If you’ve not heard of adjaruli khachapuri, let me sum it up in a few words: fresh bread, filled with cheese and an egg on top. This comforting Georgian cheese bread is sure to be an instant hit (and is easier than you might think).
When I first came across adjaruli khachapuri, I knew I had to try it. After all, the idea of a cheese stuffed bread is just too good to pass up, right?
But, I’ll admit, I was a little daunted by the idea. I was worried they might be kind of fiddly to make. Now that I have got a bit more back in to making bread (like my sourdough rye bread) and pizza (my fall pizza and bacon corn pizza have been popular), I figured it was about time to tackle it.
The good news is it’s actually pretty easy and tastes SO delicious.
What does khachapuri mean?
Khachapuri comes from Georgia, a country between Turkey and Russia that’s predominantly in the Caucus mountains and very much at the crossroads between Europe and Asia.
The name comes from the words “khacho”, meaning cheese curd or cottage cheese, and “puri” meaning bread.
Variations on khachapuri
Khachapuri comes in a few different forms in different parts of Georgia. Some are round, more like a pizza in shape, while this Adjaruli version is more of a cheese boat with the egg on top. Others have potato added in, or are more like a calzone.
What cheese should you use for Adjaruli khachapuri?
The traditional cheese for this bread is sulguni, or a mix of sulguni and imeruli cheeses. However since they are hard to find, most recipes recommend a blend of feta and mozzarella as a pretty close alternative.
The result of this combination is a fantastic mix of stringy cheese pulls and slightly salty flavor.
How to make adjuruli khachapuri
- First mix together all the dough ingredients.
- Once combined, knead a few minutes then put in an oiled bowl, covered, to rise.
- Knock back the dough once doubled in size then roll in a circle.
- Mix together the crumbled feta and grated mozzarella.
- Put some cheese towards the edge of the dough circle.
- Roll in two sides to make an oval, then twist the ends together to form a ‘boat’.
- Fill the middle with the rest of the cheese.
- Bake until lightly brown then add egg to middle.
- Once white is almost cooked through, remove from oven and add a little butter. Serve warm.
This video shows you exactly how it comes together:
This stuffed ‘cheese boat’ was an instant hit in our house. Both of my kids were coming back for more and so it was just as well it was big enough for all of us. There was a little left that I shared in the school playground, again to rave reviews.
The combination of cheeses is perfect to give both flavor and that gooeyness it feels like it needs. And the egg and touch of butter on top? Pure heaven.
We enjoyed this partly for lunch and partly for a snack, but it would be perfect as a party appetizer or really any excuse.
True, this adjuruli khachapuri is not the kind of thing you are going to want to eat every day. But for now and then it is one of the most comforting and delicious combinations. You need to add it to your to make list.
Khachapuri is such a comforting combination of flavorful cheese in a fresh bread 'boat'. This Georgian cheese bread makes a great appetizer or find any excuse!
- 1 1/2 cups bread flour 210g
- 3/4 tsp instant yeast
- 3/4 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 2/3 cup warm water 160ml
- 4 oz mozzarella 110g, grated
- 4 oz feta 110g, crumbled
- 1 egg
- 1/2 tbsp butter 7g, approx
Mix together the flour, yeast, salt, sugar, olive oil and warm water until it comes together and pulls away from the side of the bowl. You can mix in a stand mixer then mix a couple minutes more to give in effect a knead, but I find it easy enough to mix by hand and then knead around 5 minutes (it's therapeutic too!).
Brush a large bowl with olive oil over bottom and sides. Put the dough in the bowl, turn over to coat and then cover with a cloth. Set aside in a warm place to double in size, around 90 minutes.
Preheat oven to 450F/225C towards the end of the rising time.
Knock back the dough once it has doubled in size then stretch/roll into roughly a circle shape. Line a large baking sheet/tray with parchment and transfer the dough to the parchment and stretch back into a circle.
Mix together the crumbled feta and grated mozzarella.
Put some cheese towards the edge of the dough circle.
Roll in two opposite sides of the dough, including some cheese as you do so, to make an oval. Then twist the ends together, turning over twice to seal up, to form a 'boat'.
Fill the middle of the dough 'boat' with the rest of the cheese.
Bake for around 20 minutes until the bread is lightly brown then carefully add the egg to middle. This is often easier if you break the egg in to a small bowl first.
Carefully return the bread to the oven and cook until the egg white is almost cooked through, around another 5 minutes. Remove from the oven and add a little butter to the egg. Serve warm, breaking up the egg yolk and mixing with the butter. Eat by breaking bits of the bread off and dipping in the egg and cheese filling.
Like cheese? So do we! And we’re celebrating Cheese Lover’s Day with these tasty ideas:
Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking (you’re here!)
Cheese Charcuterie and Pickled Onions from Our Good Life
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