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Adjaruli Khachapuri Recipe

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4.3 from 7 reviews

Adjaruli Khachapuri is a traditional Georgian cheese bread shaped like a boat and filled with a blend of mozzarella, feta, and ricotta cheeses. It’s topped with an egg yolk and a pat of butter, creating a rich, gooey centerpiece that’s perfect for sharing. This recipe walks you through making the yeast dough, assembling the iconic boat shape, and baking it to golden perfection with bubbling cheese and a creamy egg yolk finish.

Ingredients

Dough 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

Cheese Filling

  • 5 ounces (150 grams) low moisture mozzarella, shredded
  • 5 ounces (150 grams) feta cheese, crumbled
  • 5 ounces (150 grams) ricotta cheese

Toppings

  • 3 large egg yolks
  • 1 tablespoon (15 grams) unsalted butter (optional)

Instructions

  1. Activate Yeast: Add the active dry yeast and granulated sugar to the warm water. Let it sit for 10 minutes or until it becomes foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a stand mixer bowl fitted with a dough hook, combine the flour and kosher salt. If mixing by hand, whisk these together in a large bowl.
  3. Combine Wet and Dry Ingredients: Pour the yeast mixture and warm milk over the flour mixture. Mix on medium-low speed until the dough starts to come together.
  4. Add Oil and Knead: Add the vegetable oil and continue mixing on medium speed for about 10 minutes until the dough becomes mostly smooth but still slightly sticky.
  5. First Rise: Shape the dough into a ball and place it into a lightly greased bowl. Cover and set it in a warm place to rise for about 1 hour, or until it doubles in size.
  6. Punch Down and Rest: Once risen, punch down the dough several times to release air. Cover and let it rest for another 30 minutes.
  7. Prepare Cheese Filling: In a medium bowl, combine shredded mozzarella, crumbled feta, and ricotta cheese. Mix thoroughly.
  8. Preheat Oven and Prepare Baking Sheet: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy transfer and cleanup.
  9. Divide Dough: Punch down the dough again, then knead it for a few minutes. Using floured hands, divide it into three equal portions.
  10. Roll and Shape Dough: On a floured surface, roll one portion into an oval about 1/4 inch (6 mm) thick. Transfer this to the baking sheet.
  11. Add Cheese and Form Boat: Sprinkle one-third of the cheese mixture onto the dough. Fold the longer sides inward over the cheese to create a boat shape. Pinch and twist the shorter ends to form knots, sealing the boat. Repeat with the other two portions.
  12. Bake the Khachapuri: Place the baking sheet in the oven and bake for 20-22 minutes or until the bread is golden brown and cheese is bubbling.
  13. Add Egg Yolks: Remove the Khachapuri from the oven. Make a small well in the cheese filling of each boat and carefully place an egg yolk in each. Return to the oven for an additional 3 minutes to set the yolk slightly.
  14. Finish and Serve: Garnish each Khachapuri with a pat of unsalted butter, swirl the cheese and egg mixture together, and serve immediately while warm and gooey.

Notes

  • Use warm water and milk (around 100-110°F) to help activate yeast properly.
  • If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10-12 minutes.
  • The cheese blend can be adjusted to taste but keep the moisture balance to prevent sogginess.
  • Don’t overbake after adding the egg yolk, or the yolk will harden instead of staying creamy.
  • The optional butter adds richness and a glossy finish; omit for a lighter version.

Find it online: https://bitezly.com/adjaruli-khachapuri-recipe/