Name: Adjaruli Khachapuri
Prep time: 40 min
Cook time: 20 min
Total time: 2 h 7 min
Cuisine: Georgian
Ingredients: 500 g strong white bread flour; 7 g instant dry yeast; 8 g granulated sugar; 6 g fine salt; 300 ml lukewarm water, about 35–38 °C; 25 ml neutral oil; use 5 ml to grease the bowl and 20 ml in the dough; 300 g whole-milk, low-moisture mozzarella, coarsely grated; 150 g cow’s-milk feta, drained and crumbled; 30 ml whole milk; 2 large eggs, one for each bread; use pasteurized eggs for a softer-yolk option; 20 g unsalted butter, divided into two 10 g pieces

Wide view of Adjaruli Khachapuri on a rustic table, with the serving setting visible around it.

Yield2 boat-shaped breads, cut into 4 portions

Serving basis1/2 boat, about 330 g baked

DifficultyIntermediate

Dietary classificationVegetarian

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The dish

About Adjaruli Khachapuri

Adjaruli khachapuri is an open, boat-shaped bread from Adjara, on Georgia’s Black Sea coast. The raised dough holds melted cheese, and each boat is finished with an egg and butter. This home version uses a clearly disclosed mozzarella and feta blend in place of Georgian Imeretian cheese and sulguni.

The open boat shape distinguishes Adjaruli khachapuri from the round, enclosed Imeruli style. The raised sides cradle a generous cheese filling, while an egg and a pat of butter finish the centre. This form is a specialty of Adjara and closely associated with Batumi; it is traditionally served very hot, with the cheese, egg, and butter stirred together before eating.

Fresh Imeretian cheese with sulguni is the Georgian-style choice. For this accessible home version, a measured blend of low-moisture mozzarella and cow’s-milk feta gives a stretchy melt and saltiness. It is a practical substitute, not the Georgian cheeses themselves, and its salt and melting qualities vary by brand.

The shape is functional: roll the dough edges up around the cheese and pinch both ends into points. Bake the bread and cheese first, then add one egg to each boat. For the standard version, cook the egg centre to at least 71 °C. If you prefer a softer yolk, use pasteurized eggs kept refrigerated until use and serve the bread immediately.

Cook the dish

Ingredients

Adjaruli Khachapuri: Georgian Boat-Shaped Cheese Bread

Yeast dough

500 gstrong white bread flour
7 ginstant dry yeast
8 ggranulated sugar
6 gfine salt
300 mllukewarm water, about 35–38 °C
25 mlneutral oil; use 5 ml to grease the bowl and 20 ml in the dough

Cheese filling and topping

300 gwhole-milk, low-moisture mozzarella, coarsely grated
150 gcow’s-milk feta, drained and crumbled
30 mlwhole milk
2large eggs, one for each bread; use pasteurized eggs for a softer-yolk option
20 gunsalted butter, divided into two 10 g pieces

Method

Mix the dough. Combine the flour, yeast, sugar, and salt in a large bowl. Add the lukewarm water and 20 ml oil. Mix until a soft dough forms and no dry flour remains.
Knead and rise. Knead for 8–10 minutes until smooth and elastic. Lightly grease the bowl with the remaining 5 ml oil, add the dough, and cover. Leave in a warm, draft-free place for about 45 minutes, until roughly doubled.
Mix the cheese. Combine the mozzarella, feta, and milk until evenly mixed. Keep refrigerated if it will wait before shaping.
Divide and rest. Turn the dough onto a lightly floured surface, divide into two equal pieces, cover, and rest for 10 minutes.
Shape the boats. During the first rise, heat a conventional oven to 230 °C with a heavy baking sheet or stone inside. Roll each dough piece into an oval about 28 × 16 cm. Divide the cheese between them, leaving a 3 cm border. Roll the long edges inward over the cheese, then pinch both ends into points to make an open boat. Keep the centre exposed.
Final rest. Place the boats on parchment and let them relax for 10 minutes while the oven and baking surface finish heating.
Bake with cheese. Slide the breads, on their parchment, onto the hot surface. Bake for about 12 minutes, until the raised rims are deep golden and the cheese is melted.
Add the eggs and finish baking. Remove the breads briefly. Crack one egg into the centre of each boat and return them to the oven for about 6–8 minutes. For standard eggs, use a food thermometer to check each egg centre; it must reach at least 71 °C. Continue baking and recheck if needed. For a softer-yolk option, use pasteurized eggs kept refrigerated until use; bake until the white is set and serve immediately.
Butter and rest. Put a 10 g piece of butter into the centre of each hot boat. Rest for 2 minutes while the butter melts.

Serving, storage, and substitutions

Serve piping hot. Tear off pieces of the raised rim and dip them into the cheese and egg; stir the centre before eating, and take care because the filling can burn.

The dough can be covered and refrigerated for up to 12 hours; bring it toward room temperature before shaping. Mix the cheese filling on the day of baking, keep it refrigerated if held, and add the eggs only during baking.

Refrigerate leftovers within 2 hours in a covered container at 4 °C or below, and use within 3–4 days. Reheat in a 180 °C oven until the centre reaches 74 °C; cover the rim loosely if it browns before the centre is hot. Freeze baked, cooled portions airtight for up to 2 months for best quality; thaw in the refrigerator and reheat to 74 °C.

Fresh Imeretian cheese with sulguni is the Georgian-style choice. The specified mozzarella and cow’s-milk feta blend is an accessible substitute, not those Georgian cheeses; its saltiness and melt differ. Use pasteurized eggs for the softer-yolk option.

Nutrition per serving

Serving size: 1/2 boat, about 330 g baked
Calories: 915 kcal
Carbohydrate: 101 g
Protein: 40 g
Fat: 37 g
Fibre: 3 g
Sodium: 1450 mg

Allergens and food safety

Contains wheat/gluten, milk, and egg. Keep eggs refrigerated and wash hands and utensils after handling them. For standard shell eggs, bake the centre of each egg to at least 71 °C and check with a food thermometer. For a softer yolk, use pasteurized eggs kept refrigerated until use and serve immediately. Refrigerate leftovers within 2 hours and reheat them to 74 °C.

Closing

The recipe makes two golden boat-shaped breads with a melted cheese centre, one egg, and butter in each.
Keep the centre open, pinch both ends, and verify the egg temperature before serving.

About Adjaruli Khachapuri

Ingredients

Yeast dough

Cheese filling and topping

Method

Serving, storage, and substitutions

Nutrition per serving

Allergens and food safety

Closing

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