Arrow Created with Sketch. Back to The Recipes Adjaruli Khachapuri (Georgian Cheese Bread) Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 21 Ratings PRINT Prep Time 45 minutes (plus 4 hours to rise) Cook Time 15-17 minutes Serving Yield 6 servings Hailing from the country of Georgia, adjaruli khachapuri is a marriage of bread and cheese in one of its most comforting, delicious forms. In this tried and true recipe from America's Test Kitchen, the simple yeasted dough is worked into a large boat shape, then filled with tangy feta and stringy mozzarella cheese. After a brief bake, a pat of butter and a golden egg yolk are immediately stirred into the molten hot center, transforming it into a smooth, creamy pool of cheese that's ideal for dipping torn off pieces of the golden brown bread boat into. By: America's Test Kitchen Ingredients 1 3/4 cups (248g) all-purpose flour 1 1/2 teaspoons sugar 1 teaspoon instant or rapid-rise yeast 3/4 teaspoon table salt 1/2 cup plus 2 tablespoons (142g) cold water 1 tablespoon extra-virgin olive oil 1 1/2 cups (170g) whole-milk mozzarella cheese, shredded (see notes) 1 1/2 cups (170g) feta cheese, crumbled 1 large Pete and Gerry's Organic Egg, yolk only 1 tablespoon unsalted butter Nutritional Information Servings: 6 Amount Per Serving: Calories 350, Total Fat 18g, Sat. Fat 11g, Trans Fat 0g, Cholest. 86mg, Sodium 465mg, Total Carb. 31g, Fiber 1g, Sugars 3g, Protein 15g. Nutritional information provided by America's Test Kitchen. Directions To make the dough: Step 1 Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms a sticky ball that clears sides of bowl, 30 to 60 seconds. Step 2 Transfer dough to counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 2 1/2 hours. (Alternatively, dough can rise in refrigerator until doubled in size, about 24 hours. Let come to room temperature, about 2 hours, before proceeding.) Step 3 Turn out dough onto lightly floured 16- by 12-inch sheet of parchment paper and coat lightly with flour. Flatten into 8-inch disk using your hands. Using rolling pin, roll dough into 12-inch circle, dusting dough lightly with flour as needed. Step 4 Roll bottom edge of dough 2 1/2 inches in toward center. Rotate parchment 180 degrees and roll bottom edge of dough (directly opposite first rolled side) 2 1/2 inches toward center. (Opposing edges of rolled sides should be 7 inches apart.) Step 5 Roll ends of rolled sides toward centerline and pinch firmly together to form football shape about 12 inches long and about 7 inches across at its widest point. Transfer parchment with dough to rimmed baking sheet. Cover loosely with plastic and let rise until puffy, 30 minutes to 1 hour. Adjust oven rack to middle position and heat oven to 450F. To make the filling: Step 1 Combine mozzarella and feta in a bowl. Fill dough with cheese mixture, lightly compacting and mounding in center (cheese will be piled higher than edge of dough). Bake until crust is well browned and cheese is bubbly and beginning to brown in spots, 15 to 17 minutes. Step 2 Transfer entire sheet pan to wire rack. Add egg yolk and butter to cheese filling and stir with a fork until fully incorporated and cheese is smooth and stretchy. Lift parchment off sheet and slide bread onto serving dish. Serve immediately. Farm Team Tips: Using cold water to make the dough keeps it from overheating in the food processor. For best results, use low-moisture block mozzarella rather than fresh. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES J M Pye August 07, 2021 I made this with goat cheeses since I am very allergic to cow's milk. It was wonderful! Tangy and salty, probably because of the goat cheeses. Reply Page 1 Created with Sketch. 1 Reply [email protected] August 09, 2021 We love the innovation here! We're glad you were able to make this great dish! Reply Page 1 Created with Sketch. Amy July 29, 2021 Georgian bread yum Reply Page 1 Created with Sketch. 1 Reply [email protected] July 30, 2021 We hope you try this one yourself and love it, Amy! Reply Page 1 Created with Sketch. Gary Gothrup June 08, 2021 Just cooked this for dinner. My difficult to please mate liked it! It seemed like a lot of cheese-it wasn’t. It seemed it would be salty-it wasn’t. The bread was nicely chewable and not hard baked. I did baste the exposed bread with olive oil. It cooked in 15 [email protected] degrees. The bread rise did take 18 hrs. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 08, 2021 We're so happy to hear it was a hit, Gary! Reply Page 1 Created with Sketch. Emily Keller Mathews October 22, 2020 Looks good for football season! Reply Page 1 Created with Sketch. 1 Reply [email protected] October 22, 2020 Oh yes! Perfect for an afternoon of snacking. Can't wait to hear what you think of it. Reply Page 1 Created with Sketch.