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Georgian Khachapuri Adjaruli

A traditional Georgian boat-shaped bread filled with a bubbling, tangy cheese mixture and topped with a perfectly soft-baked egg and a pat of butter to be mixed in right before eating.

Prep 30 min Cook 15 min Total 2h 15m Level Intermediate

Serves 2

Ingredients

Dough

2.25 cups all-purpose flour — plus extra for dusting
0.5 cup warm water — 105°F to 110°F
0.25 cup warm milk — 105°F to 110°F
2.25 teaspoons active dry yeast — 1 standard packet
1 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon salt

Cheese Filling

1.5 cups low-moisture mozzarella cheese — shredded
1 cup feta cheese — crumbled (cow or sheep milk)
0.5 cup ricotta or cottage cheese — to add tang and moisture

Toppings

2 whole large eggs — for the center
2 tablespoons unsalted butter — divided into two pats
1 whole egg — beaten, for egg wash

Instructions

In the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
~10 min
If the yeast doesn't foam, discard and start over with fresh yeast and appropriately warm liquid.
Add the olive oil, flour, and salt to the yeast mixture. Using a dough hook, knead on low speed for about 5-7 minutes until the dough is smooth, elastic, and slightly tacky.
~7 min
You can also knead by hand for 10 minutes.
Form the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
~60 min
A slightly warm oven (turned off) is a great place for dough to rise.
While the dough rises, prepare the filling by mixing the shredded mozzarella, crumbled feta, and ricotta in a bowl until well combined. Set aside.
~5 min
Traditional Khachapuri uses Sulguni and Imeretian cheese. This blend mimics that specific tang and melty texture.
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat. Otherwise, line a baking sheet with parchment paper.
~20 min
A very hot oven is crucial for getting a crispy, golden crust.
Punch down the dough and divide it into two equal pieces. On a lightly floured surface, roll each piece into a large oval, about 1/4 inch thick.
~5 min
To shape the boat: spread a small handful of cheese along the long edges of the oval. Roll the long edges tightly inward over the cheese to form stuffed crusts. Pinch the two short ends together and twist slightly to seal, creating a boat or canoe shape.
~5 min
Stuffing the crust ensures every bite is filled with cheese.
Transfer the shaped dough boats to the parchment-lined baking sheet. Fill the center of each boat evenly with the remaining cheese mixture.
~3 min
Brush the exposed dough crusts with the beaten egg wash. Bake for 12-14 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
~14 min
Remove the baking sheet from the oven. Using a spoon, make a small well in the center of the molten cheese of each boat. Crack an egg into each well. Return to the oven for 2-3 minutes.
~3 min
The egg whites should be just setting while the yolks remain completely runny.
Remove from the oven. Immediately place a pat of butter on top of the cheese beside the egg. Serve piping hot.
~2 min
To eat, use a fork to vigorously stir the egg and butter into the hot cheese, then tear off the crust and dip it into the rich center.

Nutrition

950

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1800

Sodium (mg)

320

Cholesterol (mg)

Equipment

stand mixer or large bowl
baking sheet
parchment paper
mixing bowls
measuring cups and spoons

Tips & Storage

Stirring the raw egg and butter into the bubbling hot cheese cooks the egg perfectly, creating a rich, creamy sauce.
Do not overbake the egg; it will continue to cook slightly from the residual heat of the cheese.
If your oven runs hot, keep a close eye on the crust so it doesn't burn before the cheese melts.
Storage: Khachapuri is best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through (note: the egg will cook completely when reheated).