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Sourdough Khachapuri Adjaruli Recipe

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4.3 from 1 review

This Sourdough Khachapuri Adjaruli recipe is a traditional Georgian cheese bread boat filled with a blend of feta and mozzarella, topped with an egg and butter. Using a sourdough starter for the dough adds a delightful tang and depth of flavor, creating a soft but structured crust. Perfectly baked to achieve a golden crust with gooey, melted cheese and a runny egg yolk center, this dish is both visually stunning and delicious.

  • Total Time: 8 hours 45 minutes
  • Yield: 2 servings

Ingredients

Preferment

  • 75 g sourdough starter
  • 100 g flour
  • 70 g water

Dough

  • 150 g flour
  • 40 g milk (lukewarm)
  • 1 egg (room temperature)
  • 25 g butter (melted and cooled)
  • 1/2 tsp salt

Filling & Topping

  • 150 g feta cheese (crumbled)
  • 150 g mozzarella cheese (drained and coarsely grated)
  • 30 g butter (room temperature)
  • 2 eggs

Instructions

  1. Prepare the preferment: Combine the sourdough starter with 100 g flour and 70 g water in a plastic bowl. Stir until fully incorporated, cover with cling film, and leave at room temperature for about 8 hours or overnight.
  2. Make the dough: Melt the butter and let it cool to room temperature. Lightly warm the milk to lukewarm and whisk in the egg at room temperature. In a larger bowl, combine 150 g flour with the prepared preferment. Add the milk and egg mixture and mix with a wooden spoon or rubber spatula until the dough starts coming together. Incorporate the salt and melted butter and continue mixing until the dough is soft but not sticky. Cover with cling film and let rest for 2 hours.
  3. Prepare the filling: Drain the mozzarella cheese and coarsely grate it. Place the grated mozzarella in a colander to let excess liquid drain. Crumble the feta cheese and mix it with the mozzarella.
  4. Shape the dough: After the dough has rested, transfer it to a floured surface and divide it into 2 equal balls. Roll each ball into a long oval shape. Transfer them to an oven tray lined with baking paper.
  5. Shape the khachapuri boats: Evenly divide the cheese filling on each dough oval, leaving about 1-2 cm from the edges. Fold the edges over the filling on both sides, then pinch the ends together and twist slightly to seal and form a boat shape. This prevents filling from leaking during baking.
  6. Bake the bread: Preheat the oven to 250°C (480°F). Bake the shaped khachapuri for 12 minutes until the dough is golden and the cheese is melted.
  7. Add egg and butter, then finish baking: Remove from the oven, crack one egg into the center of each cheese filling, and distribute the room temperature butter over the filling. Return to the oven for 3 more minutes until the egg whites are set but the yolks remain runny.

Notes

  • Use room temperature eggs for best mixing and even cooking.
  • Letting the mozzarella drain ensures the filling is not too watery.
  • If you don’t have sourdough starter, you can substitute with a yeast-based dough, but flavor and texture will differ.
  • Serve immediately to enjoy the runny egg yolk.
  • This recipe requires an oven capable of reaching 250°C for the best crust texture.
  • Author: Monica
  • Prep Time: 8 hours 30 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Georgian

Find it online: https://monicarecipes.com/sourdough-khachapuri-adjaruli-recipe/