • 2 Tbsp Unsalted Butter (29 g)

Instructions

Dough
  1. In a stand mixer add warmed milk, yeast and sugar. Whisk to combine and let sit until foamy, about 5 minutes.
  2. Add remaining ingredients for the dough into the yeast mixture. Attach the bowl to the mixer and fit it with the dough hook. Turn to medium speed and mix until dough comes together and wraps itself around the dough hook. Continue to mix until dough is smooth and elastic, about 3-4 minutes. (If the dough seems too dry, add 1-2 tablespoons (15-30 mL) milk).
  3. Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with olive oil. Cover bowl with plastic wrap and let rise for 45 minutes-1 hour, or until almost double in height.
Filling
  1. In a medium bowl add all ingredients for the filling. Use a spoon to combine. Set aside.
Assemble
  1. Preheat oven to 475°F. Line two baking sheets with parchment paper and set aside.
  2. Lightly flour your work surface. Divide dough into two 8-ounce pieces. Working with one piece at a time, use a rolling pin to roll the dough to an oval shape (roughly 11 x 7-inch and ¼-inch thick).
  3. Evenly spread half of the cheese mixture in the center of the round, leaving a 1-inch border.
  4. On one side of the oval, roll the dough toward the center to create an edge. Repeat on the opposite end. Pinch the ends of the roll together and twist a few times to seal, and fold the end under. The end result should roughly be a boat shape. Repeat this process with the remaining round of dough and cheese.
  5. Use a pastry brush to coat the edges of the dough with olive oil. Place pans into the oven and bake until lightly golden brown and the cheese is melted, about 14-18 minutes.
  6. While first bake is happening, crack each egg into a small bowl (ramekins work great) and set aside. (NOTE: You want the eggs to have a whole yolk.)
  7. Once the first bake is done, open the oven door. Gently pour one egg into the center of each boat, being careful not to crack the yolks. Close the oven and continue cooking until the egg whites have just set, about 4-5 minutes. Remove from oven and place a tablespoon of butter into the center of each bread.
  8. Serve hot; use a spoon to stir the egg and butter into the cheese mixture. Serve immediately.

Seasonal Favorites

See all
Hazelnut Flour/Meal Natural
Gluten Free Steel Cut Oats
Gluten Free Organic Quick Cooking Rolled Oats
00 Flour
White Chocolate Chip Strawberry Pancake & Waffle Mix
Golden Corn Flour Masa Harina
Cornbread Baking Mix