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Georgian Adjarian Khachapuri

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Georgian boat-shaped khachapuri filled with melted cheese, a soft egg yolk, and butter.
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Adjarian khachapuri is Georgia’s dramatic boat-shaped cheese bread, finished with a soft egg and butter that are stirred into the molten filling.

A supple yeast dough is shaped with raised sides, packed with a salty cheese blend, and baked hot for a deeply golden crust.

Add the egg near the end of baking so the white sets while the yolk stays soft enough to mix into the cheese.

Serving Suggestions

Serve immediately. Tear pieces from the pointed crust and dip them into the egg, butter, and cheese center.

Close serving view of khachapuri with torn bread, molten cheese, soft egg, and butter.

Recipe Notes

The dough can rise overnight in the refrigerator. Bring it toward room temperature before shaping.

Georgian boat-shaped khachapuri filled with melted cheese, a soft egg yolk, and butter.

Georgian Adjarian Khachapuri

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Boat-shaped Georgian cheese bread finished with a soft egg and butter for stirring into the molten center.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising time 1 hour 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 1/2 cups all-purpose flour plus more for shaping
  • 1 cup warm water
  • 1/2 cup warm whole milk
  • 2 1/4 tsp instant yeast
  • 1 tbsp granulated sugar
  • 1 1/2 tsp kosher salt
  • 2 tbsp olive oil
Filling
  • 1 lb mozzarella and feta cheese blend shredded and crumbled
  • 4 large eggs two for filling and two for topping
  • 4 tbsp unsalted butter divided

Equipment

  • Large mixing bowl
  • Sheet pan
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

Make the Dough:
  1. Combine flour, yeast, sugar, and salt. Add water, milk, and oil and knead until smooth.
  2. Cover and rise until doubled, about 75 minutes.
Shape and Bake:
  1. Heat oven to 475 F (245 C). Divide dough in two and roll each into an oval.
  2. Mix cheese with two eggs. Roll the long edges inward and pinch the ends to form boats; fill with cheese.
  3. Bake 12 to 15 minutes until deeply golden. Make a well in each center and add one egg.
  4. Bake 3 to 5 minutes more until the white is barely set. Add butter and serve immediately.

Nutrition

Calories: 760kcalCarbohydrates: 82gProtein: 34gFat: 34gSaturated Fat: 18gCholesterol: 250mgSodium: 1260mgFiber: 3gSugar: 5g

Notes

  • Bake on a fully preheated sheet pan if possible.
  • Keep the egg yolk soft.
  • A mozzarella-feta blend approximates the traditional cheese balance.

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