Adjarian Khachapuri Recipe with Egg and Cheese

Adjarian khachapuri is the kind of bread that arrives at the table looking almost too dramatic to eat. The dough is shaped like a small boat, filled with melted cheese, and finished with an egg and butter while everything is still hot.

The best part is the way it is eaten. You stir the soft egg and butter into the bubbling cheese, then tear pieces from the crust and dip them into the creamy center.

Traditional versions use Georgian cheeses such as sulguni and Imeruli. When those are difficult to find, a blend of low-moisture mozzarella and feta gives a stretchy, pleasantly salty filling that works well in a home kitchen.

Why You’ll Love This Recipe

• The bread is crisp at the edges but soft enough for dipping.
• The cheese filling is rich, stretchy, and lightly salty.
• Each bread is an impressive individual serving.
• The recipe uses basic bread ingredients with an easy cheese substitute.
• It works equally well for brunch, lunch, or a relaxed dinner.

Ingredients

• 3 1/4 cups all-purpose flour, plus more for shaping
• 2 1/4 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine salt
• 1 cup warm whole milk, about 105°F to 110°F
• 1/2 cup warm water
• 2 tablespoons olive oil
• 2 cups shredded low-moisture mozzarella cheese
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese, well drained
• 4 large eggs
• 4 tablespoons unsalted butter
• 1 tablespoon milk for brushing the dough, optional

How to Make It

1. Mix the dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm milk, warm water, and olive oil. Stir until a shaggy dough forms.
2. Knead until smooth: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and only slightly tacky. Add flour sparingly so the finished bread stays soft.
3. Let the dough rise: Place the dough in a lightly oiled bowl, cover, and leave it in a warm place for about 1 hour, or until doubled in size.
4. Prepare the cheese filling: Mix the mozzarella, feta, and drained ricotta in a bowl. The mixture should be moist enough to melt together but not watery.
5. Divide the dough: Punch down the risen dough and divide it into 4 equal pieces. Shape each piece into a ball, cover loosely, and let rest for 15 minutes.
6. Shape the boats: Roll one dough ball into an oval about 9 inches long. Roll the two long sides inward toward the center, leaving an open strip between them. Pinch and twist the ends firmly to create a boat shape.
7. Add the cheese: Transfer the shaped dough to a parchment-lined baking sheet. Fill the center generously with one-quarter of the cheese mixture. Repeat with the remaining dough.
8. Bake until golden: Brush the exposed dough with milk if desired. Bake at 475°F (245°C) for 12 to 15 minutes, until the crust is golden and the cheese is bubbling.
9. Add the eggs: Remove the baking sheet from the oven. Make a small hollow in the cheese of each bread and crack one egg into the center. Return to the oven for 2 to 3 minutes, just until the egg white begins to set while the yolk remains soft.
10. Finish with butter: Place 1 tablespoon of butter on each hot khachapuri. Serve immediately and stir the egg and butter into the cheese before tearing off pieces of crust for dipping.

Tips for Best Results

• Use warm, not hot, liquid so the yeast stays active.
• Drain the ricotta well to keep the cheese filling from becoming watery.
• Pinch the ends of each dough boat firmly so they do not open during baking.
• Bake on a preheated heavy baking sheet or pizza stone for a crisper base.
• Add the egg near the end so the yolk stays soft and stirrable.
• Serve immediately because the cheese is best while hot and fluid.

Variations and Substitutions

• Use sulguni and Imeruli cheese when they are available for a more traditional filling.
• Replace ricotta with farmer cheese or well-drained cottage cheese.
• Add a pinch of red pepper flakes for gentle heat.
• Make two larger khachapuri instead of four individual breads.
• Add fresh herbs such as dill or parsley after baking.
• Use only an egg yolk in each bread for an even richer center.

Serving Ideas

Serve Adjarian khachapuri immediately after baking. Stir the egg, butter, and melted cheese together in the center, then tear off the pointed ends and sides of the bread and dip them into the filling. A simple tomato and cucumber salad makes a fresh side.

Storage and Reheating

• Adjarian khachapuri is best eaten immediately after baking.
• Refrigerate leftover bread in an airtight container for up to 2 days.
• Reheat in a 350°F oven for 8 to 10 minutes until the bread is warm and the cheese softens.
• For food safety, do not store khachapuri with a very runny egg for long periods.
• The plain baked cheese breads can be frozen without the egg and butter for up to 1 month.

FAQ

What is Adjarian khachapuri?

Adjarian khachapuri, also called Adjaruli khachapuri, is a Georgian boat-shaped bread filled with melted cheese and finished with egg and butter.

What cheese is traditionally used in khachapuri?

Traditional versions often use Georgian cheeses such as sulguni and Imeruli. Mozzarella, feta, and ricotta make a useful substitute when Georgian cheese is unavailable.

How do you eat Adjarian khachapuri?

Stir the egg and butter into the hot cheese, tear off pieces of the crust, and dip them into the creamy center.

Should the egg yolk be runny?

Yes. The yolk is normally left soft so it can be stirred into the cheese. The egg white should begin to set around the edges.

Can I prepare the dough ahead of time?

Yes. After kneading, cover the dough and refrigerate it overnight. Bring it closer to room temperature before dividing and shaping.

Why did my khachapuri lose its boat shape?

The ends may not have been pinched firmly enough, or the filling may have been too wet. Twist the ends tightly and drain soft cheeses before mixing.

Adjarian khachapuri is rich, comforting, and meant to be enjoyed while it is still bubbling hot. The combination of soft bread, salty cheese, runny egg, and melting butter turns a handful of simple ingredients into a memorable meal.