Georgian Cheese and Egg Bread (Acharuli Khachapuri)

Cheese and Egg Bread (Acharuli Khachapuri)
Cheese and Egg Bread (Acharuli Khachapuri)
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot--tear off the crust and dunk it in the well of cheese and egg.Landon Nordeman

Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.

Georgian Cheese and Egg Bread (Acharuli Khachapuri)
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Yield: serves 4-6

Ingredients

  • 1 tsp. active dry yeast
  • 14 tsp. sugar
  • 1 tbsp. olive oil, plus more for greasing
  • 1 14 cups flour, plus more for dusting
  • 1 tsp. kosher salt
  • 2 14 cups shredded Muenster cheese (14 oz.)
  • 1 cup crumbled feta cheese (6 oz.)
  • 2 eggs
  • 4 tbsp. unsalted butter, cubed

Instructions

  1. Combine yeast, sugar, and 23 cup water heated to 115° in a bowl; let stand until foamy, about 10 minutes. Add oil, flour, and salt; mix with a wooden spoon until a soft dough forms. Transfer to a lightly floured surface and knead until smooth and elastic, about 4 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.
  2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500° for 1 hour. Combine cheeses in a bowl; set aside. Punch down dough and divide in half. On a piece of lightly floured parchment paper, roll half of dough into a 10" circle about 18" thick. Spread a quarter of the cheese mixture over dough, leaving a 12" border. On one side of the circle, tightly roll dough about a third of the way toward the center. Repeat on the opposite end. There should be a 2"-3" space between the two rolls. Pinch the open ends of the rolls together and twist to seal, making a boat shape; place another quarter of the cheese mixture in the middle; repeat with remaining dough and cheese. Transfer boats on paper to stone; bake until golden brown, 14–16 minutes. Crack 1 egg into the center of each boat. Return to oven until egg white is slightly set, 3–4 minutes. Place 2 tbsp. butter on each bread; serve hot.