Khachapuri Adjaruli (Georgian Cheese Bread Boat)

INSPIRED BY AND BASED ON A RECIPES FROM NY TIMES, CARLA CAPALPBO AND DANIELA GALARZA

INGREDIENTS:

  • For Dough:

    • 1 cup all-purpose or bread flour, 00 Italian style is best.

    • .25 teaspoon active dry yeast (instant)

    • 1 teaspoon kosher salt

    • 3-4 oz water

    For the Boat:

    • 12ounces store-bought pizza dough, or homemade pizza dough completed through Step 2

    • 1cup/100 grams shredded whole milk, low-moisture mozzarella (not fresh mozzarella)

    • ⅓cup/40 grams goat cheese, finely crumbled

    • ⅓cup/40 grams drained, finely crumbled brined feta (not low-fat or light)

    • 1tablespoon unsalted butter, melted, plus 2 tablespoons cold butter for serving

    • 1egg yolk from 1 large egg

 

INSTRUCTIONS:

  • Step 1

  • Make the dough

  • Mix flour, sugar, salt, and yeast in bowl in foot processor and or mix into well incorporated

  • Add water and mix for 15-30 seconds until well formed

  • Transfer to lightly floured surface and knead gently

  • Make into well formed smooth ball

  • Refrigerate for at least one day to allow dough to rise

  • Step 2

  • Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, ¼-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.

  • Step 3

  • In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.

  • Step 4

  • Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.

  • Step 5

  • Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter, and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it’s smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it’s still hot.

NOTE: Don't worry about the raw egg. It cooks with the butter on top of the bread and makes a salty savory custard!