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.
Equipment
- stand mixer or large bowl
- baking sheet
- parchment paper
- mixing bowls
- measuring cups and spoons
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
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 minIf 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 minYou 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 minA 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 minTraditional 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 minA 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 minStuffing 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 minThe 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 minTo 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.
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).