Khachapuri Adjaruli (Boat-Shaped Cheese Bread)

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

   In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar.

   Nota bucătarului: Ensure the water is warm, not hot, to activate the yeast without killing it.

2. 2

   Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active.

   Aproximativ 10 min.

3. 3

   Add the all-purpose flour, salt, and olive oil to the yeast mixture.

4. 4

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

5. 5

   Knead the dough for 8-10 minutes until it is smooth and elastic.

   Aproximativ 10 min.

6. 6

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

   Aproximativ 1 oră

7. 7

   While the dough rises, combine the shredded mozzarella cheese and crumbled feta cheese in a medium bowl.

   Aproximativ 5 min.

8. 8

   Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

   Aproximativ 15 min.

9. 9

   Once the dough has risen, punch it down gently and divide it into two equal pieces.

10. 10

    On a lightly floured surface, roll each piece of dough into an oval shape, approximately 25-30 cm (10-12 inches) long.

    Aproximativ 5 min.

11. 11

    Fold the long edges of each oval inwards to create a crust, pinching the ends to form a boat shape.

    Aproximativ 2 min.

    Nota bucătarului: Ensure the ends are sealed well to hold the cheese filling.

12. 12

    Transfer the dough boats to the prepared baking sheet.

13. 13

    Divide the cheese mixture evenly between the two dough boats, filling the center of each.

    Aproximativ 1 min.

14. 14

    Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

    Aproximativ 15 min.

15. 15

    Remove from the oven and immediately make a small well in the center of the molten cheese in each khachapuri.

16. 16

    Gently crack an egg yolk into each well.

    Nota bucătarului: Be careful not to break the yolk.

17. 17

    Place a pat of butter next to each egg yolk.

18. 18

    Serve immediately, stirring the egg yolk and butter into the hot cheese before eating.

    Nota bucătarului: Tear off pieces of the crust to dip into the rich cheese and egg mixture.