Recipe: Khachapuri (Georgian Bread Boat)

So first off let me say, this is the perfect food. It’s basically a form of pizza if you think about too much but the vehicle of delivery is much cuter. I used a few cheeses but I found that they didn’t quite do the trick so if you can find a farm cheese I would probably say that’s your best bet since most other cheeses will become too solid to eat this properly as it cools (it’s supposed to remain soft). We ended up eating with a fork/knife which isn’t ideal. Also the original recipe had 2 boats but I made 3 and next time I make it I’ll go for AT LEAST 4 boats and everyone wanted an extra egg in their boat as well so, take that in to account depending how much you like soupy eggs – I love ’em.

Serves 4
  1. 1 teaspoon dried yeast
  2. 1/2 teaspoon sugar
  3. 2/3 cup milk, heated to 110°
  4. 1 tbsp olive oil
  5. 1 egg
  6. 1 1/2 cups flour, plus more for rolling
  7. 1 teaspoon salt
  1. 1 1/2 cups shredded mozzarella (though if you can find a farmhouse cheese, I'd recommend that)
  2. 1 1/2 cups goat cheese
  3. 2-6 eggs (depending how many boats you make and how much you like eggs)
  1. Place all the dough ingredients in a mixer and kneed together until they form in to a smooth ball. It will be slightly sticky.
  2. Place the ball of dough in a well-oiled bowl, making sure the dough is coated then loosely cover the dough and let it rise till double in volume, 1-2 hours.
  3. When ready to cook, preheat the oven to 500°F.
  4. Combine the cheeses in a bowl and set aside then divide the dough in to the number of boats you are making.
  5. Roll out each piece in to a rectangle about 1/8" thick and shape the boat making sure the rolled up sides are secure and leak proof.
  6. Divide the cheese among the boats, place on a pizza stone or a baking sheet and bake for 15 minutes. After 15 minutes, remove the boats from the oven, crack an egg (or two) in each boat and bake another 5 minutes until the eggs are set to your liking.
Adapted from My Diverse Kitchen
Mab Made Food

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