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adjarian khachapuri georgian cheese bread
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5 from 1 vote

Traditional Adjarian 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


  • 2 cups flour (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)
  • 2 cups sulguni cheese (grated)
  • 2 cups Imeruli cheese (grated)
  • 3 tbsp matsoni


  • Mix together dry ingredients, add in warm water and milk, combine until kneadable. Knead for 5 minutes. 
  • Cover dough and allow to rise for two hours in the refrigerator
  • Once the dough has risen, roll out into a rectangular shape roughly 2 1/2 feet by 1 foot.
  • Begin shaping the dough into a 'boat' - to do this, roll the wide sides in toward the middle and then pinch the ends together. After that, gently spread open the rolls and begin shaping the boat. 
  • Add the imeruli, sulguni, and matsoni into the boat and mix lightly with your fingers. 
  • Heat your oven to 392F/200C and bake in the middle for 10-12 minutes, rotating halfway through.
  • Take your khachapuri out of the oven and gently add the egg yolk to the center - bake again for 1-2 minutes.
  • Once finished baking, add a tablespoon of butter on top, and serve hot.


If you are outside the Caucasus region - substitute imeruli and sulguni with equal parts mozzarella and feta. For matsoni, use any full-fat plain yogurt. 
Be sure to allow the dough to rise in the refrigerator - this allows the shape to hold better.
For extra cheesiness, line the wide edges with cheese before rolling into a boat shape.
Eat like a local - start by stirring the boat mixture with a fork, then tear off a piece of bread, dip and devour!