Georgian
Adjaruli Khachapuri
This Georgian khachapuri from Adjara is baked as a golden bread boat filled with molten Imeruli and sulguni cheeses. Just before eating, the egg yolk and butter are stirred into the hot cheese with pieces of the crust.
Ingredients
- Bread flour250g, plus more for dusting
- Warm water150ml
- Active dry yeast1 tsp
- Sugar1 tsp
- Fine salt1/2 tsp
- Neutral oil1 tbsp
- Imeruli cheese200g, coarsely grated
- Sulguni cheese180g, coarsely grated
- Egg yolks2
- Unsalted butter30g, cut into 2 pieces
Method
- Stir the warm water, yeast, and sugar together in a bowl and let stand for 10 minutes, until foamy.
- Add the flour, salt, and oil, then mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth, soft, and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until nearly doubled.
- Mix the grated Imeruli and sulguni cheeses together in a bowl and keep at room temperature while the dough rises.
- Heat the oven to 250°C with a baking stone or heavy tray inside if available.
- Divide the dough into 2 equal pieces and roll each into an oval about 25cm long.
- Roll the two long edges of each oval inward toward the center to form raised sides, then pinch and twist the ends firmly to make a boat shape.
- Transfer the boats to a parchment-lined tray or hot baking stone and fill each generously with the cheese mixture, keeping the center slightly lower for the egg.
- Bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling.
- Make a small hollow in the center of each cheese filling, add 1 egg yolk to each, and return to the oven for 1 minute so the yolk warms but stays soft.
- Remove from the oven, add a piece of butter to each khachapuri, and serve immediately.
- To eat in the Georgian style, stir the butter and yolk into the molten cheese, then tear off pieces of crust and dip them into the filling.
Common questions
Can I substitute the Imeruli and sulguni cheeses if I can’t find them?
Yes. Use a mix of low-moisture mozzarella for melt and feta, farmer cheese, or mild young cheese for tang. Aim for a creamy, salty filling that melts but still stretches slightly, not an oily or overly sharp one.
How long does the dough need from start to finish?
Plan on about 2 to 2.5 hours total: 10 minutes to proof the yeast, 8 to 10 minutes kneading, 1 hour rising, plus 20 to 25 minutes shaping, filling, and baking. Warmer rooms may shorten the rise.
What are the most common mistakes when making the boat shape?
Don’t roll the dough too thin, or the base will tear under the cheese. Seal the ends firmly so the filling stays in place, and avoid overfilling, which can make the sides slump or burst in the oven.
How should I store leftover khachapuri?
Cool completely, then refrigerate wrapped or in an airtight container for up to 2 days. Reheat in a hot oven or toaster oven until the bread crisps and the cheese loosens again. Avoid microwaving if you want to keep the crust firm.
When do I add the egg yolk and butter, and how should I serve it?
Bake until the cheese is bubbling and the crust is deeply golden, then add an egg yolk to each boat and a small knob of butter. Serve immediately and let diners mix the yolk into the hot cheese before eating.