BBB - Adjaruli Khachapuri - a Georgian Boat Shaped Bread

Oh my goodness, am I glad I decided to make this challenge recipe at the last minute!  Not the fact that it was last minute, but that I made it at all, it was so delicious.  This is one of those regional recipes that has many variations and lots of history.

"Acharuli/Adjaruli Khachapuri is a boat shaped bread from Georgia, that has melted salty cheese and a soft cooked egg or sometimes two in the middle hollow part of the “boat”. The name Khachapuri has its origins in the words “Khacho ” meaning cottage cheese / cheese curd” and “Puri” meaning bread. I believe the Georgians often eat this very popular bread as a snack or for lunch."

I didn't do the egg because I am the only one in my family who would eat it that way. Since I had a Mexican dish for dinner, I went toward that theme with my topping. What I ended up with was cheesy bread heaven. Even the girls, who are very picky about melty cheese, declared it quite tasty. Hubby said it was awesome and I agree. Do go and check out the original post at My Diverse Kitchen and scroll down to see all the versions made by this group.  My version is noted by any changes in blue.

Acharuli/ Adjaruli Khachapuri
(Adapted from Saveur)

For the Dough:
1 tsp instant yeast
½ tsp sugar
2/3 cup milk
1 tbsp. olive oil
1 egg (optional) (left out)
1½ cups flour, plus more for dusting (1 cup light spelt, ¾ cup all purpose flour)
1 tsp salt

For the Filling:
1½ cups grated/ shredded Mozzarella
1½ cups crumbled feta cheese
2 eggs (or any other topping of choice)

My Filling:
1½ cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 heaping tbsp sour cream
3 tbsp mayonnaise
2-4 cloves pressed garlic
1 tbsp chopped chives
sliced Roma tomatoes
sprinkle of oregano

For topping after baking:
4 tbsp. unsalted butter, cubed

Put all the ingredients for the dough into a mixing bowl and combine/knead together with a dough hook or your hands until a smooth and somewhat loose elastic dough forms. This dough should not be too dry.

Transfer the ball of dough to an oiled bowl and turn to coat. Loosely cover and let rise till double in volume, about 1 to 1½ hours. It will hold a little longer if necessary.

Place a pizza stone or a baking sheet on a rack in lower third of oven and preheat oven to 250ºC (485ºF). (I baked at 450ºF)

Combine the cheeses in a bowl and set aside. (Combine cheeses, sour cream, mayo, garlic and chives.) Deflate the dough and divide it into two halves. Working with one piece at a time, roll each piece into a rectangle about 10” long and 1/8” thick on a piece of lightly floured parchment. This makes it easier to transfer the dough to your baking sheet.

Roll the long edges in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. I pressed along the inner edge with my fingernail to seal. Then bring the edges close and pinch together on both ends to form a “boat” like shape. Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet or leave on parchment if using a pizza stone.

Dock the center area and fill with half of the cheese mixture so that it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough. Right now is when I topped with sliced tomatoes and sprinkled with oregano. Bake them for about 12 to 15 minutes until the Khachapuri are golden brown.

Take the breads out of the oven and gently crack an egg on each bread without breaking the yolk (for the traditional topping) and return them to the oven. Bake for another 3 to 4 minutes till the egg is set.

Take the Adjaruli Khachapuri out, and place a couple of cubes (2tbsp) butter on each. Serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth! This recipe should serve 4 to 6 people.