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authentic Adjaruli Khachapuri (Georgian Cheese Boat Bread with Egg and Butter)

Khachapuri

This is the cheese boat that broke the internet, and for good reason. A pillowy yeasted crust is stretched into a canoe, piled with a salty stretchy blend of mozzarella and feta standing in for Georgian imeruli and sulguni, then crowned with a runny yolk and a knob of butter you swirl into the molten pool. Eat it straight from the oven, tearing off pieces of crust to dip.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 2 Boats
Course: Main Course
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour plus more for dusting
  • 0.5 cup whole milk warm, about 110 F
  • 0.25 cup plain whole-milk yogurt stands in for matsoni
  • 0.25 cup warm water about 110 F
  • 1 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1 tsp fine sea salt
  • 1 large egg for the dough, lightly beaten
  • 2 tbsp unsalted butter melted, for the dough
  • 8 oz low-moisture mozzarella shredded on the large holes of a box grater
  • 3.5 oz Greek feta crumbled, the cheese stand-in for sulguni
  • 1 large egg for brushing the crust
  • 2 large egg yolks one per boat, kept in the shell until serving
  • 2 tbsp unsalted butter cold, cut into two pats for finishing

Equipment

  • 1 stand mixer with dough hook or mix by hand
  • 1 Large mixing bowl
  • 1 heavy baking sheet or pizza stone
  • 1 sheet of parchment paper
  • 1 Rolling Pin
  • 1 box grater

Method
 

  1. Stir the warm water, warm milk, sugar, and yeast together in a small bowl. Let it sit for 8 minutes until foamy on top. If it does not foam, your yeast is dead. Start over with fresh yeast.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add the yeast mixture, yogurt, beaten egg, and the 2 tablespoons of melted butter.
  3. Mix on low speed for 2 minutes to bring the dough together, then increase to medium and knead for 8 minutes. The dough should be smooth, soft, and slightly tacky but pulling away cleanly from the sides of the bowl. If it sticks badly, add flour 1 tablespoon at a time.
  4. Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm spot for 1 hour and 15 minutes, or until doubled in size.
  5. Place a heavy baking sheet or pizza stone on the middle rack of the oven and preheat to 475 F. The sheet must be screaming hot when the bread goes in.
  6. In a bowl, combine the shredded mozzarella and crumbled feta. Toss with your hands to mix evenly. Reserve about a quarter of the blend for topping.
  7. Punch down the dough and divide it into 2 equal pieces. On a lightly floured surface, roll each piece into an oval about 12 inches long and 7 inches wide.
  8. Pile the larger portion of the cheese blend down the center of each oval, leaving a 1.5 inch border on all sides. Roll the long edges of the oval inward and toward each other to form thick ropes that frame the cheese.
  9. Pinch and twist the two ends tightly together to form pointed tips, creating a clear boat or canoe shape with the cheese exposed in the middle. Scatter the reserved cheese over the top.
  10. Slide the boats onto a sheet of parchment paper. Beat the second egg with a teaspoon of water and brush the exposed crust edges generously.
  11. Carefully transfer the parchment with both boats onto the preheated baking sheet. Bake for 13 to 15 minutes, until the crust is deep golden brown and the cheese is bubbling and lightly blistered.
  12. Remove from the oven. Working quickly, use the back of a spoon to make a small well in the center of the molten cheese in each boat. Slip a raw egg yolk into each well and drop a pat of cold butter right beside it.
  13. Carry to the table immediately. To eat, swirl the yolk and butter into the hot cheese with a fork, tear off the pointed ends of the crust, and dip pieces of bread into the molten pool.

Notes

  • Serve immediately. Once Khachapuri cools the cheese turns bitter and rubbery, so call everyone to the table before it leaves the oven.
  • Authentic Georgian cheese is imeruli and sulguni. Outside Georgia, a 70/30 blend of low-moisture mozzarella to feta is the accepted swap. Mozzarella alone is bland, feta alone is too salty.
  • To eat it the Georgian way, stir the yolk and butter into the hot cheese with the torn-off pointed ends of the crust, then dip pieces of bread into the molten center.
  • Pair with a glass of Saperavi or Rkatsiteli, tarragon lemonade, and a simple tomato and cucumber salad.
  • Dough can be made a day ahead and cold-proofed in the refrigerator. Bring to room temperature for 30 minutes before shaping.