Authentic Georgian Khachapuri (Adjaruli Cheese Bread)
Master this authentic Georgian khachapuri recipe featuring a boat-shaped yeast dough filled with a molten three-cheese blend and a signature jammy egg yolk.
If you are looking for the ultimate comfort food, Georgian khachapuri is the pinnacle of savory baking. This iconic boat-shaped cheese bread, specifically the Adjaruli version from the Adjara region, is more than just a meal—it is a communal experience involving molten cheese, a golden egg yolk, and plenty of butter.
Our adjaruli khachapuri recipe focuses on an enriched, pillowy yeast dough that stands up to the heavy filling. While traditional Imeretian and Sulguni cheeses can be hard to find outside of Georgia, we use a specific ratio of mozzarella, feta, and goat cheese to replicate that perfect salty, tangy, and elastic pull of authentic Georgian cheese bread.
To eat it properly, you must tear off the crusty corners of the bread and swirl the raw egg yolk and butter into the hot cheese at the table, creating a rich, dip-like consistency. It is messy, indulgent, and undeniably the best way to enjoy a bread bowl.
Ingredients
Enriched Dough
- 450g (3 ½ cups) All-purpose flour
- 7g (1 packet) Active dry yeast
- 240ml (1 cup) Warm milk, 110°F/43°C
- 1 tbsp Granulated sugar
- 1 tsp Kosher salt
- 1 large Egg, room temperature
- 30g (2 tbsp) Unsalted butter, melted
Cheese Filling & Topping
- 250g (2 cups) Low-moisture mozzarella, shredded
- 150g (1 ¼ cups) Feta cheese, crumbled
- 100g (¾ cup) Mild goat cheese or farmer's cheese
- 2-4 large Egg yolks (one per boat)
- 2-4 tbsp Unsalted butter, cubed for finishing
- 1 Egg beaten with 1 tbsp water (for egg wash)
Instructions
- 1
Activate the yeast by whisking it into the warm milk with sugar in a large bowl; let it sit for 5-10 minutes until foamy.
- 2
Add the melted butter, egg, salt, and half the flour to the yeast mixture, stirring until a shaggy dough forms.
- 3
Incorporate the remaining flour and knead the dough by hand or in a stand mixer for 8-10 minutes until smooth, elastic, and slightly tacky.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- 5
Combine the shredded mozzarella, crumbled feta, and goat cheese in a bowl, mixing thoroughly to create a uniform salty blend.
- 6
Punch down the risen dough and divide it into 2 large or 4 smaller equal portions.
- 7
Roll each portion into an oval about 1/4 inch thick. Roll the long edges toward the center to create two thick crust walls, then pinch the ends tightly and twist to form a boat shape.
- 8
Transfer the boats to a parchment-lined baking sheet and fill the centers generously with the cheese mixture, pressing it down slightly.
- 9
Brush the dough edges with egg wash and bake in a preheated oven at 450°F (230°C) for 12-15 minutes until the crust is golden brown and the cheese is bubbling and blistered.
- 10
Remove from the oven, use a spoon to make a small well in the center of the molten cheese, and drop in one raw egg yolk and a pat of butter.
- 11
Return to the oven for exactly 60 seconds to slightly set the yolk white while keeping the yolk liquid, then serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 825 kcal
- Protein
- 34 g
- Carbs
- 88 g
- Fat
- 38 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 1280 mg
Tips
- → Don't skip the feta; its saltiness is essential to mimic the flavor of traditional Georgian Imeretian cheese.
- → Ensure your oven is fully preheated to a high temperature to get those characteristic dark blisters on the crust without overcooking the dough.
- → If the dough keeps snapping back while rolling, let it rest for 5 minutes to relax the gluten before trying again.
- → Serve immediately—the 'magic' of the dish relies on the residual heat of the cheese to cook the egg yolk as you stir it in at the table.
FAQ
Can I use store-bought pizza dough for Georgian khachapuri?
Yes, in a pinch you can use pizza dough, but the traditional dough is more enriched with milk and butter, resulting in a softer, more pillowy crumb than standard pizza crust.
How do I eat Adjaruli Khachapuri?
Tear off the bread tips (the 'ears') and use them to vigorously stir the raw egg yolk and butter into the hot cheese. Continue dipping pieces of the crust into the center until only the bottom remains, then roll it up and finish it.
Why does my khachapuri lose its boat shape in the oven?
This usually happens if the ends aren't pinched and twisted tightly enough. Make sure to overlap the dough at the tips and press firmly to seal the 'hull' of the boat.
Is the egg yolk safe to eat?
When stirred into the molten cheese (which is roughly 200°F), the yolk reaches a temperature that partially cooks it, similar to a carbonara sauce. If concerned, use pasteurized eggs.
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