Khachapuri (Adjaruli Style)

Khachapuri (Adjaruli Style), recipe by Yekaterina “Kat” Balagian. Photo by Debbie Cunningham

Khachapuri (Adjaruli Style)

Chef Yekaterina likes to share her culture through food. That includes this yummy, cheesy bread. Khachapuri “Adjaruli style,” which refers to the region of Adjara on the Black Sea, is shaped like a cheese-filled gondola with an egg “floating” on top. “Khachapuri holds a special place in Georgian culture and cuisine,” she explains. “It is often associated with hospitality and celebrations. It is meant to be eaten with others and shared around the table.”
Course Appetizer, Side Dish


For the dough:

  • 2 tablespoons olive oil
  • cups hot water between 105 and 110 degrees F
  • 4 cups bread flour
  • ½ teaspoon instant yeast
  • teaspoons salt
  • 1 tablespoon sugar

For the filling:

  • 2 cups farmer’s cheese or ricotta
  • cups crumbled feta cheese
  • 1 cup sulguni cheese or shredded mozzarella, plus more for topping
  • 4 eggs
  • Microgreens, for garnish


  • Measure the oil and water into the bottom of a stand mixer bowl with a bread hook attachment, or knead with hands. Add flour, yeast, salt, and sugar. Mix at low speed until dough comes together. Mix at speed two for 10 minutes or knead with a fair amount of pressure for 10 minutes.
  • Place dough in greased container twice the size of the amount of dough and wrap tightly with plastic. Rest dough for at least 1 hour in refrigerator. Divide dough into 4 pieces and shape into balls. Place balls on greased sheet pan. Spray tops of balls with cooking spray and cover with plastic. Leave out to proof (rise) for about 30 to 40 minutes or until gluten relaxes and the dough feels puffy and soft. With each dough ball, stretch dough to form a circle, then pick it up from the corner to help shape it into an “almond” or “boat.”
  • Mix together cheeses. Fill center of each boat with cheese mixture and top with a little extra mozzarella cheese. Preheat oven to 500 degrees F. Once preheated, place your Khachapuri inside and reduce oven heat to 350 degrees F. This initial high heat will help them brown. Check in 10 minutes. Cheese should be melted, dough should be golden, and the bottom of the “boats” should be cooked. They may need an additional 5 minutes of bake time, depending on thickness of dough. Crack a raw egg into center of each khachapuri after 5 minutes of bake time.
  • Alternatively, fry eggs separately and top khachapuri after they’re removed from oven. Top with microgreens. To eat, tear off pieces of warm bread and dip into the gooey egg-cheese mixture in the center.