Georgian boat-shaped khachapuri gets its signature egg crater from a 500-year-old technique that prevents cheese from burning.
Adjaruli Khachapuri
Dive into the delicious world of Adjaruli Khachapuri, a mouthwatering Georgian cheese bread that’s a feast for the senses! This irresistible dish features a gooey blend of mozzarella and tangy salty cheese, all nestled in a warm, boat-shaped crust. Perfect for sharing (or not!), this cheesy delight is a must-try for anyone craving a comforting and indulgent treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Water - 1-2 tbsp (15 ml)
🥛Dairy & Eggs(4)
- An egg - 1 piece
- Milk - 300 ml, or Water(150 ml) + Milk(150ml) (50/50) (10.1 fl oz)optionalWater(150 ml) + Milk(150ml) (50/50)
- mozzarella cheese - 350 g (12.4 oz)
- Salthy cheese (e.g. feta) - 350 g (12.4 oz)
🫙Pantry Staples(4)
- Flour - 500 g (4 cup)
- Sugar - ½ tsp (2.5 ml)
- Vegetable oil - 2-3 tbsp (30 ml)
- Yeast - 5 g (0.18 oz)
🧂Spices & Seasonings(2)
- Salt - 1 tsp (5 ml)
- Salt - as needed
👨🍳 Instructions
- 1
Warm the milk and water slightly and dissolve the yeast and sugar in it. Let stand for 10-15 minutes until foamy.
- 2
Add the vegetable oil, salt and flour and mix until combined.
- 3
Knead into a smooth, soft dough (about 8-10 minutes). Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
- 4
Grate or crumble the cheeses. Mix them together in a bowl.
- 5
Add 1 egg to make the filling firmer. Adjust the salt if necessary. Add 1-2 tbsp of water to make the cheese more runny after baking.
- 6
Preheat the oven to 200-220°C (430°F).
- 7
Line a baking tray with parchment paper and place the khachapuris on it.
- 8
Bake for 15-20 minutes until golden brown. Add an egg yolk on top and let it sit another 3-5 minutes in the oven.
💡 Pro Tips
- ✓Test yeast activation by ensuring the foam reaches 1/2 inch height after 10-15 minutes - insufficient foam indicates dead yeast that will result in dense, flat khachapuri.technique1/2 inch foam height
- ✓Knead dough until it passes the windowpane test (stretch thin enough to see light through) because proper gluten development is crucial for the boat shape to hold cheese without breaking.technique
- ✓Add 1-2 tablespoons cold water to cheese filling to create steam during baking, which prevents the cheese from becoming rubbery and maintains creamy texture at 430°F.ingredient1-2 tablespoons water
- ✓Bake at exactly 430°F (220°C) for the first 15-20 minutes to set the crust structure before adding egg yolk, as lower temperatures won't create enough steam lift for proper boat walls.timing430°F for 15-20 minutes
- ✓Add raw egg yolk in final 3-5 minutes only after cheese is bubbling - the residual heat will cook it to 145°F for food safety while maintaining runny consistency.timing3-5 minutes, 145°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Georgian boat-shaped khachapuri gets its signature egg crater from a 500-year-old technique that prevents cheese from burning.
Adjaruli Khachapuri
Dive into the delicious world of Adjaruli Khachapuri, a mouthwatering Georgian cheese bread that’s a feast for the senses! This irresistible dish features a gooey blend of mozzarella and tangy salty cheese, all nestled in a warm, boat-shaped crust. Perfect for sharing (or not!), this cheesy delight is a must-try for anyone craving a comforting and indulgent treat!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Water - 1-2 tbsp (15 ml)
🥛Dairy & Eggs(4)
- An egg - 1 piece
- Milk - 300 ml, or Water(150 ml) + Milk(150ml) (50/50) (10.1 fl oz)optionalWater(150 ml) + Milk(150ml) (50/50)
- mozzarella cheese - 350 g (12.4 oz)
- Salthy cheese (e.g. feta) - 350 g (12.4 oz)
🫙Pantry Staples(4)
- Flour - 500 g (4 cup)
- Sugar - ½ tsp (2.5 ml)
- Vegetable oil - 2-3 tbsp (30 ml)
- Yeast - 5 g (0.18 oz)
🧂Spices & Seasonings(2)
- Salt - 1 tsp (5 ml)
- Salt - as needed
👨🍳 Instructions
- 1
Warm the milk and water slightly and dissolve the yeast and sugar in it. Let stand for 10-15 minutes until foamy.
- 2
Add the vegetable oil, salt and flour and mix until combined.
- 3
Knead into a smooth, soft dough (about 8-10 minutes). Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
- 4
Grate or crumble the cheeses. Mix them together in a bowl.
- 5
Add 1 egg to make the filling firmer. Adjust the salt if necessary. Add 1-2 tbsp of water to make the cheese more runny after baking.
- 6
Preheat the oven to 200-220°C (430°F).
- 7
Line a baking tray with parchment paper and place the khachapuris on it.
- 8
Bake for 15-20 minutes until golden brown. Add an egg yolk on top and let it sit another 3-5 minutes in the oven.
💡 Pro Tips
- ✓Test yeast activation by ensuring the foam reaches 1/2 inch height after 10-15 minutes - insufficient foam indicates dead yeast that will result in dense, flat khachapuri.technique1/2 inch foam height
- ✓Knead dough until it passes the windowpane test (stretch thin enough to see light through) because proper gluten development is crucial for the boat shape to hold cheese without breaking.technique
- ✓Add 1-2 tablespoons cold water to cheese filling to create steam during baking, which prevents the cheese from becoming rubbery and maintains creamy texture at 430°F.ingredient1-2 tablespoons water
- ✓Bake at exactly 430°F (220°C) for the first 15-20 minutes to set the crust structure before adding egg yolk, as lower temperatures won't create enough steam lift for proper boat walls.timing430°F for 15-20 minutes
- ✓Add raw egg yolk in final 3-5 minutes only after cheese is bubbling - the residual heat will cook it to 145°F for food safety while maintaining runny consistency.timing3-5 minutes, 145°F