Adjarian Khachapuri Recipe (Acharuli Khachapuri)
Servings: 5
Calories: 844kcal
Ingredients
For the Dough
- 3⅓ cups All-purpose flour
- ¾ cup Water
- ¼ cup Milk
- 2 tablespoons Butter unsalted, melted
- 1 tablespoon Instant-dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
For the Cheese Filling
- 18 oz Sulguni cheese shredded *see notes
- 7 oz Feta cheese shredded/crumbled *see notes
For Topping
- 6 Egg yolks or whole eggs
- Butter
Instructions
- Make the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add the water, milk, and melted butter. Mix until a dough forms.
- Knead for 6–8 minutes, until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Prepare the Filling: In a medium bowl, combine the Sulguni and feta cheese. Mix until evenly distributed.
- Preheat the oven to 220°C (430°F).
- Shape the Khachapuri: Transfer the dough to a lightly floured surface and divide into 4-6 equal pieces. Shape each piece into a ball, cover, and let it rest for 15–20 minutes.
- Roll each dough ball into an oval approximately 8–9 inches (20–23cm) long. Place a portion of the cheese filling in the center, spreading it evenly and leaving a 1-inch (2.5cm) border around the edges.
- Bring the edges of the dough up and over the filling and pinch them together to completely enclose the cheese, creating an elongated oval-shaped dough packet.
- Flip the dough over so the seam side is facing down. Gently flatten and shape it into a neat oval, making sure the seam is well sealed. Using a sharp knife, make a long cut down the center of the dough, stopping about 1 inch (2.5cm) from each end. Use your fingers to gently pull the opening apart, exposing the cheese filling and creating the classic boat shape.
- Transfer the shaped khachapuri to baking sheets lined with parchment paper and continue with the recipe.
- Bake: Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbling.
- Add the yolk (optional): Remove from the oven and gently place one egg yolk in the center of each khachapuri.
- Return to the oven for an extra 2 minutes, just until the yolk begins to set around the edges but remains runny in the center.
- Finish and Serve: Remove from the oven and immediately place 1 tablespoon butter on top of each khachapuri.
- Tear off a small piece of the crust and use it to stir the butter, egg yolk, and hot cheese together until creamy and well combined. Continue tearing off pieces of the crust and dipping them into the cheesy center while eating.
Video
Notes
- About the Cheese: Traditional Adjarian Khachapuri is made with Sulguni and Imeruli cheese. Since Imeruli cheese can be difficult to find outside Georgia, this recipe uses feta cheese, which provides a similar salty and tangy flavor. If Sulguni is unavailable, use a combination of mozzarella and feta cheese. While not identical, it creates a similar stretchy, cheesy texture and works well in this recipe.
- Egg Yolk vs Whole Egg: Many Georgian bakeries use a whole egg. For a richer texture and easier serving, this recipe uses only the yolk. If preferred, add a whole egg during the final 2–3 minutes of baking. You can also skip adding the egg entirely. That's totally fine, too.
- Don't Overbake the Egg: The yolk should remain soft and runny. It will continue to cook slightly from the residual heat after baking. Some bakers won't even cook it at all, just put on the hot khapuri and serve.
- Don't Skip the Butter: The butter isn't just a garnish. It melts into the hot cheese and egg yolk, creating the rich, creamy filling that makes Adjarian khachapuri so special.
Nutrition
Calories: 844kcal | Carbohydrates: 71g | Protein: 41g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 363mg | Sodium: 1612mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1329IU | Vitamin C: 0.002mg | Calcium: 769mg | Iron: 5mg