Bread
Khachapuri (Adjarian Cheese Bread) Lunch Portion
Original name: Khachapuri (Cheese Bread) Lunch Portion
About this dish
Khachapuri is Georgia's beloved cheese-filled bread, and this lunch-sized version brings the warmth of a Tbilisi bakery straight to your kitchen. The dough is soft and slightly chewy, wrapped around a molten blend of tangy sulguni and creamy mozzarella, then baked until the cheese bubbles and the crust turns golden.
A runny egg yolk in the center makes it a complete, satisfying midday meal—just tear off a piece of the crust and dip it into the cheesy heart. In Georgia, khachapuri is more than food; it's a symbol of hospitality, and every region has its own twist, from the boat-shaped Adjarian style to the round Imeretian one.
Ingredients
UK and US measurements are both included for every recipe.
all-purpose flour
grain250 g
Imperial measurement: 2 cups
active dry yeast
other7 g
Imperial measurement: 2 1/4 tsp (1 packet)
warm water
liquid150 ml
Imperial measurement: 2/3 cup
whole milk
dairy60 ml
Imperial measurement: 1/4 cup
granulated sugar
other1 tsp
salt
seasoning1 tsp
olive oil
fat2 tbsp
sulguni cheese
dairy200 g
Imperial measurement: 2 cups shredded
mozzarella cheese
dairy100 g
Imperial measurement: 1 cup shredded
eggs
protein2
butter
dairy20 g
Imperial measurement: 1 1/2 tbsp
fresh parsley
herb1 tbsp
Method
Activate the yeast
PT10MIn a small bowl, combine warm water, milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
Make the dough
PT12MIn a large bowl, mix flour and salt. Pour in the yeast mixture and olive oil. Stir until a dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
Let the dough rise
PT1HPlace the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the cheese filling
PT5MWhile the dough rises, mix the shredded sulguni and mozzarella in a bowl. Set aside.
Preheat and shape
PT10MPreheat oven to 220°C (425°F) with a rack in the middle. Line a baking sheet with parchment. Punch down the dough and divide into 2 equal pieces. Roll each into an oval about 20x12 cm (8x5 inches).
Form the boats
PT5MRoll the long edges of each oval inward to form a boat shape, pinching the ends to seal. The center should be open for the cheese.
Fill and bake
PT15MDivide the cheese mixture between the two boats. Bake for 12–15 minutes, until the crust is golden and the cheese is melted and bubbly.
Add eggs and finish
PT4MRemove from oven, make a small well in the center of the cheese, and crack an egg into each boat. Return to oven for 3–4 minutes, until the egg white is just set but yolk still runny. Add a small piece of butter on top and garnish with parsley if desired.
Equipment
- Stand mixer with dough hook (optional)
- Rolling pin
- Baking sheet
- Parchment paper
- Mixing bowls
Nutrition facts
Tips
- For the most authentic flavor, use sulguni cheese if you can find it, a 50/50 blend of mozzarella and feta makes a good substitute.
- Keep the dough covered while it rises to prevent it from drying out and forming a skin.
- When cracking the eggs into the hot cheese, make a small indentation first so the yolk stays intact.
- Serve immediately—khachapuri is best eaten hot, when the cheese is still gooey and the egg yolk is runny.
Serving suggestions
- Serve with a fresh tomato and cucumber salad and a glass of chilled white wine or tarragon lemonade. Ideal for a cozy lunch or brunch.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.