Growing up and being an adult is like really really hard. It just brings you too much responsibilities. In a way I suppose that’s a lot like being Spider-Man.
I’m pretty sure I should already be (and act like) an adult by now, but to be honest I feel like I still need adult supervision so I won’t just eat Oreos for dinner every night. There is one thing that will make me gladly eat a real hot dinner any time, and that’s cheese. Lots of cheese.
The exact name of the dish is acharuli khachapuri, but I guess friends just call it khachapuri for short. It’s sort of like the Eurasian cousin of cheese pizza, though most often it’s referred to as a cheese bread. The New York Times relies on mozzarella and goat cheese for their version, but I prefer a creamy cheese like a Havarti or Cheddar paired with some salty feta. The most important thing is that the whole thing is pretty much 80% cheese, regardless of the variety. Just make it, it’s incredibly good!
for the dough:
1 cup warm water
1 tablespoon dry active yeast
a pinch of sugar
2 tablespoons olive oil
1 cup wheat flour
1 cup barley flour
for the filling:
100g (¼ pound) Feta cheese
225g (½ pound) creamy cheese (Cheddar, Gruyère or Havarti are all good)
1-2 tablespoons of cream
1 tablespoon of olive oil
a pinch of nutmeg
Start by preparing the dough – mix yeast and sugar into warm water and leave alone for a few minutes, until the mixture starts to bubble slightly. Add olive oil, then flour. Mix with a spatula and then knead by hand. Cover and let rise for 30 minutes to an hour.
Form the risen dough into the shape of a rowboat, edges rising slightly above the center.
Crumble the feta and grate the other cheese. Mix with cream, olive oil and nutmeg and spread on the dough. Bake in 230°C / 450°F for 15 minutes. Break the egg on the khachapuri and continue baking for another 5 minutes. Enjoy hot from the oven as such or accompanying a soup or stew.