If you've not heard of Adjaruli khachapuri, let me sum it up in a few words: fresh bread, filled with cheese and an egg on top. This comforting Georgian cheese bread is sure to be an instant hit (and is easier than you might think).
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When I first came across khachapuri, I knew I had to try it. After all, the idea of a cheese stuffed bread is just too good to pass up, right?
But, I'll admit, I was a little daunted by the idea. I was worried they might be kind of fiddly to make. Now that I have got a bit more back in to making bread (like my sourdough rye bread) and pizza (my fall pizza and bacon corn pizza have been popular), I figured it was about time to tackle it.
The good news is it's actually pretty easy and tastes SO delicious.
Where does khachapuri come from?
Khachapuri comes from Georgia, a country between Turkey and Russia that's predominantly in the Caucus mountains and very much at the crossroads between Europe and Asia.
Georgians are very proud of their cuisine, and rightly so. There are influences from Turkey, Greece and Persia and many dishes are incredibly comforting, like dumplings, stews and breads like this, reflecting the sometimes harsh mountainous climate.
The name comes from the words "khacho", meaning cheese curd or cottage cheese, and "puri" meaning bread.
Variations on khachapuri
Khachapuri comes in a few different forms in different parts of Georgia. Probably the most common is round, more like a pizza in shape, with a cheese stuffing - like Imeruli khachapuri - or cheese inside and out. You'll also find versions made on a spit and with different fillings.
This Adjarian version, (from the Adjaria region on the coast) is more of a cheese boat with the egg on top. Others have potato added in, or are more like a calzone.
What cheese should you use for Adjaruli khachapuri?
The traditional cheese for this bread is sulguni, or a mix of sulguni and imeruli cheeses. However since they are hard to find, most recipes recommend a blend of feta and mozzarella as a pretty close alternative.
The result of this combination is a fantastic mix of stringy cheese pulls and slightly salty flavor.
Steps to make Adjuruli khachapuri
- First mix together all the dough ingredients.
- Once combined, knead a few minutes then put in an oiled bowl, covered, to rise.
- Knock back the dough once doubled in size then roll in a circle.
- Mix together the crumbled feta and grated mozzarella.
- Put some cheese towards the edge of the dough circle.
- Roll in two sides to make an oval, then twist the ends together to form a 'boat'.
- Fill the middle with the rest of the cheese.
- Bake until lightly brown then add egg to middle.
- Once white is almost cooked through, remove from oven and add a little butter. Serve warm.
Watch the video to see exactly how it comes together!
This stuffed 'cheese boat' was an instant hit in our house. Both of my kids were coming back for more and so it was just as well it was big enough for all of us. There was a little left that I shared in the school playground, again to rave reviews.
The combination of cheeses is perfect to give both flavor and that gooeyness it feels like it needs. And the egg and touch of butter on top? Pure heaven.
We enjoyed this partly for lunch and partly for a snack, but it would be perfect as a party appetizer or really any excuse.
True, this Adjuruli khachapuri is not the kind of thing you are going to want to eat every day. But for now and then, it is one of the most comforting and delicious combinations. You need to add it to your to make list.
Try these other delicious breads:
- Japanese milk bread
- Fig walnut bread
- Herb fougasse (a tasty French bread similiar to focaccia)
- Peshwari naan (an Indian flatbread with a gently sweet, nutty filling)
- Tsoureki - Greek Easter bread (similar to brioche)
- Plus get more bread recipes in the archives.
Adjaruli khachapuri (Georgian cheese bread)
Ingredients
- 1 ½ cups bread flour
- ¾ teaspoon instant yeast
- ¾ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon olive oil
- ⅔ cup warm water
- 4 oz mozzarella grated
- 4 oz feta crumbled
- 1 egg
- ½ tablespoon butter approx
Instructions
- Mix together the flour, yeast, salt, sugar, olive oil and warm water until it comes together and pulls away from the side of the bowl. You can mix in a stand mixer then mix a couple minutes more to give in effect a knead, but I find it easy enough to mix by hand and then knead around 5 minutes (it's therapeutic too!).
- Brush a large bowl with olive oil over bottom and sides. Put the dough in the bowl, turn over to coat and then cover with a cloth. Set aside in a warm place to double in size, around 90 minutes.
- Preheat oven to 450F/230C towards the end of the rising time.
- Knock back the dough once it has doubled in size then stretch/roll into roughly a circle shape. Line a large baking sheet/tray with parchment and transfer the dough to the parchment and stretch back into a circle.
- Mix together the crumbled feta and grated mozzarella.
- Put some cheese towards the edge of the dough circle.
- Roll in two opposite sides of the dough, including some cheese as you do so, to make an oval. Then twist the ends together, turning over twice to seal up, to form a 'boat'.
- Fill the middle of the dough 'boat' with the rest of the cheese.
- Bake for around 20 minutes until the bread is lightly brown then carefully add the egg to middle. This is often easier if you break the egg in to a small bowl first.
- Carefully return the bread to the oven and cook until the egg white is almost cooked through, around another 5 minutes. Remove from the oven and add a little butter to the egg. Serve warm, breaking up the egg yolk and mixing with the butter. Eat by breaking bits of the bread off and dipping in the egg and cheese filling.
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other cheesy ideas:
Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Macaroni and Cheese Pierogi from The Spiffy Cookie
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Remember to pin for later!
Nancy
Can you use gluten free flour for this one?
Caroline's Cooking
I haven't tried but in theory, I can see it may well be fine with a GF blend and a bit of experimenting. I have found Bob's Red Mill blend to be quite good for some other things so may work here. You may need to add some xanthan gum as well.
Wendy Klik
HI Caroline, I posted this recipe this morning for Bread Bakers. I, of course, linked back and gave credit to you. Mine didn't turn out as gorgeous as yours but it was certainly delicious. Thanks for the recipe.
Caroline's Cooking
Glad you enjoyed it, and yes thanks for linking back and crediting. It really is a delicious bread!
Carla
this was delicious! I followed the recipe to a T and it turned out exactly as your picture.
thank you for sharing this!
Caroline's Cooking
That's great to hear, glad you enjoyed - it's definitely one I love as well.
Wendy Klik
Oh my.....this looks amazing. I have never heard of this before but I am definitely going to give it a try. Thanks Caroline
Caroline's Cooking
Thanks, it is definitely one to try!
Laura Al Ebrahim
what temperature should the oven be?
Caroline's Cooking
It's in step 3 - 450F/225C.
Saima
Never heard of this but it looks so enticing. Perfect for breakfast and not too many ingredients to make cooking it complicated!
Caroline's Cooking
Yes, it really is easier than you might think and so tasty!
Olivia Howell Smith
Can I precook once it is shaped and filled and rolled...then, add the second cheese and finish cooking and add the egg....for a quick breakfast...lunch, or dinner...my husband loves this. Can I freeze it and thaw and cook?
Caroline's Cooking
I can't say I have tried any of those, but a few things in principle - I wouldn't freeze it uncooked as this is a yeast bread so freezing will kill the yeast. As for part-cooking, I'm not sure I would recommend that given the cheese etc. I imagine it may not work so well with the overall texture. Instead, if you want to largely make it ahead, you could try making it the night before and refrigerating then cooking the next morning. It may well rise a bit more this way, but it is probably about the best way to keep it "dormant" a little while.
Adrianne
I can see why everyone at the playground loved this recipe. It looks cheesy and gooey and soooooo good. I think it is handy to have a recipe like this up your sleeves for moments when you need a quick delicious dish that doesn't take too long to make.
Caroline's Cooking
In fairness, you do need to leave a bit of time for the rises (being bread), but the actual hands-on is not all that long and definitely all so worth it!
Natalie
I love khachapuri! Looks so delicious and perfect for dinner!
Caroline's Cooking
It is delicious indeed!
Lisa Bryan
All that gooey cheese sounds like heaven! And I agree, the egg on top is definitely the perfect finishing touch. Yum!
Caroline's Cooking
It's heavenly, indeed! The egg adds a lovely extra gooeyness.
Ann
I love discovering new foods from other countries, and this stuff sounds like it can only be incredible! Thanks for the informative post!
Caroline's Cooking
I agree, there are so many great dishes to discover and this was one we instantly loved!