It's a cheesy tuna sandwich with a tasty Georgian twist and an egg on top, of course.
For the dough:
1 teaspoon active dry yeast
1 tablespoon sugar
3 1/2 cups flour, plus more for dusting
1 teaspoon kosher salt
1 cup warm water
1/2 cup milk
1 tablespoon olive oil
For the filling:
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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