Khachapuri (Adjarian Cheese Bread)

Georgia | Prep: 30 min | Cook: 20 min | Total: 50 min (plus 1 hr dough rest) | Serves: 4

About Khachapuri

Khachapuri is Georgia's most iconic food, and the Adjarian version — a golden, boat-shaped bread cradling a pool of melted cheese, a raw egg cracked on top, and a knob of butter — is its most theatrical form. The bread is pulled apart at the table and used to stir the egg and butter into the molten cheese until everything becomes a rich, glossy, irresistible dip. Georgia sits at the crossroads of Europe and Asia, and its cuisine reflects millennia of trade, invasion, and cultural exchange — but khachapuri is entirely, unmistakably Georgian.

Ingredients

For the dough:

• 3 cups all-purpose flour, plus more for dusting

• 1 tsp instant yeast, 1 tsp sugar, 1 tsp salt

• 1 cup warm whole milk, 2 tbsp neutral oil

For the filling:

• 400g sulguni cheese, grated (substitute: 200g low-moisture mozzarella + 200g feta)

• 100g ricotta or quark

For the topping (per bread):

• 1 large egg per bread

• 1 tbsp unsalted butter, cold, cut into a small knob

Directions

1. Make the Dough: Combine flour, yeast, sugar, and salt. Add warm milk and oil. Mix, then knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest in a warm place for 1 hour until roughly doubled.

2. Make the Filling: Combine grated sulguni (or mozzarella-feta substitute) with ricotta. Mix until well combined.

3. Shape the Boats: Divide dough into 4 equal portions. Roll each into an oval roughly 25 cm long. Spread filling down the centre of each oval, leaving a 3 cm border. Roll the long sides over the filling and pinch the ends tightly to form a boat shape.

4. Fill: Press filling down gently and open the centre of each boat to expose the cheese generously.

5. Bake: Place boats on a lined baking tray. Bake at 230°C (210°C fan) for 15–18 minutes until the dough is golden and the cheese is melted and bubbling.

6. Add Egg and Butter: Remove from oven. Make a small well in the centre of the cheese. Crack one egg into each boat. Add a knob of butter. Return to the oven for 2–3 minutes — the white should just begin to set while the yolk remains runny.

7. Serve: Bring to the table immediately. Let each diner stir the egg and butter into the cheese, then tear the bread sides to scoop and eat.

Cooking Tips

• Sulguni Substitute: The mozzarella and feta combination gives the characteristic stretch and salty tang of sulguni.

• High Oven Heat: Khachapuri needs a very hot oven. Preheat for at least 30 minutes.

• Seal the Ends Tightly: If the ends of the boat open during baking, the cheese filling escapes. Pinch firmly before it goes in.

Nutrition Facts (per serving, based on 4 servings)

• Calories: ~680 kcal

• Total Fat: 32g

• Saturated Fat: 18g

• Cholesterol: 270mg

• Sodium: 1,100mg

• Total Carbohydrates: 68g

• Dietary Fiber: 3g

• Sugars: 5g

• Protein: 28g