Adjarian Khachapuri Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the dough and balances the overall taste.

Sugar: Adds a hint of sweetness to the dough, aiding in the fermentation process.

Olive oil: Adds moisture and richness to the dough, contributing to its softness.

Water: Activates the yeast and helps form the dough.

Feta cheese: Provides a tangy, salty flavor that complements the other cheeses.

Mozzarella cheese: Melts beautifully, creating a gooey, stretchy texture in the filling.

Eggs: Added on top of the baked khachapuri, they create a rich, creamy finish.

When preparing the dough, ensure that the water is warm but not too hot, ideally around 110°F (43°C). This helps activate the yeast in the flour for a better rise, even though this recipe does not specifically call for yeast. Additionally, when mixing the feta and mozzarella cheeses, make sure they are evenly distributed to ensure a consistent flavor throughout the khachapuri.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the dough denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and a more complex flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, but you may need to adjust the liquid content in the recipe.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral alternative that won't alter the flavor profile significantly.

• warm water - Substitute with milk: Milk can make the dough richer and more tender.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor but is creamier and can add a different texture.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality but offers a slightly sharper taste.

• eggs - Substitute with egg replacer: Egg replacer can be used for those who are vegan or have egg allergies, though it may slightly alter the texture.

• Allow the khachapuri to cool completely before storing. This helps prevent condensation, which can make the dough soggy.
• Wrap each khachapuri individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped khachapuri in an airtight container or a resealable freezer bag. Label the container with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days. For longer storage, place in the freezer for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the khachapuri from the wrapping and place it on a baking sheet. Cover loosely with aluminum foil to prevent the dough from drying out.
• Bake for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until heated through. For a crispier crust, remove the foil during the last 5 minutes of reheating.
• Alternatively, you can reheat in a microwave. Place the khachapuri on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Check to ensure it is heated through, adding more time if necessary.

• Preheat your oven to 350°F (175°C). Place the leftover Adjarian Khachapuri on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10-15 minutes or until the cheese is melted and the dough is warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the khachapuri inside. Heat for about 8-10 minutes. Keep an eye on it to ensure the cheese doesn't overcook.

• If you're in a rush, use the microwave. Place the khachapuri on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for about 1-2 minutes. Check to see if it's warmed through; if not, continue heating in 30-second intervals.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat. Place the khachapuri in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the cheese melts evenly and the dough doesn't burn.

• If you have an air fryer, preheat it to 320°F (160°C). Place the khachapuri in the basket and heat for about 5-7 minutes. This method will give you a crispy crust while ensuring the cheese is perfectly melted.

• Oven: Used to bake the khachapuri at the specified temperatures.

• Mixing bowl: Used to combine the flour, salt, sugar, olive oil, and warm water to form the dough.

• Measuring cups: Used to measure the flour, water, and cheese accurately.

• Measuring spoons: Used to measure the salt, sugar, and olive oil accurately.

• Rolling pin: Used to roll the dough into an oval shape.

• Knife: Used to divide the dough into four pieces.

• Baking sheet: Used to place the dough boats on for baking.

• Parchment paper: Used to line the baking sheet to prevent sticking.

• Cheese grater: Used to shred the mozzarella cheese.

• Mixing spoon: Used to mix the feta and mozzarella cheese together.

• Small bowl: Used to crack the eggs into before placing them in the dough boats.

• Oven mitts: Used to safely remove the hot baking sheet from the oven.

Prepare the dough in advance: Make the dough a day ahead and store it in the fridge to save time on the day of baking.

Use pre-shredded cheese: Opt for pre-shredded mozzarella and crumbled feta to cut down on prep time.

Preheat the oven early: Start preheating your oven while you prepare the dough to ensure it's ready when you are.

Batch preparation: Roll out and shape all dough pieces at once before adding the cheese mixture to streamline the process.

Use a stand mixer: Utilize a stand mixer for kneading the dough to save on manual effort and time.