Iconic cheese-filled bread from Georgia (Caucasus), with very marked regional variants, khachapuri in its ajaruli version (shaped like a boat and egg) is today one of the most recognized dishes of Georgian cuisine.
Mediterranean
Khachapuri
Traditional Georgian Khachapuri with cheese and egg, authentic Caucasian recipe step by step.
- Georgia
- Main course
- High protein
- medium
- lactosa
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 20 g
- Carbohydrates 48 g
- Fat 24 g
Story behind the dish
Preparation
Khachapuri is a Georgian preparation with medium difficulty. Reserve about 65 minutes in total (40 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of flour.
- Have ready: 7 g of dry yeast.
- Have ready: 1 teaspoon of sugar.
- Have ready: 250 ml of warm water.
- Have ready: 2 tablespoons of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve the yeast and sugar in the warm water
Dissolve the yeast and sugar in the warm water, let it sit for 10 minutes until it foams. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix flour with salt
Mix the flour with salt, add the water with yeast and the oil, knead until you obtain a smooth and elastic dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Let it ferment, covered, in a warm place for 1 hour until it doubles in volume.
Let it ferment, covered, in a warm place for 1 hour until it doubles in volume. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Stretch the dough into an oval
Stretch the dough to form an oval, fill with the grated cheese, leaving the center uncovered, and roll the edges inward to form a boat (characteristic ajaruli shape). The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Bake at 220°C for 15-18 minutes until the dough is golden brown and…
Bake at 220°C for 15-18 minutes until the dough is golden brown and the cheese is bubbling. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Remove from oven
Remove from the oven, crack a raw egg into the hot center and add a piece of butter; The residual heat partially curdles the egg. Mix everything just before eating. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- The egg is always added at the end, with the bread fresh out of the oven, so that the heat sets it without cooking it completely.
- Sulguni cheese is the traditional one; If you can't find it, a mix of mozzarella and feta is a good approximation.
Variations
- Khachapuri imeruli (round, filled completely closed)
- Version without egg, only with cheese
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