Does this savory open pie with cheese and egg need any advertising? Just reading the list of ingredients will make your mouth water! Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like? I define it as an open pie, but you can think about it as a Georgian individual pizza. It is perfect for breakfast. This type of khachapuri (yes, there are other regional types) was always very popular among Soviet gourmets. After the Olympic games in Sochi, its popularity has spread even more. Google it, and you’ll see many recipes of Adjaruli Khachapuri in English, published by those who traveled to Sochi and enjoyed local cuisine.
Different recipes feature different kinds of dough. While the ingredients are more or less the same, the liquid-to-flour ratio is not. My recipe is not the easiest because the dough I like is highly hydrated. It makes the best soft crumb and crusty exterior for the khachapuri.
Make the dough in advance and keep refrigerated for up to 4 days. In the morning, just turn your oven on and bake them. In 15 minutes you’ll have hot Khachapuri for breakfast. It is very likely that at the end of this breakfast you will start counting hours till your next Adjaruli Khachapuri.
Servings: 12 portions
- 700 g bread flour
- 9 g Saf Instant Yeast
- 3 tsp sugar
- 3 tsp kosher salt
- 150 g sour cream
- 300 ml water
- 2 each egg large
- 12 each egg yolk
- 350 g Asadero cheese
- 350 g Feta cheese
- 3 each egg whites
- 1/4 tsp black pepper freshly ground (optional)
- 1 tsp herbs minced (optional)
Mix all ingredients for the dough except oil. Knead it long enough to form gluten. Stand mixer with flat beater are the best for this job. Add oil when the dough is almost ready and finish kneading by forming a soft ball.
Give it 2-3 hours (depends on room temperature) for rising. Its volume should triple. At this point, the dough can be refrigerated in a closed container for later baking. It will keep for up to 4 days.
Prepare the filling. Crumble and mix cheeses with herbs and spices. Season the mixture to your taste. It should be savory. Right before baking, separate egg yolks and whites. Mix egg whites (not all of them, see the list of ingredients for the filling) into the cheese filling. Reserve the egg yolks, one per portion.
Preheat the oven to 450F with a stone inside. Do not shape khachapuris until your oven is ready. If the dough waits to be baked for too long, it will moisten the flour dust and stick to the peel.
Divide the dough into 5 portions. Because its moisture content is very high, this super wet dough requires generous flour dusting. Dust a peel and form a dough “boat” on it.
Fill dough "boats" with cheese mixture right before sliding it onto a hot stone, one at a time.
Bake khachapuris for about 10-13 minutes and check. They should be golden brown. Using a spoon, make indentations on the surface of the cheese mixture and place egg yolks there, two per pie. Bake for another 1-2 minutes. Remove khachapuris from the oven and give them a few minutes to rest on a cooling rack before serving.
It is said that the best cheese for khachapuri is Imeretian chkhinti-khveli — fresh, young, not too salty. The closest substitution for it in the U.S. is fresh mozzarella curds. Often even in Georgia, a little saltier and more mature local cheeses are used for convenience. My combination of cheeses used in this recipe is one of many. Experiment to adjust the filling to your taste.
Calories: 466kcal | Carbohydrates: 47g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 309mg | Sodium: 648mg | Potassium: 138mg | Fiber: 1g | Sugar: 4g