Khachapuri is made with soft yeasted dough, cheese filling, and a finishing egg yolk baked right in the center. The recipe combines a simple homemade dough with a mix of grated cheese and ricotta. Serve it hot during brunch, as a cozy dinner with salad, or at a party.
What Is Khachapuri?
Khachapuri is a traditional Georgian cheese filled bread. Its name even combines the Georgian words for curd and bread. There are several regional styles, but the version you’re making here is shaped like a boat and traditionally finished with egg.
It’s especially associated with Georgia’s Adjara region on the Black Sea, and it often connects the boat shape to the region’s maritime culture.
Pro Tips for the Best Khachapuri
- Add flour little by little until the dough is smooth and elastic. Too much flour makes it stiff and less fluffy.
- The boat shape holds the filling, so seal the tips firmly to prevent the cheese from escaping during baking.
- Add the egg yolk at the end so it stays glossy and saucy instead of turning into a fully set center.
Frequently Asked Questions
What type of khachapuri is this?
This is Adjaruli khachapuri, the boat-shaped style topped with egg yolk. It’s known for a cheesy center you mix with the yolk right before eating. The shape isn’t just cute, it helps corral the filling so you can dip the crust into the middle.
What cheese works best if I can’t find Georgian cheese?
Many home cooks use mozzarella for stretch and feta, and sometimes with ricotta for extra creaminess. Try to avoid fresh mozzarella packed in water, since extra moisture can make the filling runny.
How do I eat khachapuri the traditional way?
When it comes out of the oven, stir the yolk into the hot cheese in the center until it turns creamy. Then tear off the crust edges and dip them into the middle, and no utensils are needed, just commitment. Eat it right away while the center is still molten and the bread is warm.
How to Store Khachapuri
Khachapuri is best fresh and hot, but leftovers still make a very good snack the next day. Store in an airtight container in the fridge for up to 3 days. If you already added the egg yolk, expect it to reheat more set and less runny.
Ingredients
How to Make Adjaruli Khachapuri
In a bowl, mix the sugar, dry yeast, and warm water, and wait for 5 minutes.
In a bowl, mix the sugar, dry yeast, and warm water, and wait for 5 minutes.
Mix in the warm milk, olive oil, and the beaten egg. Add the flour a little at a time, stirring as you go, until a soft dough forms.
Mix in the warm milk, olive oil, and the beaten egg. Add the flour a little at a time, stirring as you go, until a soft dough forms.
Knead for 5 minutes, cover, and let rise for 2 hours.
Knead for 5 minutes, cover, and let rise for 2 hours.
Punch down gently, divide into 4 balls, then roll each into an oval.
Punch down gently, divide into 4 balls, then roll each into an oval.
Mix the grated cheese and ricotta until you get a thick, scoopable mixture.
Mix the grated cheese and ricotta until you get a thick, scoopable mixture.
Spoon a little at the edge of each oval. Roll the long sides inward slightly, then pinch the ends together to create a boat shape.
Spoon a little at the edge of each oval. Roll the long sides inward slightly, then pinch the ends together to create a boat shape.
Add cheese mixture into the middle of the boat, and brush the edges with beaten egg.
Add cheese mixture into the middle of the boat, and brush the edges with beaten egg.
Bake at 230°C (450°F) for 14 minutes.
Bake at 230°C (450°F) for 14 minutes.
Pull the tray out, carefully drop 1 egg yolk into the center of each boat, then return to the oven for 1 minute at 230°C (450°F), and serve hot.
Pull the tray out, carefully drop 1 egg yolk into the center of each boat, then return to the oven for 1 minute at 230°C (450°F), and serve hot.
;Resize,width=767;)
