About this Dish
Georgia's most beloved dish — a boat-shaped bread filled with molten cheese and topped with a raw egg and butter, stirred together at the table. The Adjarian khachapuri (boat shape) is the most spectacular version. The bread itself is made fresh to order and arrives at the table still bubbling. Georgia takes bread-making so seriously it is considered a national art form.
IngredientsServes 2
🌾Strong white bread flour, 500g plus extra for dusting
🧂Fine salt, 1 tsp
🍬Caster sugar, 1 tsp
🫧Fast-action dried yeast, 7g sachet
🥛Warm whole milk, 200ml
💧Warm water, 100ml
🧀Sulguni or mozzarella cheese, 400g coarsely grated (or mix half feta, half mozzarella)
🥚Large eggs, 4 (2 for the dough, 2 for topping)
🧈Unsalted butter, 60g cut into small cubes
🫒Neutral oil, 2 tbsp for the dough
Method
1
Mix the flour, salt, sugar and yeast in a large bowl. Make a well in the centre and add the warm milk, warm water, 2 beaten eggs and the oil. Stir everything together into a shaggy dough, then turn it out onto a floured surface and knead for 8–10 minutes until smooth and slightly tacky. Place back in the bowl, cover with a damp cloth and leave in a warm spot for 1 hour until doubled in size.2
While the dough rises, prepare your cheese filling by combining the grated cheeses in a bowl. If using feta, crumble it finely so it blends well with the mozzarella. Taste for saltiness — the filling should be quite bold as it seasons the whole bread.3
Preheat your oven to 230°C (210°C fan) and place a heavy baking tray or pizza stone inside to heat up. Divide the risen dough into 2 equal portions. On a lightly floured surface, roll each portion into a rough oval about 30cm long and 20cm wide.4
Divide the cheese filling equally between the two dough ovals, piling it in the centre and leaving a 4cm border around the edges. Now roll the long edges of the dough inward over the cheese like a scroll, pinching and twisting the two ends together firmly to form the classic boat shape — the cheese should be enclosed in the middle with the boat ends pointing up.5
Carefully transfer the khachapuri to the hot baking tray (use parchment paper to help slide them on) and bake for 15–18 minutes until the dough is deeply golden and the cheese is completely melted and starting to bubble. The crust should feel firm and hollow when tapped.6
Remove from the oven and immediately use a spoon to press a small indent into the molten cheese filling. Crack one raw egg into the hollow of each khachapuri, then dot a few cubes of cold butter around the egg. Return to the oven for just 3–4 minutes — you want the white barely set but the yolk still completely runny.7
Serve immediately on a wooden board. At the table, use a fork to stir the egg, butter and bubbling cheese together into a rich, glossy sauce right inside the bread. Tear off the crust ends to use as dippers and eat straight away — khachapuri waits for no one.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Khachapuri Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
The Cooking Foodie
9.7K views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world