Adjarian Khachapuri

1. 1 Wheat flour 100 g
2. 2 Dry yeast 3 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 55 ml
4. 4 Sugar 4 g
5. 5 Salt 2 g
6. 6 Sunflower oil 8 ml
7. 7 Suluguni cheesepack 300 g ≈ $6.00 80 g
8. 8 Adyghe cheesepack 300 g ≈ $5.00 40 g
9. 9 Eggspack 10 pcs ≈ $1.89 1 pcs
10. 10 Butterpack 180 g ≈ $1.60 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Warm the milk³ until lukewarm, mix with the yeast, sugar, and 1 spoonful of flour, and leave for 10 minutes until foamy.

2. Add the remaining flour, salt, and oil, and knead into a soft dough. Cover and leave for 45 minutes until roughly doubled in size.

3. Grate the suluguni⁷ and Adyghe⁸ cheese, and mix the filling.

4. Roll the dough into an oval, fold the long edges toward the center, and pinch the ends to form a boat.

5. Spoon the cheese into the center and transfer the shaped dough to a baking sheet.

6. Bake at 240 °C for 12–14 minutes, until the edges are browned and the cheese has melted.

7. Make a well in the cheese, pour in the egg, and return to the oven for 2–3 minutes, until the white is set and the yolk remains soft.

8. Place a piece of butter¹⁰ in the hot filling and serve immediately.