Khachapuri is a traditional Georgian pastry made from dough, cheese and eggs, which are represented in different regions of Georgia by many different types. But perhaps the most interesting khachapuri is khachapuri Adjarian in the form of a boat stuffed with cheese and an egg. Cooking and eating it is a pleasure. Yeast dough rises in just 1 hour and it makes an amazing base khachapuri with crispy crust and airy crumb. For filling take a mixture of mozzarella and feta. After baking, it will turn into appetizing, viscous mass to be mixed with raw yolk a torn piece of khachapuri right in the boat and enjoy фантастической текстурой и вкусом. 
Time: 2 час. 35 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1 tbsp. l olive oil + optionally for lubrication bowls
- 1/4 Art. milk
- Pinch of sugar
- 1 tsp active dry yeast
- 1 and 3/4 Art. flour + additionally for work
- 1 and 1/4 tsp coarse salt
- Special equipment: pizza stone
Filling
- 450 gr mozzarella grated
- 220 gr crumbled feta
- 3 large eggs, room temperature
- 2 tbsp. l (30 gr.) Butter, cool room temperature
Recipes with similar ingredients: yeast dough, mozzarella cheese, feta cheese, eggs, milk
Recipe preparation:
- Dough: Lubricate a thin layer of olive oil in a bowl medium size. In a small saucepan over low heat. milk with 0.5 tbsp. water to a temperature of 43-46 ° C. Pour into a small bowl and mix with sugar, then pour yeast and let stand, until they froth, 5-10 minutes. (cover the bowl if in the room cool or yeast was cold).
- Put the pizza stone on the lowest rack in the oven and remove the second grate if it is standing there. Preheat the oven to 260 ° C. Cut two pieces of parchment paper measuring 25×18 cm.
- Pour the flour into a medium-sized bowl and mix in the salt. Center the center and pour in the yeast mixture and olive butter. Stir with a wooden spoon until all the flour interferes and a loose ball will not work out of the dough. It will be soft and sticky. flour the working surface, lay out the dough and knead until it is will become smooth and elastic, but slightly sticky, about 5 minutes. Put the dough in a greased bowl, flip over to cover the whole surface of the dough with oil and cover the bowl loosely plastic wrap. Put in a warm place until the dough doubles in volume, for 1 hour – 1 hour 15 minutes.
- Filling: in a medium-sized bowl, mix with a fork mozzarella and feta. Make a small indentation in the center and add 1 egg Beat the egg slightly with a fork and mix well with cheeses.
- Sprinkle flour onto the work surface. Put the dough on floured surface and cut it in half. Neatly form circles from halves. Put one sheet of parchment paper on the work surface and sprinkle lightly with flour. Hold down and roll out 1 part of the dough with a rolling pin into a circle 0.3 cm thick. and 25 cm in diameter
- Put the circle on the paper, the dough will hang down long edge, and then shift the dough on paper to turned upside down baking tray (or use a shovel for pizza). Repeat that the same with another piece of dough, shifting it to the back second pan.
- Put half the cheese mixture on the first round of dough, distributing a little, not reaching 1 cm to the brim, and concentrating most of the filling in the middle (there should be a big Hill). Roll the sides of the dough tightly in the middle to it looked like a boat stuffed with cheese, about 25 cm long and 10 cm wide. Pinch the ends of the boat and twist so that they held on. Repeat with the other piece of dough and the remaining cheese. Leave 10 minutes.
- Put the khachapuri on the papers on the pizza stone, leaving between them a distance of 5-7 cm. Bake until golden brown and crisp, turning the stone 180 ° after about 8 minutes, only about 12 minutes.
- Break 1 egg in each khachapuri and continue to bake, until the protein freezes at the edges, and around the yolk and the yolk itself will remain a little damp, about 3 minutes. Transfer to serving a dish, put on each khachapuri 1 tbsp. l (15 gr.) Creamy butter and mix the eggs with hot cheese (the yolk will boil). Right away serve and eat, tearing pieces of bread and scooping up hot, viscous cheese.
