Khachapuri Adjaruli in the oven: A taste of Georgia in your home

Place the dough on a floured table, divide it into 6 equal parts, like the sun divides its rays. Knead each part into a flatbread with your hands, as if you are creating miniature canvases for a future culinary masterpiece. To prevent the dough from being capricious and sticking, lightly grease your hands with vegetable oil.

Transfer the dough pieces to a baking sheet lined with parchment paper, as if sending them to sail on a sea of heat. Beat one egg and use a brush to glaze the edges of the dough so they acquire a golden hue. Bake the khachapuri for about 10–12 minutes at a high temperature, until they are golden brown and appetizing.

Take the khachapuri out of the oven and crack an egg into the middle of each one, as if adding the final touch to a painting. Return the baking sheet to the oven for a couple more minutes so that the egg sets slightly, but the yolk remains runny and tempting. Before serving, place a piece of butter on each khachapuri to add tenderness and aroma. Serve immediately to fully enjoy this Georgian miracle!

Start with the dough, as a true artist starts with a canvas. Sift the flour, like the first snow, into a spacious bowl. Heat the milk until it is warm, so that it becomes like the summer sun. Add sugar and yeast, let them wake up and activate for 15 minutes, so that the future dough is fluffy and airy.

Pour salt and an egg into the yeast mixture, gently stir to combine the ingredients. Gradually add the flour, kneading the dough thoroughly until it becomes firm and elastic, like silk. Cover the dough with a towel, like a blanket, and leave it in a warm place for an hour, so that it gains strength and increases in volume.