Recipe

Adjarian Khachapuri

A Georgian cheese and egg boat with pull-apart edges for dipping, plus a bright side salad to round out your brunch board.

By Matt Campbell

•

4.8

A freshly baked Adjarian khachapuri with a golden boat-shaped crust, bubbling cheese filling, a just-set egg yolk in the center, and a pat of butter melting on top on a wooden board in natural window light

Jump to Recipe

Adjarian khachapuri is the kind of food that makes people hover around your oven like it’s a campfire. It’s a boat-shaped bread, packed with stretchy cheese, then finished with an egg and a little butter right when it comes out. The move is to stir that egg and butter into the molten cheese, then rip off the crusty edges and dip. No forks required, but nobody’s judging if you grab one.

This version keeps the ingredients accessible. Traditional Adjarian khachapuri is often made with sulguni (frequently alongside Imeretian cheese), and the exact mix can vary depending on who’s making it. If you can’t find sulguni, we’re going for a close-enough-at-home blend that still hits the same vibe: mozzarella for stretch plus feta for salty tang. The dough is soft, forgiving, and totally manageable, especially if you make it ahead.

If you’re building a brunch board, this one earns its spot. It’s warm, dramatic, and basically designed for sharing, and the quick lemony salad keeps the whole spread from tipping into “too rich” territory.

An unbaked Adjarian khachapuri shaped like a dough boat on a parchment-lined baking sheet, with the cheese filling spread inside and the edges twisted to form raised sides

Why It Works

Big payoff for the effort: The dough is simple and bakes up fluffy inside with crisp edges, which is exactly what you want for tearing and dipping.
Cheese blend that behaves: Mozzarella brings the pull, feta brings the salty bite. If you can find sulguni, even better, but you’ll still get that classic gooey center with the swaps.
Egg timing you can control: You add the egg near the end so the white sets while the yolk stays saucy, perfect for stirring into the cheese.
Brunch board ready: A quick lemony cucumber salad cuts through the richness and makes the whole spread feel intentional.

Pairs Well With

Storage Tips

Khachapuri is best hot and fresh, but leftovers are still very worth it.

Refrigerate: Let it cool, then wrap tightly and refrigerate for up to 3 days.
Reheat (best): Bake at 350°F for 8 to 12 minutes until the cheese is melty and the crust is crisp again. If the egg was fully cooked, it’ll reheat fine. If it was runny, expect it to set more on day two.
Air fryer option: 325°F for 4 to 6 minutes works great for slices or smaller pieces.
Freezing: You can freeze the baked bread and cheese portion, but I recommend skipping the egg before freezing. Cool completely, wrap well, and freeze up to 2 months. Reheat from thawed, then add a fresh egg during the final minutes if you want that classic finish.

Common Questions

What is Adjarian khachapuri?

It’s a Georgian bread from the Adjara region, shaped like a boat and filled with melted cheese. Near the end of baking, an egg is cracked into the center. You stir the egg and butter into the hot cheese and dip torn pieces of crust into the filling.

What cheese is traditionally used?

It’s often made with a mix of Imeretian (imeruli) cheese and sulguni, though it varies by household and region, and some versions lean more heavily on sulguni. Sulguni is brined, tangy, and melts beautifully. If you can find it at an Eastern European market, grab it.

What is the best sulguni substitute?

For an easy grocery store swap, use low moisture mozzarella plus feta. Since feta can be extra briny and crumbly, go for a creamier style (Bulgarian or sheep’s milk feta) or give it a quick rinse and thorough drain if yours is very salty. If you want it closer to that brined, stretchy vibe, mix in a little farmer cheese or whole milk ricotta for softness, but keep some feta for the tang.

How do I keep the egg yolk runny?

Add the egg during the last 4 to 6 minutes of baking, and keep an eye on it. You want the white just set and the yolk still glossy. If your oven runs hot, start checking at 3 minutes.

Is a runny egg safe?

A soft or runny egg can carry food safety risk for some people (including pregnant people, young kids, older adults, and anyone immunocompromised). If you’re cooking for someone in those groups, bake the egg a few minutes longer until the yolk is fully set.

Can I make the dough ahead?

Yes. After the first rise, refrigerate the covered dough for up to 24 hours. Let it sit at room temperature for 45 to 60 minutes before shaping so it relaxes and stretches easily.

Do I need a pizza stone?

