Adjarian khachapuri is a boat-shaped cheese bread from Adjara, a region of Georgia, with a soft yeast crust, a bubbling cheese center, and an egg baked on top. This home-friendly version uses mozzarella, feta, and farmer cheese to approximate traditional Georgian cheeses, then finishes the eggs in the oven for a safely cooked, satisfying meal.
Ingredients
- 4 cups (500 g) all-purpose flour, plus a little more for shaping
- 1 cup (240 ml) warm water, about 105–110°F (40–43°C)
- ½ cup (120 ml) warm whole milk, about 105–110°F (40–43°C)
- 2¼ teaspoons (7 g) instant yeast
- 1 tablespoon (12 g) granulated sugar
- 1½ teaspoons (9 g) fine salt
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola
- 2 cups (225 g) shredded low-moisture mozzarella
- 1 cup (150 g) crumbled feta
- 1 cup (225 g) farmer cheese, crumbled; see the substitution note below
- 4 large eggs
- 4 teaspoons (20 g) unsalted butter, divided
Instructions
- Mix the dough. In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water, warm milk, and oil. Stir until the mixture forms a rough, shaggy dough and no large patches of dry flour remain. The dough should feel soft and a little tacky, not soupy. If it is unusually wet, add flour a tablespoon at a time; if it feels stiff or dry, add water a teaspoon at a time.
- Knead and let it rise. Turn the dough onto a lightly floured counter and knead for 8–10 minutes, until smoother and elastic. You can also use a stand mixer with a dough hook on low speed for about 6 minutes. Put the dough in a lightly oiled bowl, turn it once to coat, cover, and leave it in a comfortably warm place for 60 minutes, or until roughly doubled. Meanwhile, combine the mozzarella, feta, and farmer cheese in a bowl. Break up large clumps so the filling is fairly even. Heat the oven to 450°F (230°C) and line a large baking sheet with parchment.
- Shape four boats. Turn the risen dough onto a lightly floured counter and divide it into four equal pieces. Roll each piece into an oval about 9 inches (23 cm) long and 6 inches (15 cm) wide. Scatter a quarter of the cheese mixture down the middle, leaving a border of about 1 inch (2.5 cm). Roll the long edges inward over the filling, then pinch and twist the ends together to form pointed tips. The finished shape should look like a small boat with an open cheese-filled center. Transfer the boats to the prepared sheet, leaving space between them.
- Bake the breads. Bake for 12–14 minutes, until the dough is puffed and turning golden and the cheese is hot. If your baking sheet is crowded, use two sheets and switch their positions halfway through. Make a shallow well in the center of each boat if the cheese has not already formed one. Crack one egg into each well, taking care not to let it spill over the dough edges.
- Finish the eggs and serve. Return the boats to the oven for about 4–6 minutes, checking early. The egg dishes must reach 160°F (71°C); use a food thermometer to check the center of each egg, as required by the USDA FSIS safe minimum for egg dishes. The whites should be set, and the yolks will be more firmly cooked than in the traditional runny-yolk presentation. Add 1 teaspoon (5 g) butter to each hot boat and serve immediately.
Tips
- Use warm, not hot, liquid. Water and milk should feel pleasantly warm, around 105–110°F (40–43°C). Very hot liquid can damage yeast and slow or prevent the rise. If you do not have a thermometer, test a drop on your wrist; it should not feel hot.
- Choose a good cheese balance. Traditional versions commonly use Georgian cheeses such as sulguni or imeruli, which may be difficult to find outside Georgia. Low-moisture mozzarella gives a stretchy melt, feta adds salt and tang, and farmer cheese supplies a mild, slightly crumbly texture. If farmer cheese is unavailable, use well-drained ricotta; it makes the filling softer and wetter, so drain it in a sieve before mixing.
- Keep the filling inside. Leave a clear border around the cheese and pinch the ends firmly. If the dough tears, pinch the tear closed before baking; a small leak is manageable, but a large opening can let the cheese run onto the pan. Avoid adding extra salt before tasting the mixed cheeses, since feta can be quite salty.
- Plan for the egg finish. Eggs continue to cook briefly after the boats come out, but still check each one at 160°F (71°C). Because eggs vary in size and ovens vary in heat, use the thermometer rather than relying on the clock alone. For a more even bake, avoid placing the eggs directly onto a mound of cheese.
Serving Suggestions
Serve the boats hot, shortly after baking, while the crust is crisp at the edges and the cheese is still soft. In Georgia, Adjarian khachapuri is often treated as a substantial meal rather than a small side. One boat makes a generous serving; for a lighter meal, divide one between two people and add a salad. A simple plate of sliced tomatoes, cucumbers, herbs, and green onions gives the rich bread a fresh contrast without competing with its savory filling.
