Georgian Khachapuri Adjaruli Cheese Boat (Printable Version)
Georgian bread boat brimming with gooey cheese and finished with a golden egg yolk, perfect for sharing.
# What You'll Need:
→ Dough
01 -
250g all-purpose flour
02 -
1 teaspoon sugar
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon instant yeast
05 -
180ml warm water
06 -
1 tablespoon olive oil
→ Filling
07 -
100g shredded mozzarella cheese
08 -
75g crumbled feta cheese or sulguni cheese
09 -
60g ricotta cheese or cream cheese (optional for creaminess)
10 -
1 large egg
11 -
1 large egg yolk (for topping)
12 -
15g unsalted butter
# Steps To Follow:
01 -
Combine all-purpose flour, instant yeast, sugar, and salt in a large bowl. Pour in warm water and olive oil. Mix until a rough dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
02 -
Place the dough in a bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
03 -
In a bowl, combine shredded mozzarella with crumbled feta (or sulguni) and ricotta (or cream cheese, if using). Mix well. Set aside one egg yolk for final topping.
04 -
Preheat oven to 245°C. On a lightly floured surface, roll the dough into an oval measuring 30–35cm in length. Roll the long edges of the oval inwards toward the center, leaving the middle exposed, then pinch the ends tightly to form a boat shape.
05 -
Transfer the shaped dough to a parchment-lined baking sheet. Fill the exposed center with the cheese mixture, spreading it evenly. Bake for 12–14 minutes, or until the crust is golden and cheese is melted and bubbly.
06 -
Remove from the oven. With a spoon, create a small well in the hot cheese center. Gently place the raw egg yolk into the well and add the butter. Return to the oven for 1 to 2 minutes to just set and warm the yolk without overcooking.
# Notes and Tips:
01 -
Khachapuri Adjaruli is best enjoyed hot from the oven; diners typically tear off pieces of bread to dip into the molten cheese and egg center.