Name: Adjaruli Khachapuri Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Georgian
Ingredients: 2 1/4 teaspoons (7 grams) active dry yeast (1 packet); 2 teaspoons (7 grams) granulated sugar; 3/4 cup (180 ml) warm water; 3 – 3 1/4 cups (400 grams) all purpose flour, spooned and leveled; 1 teaspoon kosher salt; 3/4 cup (180 ml) warm milk; 2 tablespoons vegetable oil; 5 ounces (150 grams) low moisture mozzarella, shredded; 5 ounces (150 grams) feta cheese, crumbled; 5 ounces (150 grams) ricotta cheese; 3 large egg yolks; 1 tablespoon (15 grams) unsalted butter (optional)

If you have ever dreamed of sinking your teeth into a warm, cheesy, and utterly irresistible treat that feels like a big, comforting hug, then this Adjaruli Khachapuri Recipe is exactly what you need. This Georgian classic, shaped like a little boat filled with a luscious mix of mozzarella, feta, and ricotta cheeses, and crowned with a runny egg yolk, blends simple ingredients into a masterpiece of flavors and textures. Each bite marries a crisp, golden crust with creamy, savory cheese and that silky egg center that just makes the whole experience unforgettable. Whether you’re sharing it with friends or treating yourself, this recipe promises to fill your kitchen with enticing aromas and your heart with warmth.

Ingredients You’ll Need

Getting started with the Adjaruli Khachapuri Recipe means gathering a handful of humble ingredients that come together to create something truly magical. Each component plays its part, from the yeast that makes the dough rise to the trio of cheeses that provide the creamy, tangy center—simple but crucial for that authentic flavor and texture.

Active dry yeast (2 1/4 teaspoons): This helps the dough rise beautifully, giving it a light and airy texture.
Granulated sugar (2 teaspoons): Feeds the yeast and balances the savory flavors subtly.
Warm water (3/4 cup): Activates the yeast and helps form the dough.
All purpose flour (3 – 3 1/4 cups): Forms the chewy, golden crust; spooned and leveled for accurate measurement.
Kosher salt (1 teaspoon): Enhances all the flavors without overpowering.
Warm milk (3/4 cup): Adds richness and softness to the dough.
Vegetable oil (2 tablespoons): Keeps the dough tender and moist.
Low moisture mozzarella (5 ounces, shredded): Brings meltiness and stretchiness to the cheese filling.
Feta cheese (5 ounces, crumbled): Offers a salty, tangy bite that brightens the creaminess.
Ricotta cheese (5 ounces): Adds smoothness and richness to the cheese blend.
Large egg yolks (3): The crowning glory that adds a luxuriously runny texture inside each Khachapuri.
Unsalted butter (1 tablespoon, optional): For a glossy, flavorful finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Adjaruli Khachapuri Recipe

Step 1: Prepare the Dough

Start by activating your yeast in warm water with sugar. This bubbling mixture is the secret to that wonderfully puffy dough. While it foams up, mix flour and salt, then slowly add the yeast mixture, warm milk, and vegetable oil. Knead everything together until you get a smooth, slightly sticky dough that’s begging to rise. Set it aside in a warm spot and watch it double in size—it’s like magic in the kitchen.

Step 2: Craft the Cheese Filling

While your dough is resting, combine shredded mozzarella, tangy feta, and creamy ricotta in a bowl. This trio is everything you imagine cheese dreams to be—melting beautifully inside the boat-shaped bread and delivering that perfect savory punch.

Step 3: Shape and Assemble Your Khachapuri

After your dough rises twice to develop perfect elasticity, divide it into three parts. Roll each into an oval, spread a generous layer of the cheese mixture inside, then fold the long edges over to create a boat shape with pinched ends. This classic design isn’t just charming—it keeps all that melty cheese inside where it belongs.

Step 4: Bake to Golden Perfection

Pop these beauties into a 400°F oven until their crust turns a gorgeous golden brown and the cheese bubbles with excitement. Then comes the final flourish: making a small well in the center and cracking an egg yolk into each one before baking a few more minutes so the yolk is just set but still gloriously runny.

Step 5: Finish with Butter and Serve

Before serving, add a dab of unsalted butter to each Khachapuri and swirl it into the molten cheese and egg—this little extra touch takes the flavor to another level all together.

How to Serve Adjaruli Khachapuri Recipe

Garnishes

A simple garnish like a sprinkle of freshly cracked black pepper or a handful of chopped fresh parsley adds brightness and a gentle kick to balance the rich cheese and egg. A light brush of melted butter right out of the oven is also heaven.

Side Dishes

This Adjaruli Khachapuri Recipe shines best with uncomplicated sides. A crisp, fresh salad or pickled vegetables provide a refreshing contrast, cutting through the richness with their vibrant acidity and crunch.

Creative Ways to Present

Impress your guests by serving the Khachapuri on wooden boards or rustic platters, allowing everyone to tear off pieces of the crispy crust to dip into the luscious cheesy center. Alternatively, pair it with small bowls of fresh herbs or spicy sauces for an interactive, shareable experience that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Adjaruli Khachapuri keeps well in an airtight container in the fridge for up to 2 days. The crust will soften a bit, but the flavors remain fantastic; just be sure to gently reheat before serving.

Freezing

You can freeze unbaked shaped Khachapuri boats by wrapping them tightly in plastic wrap and foil—they keep well for up to one month. Thaw overnight in the fridge before baking fresh for a quick homemade treat anytime.

Reheating

To reheat, place leftover Khachapuri in a preheated oven at 350°F for about 10 minutes until warmed through and the cheese is bubbling again. Avoid microwaving if you want to keep the crust crispy and the texture inviting.

FAQs

Can I use different cheeses in this Adjaruli Khachapuri Recipe?

Absolutely! While the traditional mix combines mozzarella, feta, and ricotta for a perfect balance of creaminess and tang, feel free to experiment with similar melting cheeses like kasseri or young provolone to suit your taste or what’s available.

Is it okay to use regular eggs instead of just yolks?

The traditional recipe uses only yolks to maintain that rich, luscious texture inside the Khachapuri. If you prefer, you can add whole eggs, but the final texture and flavor will be slightly different — less creamy and more firm.

How do I make the dough if I don’t have a stand mixer?

Not a problem. You can mix the dough by hand in a large bowl, combining ingredients until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. It’s just as rewarding and connects you more deeply with the process!

Can I make this recipe gluten-free?

Adapting this Adjaruli Khachapuri Recipe to gluten-free is tricky because the dough relies on gluten for elasticity and texture. However, using a gluten-free baking mix designed for yeast breads and adding xanthan gum might work if you are up for kitchen experimentation.

Why is the dough sticky, and is that normal?

A slightly sticky dough is perfectly normal for Khachapuri—it helps produce a soft interior crumb and tender texture. Just be sure to flour your hands and surface well when shaping to prevent it from sticking too much.

Final Thoughts

This Adjaruli Khachapuri Recipe is more than just a meal — it’s an invitation to savor the joy of baking and sharing one of Georgia’s most beloved culinary treasures. With its golden crust, gooey cheese fillings, and that luscious egg yolk finish, this dish brings warmth and smiles to any table. I encourage you to try it soon because few things compare to pulling a bubbling, fragrant Khachapuri from the oven and tearing into it with friends or family. It’s truly comfort food at its finest.