Adjaruli Khachapuri: Georgian Cheese Boat

This molten cheese bread is one of the most popular dishes in Georgian cuisine. Though it may look complicated and involved to make, the recipe is remarkably simple and sinfully delicious.

4.6 from 8 votes

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Servings 4

Prep Time 15

Additional Time 1

Total Time 1 30

Ingredients

Dough

75 ml (⅓ cup) warm milk heated to 40°C/102°F
2 g (½ tsp) active dry yeast
1 large egg
1 tbsp sunflower oil
200 g (1⅔ cups) all-purpose flour
8 g (1 tsp) salt

Filling

200 g (2 cups) Imeruli cheese grated (see note)
150 g (1½ cups) Sulguni cheese grated (see note)
1 egg yolk
15 g (1 tbsp) unsalted butter

Instructions

Dough

In a large mixing bowl, whisk together milk and yeast. Set aside and allow to bloom until lightly puffed and fragrant, about 5-10 minutes. After yeast has bloomed, whisk in egg and oil until well combined.
In a small bowl, whisk together flour and salt. Pour flour mixture into the bowl with the yeast, milk and egg mixture. Using a wooden spoon or silicone spatula, stir until all the flour is incorporated and a shaggy dough forms.
Turn out onto a clean work surface and knead until the dough is smooth and supple, about five minutes.
Transfer the dough to a clean, lightly oiled bowl, cover with plastic or a damp tea towel and allow to rise until doubled in size, about 1 hour.

Assembly & Baking

Preheat oven to 220°C (425°F) and combine both cheeses together in a small bowl. Set aside.
Gently deflate dough and turn out onto a lightly floured work surface. Using a rolling pin, roll until it reaches about 35 centimetres (14 inches) in diameter and 5 millimetres thick (about ¼ inch).
Spoon a tablespoon-full of cheese in a line at the top and bottom of the dough circle, leaving about 2 centimetres (½ inch) of dough along the edge. Tightly roll each side of dough to the middle of the circle until you have two parallel cheese-filled cylinders.
Pinch both ends of the dough together, joining the cylinders at both ends and gently pull them apart in the middle, making an eye shape and a wide middle. Fill middle with remaining cheese, taking care not to pack it down.
Transfer to a parchment-lined baking sheet. Lightly beat one egg and brush on the dough using a pastry brush. Move to the oven and bake until the cheese is melted and bubbling and the crust is lightly golden brown, about 12-15 minutes.
Place the egg yolk in the centre of the cheese and bake for a further 1-2 minutes, or until the yolk is barely set and the cheese is molten. Remove from the oven, top with butter and serve immediately