Authentic Georgian Khachapuri Adjaruli

A traditional Georgian cheese-filled bread shaped like a boat, topped with a runny egg yolk and a pat of butter, meant to be torn and dipped.

110 min total Base: 2 servings 650 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: All-purpose flour, Sulguni or Mozzarella cheese, Large eggs — quantities stay the same regardless of serving count.

All-purpose flour

350 grams(fixed)

Instant yeast

7 grams

Warm water

220 milliliters

Sulguni or Mozzarella cheese

400 grams(fixed)

Large eggs

3 pieces(fixed)

Unsalted butter

30 grams

Instructions

Combine flour, yeast, a pinch of salt, and warm water. Knead for 10 minutes until smooth.

Cover and let the dough rise in a warm place for about 60 minutes or until doubled in size.

Preheat your oven to 220°C (425°F).

Divide dough in two, roll into ovals, and roll the sides inward to create a boat shape. Pinch the ends firmly.

Fill the center with the grated cheese mixture.

Bake for 15-18 minutes until the crust is golden brown.

Remove from oven, make a small well in the cheese, crack an egg into the center, and return to the oven for 2-3 minutes until the white is set but the yolk remains runny.

Remove and add a slice of butter on top before serving.

💡 Chef's Tip

The key to authentic Khachapuri is mixing the butter, egg, and cheese together with a fork before eating.

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