How to Make Adjarian Khachapuri (Georgian Cheese Bread Boat)

How to Make Adjarian Khachapuri (Georgian Cheese Bread Boat)

Adjarian Khachapuri (also spelled Acharuli Khachapuri) is one of Georgia’s most iconic national dishes — a golden, boat-shaped bread filled with melted cheese, a runny egg yolk, and a pat of butter. It’s rich, comforting, and absolutely irresistible.

This traditional dish comes from the seaside region of Adjara in western Georgia. Locals say its shape was inspired by the Black Sea — the bread represents a boat, the cheese is the sea, and the egg yolk symbolizes the sun. Today, this delicious bread boat has become a favorite all over the world for its creamy, cheesy goodness.

🧀 Why You’ll Love This Recipe

• Authentic Georgian taste, made simple for your kitchen

• Perfect for brunch, a cozy breakfast, or a hearty dinner

• Crispy on the outside, soft and cheesy inside

• Fun to share — just tear off the edges and dip them into the cheese and egg center

🕒 Recipe Overview

• Preparation time: 90 minutes

• Servings: 3

• Difficulty: Hard

🧂 Ingredients

• 600 g all-purpose flour

• 12 g active dry yeast

• 1 tsp sugar

• 1 tsp salt

• 200 ml warm milk

• 1 tbsp oil

• 180 g grated cheese (Suluguni, mozzarella, or feta mix)

• 3 eggs

• 20 g butter

🍞 Instructions

1. Prepare the Dough
In a large bowl, mix flour, yeast, sugar, and salt. Gradually add the warm milk and knead until you get a soft, smooth dough. Cover and let it rise for about 1 hour, or until doubled in size.

2. Shape the Khachapuri
Divide the dough into 3 equal parts. Roll each into an oval shape, then roll the edges inward from both sides. Pinch the ends together to form a “boat.”

3. Add the Filling
Brush the dough edges with a beaten egg yolk. In a small bowl, mix grated cheese with one egg and spoon the mixture into the center of each boat.

4. Bake
Place the khachapuri on a baking sheet lined with parchment paper. Bake at 200°C (390°F) for about 10 minutes, until slightly golden.

5. Add the Egg
Remove from the oven, make a small well in the cheese, and gently add a raw egg. Return to the oven for another 5 minutes, or until the egg white is set but the yolk remains soft.

6. Finish & Serve
Top with a small piece of butter right after baking. Serve hot and enjoy the magic — tear off the crust, dip it into the creamy, cheesy center, and taste Georgia in every bite.

🌍 A Taste of Georgian Tradition

Khachapuri is much more than bread — it’s a symbol of Georgian hospitality and warmth. Every region in Georgia has its own version:

• Imeretian Khachapuri (round, cheese-filled bread)

• Megrelian Khachapuri (extra cheese on top!)

• Adjarian Khachapuri (the open boat-style version you’re making)

Adjarian Khachapuri stands out for its presentation — it’s both rustic and elegant, and watching the butter melt over the runny egg is pure comfort food joy.

💡 Pro Tips

• Use Suluguni cheese if available — it’s authentic and perfectly stretchy.

• Don’t overbake after adding the egg — you want that yolk runny!

• Serve immediately for the best flavor and texture.

✨ Final Thoughts

Adjarian Khachapuri is not just food — it’s an experience. The combination of soft bread, melted cheese, and golden egg makes it one of the most beloved dishes in Georgian cuisine. Whether you’re hosting a brunch, exploring new cultures, or just craving something unique, this recipe brings the taste of Georgia straight to your table.