Khachapuri is Georgia’s beloved cheese-filled bread, and the Adjarian version—shaped like a boat with a molten egg and butter nestled in the center—is its most iconic form. The combination of a crisp, golden crust with a warm, stretchy cheese center and a runny egg creates a rich, satisfying dish that works beautifully as a hearty breakfast, brunch, or even a comforting dinner. This recipe uses a simple yeasted dough and a blend of cheeses that melt perfectly, giving you that signature pull and creamy texture every time.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- For the filling:
- 2 cups (225 g) shredded mozzarella (low-moisture, part-skim works best)
- 1 cup (100 g) crumbled feta cheese
- ½ cup (50 g) grated sulguni cheese (if available; substitute with more mozzarella if not)
- 1 large egg, beaten (for brushing the dough edges)
- 4 large eggs (one per boat, added after baking)
- 4 tablespoons (60 g) unsalted butter, cold, cut into 4 pieces
- Flaky sea salt and cracked black pepper, for finishing
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium-low for 6–7 minutes.)
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
- Preheat and prep: About 20 minutes before the dough is ready, preheat your oven to 450°F (232°C). Place a baking stone or an inverted baking sheet on the middle rack to heat up. In a medium bowl, toss together the mozzarella, feta, and sulguni (if using).
- Shape the boats: Turn the risen dough out onto a lightly floured surface. Divide it into 4 equal pieces (about 170 g each). Roll each piece into a 10-inch (25 cm) oval. Place about ¾ cup of the cheese mixture lengthwise down the center of each oval, leaving a 2-inch (5 cm) border at the top and bottom.
- Fold the sides: Fold the two long sides of the dough up over the cheese, pinching the ends together to form a pointed boat shape. The cheese will be exposed in the middle. Pinch the tapered ends firmly to seal. Place the boats on a piece of parchment paper.
- Second rise: Cover the shaped boats loosely with a towel and let rise for 15–20 minutes while the oven finishes heating.
- Bake: Brush the exposed dough edges with the beaten egg. Carefully transfer the boats (with the parchment) onto the hot baking stone or sheet. Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
- Add the egg: Remove the boats from the oven. Using the back of a spoon, make a small well in the center of the melted cheese in each boat. Carefully crack one raw egg into each well. Return the boats to the oven and bake for 3–5 minutes more, until the egg white is just set but the yolk is still runny. (If you prefer a firmer yolk, bake for 6–7 minutes.)
- Finish and serve: Immediately place 1 tablespoon of cold butter on top of each egg, and season with flaky salt and pepper. Serve hot, tearing off pieces of the crust to dip into the egg and cheese.
Tips
- Cheese blend: The traditional mix uses sulguni (a Georgian brined cheese) and imeruli. If you can’t find them, a 50/50 mix of low-moisture mozzarella and feta is the best substitute. Avoid pre-shredded cheese with anti-caking agents, as it won’t melt as smoothly.
- Don’t overproof: The second rise is short—just 15–20 minutes. If you let the boats rise too long, they may collapse in the oven or lose their boat shape.
- Egg timing: The egg should be added only after the crust is fully baked. If you add it too early, the egg will overcook and the crust may burn. Watch the egg closely in the final minutes—runny yolks are traditional, but cook longer if you prefer them set.
- Use a hot surface: Baking on a preheated stone or sheet gives a crisper bottom crust. If you don’t have one, just use a regular baking sheet, but the bottom may be softer.
Serving Suggestions
Khachapuri is a meal in itself, but it pairs wonderfully with a simple green salad tossed in lemon and olive oil, or with sliced tomatoes and cucumbers. For a Georgian feast, serve alongside other classics like pkhali (vegetable pâté) or lobio (bean stew). It’s also excellent with a glass of dry white wine or a cold beer. To eat it the traditional way, tear off a piece of the crusty boat, dip it into the runny egg and melted butter, and scoop up the cheese.
Variations
- Imeruli khachapuri: Skip the egg and butter on top. Make a round, sealed pie with the same cheese filling and bake until golden. This version is more portable and easier to slice.
- Spinach and cheese: Add 1 cup (30 g) of chopped, cooked spinach (squeezed dry) to the cheese mixture for a green twist.
- Herb-infused: Mix 2 tablespoons of chopped fresh dill or parsley into the cheese filling for extra freshness.
- Spicy kick: Add a pinch of red pepper flakes or a small chopped chili to the cheese filling before baking.
Storage and Reheating
Khachapuri is best eaten fresh, straight from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The egg will firm up and the crust will soften, so reheating is essential. To reheat, place the khachapuri on a baking sheet and warm it in a 350°F (175°C) oven for 8–10 minutes, until the crust crisps up and the cheese is hot. You can also microwave individual pieces for 30–45 seconds, but the crust will be chewy. Avoid freezing khachapuri with the egg, as the texture will become rubbery; if you want to freeze, do so before adding the egg, then thaw and bake as directed.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping.
What if I don’t have feta cheese? You can substitute feta with an equal amount of crumbled goat cheese or ricotta salata. The flavor will be slightly different, but still delicious. For a more authentic taste, try to find sulguni or imeruli if you have a specialty store nearby.
Why is my dough not rising? Yeast needs warmth and moisture to activate. Make sure your water is between 105°F and 115°F (40°C–46°C)—too hot kills the yeast, too cold slows it down. Also, check the expiration date on your yeast. If you’re in a cold room, place the dough in a slightly warmed oven (turned off) with the light on.
Can I use bread flour instead of all-purpose? Yes, bread flour will give you a chewier, more substantial crust. If using bread flour, you may need to add a tablespoon or two more water, as it absorbs more liquid.
Is it safe to eat the egg if it’s runny? The egg is baked at 450°F (232°C) for a few minutes, which sets the white but leaves the yolk runny. According to the USDA, egg dishes should be cooked to 160°F (71°C) to be safe. If you are concerned about consuming runny yolks, especially if you are pregnant, elderly, or have a weakened immune system, cook the eggs until the yolks are firm (about 6–7 minutes in the oven).
Can I make this gluten-free? Yes, you can use a gluten-free all-purpose flour blend that contains xanthan gum. The dough will be stickier, so you’ll need to handle it with wet hands and use extra flour for shaping. The texture will be slightly more delicate, but the flavor will still be great.
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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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