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Adjaruli khachapuri with aleppo chilli and spring onion butter

Adjaruli khachapuri that’s golden and puffy, with a soft, chewy bite.
Aleppo chilli and spring onion butter melt into the cheese center.
Crack the egg on top and dig in while it’s hot and stretchy.

breakfast ⏱ 40 min 520 kcal / portion 55.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Adjaruli khachapuri with aleppo chilli and spring onion butter
v3 · rb0e705f985 20260727Z1751 6 pieces egg salt to taste 3 pieces spring onion 🍳 bloom yeast with warm water and set aside for five minutes 🌀 mix flour, yoghurt, olive oil, and one beaten egg until just combined 🌀 mix in bloomed yeast and knead for five minutes until smooth and forms a ball 🍳 ⏱ 5 h prove the dough in a warm place for 1. until doubled 🌀 mix cream cheese and mozzarella with cracked black pepper and divide into four pieces ⏳ roll cheese mixture pieces into balls and chill in the fridge 🔥 heat oven to 230°C and preheat the baking tray on the middle rack 🍽 knock back and shape dough into four balls and roll into 22cm x 17cm ovals 🌀 brush dough tops with beaten egg and fold/shape into boats with 8cm gap place one cheese ball into each boat and brush exposed edges with remaining beaten egg 🔥 ⏱ 13 min bake until cheese is bubbling and bread golden brown 🔥 ⏱ 5 min flatten hot cheese balls and crack an egg on top; bake until white set and yolk runny make chilli and spring onion butter by bubbling butter and stirring in aleppo chilli 🍳 stir in spring onions and a pinch of salt after taking off the heat 🌀 arrange khachapuri on a platter, sprinkle nigella seeds, and spoon hot butter mix on top to serve Adjaruli Khachapuri 🎉 1½ tsp yeast ½ tsp sugar 250 g flour 100 g yoghurt 1 tbsp olive oil ¼ tsp carom seed ½ tsp nigella seed ⅛ tsp black pepper 80 g cream cheese 240 g mozzarella 80 g butter 2½ tsp aleppo chilli yeast, sugar split · 3 pieces black pepper, cream cheese, mozzarella split · 3 pieces egg butter, aleppo chilli
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Preparation steps

  1. bloom yeast with warm water and set aside for five minutes
  2. mix flour, yoghurt, olive oil, and one beaten egg until just combined
  3. mix in bloomed yeast and knead for five minutes until smooth and forms a ball
  4. prove the dough in a warm place for 1.5 hours until doubled
  5. mix cream cheese and mozzarella with cracked black pepper and divide into four pieces
  6. roll cheese mixture pieces into balls and chill in the fridge
  7. heat oven to 230°C and preheat the baking tray on the middle rack
  8. knock back and shape dough into four balls and roll into 22cm x 17cm ovals
  9. brush dough tops with beaten egg and fold/shape into boats with 8cm gap
  10. place one cheese ball into each boat and brush exposed edges with remaining beaten egg
  11. bake for 13 minutes until cheese is bubbling and bread golden brown
  12. flatten hot cheese balls and crack an egg on top; bake for 5 minutes until white set and yolk runny
  13. make chilli and spring onion butter by bubbling butter and stirring in aleppo chilli
  14. stir in spring onions and a pinch of salt after taking off the heat
  15. arrange khachapuri on a platter, sprinkle nigella seeds, and spoon hot butter mix on top to serve

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