Khachapuri Adjaruli

Name: Khachapuri Adjaruli
Prep time: 35 min
Cook time: 13 min
Total time: 2 h 18 min
Yield: 8 boats · about 2.6 kg · 8 servings
Cuisine: Adjara
Ingredients: 1000 g bread flour; 600 g whole milk, warm; 14 g instant yeast; 20 g sugar; 20 g fine salt; 40 g sunflower oil; 800 g imeruli cheese, grated; 400 g sulguni cheese, grated; 2 egg; 8 egg yolks; 80 g butter, cold, in pieces

Forklet Kitchen

Makes: 8 boats · about 2.6 kg
Active: 35 min
Total: 2 h 18 min

Vegetarian · Per AuthorPescatarianNut Free Bread Adjara +4 3 Components · Precise · 82% Weighed

8 boats · about 2.6 kg · 35 min active · 2 h 18 min total

Vegetarian · Per AuthorPescatarianNut Free Bread Adjara +4 3 Components · Precise · 82% Weighed

Scale8 boats · about 2.6 kg · 8 servings× 2

½×1×2×3×

8 boatsnothing left over

Ingredients

0 of 11 Ready

Grams Metric As Written US

Dough

211.8 g per boat

Filling

162.8 g per boat

Assembly

27 g per boat

Contains: gluten, wheat, eggs, milk. Based on ingredients. Does not account for cross contact.

Method

Dough

Mix , , and . Add and , knead .

smooth, slightly tacky dough
Cover and proof.

doubled in sizeSafe to pause here

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Filling

Combine both cheeses with .

Assembly

Divide the dough into 8 pieces, shape boats and fill.
Bake at 250 °C for .

250 °Ccrust deep goldencheese bubbling

Egg dishes should reach 71 °C (160 °F) at the centre. USDA FSIS
Add and to every boat, return for .

white just starting to set around the yolk

Storage

Best eaten immediately. Baked boats without the egg keep 1 day in the fridge.

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Khachapuri Adjaruli

Method

Dough

Filling

Assembly

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Questions

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