This delicious Georgian cheesy bread boat is the epitome of comfort food! My version of adjaruli khachapuri is stuffed with spinach and, as is traditional, topped with an egg yolk that is then mixed together with the cheese filling before eating!
originally published 10.19.2019
Khachapuri (pronounced ha-cha-poor-ee) is a delicious cheese filled bread from Georgia. This version is far from traditional. I had to make do with the cheeses I could find and I added spinach to make it a bit healthier – well, to add a healthy element I guess I should say. Despite my adjustments, this cheesy bread is still super comforting and an indulgent treat, which to me are the key features of a good khachapuri!
dreams of khachapuri
I have been dreaming of khachapuri since I first encountered it at a Georgian restaurant in Czechia. With no such restaurants in Nebraska or Boston and Tbilisi an ocean away, it’s been years since I’ve had this savory treat. I’m usually not great with bread — that’s Viktor’s area of expertise — but I was inspired by the delicious khinkali (Georgian dumplings) he made a few months ago and I finally decided to try out my own Georgian-inspired recipe. It went better than I expected and it’s now one of my favorite recipes!
The type of khachapuri I’m making here is Adjarian or Adjaruli khachapuri, but there are actually so many different types of khachapuri! From Imeruli khachapuri (which more resembles a cheese-filled flatbread) to Ossetian khachapuri (which includes potatoes), I have quite a few types of cheesy bread on my list of things to try!
The dough for adjaruli khachapuri isn’t very difficult at all. This version is made with active dry yeast so it will need about 90 minutes of rising time, but putting it together goes quickly. The trickiest part is just adjusting the amount of flour until you have a dough that’s a bit sticky, yet easy enough to knead without sticking to your hands too much. Start with the recommended amount and add flour a few tablespoons at a time as necessary. Then just leave your dough to rise for about an hour, punch it down once, and leave to rise again for another half hour.
I would also suggest forming the boats on parchment paper so you can easily transfer them to a pan for baking. Because the dough is a bit sticky, it can be difficult to transfer them without something underneath.
the finishing touches!
A few minutes before your cheese-filled bread is finished cooking, take it out of the oven and make a well in the center. Add an egg yolk and then send your boat back to the oven to finish cooking — just 3-4 minutes more. Now it’s ready! Add a small slice of butter if you’d like and then stir the yolk and cheese together — this will ensure the yolk is fully cooked. Not sure how to eat it? Just start tearing off bits of bread and dip them into that glorious center of cheesy goodness!
And if you’re looking for more recipes full of cheesy goodness, make sure to check these out!
- provoleta (grilled provolone)
- baked goat cheese + bruschetta
- pastry wrapped baked brie with honey, figs and walnuts
- chipotle pumpkin mac and cheese
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