Adjaruli khachapuri with aleppo chilli and spring onion butter

breakfast · ⏱ 40 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/571/adjaruli-khachapuri-with-aleppo-chilli-and-spring-onion-butter/