Khachapuri Adjaruli

cook time:

2 hr 0 min

total time:

2 hr 0 min

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Khachapuri is the signature cheese bread in Georgia. The name comes from the translation from Georgian- “Khacho” means cheese, and “puri” is bread. Two years ago, I went on an incredible culinary journey in Georgia. I traveled there without any plan on where I was going to visit. That’s my favorite way to travel. Just getting lost in a different culture. Discovering new places, speaking with locals through their eyes (I don’t speak Georgian), and tasting flavors and combinations I’ve never experienced before. Khachapuri Adjaruli is just one type of Khachapuri, which refers to a boat-shaped cheese bread with runny egg yolk and butter. I got this brilliant recipe from one of the locals I met in a bakery in the Kazbegi mountains. The origin of that Khachapuri shape is from the Lazi people, who were sailors. Khachapuri Adjaruli is a particular representation of the boat, sea, and sun. How beautiful is that?? This recipe yields two Khachapuri, so feel free to double, even triple, the amount of ingredients. Shall we!? YASSS!

Ingredients

For the dough:

  • 250 gr white flour
  • 160 ml lukewarm water
  • 10 ml olive oil
  • 5 gr sugar
  • 5 gr dry yeast
  • 5 gr salt

Ingredients

For the filling:

  • 100 gr feta cheese
  • 100 gr mozzarella cheese
  • 100 gr cheddar cheese
  • 1 free range egg
  • 15 gr flour

Ingredients

For the baked Khachapuri:

  • 2 free range egg yolks- one for each Khachapuri
  • Butter
  • Melted butter to brush the edges of the Khachapuri

Ingredients

For the dough:

  • 250 gr white flour
  • 160 ml lukewarm water
  • 10 ml olive oil
  • 5 gr sugar
  • 5 gr dry yeast
  • 5 gr salt

Ingredients

For the filling:

  • 100 gr feta cheese
  • 100 gr mozzarella cheese
  • 100 gr cheddar cheese
  • 1 free range egg
  • 15 gr flour

Ingredients

For the baked Khachapuri:

  • 2 free range egg yolks- one for each Khachapuri
  • Butter
  • Melted butter to brush the edges of the Khachapuri

Ingredients

For the dough:

  • 250 gr white flour
  • 160 ml lukewarm water
  • 10 ml olive oil
  • 5 gr sugar
  • 5 gr dry yeast
  • 5 gr salt

Ingredients

For the filling:

  • 100 gr feta cheese
  • 100 gr mozzarella cheese
  • 100 gr cheddar cheese
  • 1 free range egg
  • 15 gr flour

Ingredients

For the baked Khachapuri:

  • 2 free range egg yolks- one for each Khachapuri
  • Butter
  • Melted butter to brush the edges of the Khachapuri
Equipment

Bowl
Rolling Pin
Baking tray
Parchment paper
Brush
Spoon

Lets Start Cooking!

step 1

In a bowl, mix the water, sugar, and yeast.

step 2

Add the flour, salt, and oil. Start to mix until all the ingredients are incorporated into the dough, then move to knead on a working surface.

step 3

Knead the dough for 6-8 minutes, until it gets smooth, elastic, and beautiful.

step 4

Round the dough and place it in a greased bowl until it double in size.

step 5

Punch the dough and divide it into two pieces.

step 6

Each piece rounds to a ball and let them rest for about 10-15 minutes.

step 7

Prepare the filling by mixing all the cheeses together with the flour and the egg.

step 8

Preheat the oven to 450°F or 230°C.

step 9

Using a rolling pin, open each ball to a 1/2 cm thickness rectangle shape.

step 10

Roll the longer part of the rectangle dough towards the center, leaving about 5-6 cm space in between them (to fill in the cheese filling).

step 11

Close the edges of the rolled part to create a boat shape.

step 12

Fill the center with the cheese filling, and spread it evenly. Use half the amount of the filling for each piece of dough. Not less, not more.

step 13

Bake for 12-14 minutes until all the cheese has melted and the edges start to get some color.

step 14

Take out the oven, using a spoon, make a hole in each Khachapuri for the egg yolk.

step 15

Fill the hole with an egg yolk and keep baking for an additional 2 minutes (we want the egg yolk to be a bit runny still).

step 16

Take it out of the oven. Place a nice chunk of butter to melt in the Khachapuri and brush the crust with melted butter.

step 17

Eat while it’s still hot, take a piece of the crust and dip it in the cheese and the egg yolk.

step 18

YASSS!

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