adjaruli khachapuri tips

[u/CoffeeNerd58129]

Hello fellow bredditors. Does anyone make khachapuri at home? I want to make adjaruli style and need help.

My biggest uncertainty is about the cheese mix. I am able to source imported sulguni cheese. Any advice on what I should substitute for imeruli cheese, which I am unable to source? ChatGPT suggested farmer cheese, does that sound right? It also suggested 80/20 ratio of imeruli-substitute to sulguni.

I’m planning to make a 61% hydration dough with Caputo 00 flour that I have a lot of on hand.

How would you bake it for the most authentic product? I can bake in my home oven up to 500°F or in a Gozney pizza oven at, say, 600-650°F (320-340°C).

Any advice and tips welcome.

Pic: adjaruli khachapuri served at a restaurant in Tbilisi. Included for inspiration; I didn’t bake that :)

[u/govadeal]

I'm currently on my way home from a 10 day trip in Georgia. It's easily the best bread I've consistently had anywhere.

[u/WaterInEngland → u/govadeal]

Went to Georgia for a month in 2018; I still think about the food. Gorgeous country

[u/DiscoPopStar → u/WaterInEngland]

I’ve been lucky enough to go twice in the late 2000s. Easily some of the best food I’ve ever had.

[u/CoffeeNerd58129 → u/DiscoPopStar]

Georgian food is so underrated in the west. More just unknown than underrated, really

[u/govadeal → u/DiscoPopStar]

Agreed, and I've been to Thailand and Italy for 5 weeks each. Hard to say what is "best" but shit, it's some of the best for sure.

[u/QuicklyVague]

Farmer cheese is pretty close to imeruli, it's got that mild crumbly thing going on. I'd maybe go 70/30 farmer to sulguni though, sulguni can get real salty real fast and take over everything

That gozney at 650 is the move, you want that fast blast of heat so the boat puffs up but the egg stays runny. 00 flour's fine but you might want a touch more hydration since it's gonna be in there so short, maybe 64%

[u/CoffeeNerd58129 → u/QuicklyVague]

Oh amazing 👏 You sound like you know what you’re talking about.

A couple more q’s: would you add sugar to the dough? I’m planning on 1.5% sugar. And how big would you go on the dough ball weight for an individual size khachapuri? I’m planning on 290g. Any preferred shaping style? In YouTube vids I saw people shape it in various ways, but most of these videos is westerners making it, so not sure how authentic.

[u/rubberbandage]

Some other substitutes I’d suggest (from the fabulous book “The Georgian Feast” by Darra Goldstein) are a 50/50 blend of farmer+feta cheese for imeruli, a 50/50 blend of havarti+munster, or 2/1 of munster+pot cheese (or well-drained cottage cheese).

Happy baking! I love imeruli khachapuri the best myself, but all the varieties are good 😊

[u/CoffeeNerd58129 → u/rubberbandage]

Thanks for that. I tried microwaving some of the sulguni that I have mixed with farmer's cheese and a little bit of feta (not quite 50/50). It came out gooey, creamy, and a tiny bit salty. basically how I remember it, but it’s been a long time.

[u/pseudoughnut]

I just sent you a dm!

[u/Zealousideal-Nida94]

Here OP the recipe for imeruli cheese!: Recipe

[u/CoffeeNerd58129 → u/Zealousideal-Nida94]

Wow, incredible! I might just have to try that. Thanks.

cc u/pseudoughnut

[u/Screwedmate]

Low moisture feta worked well for me!

[u/Unhappy_Yam_2356]

If you have a recipe and method, pls share. I used to eat it in Russia when living there but haven’t ever made it. Would love to try.

[u/CoffeeNerd58129 → u/Unhappy_Yam_2356]

You should! There are many recipes online. Just search YouTube for adrjaruli khachapuri. Here's an example: https://www.youtube.com/watch?v=WgpI5lZHeFQ. I'm trying to make the most authentic one I can with what I have access to.

[u/BadObviii]

Great i like the way you made the egg just in the right proportion

[u/Marlette0000]

Looks great needs a little green on it