Traditional Georgian Khachapuri (Acharuli)

• •3 cup all-purpose flour, plus more for dusting
• •1 cup warm water (105-115°F / 40-46°C)
• •1 teaspoon active dry yeast
• •1 teaspoon granulated sugar
• •1 teaspoon salt
• •2 tablespoon olive oil
• •1.5 lb Imeruli cheese (or a blend of 12 oz shredded mozzarella, 4 oz crumbled feta, and 8 oz full-fat ricotta or cottage cheese)
• •2 tablespoon unsalted butter, softened
• •4 large eggs
• •4 tablespoon unsalted butter, cut into small pats, for serving

Instructions

1. 1

   In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2. 2

   Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Add 1 tablespoon of olive oil and continue to mix.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, or until smooth and elastic. If using a stand mixer with a dough hook, knead for 5-7 minutes.

4. 4

   Lightly grease a clean bowl with the remaining 1 tablespoon of olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 5

   While the dough is rising, prepare the cheese filling. If using Imeruli cheese, shred it. If using the blend, combine the shredded mozzarella, crumbled feta, and ricotta (or cottage cheese) in a medium bowl. Add the 2 tablespoons of softened unsalted butter and mix well with your hands until thoroughly combined. Set aside.

6. 6

   Preheat your oven to 450°F (230°C). If you have a pizza stone or baking steel, place it in the oven to preheat as well.

7. 7

   Once the dough has risen, gently punch it down and divide it into 4 equal portions. On a lightly floured surface, roll each portion into an oval or round shape, about 1/4 inch thick.

8. 8

   Take one rolled dough portion. Place about 1/4 of the cheese filling in the center. Carefully fold and roll the longer edges of the dough over the cheese towards the center, creating a boat shape. Pinch the ends firmly to seal, forming a pointed 'prow' and 'stern'. The cheese should be enclosed within the dough rolls, leaving an open channel in the center.

9. 9

   Gently stretch and shape each khachapuri to be about 8-10 inches long. Transfer the shaped khachapuri to a baking sheet lined with parchment paper (or directly onto a preheated pizza stone/baking steel). Repeat with the remaining dough and filling.

10. 10

    Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The exact time may vary based on your oven and the thickness of the khachapuri.

11. 11

    Carefully remove the khachapuri from the oven. Crack one large egg directly into the hot, bubbly cheese center of each khachapuri. Return to the oven and bake for another 3-5 minutes, or until the egg whites are set but the yolk is still runny.

12. 12

    Remove from the oven. Immediately place a pat of unsalted butter (about 1 tablespoon) into the center of each khachapuri, next to the egg yolk. Serve hot.

13. 13

    To eat, use a fork to swirl the butter, egg yolk, and cheese together in the center. Tear off pieces of the crust and dip them into the rich, creamy mixture.

Chef's Tips

• 💡**Authentic Cheese Blend**: If you can't find Imeruli cheese, the blend of mozzarella, feta, and ricotta provides a good balance of meltiness, saltiness, and creaminess that mimics the traditional flavor.
• 💡**Dough Handling**: Don't over-flour your surface when kneading or shaping, as it can make the dough tough. Use just enough to prevent sticking.
• 💡**Preheating is Key**: Ensure your oven and any baking surface (like a pizza stone) are fully preheated to get a crisp crust and quick, even cooking.
• 💡**Egg Doneness**: Watch the eggs closely in the final baking stage. The goal is set whites and a runny yolk for the best experience. Adjust baking time based on your preference.
• 💡**Serve Immediately**: Acharuli Khachapuri is best enjoyed fresh from the oven, while the cheese is molten and the egg yolk is still warm and runny.