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5 from 1 vote

Adjarian Khachapuri / Adjaruli Khachapuri

Adjarian khachapuri is a cheesy Georgian bread boat filled with mixed cheese, butter and a fresh egg yolk.
Course Appetizer, Main Course, Side Dish
Cuisine Georgian
Keyword Georgian Recipes, Adjarian Khachapuri,
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 4
Calories 1500kcal

Ingredients

  • 2 cup flour (dough)
  • 1 1/2 cup all purpose flour for kneading/dusting as needed (dough)
  • 1/2 tsp instant yeast (dough)
  • 1 tsp sugar (dough)
  • 1 tsp salt (dough)
  • 1/4 cup warm water (dough)
  • 1/2 cup whole milk (dough)
  • 1/2 tbsp olive oil (dough)
  • 1 large egg (dough)
  • 1 cups sulguni cheese (grated)
  • 3 cups Imeruli cheese (grated)
  • 3 tbsp matsoni
  • 4 tbsp butter
  • 2 tbsp whole milk
  • 2 eggs white and yolk divided

Instructions

  • Mix together dry ingredients, add in warm water and milk, combine until kneadable. Knead for 5 minutes and add flour as needed.  Use the spare flour a tbsp at a time until you get a kneadable and smooth dough.
  • Cover dough and allow to rise for two hours in the refrigerator.
  • Once the dough has risen, divide in two. Reserve the second half for the second khachapuri. Roll out into a soft rectangular shape. Heat your oven to 392F/200C.
  • Grate sulguni and imereti cheese. see notes for substitutions.
  • add 1/4 cup sulguni approx 1 inch below top and bottom of rectangle. See photos above.
  • Fold the top edge of the dough over the cheese. Repeat with bottom. Seal both folds.
  • Begin shaping the dough into a 'boat' - to do this, roll the top and bottom in toward the middle and then pinch the left/right ends together. After that, gently spread open the rolls and begin shaping the boat. 
  • Add 1 1/2 cup imeruli cheese, 1 tbsp whole milk, 1 1/2 tbsp matsoni, 1 tbsp butter evenly to the boat. Top with sulguni.
  • Bake in the center of the oven for 10-12 minutes. Divide one yolk and white from an egg. Remove from oven, brush with egg white and carefully add yolk to the center. Bake again for 1-2 minutes on the top rack.
  • Roll out remaining half of dough and repeat steps 3-9.
  • Once finished baking, add a tablespoon of butter on top, and serve hot.

Notes

SUBSTITUTES OUTSIDE THE CAUCASUS REGION:
Imeruli & Sulguni Cheese: Replace with equal parts mozzarella and feta.
Matsoni: Replace with any full-fat yogurt. Full fat sour cream will also do. 
 
RECIPE NOTES:
Remember to rise the dough in the refrigerator. It holds shape better this way. 
Eat like a local - start by stirring the boat mixture with a fork, then tear off a piece of bread, dip and devour!