Adjarian khachapuri: the original recipe step by step

Name: Adjarian khachapuri: the original recipe step by step
Cuisine: Georgian
Ingredients: 7 g dried yeast; one teaspoon sugar; 180 ml warm milk; 300 g flour; one teaspoon salt; two tablespoons oil; 250 g grated mozzarella; 150 g crumbled feta; one egg; 20 g butter

Georgian cheese-filled bread with an egg in the centre. The dough, two cheeses, boat shape and exact oven times.

Author: El Lavash · Updated: 22 October 2026

Boat-shaped Adjarian khachapuri with cheese, egg and butter. — AI-generated recipe illustration. Serving suggestion.

Khachapuri from Adjara is Georgian boat-shaped bread filled with melted cheese, topped with a raw egg and butter that are mixed at the table. It is the best-known dish in Georgian cuisine alongside khinkali, and works well at home with two cheeses available in any Spanish supermarket.

The dough

Dissolve 7 g of dried yeast and a teaspoon of sugar in 180 ml of warm milk. Wait 10 minutes until foamy.
Add 300 g of flour, a teaspoon of salt and two tablespoons of oil. Knead for 8–10 minutes until the dough stops sticking.
Cover and leave to rise in a warm place for 1 hour, until doubled in volume.

The cheese filling

In Georgia, Imeretian cheese and sulguni are used. In Spain, the best substitute is grated mozzarella for stretch and crumbled feta for saltiness, in a ratio of 250 to 150 grams. Mix them as they are, without adding anything else.

Shape the boat and bake

Divide the dough in two and roll each part into an oval about 25 cm long.
Roll the long edges inwards and pinch the ends to close the boat.
Spread the cheese in the hollow centre.
Bake at 220 °C for 12–15 minutes, until the edges turn golden.
Take out the tray, make a well in the melted cheese and crack an egg into it. Return to the oven for 2–3 minutes: the white should set and the yolk remain runny.
Add 20 g of butter on top of the egg when serving.

How to eat it

With your hands. Break off a pointed end of the boat, dip it into the egg, butter and cheese mixture and eat the edge piece by piece. Stir the yolk and butter with a fork before the first bite.

Three common mistakes

The oven is not hot enough: the cheese releases water before the dough sets and the boat collapses.
Adding the egg at the start: it cooks through, losing the runny yolk that defines the dish.
Using only mozzarella: the result is bland. Feta supplies the saltiness that comes from Imeretian cheese in Georgia.

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