KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)

Makes 8 cheese bread boats.

Dough:

1 kg. dough, sifted

15 gr. dry yeast

8 gr. sugar

1 large egg

100 ml. oil

250 ml. water at room temperature 8 gr. salt

Filling:

500 gr. Canaan cheese

500 gr. sulguni cheese

150 gr. mozzarella cheese, grated 1 large egg

Topping:

8 eggs

Place all of the dough ingredients in the bowl of an electric mixer and mix until dough is mixed well, soft, smooth and elastic. Transfer the dough to a floured work surface and knead the dough for 5 more minutes. Place the dough in a lightly greased bowl and let it rise in a warm place for 1 hour or until it doubles in volume.

Separate the dough into 8 sections, so that each section weighs 150 grams.

Roll each section into a ball, and then let them rise for another 30 minutes.

In a medium bowl, mix together all of the filling ingredients. Lightly flour your work surface and roll out each of the dough balls until they are 1 centimeter thick. Spread an equal amount of filling in the middle of each circle, and spread it out a little. Roll up the dough from the far side, and also from the side closest to you, leaving the area with the filling exposed. Press each of the ends together of the rolled-up dough so that it forms a boat shape. Prepare all the boats in the same fashion.

Place the boats on trays covered with baking paper. Bake in an oven that has been preheated to 220° for 16 minutes until they’ve crisped up. Remove the boats from the oven, and place a raw egg in the center of each boat. Return the boats to the oven to cook for another 3 minutes.

Level of difficulty: Medium Time: 90 minutes

Status: Dairy

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