Georgian Adjaruli Khachapuri (Boat-shaped Cheese Bread with Egg)

Name: Georgian Adjaruli Khachapuri (Boat-shaped Cheese Bread with Egg)
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Yield: 2 servings
Ingredients: 250 g all-purpose flour; 150 ml lukewarm water; 7 g active dry yeast; 1 tsp granulated sugar; 0.5 tsp salt; 1 tbsp olive oil; 300 g Sulguni cheese (or a mix of mozzarella and feta); 2 pcs large eggs (for serving); 30 g butter; 1 pc egg (for egg wash)

Difficulty

medium

Time

2h 20m

Price Category

average

Calories

Very High

Adjaruli Khachapuri is one of Georgia's most iconic and beloved dishes, originating from the Adjara region. This hearty, boat-shaped bread is generously filled with melting cheese and crowned with a freshly cracked egg and a knob of butter. The key is to mix the runny egg yolk and butter into the hot cheese, creating a creamy, rich sauce perfect for dipping the crusty edges of the bread. It's perfect for breakfast, brunch, or a satisfying lunch, a true comfort food.

Steps

Prepare the Dough

In a large bowl, combine lukewarm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. Add the flour, salt, and olive oil, then knead until you have a smooth, elastic dough (about 5-7 minutes). Cover with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Shape and Fill

Preheat your oven to 220°C (425°F). Divide the risen dough into two equal portions. On a lightly floured surface, roll out each portion into an oval shape. Distribute half of the cheese in the center of each oval, leaving a 2-3 cm (1 inch) border. Roll up the longer edges of the dough inwards to form a 'boat' shape, then pinch the ends together to seal. Repeat with the second dough portion.

Bake

Place the khachapuris on a baking sheet lined with parchment paper. Brush the dough edges with the beaten egg. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.

Add Egg and Butter

Remove the khachapuris from the oven. Carefully crack one egg into the center of the hot cheese in each boat. Place a knob of butter next to each egg. Return to the oven for another 3-5 minutes, until the egg whites are set but the yolk is still runny. Serve immediately, mixing the runny yolk with the butter and cheese before dipping the bread edges.

Extra Tips

► If you can't find Sulguni cheese, use a mix of shredded mozzarella and feta in a 2:1 ratio, with a pinch of cottage cheese for a more authentic flavor.

	Per 100g	Per Serving 350g
Calories	450 kcal	1575 kcal
Protein	18g	63g
Fat	25g	87.5g
Carbohydrate	38g	133g
Fiber	2g	7g
Sugar	3g	10.5g

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dairy

baked

everyday

main course

cheesy

Georgian

all seasons

Hot