SnackMain Course

Khachapuri Adjaruli (Boat-Shaped Cheese Bread)

Name: Khachapuri Adjaruli (Boat-Shaped Cheese Bread)
Prep time: 45 min
Cook time: 15 min
Total time: 2 h
Yield: 2 servings
Cuisine: georgian, russian
Ingredients: 300 g all-purpose flour; 2.25 tsp active dry yeast; 1 tsp granulated sugar; 0.5 tsp salt; 180 ml warm water; 1 tbsp olive oil; 150 g mozzarella cheese shredded; 100 g feta cheese crumbled; 2 pcs egg yolk only, for serving; 2 tbsp butter for serving

This recipe creates a traditional Georgian cheese bread, shaped like an open boat and filled with a rich, molten cheese blend. It's finished with an egg yolk and a pat of butter, perfect for tearing off crust and dipping.

An original recipe by Forkin

Total time: 2 hr
Serves: 2
Difficulty: Medium
Per serving: 1,146 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
2.25 tspactive dry yeast
1 tspgranulated sugar
0.5 tspsalt
180 mlwarm water
1 tbspolive oil

filling

150 gmozzarella cheese, shredded
100 gfeta cheese, crumbled

garnish

2 pcsegg, yolk only, for serving
2 tbspbutter, for serving

Equipment

rolling pin · plastic wrap · baking sheet · large bowl · parchment paper · whisk

The method

Step by step

1
In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar.
Cook’s note: Ensure the water is warm, not hot, to activate the yeast without killing it.
2
Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
3
Add the all-purpose flour, salt, and olive oil to the yeast mixture.
4
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
5
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 10 min
6
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
7
While the dough rises, combine the shredded mozzarella cheese and crumbled feta cheese in a medium bowl.
About 5 min
8
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
About 15 min
9
Once the dough has risen, punch it down gently and divide it into two equal pieces.
10
On a lightly floured surface, roll each piece of dough into an oval shape, approximately 25-30 cm (10-12 inches) long.
About 5 min
11
Fold the long edges of each oval inwards to create a crust, pinching the ends to form a boat shape.
About 2 min
Cook’s note: Ensure the ends are sealed well to hold the cheese filling.
12
Transfer the dough boats to the prepared baking sheet.
13
Divide the cheese mixture evenly between the two dough boats, filling the center of each.
About 1 min
14
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
About 15 min
15
Remove from the oven and immediately make a small well in the center of the molten cheese in each khachapuri.
16
Gently crack an egg yolk into each well.
Cook’s note: Be careful not to break the yolk.
17
Place a pat of butter next to each egg yolk.
18
Serve immediately, stirring the egg yolk and butter into the hot cheese before eating.
Cook’s note: Tear off pieces of the crust to dip into the rich cheese and egg mixture.

Per serving

Nutrition

61%Score

Calories: 1,146.2kcal
Protein: 43.5g
Carbs: 121.9g
Fat: 52.3g
Fibre: 5g
Sugar: 6.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover khachapuri in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through and cheese is melted.