Why You’ll Love This Recipe

• An interactive and unforgettable eating experience.
• Features a decadent filling of molten cheese and a rich, runny egg yolk.
• A visually stunning centerpiece perfect for brunch, lunch, or dinner.
• Soft, chewy bread crust perfect for dipping.
• Authentic Georgian flavor that’s surprisingly easy to replicate at home.

Equipment You’ll Need

• Stand mixer with a dough hook (or a large mixing bowl)
• Baking sheets
• Parchment paper
• Rolling pin
• Grater
• Pastry brush

Ingredients

• For the Dough:
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1 cup (240ml) warm water (about 110°F/43°C)
• 3 cups (375g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/4 cup (60ml) warm milk
• 1 tablespoon olive oil
• For the Filling and Topping:
• 1.5 cups (170g) shredded low-moisture mozzarella cheese
• 1.5 cups (170g) crumbled feta cheese
• 1 large egg, lightly beaten (for the filling binder)
• 2 large egg yolks (for topping)
• 2 tablespoons unsalted butter, cut into pats
• 1 large egg, beaten with 1 tablespoon of water (for egg wash)

Instructions

1. Make the Dough: In the bowl of a stand mixer or a large bowl, combine the yeast, sugar, and warm water. Let it sit for 5-10 minutes until foamy. Add the flour, salt, warm milk, and olive oil. Using the dough hook, knead on low speed for 5-7 minutes, or knead by hand on a floured surface for 10 minutes, until the dough is smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
3. Prepare the Filling: While the dough rises, combine the shredded mozzarella, crumbled feta, and one lightly beaten egg in a medium bowl. Mix until well combined. Set aside.
4. Preheat and Shape: Preheat your oven to 475°F (245°C). Place a baking sheet on the middle rack to heat up. Punch down the risen dough and divide it into two equal portions. On a lightly floured surface, roll each portion into a 10-inch circle or oval.
5. Form the Boats: Tightly roll two opposite edges of each dough circle towards the center, leaving a few inches of space in the middle. Pinch the ends together firmly and twist them to create a boat shape. This creates a rim to hold the filling.
6. Fill and Bake: Carefully transfer the shaped dough boats to a sheet of parchment paper. Divide the cheese mixture evenly between the two boats, spreading it within the rims. Brush the crusts with the egg wash.
7. First Bake: Slide the parchment paper with the khachapuri onto the preheated baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. Add the Egg: Carefully remove the baking sheet from the oven. Using the back of a spoon, create a small well in the center of the melted cheese in each boat. Gently drop one egg yolk into each well.
9. Final Bake: Return the khachapuri to the oven and bake for another 1-2 minutes, just until the egg whites are barely set but the yolk is still runny.
10. Serve Immediately: Remove from the oven and immediately place a pat of butter on top of each egg yolk. Serve hot, instructing diners to stir the yolk and butter into the cheese with a fork, then tear off pieces of the crust to dip into the molten center.

Expert Cooking Tips

• For a richer flavor, use a mix of traditional Georgian cheeses like Sulguni and Imeretian if you can find them.
• Ensure your water for the yeast is warm, not hot. Hot water can kill the yeast, preventing your dough from rising.
• Don’t overbake after adding the egg. The residual heat will continue to cook it, and you want a perfectly runny yolk for mixing.
• Preheating the baking sheet helps create a crispier bottom crust.

Substitutions and Variations

The ideal cheese blend is a mix of a good melting cheese and a briny, flavorful one. If you can’t find mozzarella and feta, you can experiment with a combination of provolone, fontina, or even a mild goat cheese to complement a low-moisture melting cheese.

Common Mistakes to Avoid

A common mistake is overfilling the boats, which can cause the cheese to spill over during baking. Another is not pinching the ends of the boat tightly enough, causing it to unravel. Finally, do not use pre-shredded cheese; the anti-caking agents can make the filling greasy and prevent a smooth melt.

Serving Suggestions

Adjaruli Khachapuri is a full meal in itself. It is traditionally served for breakfast or brunch but is hearty enough for dinner. For a balanced meal, pair it with a simple, fresh salad of tomatoes, cucumbers, and herbs with a light vinaigrette to cut through the richness. A glass of dry Georgian red wine, like Saperavi, is a classic pairing.

Storage and Reheating Tips

This dish is best consumed immediately. If you have leftovers, allow them to cool completely, then wrap tightly in plastic wrap or foil and refrigerate for up to 2 days. To reheat, place on a baking sheet in an oven at 350°F (175°C) for 10-15 minutes until warmed through. Note that the egg yolk will be fully cooked upon reheating.

Frequently Asked Questions

Can I prepare the dough in advance?

Yes, you can make the dough and let it complete its first rise in the refrigerator for up to 24 hours. This slow fermentation can even improve the flavor. Just let it sit at room temperature for about 30-60 minutes before you’re ready to shape it.

My cheese filling was too salty. How can I fix this?

The saltiness primarily comes from the feta cheese. You can reduce the amount of feta and increase the mozzarella. Some types of feta can also be soaked in cold water for 30 minutes to draw out some of the salt before crumbling and using.

Conclusion

Adjaruli Khachapuri is more than just food; it’s a celebration of texture, flavor, and communal joy. Bringing this Georgian masterpiece to your table is a rewarding experience that will impress any guest and satisfy the deepest cravings for comfort food. Don’t be intimidated by its unique shape—the process is straightforward, and the result is a truly spectacular dish that creates lasting memories.