Khachapuri Adjaruli Recipe – The Best Georgian Cheese Bread
Khachapuri Adjaruli
Today on the Takrecipe website, we bring you a classic Georgian dish—Khachapuri Adjaruli. This boat-shaped cheese bread is a staple of Georgian cuisine and is loved for its rich, gooey filling of cheese, butter, and a perfectly runny egg yolk. Traditionally baked until golden and served hot, it’s the ultimate comfort food, best enjoyed by tearing off pieces of the crust and dipping them into the warm, cheesy center. If you’re looking for a unique and delicious bread recipe, Khachapuri Adjaruli is a must-try!
Ingredients (Serves 4)
- For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry yeast
- ¾ cup warm milk
- ¼ cup warm water
- 2 tablespoons olive oil
- For the filling:
- 1 ½ cups shredded Sulguni cheese (or substitute with mozzarella and feta)
- 1 cup shredded feta cheese
- 2 tablespoons unsalted butter
- 4 egg yolks (one per bread)
Prepare the Dough
In a small bowl, mix warm milk, warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it’s too sticky, add a little more flour. Cover the dough with a cleantowel and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Filling
In a bowl, mix the Sulguni cheese and feta cheese. If using substitutes, mix shredded mozzarella with crumbled feta. Divide the cheese mixture into four portions, as each khachapuri will need its own filling.
Shape the Dough
Once the dough has risen, punch it down and divide it into four equal portions. Roll each portion into an oval shape, about ¼ inch thick. Fold the two longer edges inward to form a boat shape, pinching the ends to seal them. Carefully transfer the shaped dough onto a parchment-lined baking sheet.
Fill and Bake
Preheat your oven to 220°C (430°F). Fill each dough boat with the cheese mixture, spreading it evenly. Bake in the preheated oven for about 12-15 minutes, or until the bread is golden brown and the cheese is bubbling. Remove from the oven and immediately create a small well in the cheese center using a spoon. Carefully place an egg yolk in the well and add a small pat of butter on top. Return to the oven for an additional 2 minutes, just until the egg yolk is slightly set but still runny.
Serve
Remove the Khachapuri Adjaruli from the oven and serve immediately. To eat, mix the egg yolk and butter into the hot cheese, then tear off pieces of bread and dip them into the gooey filling. Enjoy while warm for the best experience!
Tips:
Use High-Quality Cheese:
🟢Sulguni cheese is ideal, but if unavailable, a mix of mozzarella and feta gives a similar taste and texture.
Don’t Overbake the Egg Yolk:
🟢The yolk should remain runny so that when mixed with the cheese, it creates a creamy texture.
Let the Dough Rise Properly:
🟢Allowing the dough to rise well ensures a soft and fluffy texture while baking.