Entree: Russia – Southern Russia – Ачарули хачапури ➤ Acharuli khachapuri (Boat-shaped bread filled with molten cheese and topped with a runny egg)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 50 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 2 tsp (8 g) instant yeast
- 1 tbsp (15 g) granulated sugar
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) melted unsalted butter (about 28 g)
- 1 tbsp (15 ml) olive oil for coating
- 1 lb (454 g) sulguni cheese, grated (or 8 oz mozzarella + 8 oz feta, grated)
- 5 large eggs, approx. 50 g each (4 for filling, 1 for egg wash)
- 2 tbsp (28 g) unsalted butter, cut into 4 knobs (for finishing)
- Coarse salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)

Instructions

1. Step 1: Make the dough: whisk warm milk, yeast, and sugar in a bowl and let sit 5 minutes until foamy. Stir in 1 tbsp (15 ml) olive oil, 2 tbsp (30 ml) melted butter, 3 1/4 cups (408 g) of the flour, and 1 tsp (6 g) salt. Mix to a shaggy dough, then knead, adding remaining 1/4 cup (32 g) flour as needed, until smooth and elastic, about 6–8 minutes by hand or 4–5 minutes with a stand mixer.
2. Step 2: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
3. Step 3: Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper.
4. Step 4: Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into an oval about 10–12 inches (25–30 cm) long. Fold the long edges toward the center to create a boat shape and pinch the ends to seal.
5. Step 5: Mix the grated sulguni (or mozzarella/feta mix) in a bowl. Fill each dough boat with an even portion of the cheese, leaving a small well in the center for the egg. Brush the outer crust with the beaten remaining egg (use about 1 egg for wash, reserve four eggs for filling).
6. Step 6: Bake the cheese-filled boats for 12–14 minutes until the crust is golden and the cheese is bubbling.
7. Step 7: Remove from oven and crack one large egg into the center well of each boat; return to oven and bake 3–4 minutes more until the white is set but yolk remains runny (adjust time to preference).
8. Step 8: Remove khachapuri from oven, place a knob of unsalted butter (about 1/2 tbsp / 14 g) onto the hot cheese in each boat, season with salt and pepper, and garnish with chopped parsley if desired. Serve immediately so each diner can mix the egg and molten cheese into the bread.