From Dough to Finish: The Structure Behind Art’s Bakery’s Khachapuri Variations
Art’s Bakery in Glendale handles khachapuri with structure in mind. Each version begins with the same dough. It rests long, proofs slow, and bakes at high heat. The texture lands between pillowy and pliant. It doesn’t flake. It doesn’t snap. It holds weight without stiffening. The base dough carries mild tang. It balances the salinity in the cheese. The outer rim sets first. It rises just enough to build a border.
The crumb stays hydrated while the surface takes colour without turning brittle. The bakery uses high-moisture mozzarella and a crumbly white feta. Together, they melt clean. They coat the base without pooling grease.
From Dough to Finish: The Structure Behind Art’s Bakery’s Khachapuri Variations
Ajarski Khachapuri
The Ajraski stays open. The dough shapes into an oval with lifted edges. Cheese fills the centre. Two eggs crack over the top. A few knobs of butter go in just before finishing. The whites turn opaque. The yolks sit loose. They mix best when stirred warm. The crust tears easily from the edge, and it dips into the centre. The heat stays concentrated. The mouthfeel stays rich but clean.
Ajarski Khachapuri with Vegetables
The vegetable-topped Ajraski follows the same form. The bakery roasts mushrooms, peppers, and tomatoes in advance. They drop heat and water before hitting the dough. Scallions and jalapeños scatter across the top. The yolk returns to the middle, and cheese anchors the mix. The vegetables break softly under the tooth. The peppers and onions keep a bite. The crust holds steady under the extra moisture load.
Meat Khachapuri / Börek
With Canadian bacon, the balance shifts. Fat enters the profile. Slices sit flat across the cheese. The meat renders into the top layer. The jalapeños cut through the richness. The crust darkens slightly along the folds. The bake time stays the same. The flavour lands heavier, but the structure holds. The yolk ties everything together.
Khachapuri Kabob
The Kabob Khachapuri has a closed shape. Seasoned ground meat fills the cavity. The dough seals tight. The crust traps moisture from the filling. The base browns while the interior steams. This version eats denser. It carries full flavour without relying on cheese or egg. The dough behaves more like casing. The chew softens as you move inward.
Spinach & Cheese Khachapuri / Börek
In Börek-style builds, the dough stretches thinner. The bakery folds overcooked spinach or cheese. The pastry is crimped at the edge. Sesame seeds top the surface. The bake happens fast. These pieces come light and crisp. They cool evenly and the interior stays mild. The outside brings texture. These are built for hand-eating.
Large Square Khachapuri
The Large Square Khachapuri flattens the structure. Cheese spreads edge to edge. The dough remains shallow. After baking, each square holds its shape. The edges carry a bit more texture, and the centre stays creamy. The whole tray works well for shared service.
Every khachapuri at Art’s follows a balance. Dough supports weight. Cheese creates the base layer. Egg adds richness. Vegetables and protein follow in measured ratios. Nothing overpowers. Nothing spreads without control. Art’s Bakery works within tradition but cooks with precision. Each version serves a purpose. The bread holds it all.