Adjarian khachapuri is Georgia’s famous cheese boat — a golden, boat-shaped loaf filled with molten suluguni and mozzarella, finished with a runny egg yolk and a knob of butter. It is every bit as comforting as our Cheesy Lavash Rolls and pairs beautifully with our Savory Lavash Rolls with Cottage Cheese and Herbs. For more bread and cheese inspiration, browse Serious Eats.
Ingredients
- For the dough:
- 500 g wheat flour
- 250 ml warm milk
- 50 ml warm water
- 7 g dry yeast
- 1 tsp sugar
- 1 tsp salt
- 30 ml vegetable oil
- For the filling:
- 250 g suluguni cheese, grated
- 250 g mozzarella, grated
- 2 egg yolks and butter to finish (traditional)
Instructions
- Combine the warm milk and water.
- Add the yeast and sugar; rest 10–15 minutes until foamy.
- In a bowl, add the flour, make a well, add the salt, then the yeast mixture and oil. Knead into a soft dough.
- Rise in a warm place until doubled.
- Divide the dough and shape into boat forms, pinching the ends, then fill generously with the mixed cheeses.
- Bake at maximum oven heat (top-bottom mode) until deep golden.
- Add an egg yolk and a knob of butter to each boat just before serving (traditional Adjarian style).
Tips
- Bake at the highest heat your oven allows — the intense heat gives the deep golden crust.
- Add the egg yolk and butter just before serving so the yolk stays runny and melts into the cheese.
- Use a blend of suluguni and mozzarella for the classic stretchy, salty filling.
Nutrition
Nutrition (per 100 g): 203 kcal, protein 12 g, fat 12 g, carbs 9.5 g.