No. A preheated sheet pan works well. A pizza stone or steel can help with extra crispness, but it’s not required.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or silicone spatula
Rolling pin (optional)
2 baking sheets
Parchment paper
Small bowl for egg wash
Pastry brush (or use a spoon)

The first time I made khachapuri at home, I felt like I’d discovered a loophole in the brunch system. It’s bread and cheese, sure, but it eats like an event. You put it on the table, crack that egg in the center, and suddenly everyone’s tearing off pieces and arguing politely over the crispiest corner. It’s communal in the best way, and it’s also a reminder that the most fun dishes are usually the ones you don’t eat neatly.

Adjarian Khachapuri

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 18 minutes

Total Time 1 hour 35 minutes

Servings 2 khachapuri (serves 4 as a brunch board)

Ingredients

Dough

3/4 cup warm water (about 105 to 110°F)
2 1/4 tsp active dry yeast (1 packet)
1 tsp granulated sugar
2 1/4 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil, plus more for the bowl

Cheese filling

1 1/2 cups shredded low moisture mozzarella (about 6 oz)
3/4 cup crumbled feta (about 3 to 4 oz)
1/3 cup whole milk ricotta or farmer cheese (optional but great for extra creaminess)
1 tbsp unsalted butter, melted (optional, for mixing into the cheese)
Freshly ground black pepper, to taste

To finish

2 large eggs
2 tbsp unsalted butter, cut into 2 pieces
1 egg beaten with 1 tbsp water (egg wash, optional for shine)

Quick side salad (for the brunch board)

1 English cucumber, thinly sliced
2 cups arugula or mixed greens (optional, but nice for a fuller board)
1/2 small red onion, very thinly sliced
2 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tsp honey or maple syrup
1/2 tsp kosher salt, plus more to taste
Black pepper, to taste
2 tbsp chopped fresh dill or parsley

Instructions

Make the dough

Wake up the yeast. In a large bowl, whisk warm water, yeast, and sugar. Let sit 5 to 8 minutes until foamy.
Mix. Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead in the bowl or on a lightly floured counter for 6 to 8 minutes until smooth and elastic. If it’s very sticky, add flour 1 tsp at a time. If it feels dry or tough, add 1 to 2 tbsp water a little at a time until it’s soft and pliable.
Rise. Lightly oil the bowl, add the dough, cover, and let rise 45 to 60 minutes until doubled.

Prep and shape

Heat the oven. Set oven to 475°F. Put one baking sheet in the oven to preheat (this helps the bottom crisp). Line the second baking sheet with parchment and use it as your shaping station.
Make the cheese filling. In a bowl, mix mozzarella, feta, and ricotta (if using). Add melted butter (if using) and black pepper. Taste it before adding any salt. Feta varies a lot, so go slow and only add a pinch if it truly needs it.
Divide and shape. Punch down the dough and divide into 2 equal pieces. On the parchment-lined shaping sheet, stretch or roll each piece into an oval about 10 to 11 inches long.
Form the boats. Roll the long sides inward toward the center, leaving a wide strip of exposed dough in the middle. Pinch and twist the ends to seal into a boat shape so the filling won’t escape.
Fill. Spread the cheese mixture evenly inside each boat, keeping it mostly within the raised edges.

Bake and finish with egg

Transfer to the hot pan. Carefully slide the parchment (with both boats) off your shaping sheet and onto the preheated baking sheet. If you’re using egg wash, brush it on the exposed crust edges now.
Bake. Bake 12 to 14 minutes, until the edges are deeply golden and the cheese is actively bubbling. Timing varies by oven, so go by what you see.
Add the egg. Pull the pan out. Use a spoon to push the cheese aside and make a deeper well in the center of each boat, then crack 1 egg into each well.
Finish baking. Return to the oven for 4 to 6 minutes, until the egg white is set but the yolk is still soft.
Butter and serve. Add 1 tbsp butter to each khachapuri right away. Serve hot. At the table, stir quickly for 10 to 15 seconds so the egg and butter blend into the cheese, then tear and dip the crust. This is the whole point.

Quick cucumber and herb salad

Dress it. In a bowl, whisk olive oil, lemon juice, honey, salt, and pepper.
Toss. Add cucumber, onion, greens (if using), and herbs. Toss and taste. Adjust salt and lemon as needed.
Serve. Put it on the board next to the khachapuri to keep everything feeling bright and balanced.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes