Adjaruli Khachapuri | Georgian Cheesy Flatbread
Adjaruli Khachapuri is part of Georgian cuisine and very similar to Turkish as well. A soft dough topped with cheese and vegetables, baked and served hot as breakfast.
Servings 4
Ingredients
- 1 ½ cup plain flour + 1/2 cup more if needed
- 1 teaspoon instant yeast
- ½ teaspoon sugar
- 1 teaspoon salt
- ⅔ cup warm milk
- 1 egg
- 1 teaspoon white vinegar
- 1 tablespoon olive oil
- 1 cup shredded feta cheese
- 1 cup grated mozzarella cheese
- For the topping:
- 1 tomatoes sliced
- 1 cup sliced olives
- ½ cup chopped mint leaves
- 1 tablespoon dried basil or dried oregano
- Melted butter to brush over the bread
Instructions
- Combine yeast, sugar, and 2/3 cup warm milk (not too hot or too cold) in a bowl and set aside till the yeast turns frothy or for about 10 minutes.
- In a stand mixer bowl attached with a dough hook – add plain flour, salt, oil, egg, vinegar, and yeast mixture. Knead the mixture for about 5 to 10 minutes or until you get a smooth dough. You might require an extra 1/2 cup of plain flour. (you can also mix and knead the dough with your hands)
- Transfer to a lightly greased bowl, cover, and set aside in a warm place until the dough doubles in size. (for 1 hour or less)
- Preheat the oven to 250 degrees C.
- Divide the dough into 4 parts and roll each part into a rectangle shape. Place the rolled rectangle sheets on a greased baking sheet.
- Tightly roll the sides bringing them towards the center and forming a boat shape with the ends joined to each other.
- Apply melted butter on the rolled sides with help of a brush or spoon.
- Fill the boat-shaped rolled-out dough with the desired amount of both the cheese and top with tomatoes, olives, and mint leaves.
- Finally, drizzle them with dried herbs and olive oil.
- Place the baking tray in the center of the oven and bake for 10 to 15 minutes or till the cheese melts and the sides turn golden brown.
- Serve hot.