Khachapuri Po-adzharski

Ajarski khachapuri is a boat-shaped Georgian bread with a cheese-stuffed crust and an egg baked into the center. It’s only a matter of time before this fun bread is delivered to every home for pizza night and ordered from every brunch menu the morning after. This versatile bread takes a little finesse, but the payoff is well worth it; after all, what more could you want other than cheesy, soft, chewy bread dipped in runny yolk and molten cheese?

Prep time: 30 mins

Cook Time: 20 mins

Additional time: 1 hr 5 mins

Total time: 1 hour

Ingredients:

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Original recipe (1X) yields 4 servings

Dough:

• ½ cup warm milk
• ⅓ cup warm water
• 1 (.25 ounce) package active dry yeast
• 1 ½ teaspoons white sugar
• 2 ¼ cups all-purpose flour, or more as needed, for dusting
• 2 teaspoons olive oil
• 1 ½ teaspoons kosher salt

Cheese Blend:

• 8 ounces feta cheese, crumbled
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces low-moisture mozzarella cheese, shredded

Filling:

• 2 large eggs
• 1 tablespoon butter, cut into 4 pats
• sea salt to taste
• 1 pinch cayenne pepper, or to taste (Optional

Ingredients:

Original recipe (1X) yields 4 servings

Dough:

• ½ cup warm milk
• ⅓ cup warm water
• 1 (.25 ounce) package active dry yeast
• 1 ½ teaspoons white sugar
• 2 ¼ cups all-purpose flour, or more as needed, for dusting
• 2 teaspoons olive oil
• 1 ½ teaspoons kosher salt

Cheese blend:

• 8 ounces feta cheese, crumbled
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces low-moisture mozzarella cheese, shredded

Filling:

• 2 large eggs
• 1 tablespoon butter, cut into 4 pats
• sea salt to taste
• 1 pinch cayenne pepper, or to taste (Optional)

Ingredients:

1. Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.
2. Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
3. Preheat the oven to 475 degrees F (245 degrees C).
4. While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.
5. Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.
6. Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.
7. Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
8. Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.Chef John

Recipe Tips

You can substitute 1 1/8 teaspoons of fine salt for the kosher salt.

You can use 1 pound of any cheese blend, but feta adds a welcome tangy.

Nutrition facts (per serving):

692	Calories
34g	Fat
61g	Carbs
34g	Proteinт

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