Adjarian Khachapuri Recipe with Cheese and Egg

Name: Adjarian Khachapuri Recipe with Cheese and Egg
Prep time: 85 min
Cook time: 25 min
Total time: 110 min
Yield: 4 boats
Cuisine: Georgian
Ingredients: 500 g all-purpose flour; 250 ml warm water; 1 tsp dry yeast; 1 tsp sugar; 0.5 tsp salt; 3 tbsp olive oil; 400 g sulguni cheese, grated; 4 large eggs, one per boat; to finish butter, optional

Boat-shaped Georgian yeast breads filled with sulguni cheese and finished with an egg.

By Savva LoginovUpdated October 5, 2026

Total 1 hr 50 minMakes 4 boats

Jump to Recipe

Adjarian khachapuri gets its recognizable boat shape from rolled dough with raised, pinched sides. The source uses 500 grams of flour, warm water, olive oil and a teaspoon of dry yeast for four breads. Allow the dough to rise until puffy before shaping it, then divide the grated sulguni evenly. Bake hot at 220°C until the sides color and the cheese bubbles. Add an egg to the center of each boat only for the last few minutes. The source favors a soft yolk; cook until the whites are set and let diners who need fully cooked eggs heat theirs longer. Serve at once with a small pat of butter.

Recipe card

Adjarian Khachapuri Recipe with Cheese and Egg

Prep 1 hr 25 minCook 25 minTotal 1 hr 50 minYield 4 boats

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, rolling pin, baking tray

Ingredients

500 g all-purpose flour 250 ml warm water 1 tsp dry yeast 1 tsp sugar 0.5 tsp salt 3 tbsp olive oil 400 g sulguni cheese, grated 4 large eggs, one per boat to finish butter, optional

Instructions

Make dough
Bloom yeast and sugar in warm water for 10 minutes; add flour, salt and oil and knead smooth.
Rise
Cover about 1 hour until puffy, then divide into four.
Shape
Roll into ovals, turn long edges inward and pinch ends to make boats; add grated cheese.
Bake and add eggs
Bake at 220°C 15–20 minutes until golden; add an egg to each center for the last 5 minutes or longer until desired doneness.
Serve
Serve hot with a little butter.

How to tell when it is ready

Bread is golden, cheese melted and egg whites set; cook yolks fully for high-risk guests.

Tips

Knead until dough feels elastic.
Seal boat ends firmly so cheese stays in.
Grate cheese for even melting.
Add eggs only near the end.

Serving suggestions

Serve immediately with butter.
Offer with sliced tomatoes.
Pair with a cucumber salad.
Sprinkle with fresh parsley.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate cooled leftovers up to 2 days; reheat thoroughly.

Food safety

Runny yolks carry risk. Use pasteurized eggs for soft yolks or cook eggs fully, especially for higher-risk people.

Frequently asked questions

Can I use mozzarella?

The source offers another melting cheese if sulguni is unavailable; flavor and saltiness will change.

How should I store adjarian khachapuri with cheese and egg?

Refrigerate cooled leftovers up to 2 days; reheat thoroughly.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.