1 cup dill havarti cheese (or other cheese of choice), roughly chopped or grated
3 tablespoons canned chunk tuna, drained
For the topping:
2 teaspoons za'atar
2 teaspoons sesame seeds
2 teaspoons poppy seeds
1/4 teaspoon kosher salt
1 egg, beaten for brushing
2 whole eggs for baking in the khachapuri
To make the dough: in a medium bowl mix together the yeast, sugar, flour and salt. Add wet ingredients. Using your hands, knead until a smooth dough forms.
Remove to a flat surface and knead for 5 minutes until springy and elastic. Transfer to a greased bowl and cover with plastic wrap or a clean kitchen towel. Set in a warm place and let rise for an hour until doubled in size.
Preheat oven to 475°F.
Make the filling. Mix together the cheese and tuna in a small bowl and set aside.
To make the topping, in a separate small bowl mix together the za'atar, sesame seeds, poppy seeds and salt. Set aside.
To form the khachapuri, uncover the dough and divide it in half. On a piece of lightly floured parchment paper, roll half of the dough into an oval. Place half of the filling in the center of the oval. Fold top and bottom over slightly, leaving the filling showing in the center, then twist the ends of the dough similar to twisting a candy wrapper. Pinch end pieces closed to create a tight seal. You've formed your boat-like khachapuri! Continue with the second one. Press center down slightly with a spoon to create a well for the eggs.
Transfer formed khachapuris on parchment paper to a baking sheet. Brush each dough with egg, then sprinkle topping over. Let rest for 20 minutes.
Bake khachapuris for 9-12 minutes. Once golden and bubbly, crack eggs into the wells and bake for an additional 3-4 minutes, until desired egg doneness. Serve immediately piping hot.
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- I've taken traditional Georgian Adjaruli Khachapuri and made it my way, tuna, cheese, all topped with an oozy-goozy egg. Let's go make it. We got some flour. We got some sugar. We got some salt, and some yeast to make this puppy rise. Give it a little mix, make sure everything is evenly distributed into the flour, and now we're going to add our wet ingredients. We have about a tablespoon of olive oil, milk, and you want everything to be room temperature, if not warm. Your water's gonna be warm and that's gonna help activate the yeast that we've added. So this is your dough, you're just gonna mix it all together until it comes together in a little ball. You want to have some extra flour handy, and just flour your dough if it's a little bit sticky. Keep mixing it around, and then you're gonna pour it onto your board. So I'm just kneading our dough, and you're just gonna work in a little bit of flour just until it doesn't stick anymore. Work that gluten, work that gluten, work that gluten. Okay, beautiful. Nice, springy dough. That's how you know you've worked it enough, when it springs right up. And we're gonna set it in a greased bowl, and we're gonna let it rise until it's doubled in size for about an hour or so. I will see you later my Khachapuri. While our dough is resting, we are going to make our filling. So we have some Havarti cheese here, grated, and tuna. So, get your tuna into your bowl with your cheese. So that is mixed together, beautiful. Next, we have our topping. We have some sesame seeds. We have our salt. Bringing in my little Middle Eastern roots here, some Za'atar, and black poppy seed. Look how beautiful this is. Okey-dokey, we've got 'ze dough from the Khachapuri. Okay, how cute, something about dough is just like the cutest thing in the world to me. It's just so puffy and fluffy. Sprinkle, sprinkle your flour, and get all that dough onto your board. Beautiful. Really nice, fluffy dough, and that milk in there makes it a nice, rich and tender dough. Cut it in half 'cause we're gonna make two, one for you, one for your friend. Let's start one at a time. You're gonna grab your little rolling pin here, and just roll out kinda like a rectangle/oval, and now for our filling. And you're basically using just half of everything, so half of your tuna mixture and your cheese right in the center. So you're just gonna fold this side over, and fold the other side over. Make sure you seal these edges, 'cause you don't want anything opening up. And Adjaruli Khachapuri, sounds so much better with an accent, Adjaruli Khachapuri, there we go. It's very traditional to make it a boat shape, so Adjaruli, which I guess is a place where this was born, traditionally they made it in a boat. So I'm just gonna take this, I'm just gonna press a little bit of a well, so we make a nice little place for our oozy-goozy egg that we're gonna put in here. Let's transfer him over to our baking sheet. Now, for our little art class. Gonna grab your brush and the egg, and this is what makes a gorgeous sheen and a really nice crust. Perfect, look at this beaut. Look how gorgeous it looks when you put this on here. It's almost like an everything bagel spice. Alright, this is gonna go rest for 20 minutes until it's puffed up and risen. Well these have been rising, you can tell because they puffed up like crazy, they're huge. Yeast is a beautiful thing. Alright, let's get these in the oven, 475, for about nine to 12 minutes. Alright, so our Khachapuri is in the oven bubbling away, and we need to prep our eggs. Alright, we got our eggs, let's head to the oven, and we'll pour them into our well. I cannot wait for these to come out of the oven. It smells so good in here. That egg is gonna be runny, and it's gonna just make this entire Khachapuri out of this world. In Georgia, it's very cold, I have my mittens, and we're going to take out our Adjaruli Khachapuri. Let's go get it out here, I cannot wait to poke into these eggs. Three words, O-M-G. You've got this oozy-goozy egg, crispy, it's cheesy. This egg is gonna run everywhere. I cannot wait to dig into this. So beautiful. A tuna melt stuffed inside a Georgian dish. Khachapuri with tuna. Pretty perfect, huh? Enjoy.