Adjaruli Khachapuri is a regional variation of khachapuri from Adjara, a coastal region of Georgia. The bread is filled with a blend of cheeses and topped with a raw egg and butter, which are stirred into the hot cheese just before eating. Rich, stretchy, and deeply satisfying, it’s a centerpiece dish meant to be shared and enjoyed fresh from the oven.
Ingredients (Serves 2–3)
For the Dough:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon instant yeast
¾ cup warm water
1 tablespoon olive oil
For the Filling:
1½ cups mozzarella cheese, shredded
½ cup feta cheese, crumbled
2 eggs
2 tablespoons unsalted butter
Instructions
In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water and olive oil, kneading until a smooth and elastic dough forms. Cover and let it rise in a warm place for about 1 hour or until doubled in size. Once risen, divide the dough into two portions and roll each into an oval shape. Fold the edges inward and twist the ends to form a boat shape, then fill the center generously with the cheese mixture.
Bake in a preheated oven at 220°C (425°F) for 12–15 minutes until the crust is golden and the cheese is bubbling. Remove from the oven and carefully crack an egg into the center of each boat. Return to the oven for 2–3 minutes until the egg white is just set but the yolk remains runny. Finish with a small pat of butter on top. To serve, stir the egg and butter into the hot cheese and tear pieces of bread to dip into the creamy filling.
Tips for Authentic Flavor
Traditionally, Georgian sulguni cheese is used; mozzarella and feta mimic its texture and saltiness.
Serve immediately—khachapuri is best hot and fresh.
Don’t overbake after adding the egg; the yolk should stay soft and rich.
For extra depth, brush the crust with melted butter right after baking.
Pair with a light salad or sparkling water to balance the richness.