Ajaria, an autonomous republic in Georgia, is known for a special boat, but it’s not one that sails the Black Sea. This golden vessel, called a khachapuri, is crafted from soft bread dough and emerges from the oven with a pool of melted cheese. In our version, sweet mozzarella, nutty fontina, and salty feta crumbles get paired with our fresh Sautéed Spinach. The proper way to experience this masterpiece is to use an edge of torn-off bread to swirl the butter and egg yolk into the melty, hot cheese.
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Spinach Khachapuris
Makes 6 khachapuris
Ingredients
4 to 4⅓cups(508 to 550 grams) bread flour
1tablespoon(12 grams) granulated sugar
2¼teaspoons(7 grams) instant yeast
2teaspoons(6 grams) kosher salt
1cup(240 grams) warm water (120°F/49°C to 130°F/54°C)
½cup(120 grams) warm whole milk (120°F/49°C to 130°F/54°C)
In the bowl of a stand mixer, whisk together 4 cups (508 grams) flour, sugar,’ yeast, and salt by hand. Add 1 cup (240 grams) warm water, warm milk, and oil; using the paddle attachment, beat at low speed until a shaggy dough forms.
Switch to the dough hook attachment, and beat at low speed until dough is smooth, elastic, and slightly tacky, 12 to 14 minutes; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
In a medium bowl, stir together cheeses. Stir in Sautéed Spinach, lemon juice, salt, and pepper. Refrigerate until ready to use.
Line 2 baking sheets with parchment paper.
Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured surface, and divide into 6 portions (about 155 grams each). Shape 1 portion into an oval; press flat. (Keep remaining dough covered to prevent it from drying out.) Roll into a 9×5-inch oval, flouring surface as needed. Place on a prepared pan. (Make sure oval is still 9×5 inches.) Repeat with remaining dough, placing 3 ovals on each prepared pan. (It is OK that they are close together; after final shaping, they will be far enough apart for baking.) Cover and let stand for 15 minutes.
Spoon cheese mixture onto ovals (about 112 grams each). Spread cheese mixture, leaving a 1-inch border around edges. Twist and roll dough on each side of cheese mixture toward center to form a crust, slightly overlapping filling. Pinch ends together; twist ends, and slightly tuck under to form a boat shape. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
Preheat oven to 375° (190°C).
In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Using a pastry brush, brush dough with egg wash.
Bake until dough is golden, 22 to 26 minutes. Using the back of a spoon, make an indentation in cheese mixture. Place 1 egg yolk in each indentation. Bake until edges of yolks just start to set, 2 to 4 minutes more. Garnish with butter and parsley, if desired. Serve immediately.
In a large skillet, melt butter over medium heat. Add garlic; cook, stirring constantly, for 1 minute. Add spinach, tossing to coat, and cook until wilted. Stir in salt, lemon juice, and peppers. Pour into fine-mesh sieve set over a small bowl, and let cool to room temperature. Press mixture between paper towels to remove all excess moisture.
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