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Adjarian Khachapuri with Egg

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Adjarian Khachapuri with Egg
Image: Yordanka Kovacheva
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Preparation
25 min.
Cooking
22 min.
Тotal
47 min.
Servings
5
"Adjarian Khachapuri with Egg - this is the kind of breakfast we want"

Ingredients

  • Dough
  • flour - 1.2 lb (540 grams) + for sprinkling
  • water - 3/4 cup (150 ml)
  • milk - 3/4 cup (150 ml)
  • eggs - 1 pc.
  • yeast - 0.5 oz (15 g)
  • salt - 1 tsp.
  • sugar - 2 tsp.
  • oil - 4 tsp (20 ml). + to grease the hands
  • Stuffing
  • white cheese - 7 oz (200 g)
  • yellow cheese - 7 oz (200 g)
  • eggs - 5 pcs. or only their yolks
  • butter
measures

How to make

Dissolve the yeast in the slightly warmed milk and water. Add the sugar and stir.

Sift the flour on the kitchen counter and make a well in the middle. Pour in the yeast (don't wait for it to activate), the lightly beaten egg whites and the oil. Gradually knead a soft dough and transfer it into a greased bowl.

Cover it with cling film and leave it to rise for about an hour. Divide the finished dough into 5 parts (equal) and roll each one out into a round crust that is not very thin.

Sprinkle its entire surface with grated yellow cheese and roll up from two of its ends to get something like a boarder full of yellow cheese. Assemble the two open ends and you will have something like a boat shape. Inside, crumble the white cheese onto the yellow cheese.

Arrange the prepared khachapuri in a tray covered with baking paper, leaving a space between them. If they do not fit, use a second tray. Allow the khachapuri to rise a second time for 30-40 minutes.

Coat their boarders with beaten egg yolk and bake them in a preheated 340°F (170 degree) oven for 15-20 minutes. Take them out of the oven and crack 1 egg into each boat. Place them back in the oven.

Spread the Adjarian Khachapuri with Egg with a little butter and eat it immediately.

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