Jan 16, 2016

Adjaruli Khachapuri - Georgian Flatbread

Adjaruli Khachapuri - Georgian Flatbread

Adjaruli Khachapuri is a traditional Georgian cheesy flatbread and is usually topped with an egg and butter. It is so savory and delicious straight from the oven. Finally a bread you don't have to let cool completely before eating! Even though it might look complicated, it is very easy to make. I will definitely be baking this again.


There are many regional varieties of Khachapuri in Georgia, this one being from Adzharian, a southwestern provence of the country. All of the versions are filled with cheese, meat, or beans, and this one is also topped with an egg. "Where's the egg?" you ask! It's included in the instructions below, but I omitted it because we could not eat it all in one sitting, and didn't think leftover runny egg would work. I'm planning on making these again with the eggs on top.

I also skipped the feta cheese called for in the original recipe and used Muenster and mozzarella. The combination was delicious. Hopefully, the Georgian bread police won't come after me!

I sprinkled mine with crushed red pepper when it emerged from the oven and devoured it. Crazy good.

Adjaruli Khachapuri - Georgian Flatbread


Adjaruli Khachapuri is the Bread Baking Babes' January bread, introduced to us by Aparna of My Diverse Kitchen. If you'd like to be featured in a round up post, see Aparna's post for instructions. You don't even have to have a blog.

After the recipe, there are link ups to the other Babes' posts about this bread. Because we Babes like to tinker with the recipe of the month, you should really visit the rest of the posts to see the variations.

Adjaruli Khachapuri - Georgian Flatbread


Adjaruli Khachapuri

Makes 2 Khachapuri. Adapted from My Diverse Kitchen, adapted from Saveur (where you can see it with the egg and butter)

Ingredients


1 1/2 cups (7 1/2 ounces) bread flour
1 tsp instant yeast
1/2 tsp sugar
1 tsp salt
2/3 cup warm milk
1 tbsp olive oil
3 ounces shredded Muenster cheese
3 ounces crumbled mozzarella cheese 
2 eggs (or toppings of your choice, I used sliced cherry tomatoes, sliced jalape├▒o, and a mixture of herbs, dried garlic, and dried onion)
4 tbsp butter, if you use the egg
Crushed red pepper, optional

Instructions


  1. Whisk the dry ingredients together in the bowl of a stand mixer. 
  2. Add the milk and olive oil and stir together by hand with the dough hook or large spoon. 
  3. Knead with the mixer (can also be kneaded by hand) until smooth and tacky, but not too sticky. 
  4. Place the dough into an oiled bowl, cover, and let rise until doubled, one to two hours.
  5. Preheat the oven to 500 degrees F with a baking stone, if you have one. 
  6. Divide the dough in half, and roll each out on a lightly floured piece of parchment to a 10 inch circle. 
  7. Tightly roll the sides toward the middle so that you have about a 3 inch well in the middle. Bring the top and bottom together to form a "boat" as in the photo. You may need to moisten the dough as you roll it so it won't unroll in the oven. Dock the center well of the dough with a fork several times (I forgot this step and it didn't unroll). 
  8. Fill both "boats" with cheeses. Add your toppings if you are using them. Do not add the egg yet.
  9. Place the breads, parchment included, on the baking stone or on a sheet pan.
  10. Bake for about 12 to 15 minutes, until golden brown. 
  11. Add the raw egg on top and bake for three to four more minutes, until the egg has set. 
  12. Remove from the oven and add two tablespoons of butter to the top of each bread. 
  13. Sprinkle with crushed red pepper (optional) and serve hot or warm.  


The Babes are:

Bake My Day - Karen
blog from OUR kitchen - Elizabeth
Bread Experience - Cathy
All Roads Lead to the Kitchen - Heather
Judy's Gross Eats - Judy
Karen's Kitchen Stories - Karen
My Diverse Kitchen - Aparna
My Kitchen In Half Cups - Tanna
Notitie Van Lien - Lien
Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Biblioth├ęcaire)
Life's a Feast - Jamie
Living in the Kitchen with Puppies - Natashya
Ilva Beretta Food Photography - Ilva

Check out the other babes' Adjaruli Khachapuri:


38 comments:

  1. Karen this looks easy and delicious thank you for sharing

    ReplyDelete
  2. Karen, I need to be your neighbor. When the house next door goes for sale, please send me an email. Maybe if I start saving money right now.... ;-)

    seriously, you are baking one amazing thing after another... this one got me salivating profusely (ok, I just arrived from a 5 mile run, so I am pretty much starved for carbs)

    awesome post!

