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This classic Georgian Khachapuri Adjaruli is pure comfort food — a pillowy bread boat heaped with melty cheeses and finished tableside with a runny golden yolk and rich butter. Every bite is savory, warm, and perfect for dunking torn pieces of crust right into the center. It is my go to for cozy brunches when everyone wants to pull something special and share around the table.
I still remember my first try making khachapuri for friends one weekend — everyone hovered at the oven waiting to see that bubbling center. Now any time someone visits I end up making extra because it all disappears.
Ingredients
- All purpose flour: Provides the chewy yet light base Try to choose a high quality brand for better texture
- Sugar: Helps feed the yeast and add a hint of flavor Any basic granulated sugar works fine
- Salt: Brings out the cheese flavors Use sea salt for the purest taste
- Instant yeast: Speeds up the rise Always check expiry for strongest rise
- Warm water: Activates the yeast around body temperature not hot
- Olive oil: Adds tenderness and flavor stick with extra virgin for best results
- Mozzarella cheese: Melts beautifully and gives classic stretch Buy a block and shred yourself if you can
- Feta cheese: Brings salty tang traditionally sulguni is used but feta is easy to find
- Ricotta or cream cheese: Optional for extra creamy filling pick whole milk for smoothness
- Eggs: Needed for the filling and iconic runny yolk use the freshest eggs for a vibrant center
- Butter: Added at the end for shine and richness European style makes a deeper flavor
Step-by-Step Instructions
- Make the Dough:
- Combine flour yeast sugar and salt in a large mixing bowl. Pour in warm water and olive oil and mix well by hand or spatula. Knead the mixture until a smooth elastic dough forms about eight to ten minutes this makes the bread tender and airy. Cover the bowl with a kitchen towel and set in a warm place for one hour until well risen and doubled in size.
- Prepare the Filling:
- While the dough rises mix mozzarella feta and ricotta or cream cheese in a bowl stirring thoroughly so the cheeses are evenly distributed. Crack one egg and mix it into the cheese mixture for creaminess. Separate the second egg set aside the yolk since it will go on top right before serving.
- Shape the Khachapuri:
- Preheat your oven to high heat at four hundred seventy five degrees Fahrenheit. On a lightly floured surface roll the dough into a long oval about twelve to fourteen inches in length thick enough to hold the filling. Roll the long sides inward lengthwise toward the middle then pinch both ends together forming a pointed boat shape. Carefully transfer the shaped dough onto a parchment lined baking sheet.
- Fill and Bake:
- Using your hands or a spoon spread the cheese filling into the center well of the dough keeping the edges clear for the crust to puff. Slide the pan into the oven and bake for twelve to fourteen minutes until the bread is golden brown and the cheese is bubbling and slightly browned on top.
- Add Egg Yolk and Butter:
- Take the khachapuri out while the center is still bubbling hot. Use the back of a spoon to make a small well in the cheese. Gently nestle the reserved raw egg yolk right in the middle then place a pat of butter on top. Return to the oven for just one to two minutes more only to gently warm the egg yolk but without fully cooking it so it stays runny and luscious.
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Feta is my favorite cheese in this recipe because it adds both tang and saltiness that balance the buttery dough. The first time I made this for my grandma she could not stop smiling as we swirled each bread corner through the yolk and cheese the table was completely silent except for happy noises.
Storage tips
Fresh khachapuri tastes best within an hour but you can wrap leftovers in foil and store them in the fridge for up to two days. To reheat place in a low oven until warmed through to revive the crust and melt the cheese again. Avoid microwaving since it will make the bread chewy.
Ingredient substitutions
You can easily swap the cheese to fit what you have. Try Monterey Jack or provolone for mozzarella. Cottage cheese can stand in for ricotta in a pinch. If you do not have instant yeast use active dry yeast and dissolve it in the warm water first.
Serving suggestions
Let everyone tear or slice their own piece right at the table. It is traditional to stir the egg yolk and butter into the cheese at the center making a rich sauce for dipping the bread sides. Pair with a crisp salad or fresh tomatoes for a full meal.
Cultural history
Khachapuri comes from Georgia on the edge of Europe and Asia. It is a beloved comfort food found in family kitchens bakeries and cafes throughout the country. Each region has its own version but Adjaruli is most famous for its boat shape and egg yolk topping.
Recipe FAQs
- → What cheeses work best for the filling?
Traditionally, sulguni cheese is used, but a combination of mozzarella, feta, and ricotta or cream cheese creates a creamy, tangy texture.
- → How is the bread shaped?
The dough is rolled into an oval, the sides are rolled inward, and the ends are twisted to create a boat shape that holds the cheesy filling.
- → When should the egg yolk be added?
The egg yolk and butter are added after baking, then briefly returned to the oven just to warm, ensuring a luscious, runny center.
- → What is the best way to eat Khachapuri Adjaruli?
It's best enjoyed by tearing pieces of bread from the edges and dipping them into the molten cheese and runny egg center.
- → Can I prepare the dough ahead of time?
Yes, the dough can be made in advance and refrigerated overnight. Allow it to come to room temperature before shaping and baking.
- → Are there suitable cheese alternatives?
If sulguni isn't available, you can mix mozzarella with feta and ricotta for texture and flavor.