One of my favorite cuisines in the world is Georgian — I love it for its warmth, simplicity, and unforgettable flavors.
Among all Georgian dishes, Adjarian Khachapuri (Acharuli Khachapuri) holds a special place in my heart — and in my family’s kitchen!
The combination of fluffy golden dough, salty melted cheese, and a runny egg yolk in the middle is simply irresistible.
It’s comfort food at its best — crispy on the outside, soft inside, and full of rich, creamy cheese.
Ingredients (for 2 Adjarian Khachapuri)
For the Dough
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3 ¼ cups (400 g) all-purpose flour
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1 teaspoon dry yeast
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1 teaspoon salt
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1 teaspoon sugar
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1 ¼ cups (300 ml) warm water
For the Filling
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14 oz (400 g) sulguni cheese (or mozzarella as a substitute)
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9 oz (250 g) feta cheese
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3 large eggs
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5 tablespoons (70 g) butter
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, yeast, salt, and sugar.
Gradually pour in the warm water and knead the dough until it becomes soft, elastic, and slightly sticky.
Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1½–2 hours, or until doubled in size.
Step 2: Make the Cheese Filling
Grate the sulguni (or mozzarella) cheese on a coarse grater.
Mash the feta cheese with a fork. Mix them together — the blend of creamy and salty cheeses is what makes this khachapuri special!
Step 3: Shape the Dough
After the dough has risen, transfer it onto a floured surface. Knead gently for a couple of minutes until smooth.
Divide the dough into two equal portions — each will make one khachapuri.
Roll each piece into an oval about 10–12 inches (25–30 cm) long.
Step 4: Form the “Boat”
Sprinkle half of the grated sulguni cheese evenly over each oval.
Starting from the long edges, roll the sides inward toward the center, leaving a space in the middle.
Pinch the ends together to form a boat shape.
Step 5: Add the Cheese and Bake
Spoon half of the mashed feta into the center of each boat.
Brush the edges with a beaten egg for a golden crust.
Place the khachapuri on a parchment-lined baking sheet and bake in a preheated oven at 350°F (180°C) for 25 minutes, until puffed and golden.
Step 6: Add the Egg
Remove from the oven and, using a spoon, make a small well in the center.
Carefully crack one egg into each khachapuri and return to the oven for 3–5 minutes, just until the egg white is set but the yolk remains soft.
Step 7: Serve Immediately
Take your khachapuri out of the oven and top each with a generous piece of butter.
Serve immediately while still hot and bubbling.
💡 How to Eat Adjarian Khachapuri
The traditional way is simple and fun!
Stir the egg and melted butter into the hot cheese center until creamy.
Then tear off pieces of the bread “boat” and dip them into the rich cheese mixture.
Pure bliss with every bite!