1. Combine water, yeast, and sugar in a large bowl and let sit until foamy, 5-7 minutes. Add flour, oil, and salt and using a wooden spoon, mix until a soft dough forms. 2. Turn out onto a lightly floured surface and knead until smooth, 5-10 minutes; the dough will be somewhat slack and tacky. 3. Lightly oil a bowl and set the dough inside; cover with plastic wrap and let sit in a warm spot until it has doubled in size, ~45 minutes. 4. If you have one, set a pizza stone on a rack in the center of your own. Preheat to 500° F for 20 minutes. 5. Combine both types of cheese in a bowl. Punch the dough down, then divide it in half. 6. Lightly flour a piece of parchment paper and press one portion of the dough into a circle that is about 1/8″ thick. Fold the two edges in and press to seal, then flip the dough over. 7. Press our into an oval, then roll the two long edges in to form a “boat”, pinching the edges together. Let sit 5 minutes. shaping acharuli khachapuri dough 8. Use your fingers to press down and out, making the center of the “boat” wider (2′-3″ total). Use a fork to dock the center of the dough (between the edges). Mix the two cheeses together and place half of the mixture into each boat. 9. Use a pizza peel to lift the parchment paper up and transfer it to the pizza stone in the preheated oven. 10. Bake until the bread is golden and the cheese is melty, 12-14 minutes, then crack an egg into the center of each boat (or separate each egg and just add the yolk to the center). Return to oven until the egg is slightly set, 3-4 minutes. 11. Remove from oven and place each one on a plate, then set 1 tablespoon of the butter on each portion. Serve immediately.
KW160
There is a place in Seattle called Skalka that makes these and they’re amazing.
lisawilly85
They look awesome… Thanks for the recipe, will try them soon
Relevant-Sand-254
BOAT BREAD
SubcommanderMarcos
My god shove it in my mouth
Remote-Pain
This is now my weekend goal to make for breakfast (or dinner)
Sexy_Squid89
This reminds me of an “egg in a hole” but better!
hostilecarrot
I desperately want one of these but they aren’t available anywhere near me.
8 Comments
This torpedo-shaped flatbread is filled with melty cheese and a warm, runny egg that are perfect for dipping the warm bread in.
[**Credit For This Recipe Belongs To Heather Schmitt-Gonzalez**](https://www.allroadsleadtothe.kitchen/2016/01/acharuli-khachapuri-georgian-cheese-and-egg-bread.html)
**Ingredients**
**for the dough:**
* 2/3 cup lukewarm water
* 1 teaspoon active dry yeast
* 1/4 teaspoon granulated sugar
* 210 grams (~1 1/2 cups + 2 tablespoons) bread flour + more as needed
* 1 tablespoon olive oil
* 1 teaspoon kosher salt
**for the filling/topping:**
* 2 1/4 cups (14 ounces) shredded Muenster cheese – see notes
* 1 cup (6 ounces) crumbled feta cheese – see notes
* 2 eggs (whole or just yolks)
**to finish:**
* 1 ounce (2 tablespoons) unsalted butter, divided
**Instructions**
1. Combine water, yeast, and sugar in a large bowl and let sit until foamy, 5-7 minutes. Add flour, oil, and salt and using a wooden spoon, mix until a soft dough forms.
2. Turn out onto a lightly floured surface and knead until smooth, 5-10 minutes; the dough will be somewhat slack and tacky.
3. Lightly oil a bowl and set the dough inside; cover with plastic wrap and let sit in a warm spot until it has doubled in size, ~45 minutes.
4. If you have one, set a pizza stone on a rack in the center of your own. Preheat to 500° F for 20 minutes.
5. Combine both types of cheese in a bowl. Punch the dough down, then divide it in half.
6. Lightly flour a piece of parchment paper and press one portion of the dough into a circle that is about 1/8″ thick. Fold the two edges in and press to seal, then flip the dough over.
7. Press our into an oval, then roll the two long edges in to form a “boat”, pinching the edges together. Let sit 5 minutes. shaping acharuli khachapuri dough
8. Use your fingers to press down and out, making the center of the “boat” wider (2′-3″ total). Use a fork to dock the center of the dough (between the edges). Mix the two cheeses together and place half of the mixture into each boat.
9. Use a pizza peel to lift the parchment paper up and transfer it to the pizza stone in the preheated oven.
10. Bake until the bread is golden and the cheese is melty, 12-14 minutes, then crack an egg into the center of each boat (or separate each egg and just add the yolk to the center). Return to oven until the egg is slightly set, 3-4 minutes.
11. Remove from oven and place each one on a plate, then set 1 tablespoon of the butter on each portion. Serve immediately.
There is a place in Seattle called Skalka that makes these and they’re amazing.
They look awesome… Thanks for the recipe, will try them soon
BOAT BREAD
My god shove it in my mouth
This is now my weekend goal to make for breakfast (or dinner)
This reminds me of an “egg in a hole” but better!
I desperately want one of these but they aren’t available anywhere near me.