Adjarian Khachapuri Recipe (Georgia's Famous Cheese Bread)

Learn how to make authentic Adjarian Khachapuri, Georgia's famous cheese bread! Soft homemade dough is shaped into a boat, filled with gooey melted cheese, then finished with a runny egg yolk and butter for the ultimate comfort food. This easy step-by-step recipe is perfect for lunch, dinner, or sharing with family and friends. ►Full written recipe: https://thecookingfoodie.com/recipe/a... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ RECIPE: INGREDIENTS: For the Dough: 3⅓ cups (420 g) All-purpose flour ¾ cup (180 ml) Water ¼ cup (60 ml) Milk 2 tablespoons (30 g) Butter unsalted, melted 1 tablespoon Instant-dry yeast 1 tablespoon sugar 1 teaspoon salt For the Cheese Filling: 18 oz (500 g) Sulguni cheese shredded *see notes 7 oz (200 g) Feta cheese shredded/crumbled *see notes For Topping: 6 Egg yolks or whole eggs Butter Instructions 1. Make the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add the water, milk, and melted butter. Mix until a dough forms. 2. Knead for 6–8 minutes, until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size. 3. Prepare the Filling: In a medium bowl, combine the Sulguni and feta cheese. Mix until evenly distributed. 4. Preheat the oven to 220°C (430°F). 5. Shape the Khachapuri: Transfer the dough to a lightly floured surface and divide into 4-6 equal pieces. Shape each piece into a ball, cover, and let it rest for 15–20 minutes. 6. Roll each dough ball into an oval approximately 8–9 inches (20–23cm) long. Place a portion of the cheese filling in the center, spreading it evenly and leaving a 1-inch (2.5cm) border around the edges. 7. Bring the edges of the dough up and over the filling and pinch them together to completely enclose the cheese, creating an elongated oval-shaped dough packet. 8. Flip the dough over so the seam side is facing down. Gently flatten and shape it into a neat oval, making sure the seam is well sealed. Using a sharp knife, make a long cut down the center of the dough, stopping about 1 inch (2.5cm) from each end. Use your fingers to gently pull the opening apart, exposing the cheese filling and creating the classic boat shape. 9. Transfer the shaped khachapuri to baking sheets lined with parchment paper and continue with the recipe. 10. Bake: Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbling. 11. Add the yolk (optional): Remove from the oven and gently place one egg yolk in the center of each khachapuri. 12. Return to the oven for an extra 2 minutes, just until the yolk begins to set around the edges but remains runny in the center. 13. Finish and Serve: Remove from the oven and immediately place 1 tablespoon butter on top of each khachapuri. 14 Tear off a small piece of the crust and use it to stir the butter, egg yolk, and hot cheese together until creamy and well combined. Continue tearing off pieces of the crust and dipping them into the cheesy center while eating.