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Adjarian Khachapuri Class
Before you start
Homework: 2 Hours Before Cooking
- In a small pot or in the microwave, heat the milk to lukewarm (about 110F).
- Transfer the warm milk to a large bowl and whisk in the yeast and sugar. Cover with a kitchen towel and let stand until bubbly and foamy, about 10 minutes.
- Add 3⁄4 teaspoon of kosher salt and 1 tablespoon of sunflower oil. Slowly sift in 3 cups of the flour. Use a rubber spatula to stir until well combined and a rough dough comes together. Transfer to a clean work surface and knead until the dough comes together in a ball, then continue kneading until the dough is slightly sticky and soft, about 5 minutes.
- Form the dough in a ball and lightly brush with sunflower oil. Seal in a large ziplock plastic bag, or place in a medium bowl and cover with plastic wrap. Let the dough rest in a warm place (70° to 80°F) until it doubles in size, about 11⁄2 hours.
What you'll learn
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Learn how to make a Georgian classic flatbread dough from scratch.
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Learn how to make a delicious walnut dressing.
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Learn about traditional Ukrainian/Georgian cooking techniques and history from Chef Anna!
Mise En Place
Knife
Cheese Grater
Measuring Spoons
Measuring Cups
Strainer
Chopping Board
Rubber Spatula
Parchment Paper
Plastic Wrap
Pastry Brush
Sauce Pot
Spoon
Bowl
Blender
Sheet Tray
Shopping List
For the Khachapuri
Whole milk, 1 1⁄4 cups
Active dry yeast, 1 tsp
Sugar, 3⁄4 tsp
Kosher salt, 3⁄4 tsp
Sunflower oil, 1 tbsp
All purpose flour, 3 cups + more for dusting
Sunflower oil, 2 tbsps for brushing
Mozzarella, 8 oz
Whole milk ricotta, 6 oz
Egg yolks, 2x
Unsalted butter, 2 tbsps
For the Salad
Heirloom tomato, 1x
Persian cucumber, 1x
Bell pepper, 1x
Jalapeno, 1x
Shallot, 1x
Sunflower oil, 2x
Walnuts, 1⁄2 cup
Red wine vinegar, 1 tbsp
Garlic, 1 clove
Khmeli suneli (Georgian Spice Mix), 1 tbsp
Water, 1⁄4 cup
Dill, 1 bunch
Parsley, 1⁄4 bunch
Kosher salt, to taste
Black pepper, to taste
Prep
- Preheat your oven to 400F.
- Grate the mozzarella into a mixing bowl, then mix in the ricotta. Lightly season with salt to taste (optional) and stir to combine. Set aside.
- Transfer the dough to a lightly floured work surface and gently knead. Form into two small balls.
- Roll out each ball into an oval about 10” long, 7” wide, and 1⁄4” thick. Spread about 1⁄4 of the cheese mixture over each oval, leaving a 11⁄2” border uncovered all the way around.
- Working with one oval at a time, fold the two long sides in to meet in the center and pinch the edges together tightly to seal. Flip the dough over so the side with the pinched seam is now facing down and carefully transfer to the prepared pan, spacing each a few inches apart.
- Using a small, sharp knife, make a lengthwise cut down the center of the dough, stopping within 11⁄2” of each narrow end. Tucking the long sides of the shaped dough under and away from the center, roll the edges to form the shape of a boat. There will be cheese inside the rolled edges.
- Repeat with the second dough oval. Divide the remaining cheese mixture evenly between the two “boats,” placing it in the middle of each “boat” and then lightly pressing it down.
- Cover with a kitchen towel and let rest in a warm place (70° to 80°F) until slightly puffed, 15 to 30 minutes.
- Meanwhile, let’s make the salad! Cut the tomatoes into wedges, slice the cucumbers into rounds, chop the bell peppers, slice and seed the jalapeno, and thinly slice the shallot.
- Arrange on a platter and top with a pinch of salt and a drizzle of sunflower oil.
- To make the walnut dressing: In a food processor, add the walnuts, red wine vinegar, garlic, khmeli suneli, 2 tablespoons of sunflower oil, a splash of water (about 1⁄4 cup) and a pinch of salt. Pulse until the mixture is smooth. Season to taste with salt and pepper and pulse briefly one more time to mix. The dressing should have yogurt-like consistency. Taste and adjust with more salt, pepper, oil vinegar if needed.
- op the salad with dressing and torn herbs and set aside.
How to cook
- Bake the khachapuri, rotating the sheet pan back to front halfway through baking, until the crust is golden brown, about 25 minutes.
- When the khachapuri are finished, remove from the oven and make a well in the center of each flatbread. Drop an egg yolk into each well. Return the khachapuri to the oven and bake until the yolks are set but are still nice and liquid, 30 to 40 seconds.
- Transfer the khachapuri to a serving platter, top each one with 1 tablespoon of butter, and serve right away, alongside your Rustic Vegetable Salad with Walnut Dressing.
From the chef
I’ll be sharing how to make one of my most beloved types of Khachapuri – Adjarian style! We’ll be making them from scratch, starting with a beautiful yeasted dough and ending with my favorite cheese mix. I’ll show you my techniques and share all of my tips and tricks. I’ll also teach you how to make a Georgian vegetable salad with delicious walnut dressing and a bunch of fresh herbs. Together we’ll create a small Supra feast!
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