Adjaruli Khachapuri

Georgian Boat-Shaped Cheese Bread

A golden, boat-shaped Georgian bread with a crisp, enriched crust and a bubbling filling of mozzarella and feta. A raw egg yolk and butter are stirred into the hot cheese at the table, creating the dish’s signature creamy finish.

Nutrition · per serving

1040kcal

43gProtein

106gCarbs

53gFat

4gFiber

2 servings

Ingredients

11 items

Yeast dough

strong white bread flour250 g

instant dried yeast4 g

fine salt5 g

granulated sugar8 g

lukewarm water120 ml

lukewarm whole milk60 ml

neutral oil15 ml

Cheese filling and finish

low-moisture mozzarella, grated180 g

feta, crumbled120 g

large egg1

unsalted butter20 g

Tips

•Use low-moisture mozzarella rather than fresh mozzarella, which can make the filling watery.
•The defining texture is a crisp rim with a molten, creamy centre. Do not overbake after adding the egg, or the yolk will set.
•Traditionally, each diner tears the crust and mixes the yolk and butter into the cheese before eating.

Steps

1
Combine bread flour, yeast, salt, sugar, lukewarm water, lukewarm milk, and oil in a bowl. Knead for 5 minutes until smooth and elastic; the dough should feel soft but not sticky.
250 g strong white bread flour4 g instant dried yeast5 g fine salt8 g granulated sugar120 ml lukewarm water60 ml lukewarm whole milk15 ml neutral oil
2
Cover the bowl and let the dough rest in a warm place for 10 minutes. Meanwhile, heat the oven to 240°C, or its highest setting, with a heavy baking tray inside.
3
Mix the grated mozzarella and crumbled feta. Keep the mixture fairly coarse so it melts unevenly in a traditional style.
180 g low-moisture mozzarella, grated120 g feta, crumbled
4
Divide the dough into two equal pieces. Roll each into an oval about 25 cm long. Roll the long edges inward, pinch the ends together, and open the centre to form a boat shape. Transfer each boat to baking paper.
5
Fill both dough boats evenly with the cheese mixture. Slide them, still on the baking paper, onto the hot tray.
180 g low-moisture mozzarella, grated120 g feta, crumbled
6
Bake for 10 to 12 minutes, until the crust is deeply golden and the cheese is fully melted, bubbling, and lightly browned at the edges.
7
Remove the breads. Make a shallow well in each centre, crack half the egg into each well, and return to the oven for 1 to 2 minutes, just until the whites are barely set while the yolks remain runny. Add half the butter to each hot centre.
1 large egg20 g unsalted butter
8
Serve immediately. At the table, stir the butter and runny yolk vigorously into the molten cheese, then tear off pieces of crust and dip them into the centre. For food-safety reasons, use pasteurized eggs and avoid the traditional runny yolk for pregnant, elderly, or immunocompromised diners.

Origin & History

Adjaruli khachapuri comes from Adjara, a region on Georgia’s Black Sea coast. Its boat shape is traditionally said to evoke a boat, while the egg and butter represent the sun and sea, making it one of Georgia’s most recognizable breads.

Pregnancy

Caution

The traditional runny egg yolk is not recommended during pregnancy. Use a pasteurized egg and cook until the yolk is fully set.

Breastfeeding

No specific concerns.

georgian khachapuri vegetarian cheese bread yeast dough baked sharing

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Adjaruli Khachapuri

Georgian Boat-Shaped Cheese Bread

Steps

Combine bread flour, yeast, salt, sugar, lukewarm water, lukewarm milk, and oil in a bowl. Knead for 5 minutes until smooth and elastic; the dough should feel soft but not sticky.

250 g strong white bread flour4 g instant dried yeast5 g fine salt8 g granulated sugar120 ml lukewarm water60 ml lukewarm whole milk15 ml neutral oil

Cover the bowl and let the dough rest in a warm place for 10 minutes. Meanwhile, heat the oven to 240°C, or its highest setting, with a heavy baking tray inside.

Mix the grated mozzarella and crumbled feta. Keep the mixture fairly coarse so it melts unevenly in a traditional style.

180 g low-moisture mozzarella, grated120 g feta, crumbled

Divide the dough into two equal pieces. Roll each into an oval about 25 cm long. Roll the long edges inward, pinch the ends together, and open the centre to form a boat shape. Transfer each boat to baking paper.

Fill both dough boats evenly with the cheese mixture. Slide them, still on the baking paper, onto the hot tray.

180 g low-moisture mozzarella, grated120 g feta, crumbled

Bake for 10 to 12 minutes, until the crust is deeply golden and the cheese is fully melted, bubbling, and lightly browned at the edges.

Remove the breads. Make a shallow well in each centre, crack half the egg into each well, and return to the oven for 1 to 2 minutes, just until the whites are barely set while the yolks remain runny. Add half the butter to each hot centre.

1 large egg20 g unsalted butter

Serve immediately. At the table, stir the butter and runny yolk vigorously into the molten cheese, then tear off pieces of crust and dip them into the centre. For food-safety reasons, use pasteurized eggs and avoid the traditional runny yolk for pregnant, elderly, or immunocompromised diners.