For a casual table, put the boats on a board with extra butter and let everyone cut off pieces of the crust to dip into the cheese. If serving the breads individually, bring them to the table on warm plates and provide a knife and fork: the pointed ends are handy for tearing, while the center is easier to portion with utensils. A bowl of crisp greens dressed with lemon and oil, or a light vegetable soup, also works well. Since the cheese and bread are filling, keep other dishes simple and avoid heavily salted accompaniments.
Variations
Use Georgian cheese when available. Sulguni is a brined, elastic cheese that melts well; imeruli is milder and crumbly. Use about 600 g (1 lb 5 oz) total in place of the three-cheese mixture. If the cheese is very salty, reduce or omit the feta. Regional and household versions of khachapuri vary, so the blend and exact shape are not fixed across every Georgian table.
Make smaller boats. Divide the dough into six portions instead of four and shape each one a little narrower. Start checking the crust after about 10 minutes, then add an egg to each and bake until the egg reaches 160°F (71°C). Smaller boats are useful for a buffet, but they need careful handling because the thinner dough can brown quickly.
Add herbs or a little heat. Fold 1–2 tablespoons (4–8 g) chopped parsley or dill into the cheese for a fresh note. A pinch of red pepper flakes can add gentle heat. Keep additions modest so the filling still tastes primarily of cheese. For a richer finish, brush the baked crust edges with a little melted butter, but do not add so much that the dough becomes greasy.
Adjust the cheese texture. If you cannot find farmer cheese, well-drained ricotta is a practical replacement; it gives a creamy, softer center. Cottage cheese can work if it is drained thoroughly and lightly mashed, though its curds and extra moisture make the filling less cohesive. Avoid fresh mozzarella packed in liquid unless you drain and pat it dry well, or excess moisture may make the dough soggy.
Storage and Reheating
These boats are best just baked, but leftovers can be stored. Refrigerate them within 2 hours of baking, wrapped or in a covered container, and eat within 3–4 days. The crust softens as it sits, and the egg will be fully set, so expect a different texture from a fresh boat. For longer storage, freeze the cooled boats in an airtight freezer container for up to 2 months for best quality. Thaw frozen portions overnight in the refrigerator.
Reheat refrigerated or thawed boats on a baking sheet at 350°F (175°C) until hot throughout; check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Depending on size and starting temperature, this usually takes about 10–15 minutes. Cover the crust edges loosely with foil if they brown before the center is hot. A microwave is quicker, but it tends to make the crust chewy; use short bursts and check the center temperature. Do not leave cooked boats at room temperature for more than 2 hours.
Frequently Asked Questions
What is a Georgian cheese boat called?
It is called Adjarian khachapuri, or acharuli khachapuri, after Adjara in western Georgia. Khachapuri is a broad family of Georgian cheese breads, and the boat shape with an open cheese center is the characteristic Adjarian style. Other regions make different shapes and use different doughs or cheese combinations.
Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 24 hours; the slow rise may improve its flavor. Let it sit at room temperature for about 30–45 minutes so it is easier to shape, then continue with the recipe. The timing will vary depending on how cold the dough is, so judge the rise by its appearance rather than expecting it to double on the same schedule.
Why did my dough not rise?
The yeast may be old, the liquid may have been too hot, or the room may be cool. Check the expiration date on the yeast and keep the liquid warm rather than hot. In a cool room, the dough may need longer than 60 minutes; place the covered bowl in a draft-free spot and wait until it has visibly expanded. Do not add a large amount of flour just because the dough is tacky—soft dough helps make a tender crust.
Can I prepare the boats without eggs?
Yes. Bake the filled boats until the dough is golden and the cheese is bubbling, then add the butter and serve without eggs. The result is still a cheese-filled khachapuri, though it will not have the usual Adjarian egg topping. You can also serve a fried or boiled egg separately if you prefer to control how it is cooked.
Can I use store-bought pizza dough?
Pizza dough can save time and will produce a tasty cheese boat, although its texture and flavor will differ from the soft, enriched-feeling yeast dough here. Use about 1 lb (450 g) dough for four small boats, let refrigerated dough come to room temperature, and shape gently. Check the package directions and watch the crust closely, since some pizza doughs brown faster at 450°F (230°C).
Related
- Georgian Recipes Cookbook: Imeruli Cheese Bread Recipe
- Georgian Dumplings (Khinkali): A Juicy, Peppery Recipe
- Khinkali Recipe: Georgian Dumplings with Juicy Filling
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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