    ReplyDelete
    Replies
    1. That would be so fun, wouldn't it?

      I need to go on a five mile run after demolishing one of these right out of the oven!

      Delete
  3. Hi Karen, Sally would like to be next door to you but I would be so happy if I was close to you and I would be baking along with you Karen, I just love most of your breads...P. S. The Georgian Flatbread absolutely looks delicious.. :)

    ReplyDelete
    Replies
    1. That would be a lot of fun! Thanks Rosa (Maggie)!

      Delete
  4. How beautiful, Karen! The tomato and jalapeno looks so festive. And that was exactly what I thought as I pulled the bread out of the oven! "Yay!! We don't have to wait; we can eat it right away!"

    Do try the egg version. It ends up being like a rich smooth cheese sauce. We had a little leftover and it survived very well in the fridge - exactly as a custard pie lasts well. It's just a little tricky to reheat to make sure the cheese doesn't get overdone.

    ReplyDelete
    Replies
    1. Thank you Elizabeth. I definitely will be trying the egg version.

      Delete
  5. These do look so pretty!! That red and green just works so fresh and appetizing.

    ReplyDelete
  6. This is one for variety isn't it? I love your Muenster but I also saw Pat added sweet into the mix... possibilities...
    Your boats are looking crazy good!

    ReplyDelete
    Replies
    1. Oh thank you! Yes, there are so many options! The Muenster was really good.

      Delete
  7. Beautiful! I'm wondering why everybody else's boats looks so big...mine didn't. Guess that just means I have to make another batch soon and work out the kinks! ;)

    ReplyDelete
    Replies
    1. It could be an optical illusion. =) My tomatoes are from cherry tomatoes!

      Delete
  8. Yours is the prettiest - love the red and green together - so festive! And tasty....

    ReplyDelete
  9. Gadfry you do get picture perfect! What ever the season, red and green are made for each other.
    These do seem excellent for a special brunch with an egg. I haven't done the egg yet but like you that is high on my list.

    ReplyDelete
    Replies
    1. Thanks Tanna =) I do love the color combo too. I'll be making this one quite a bit!

      Delete
  10. What a great topic - this caught my eye because this recipe was featured during one of our Tasting Jerusalem topics and my co-leader of the group made the recipe that 's in the Jerusalem cookbook and loved it! Pretty sure she used the egg.

    ReplyDelete
  11. Oh my goodness, are you kidding me? And do you deliver? I can just imagine that with a runny egg on top! I think I've died and gone to heaven!

    ReplyDelete
    Replies
    1. It's so good Renee. You really must try this.

      Delete
  12. So, being honest here, I've never heard of Adjaruli Khachapuri but after seeing your photos I must make this immediately. There are endless possibilities here and I could please the whole family! Delicious!

    ReplyDelete
    Replies
    1. Endless possibilities! Great way to describe this. Thanks so much Megan!

      Delete
  13. I love the idea behind this post great to see how other have interpreted the recipe and the bread sounds superb... I recently picked up a book which is full of recipes from the Ukraine and further East and it is a whole new world of wonderful flavours to play with.

    ReplyDelete
    Replies
    1. Totally love the different bread cultures of eastern Europe and Russia. Can't wait to see what you create from that book.

      Delete
  14. WOW WOW WOW! I've never heard of this dish but it looks SO tasty! I would like the version without the egg anyways, I'm not a huge egg fan, but I love learning about new dishes, especially ones that look this flavorful!!

    ReplyDelete
  15. I've never heard of Adjuaruli Khachapuri before reading your post and my husband was walking by, it made him stop in his tracks! So I'll be trying be trying to make this soon for him. This looks amazing! I can almost smell it cooking. :)

    ReplyDelete
  16. Your breads look gorgeous! The only police who are going to come to your place would be ones who would want to eat them. :)

    ReplyDelete
    Replies
    1. Thank you for introducing me to this bread!

      Delete
  17. This is such an interesting shape. And so pretty. I just want to sit down with a piece! And eat it!

    ReplyDelete
  18. Love the shape and look of these. I'd never heard of them but do they taste like pizza? Yours looks really good and I would like to try one with the egg also!

    ReplyDelete
    Replies
    1. The dough is softer than pizza dough, and the cheese is a lot creamier and thicker. It's delicious!

      Delete

I love comments and questions and read every one of them.