Adjaruli Khachapuri (Georgian Cheese Bread)

Recipe ingredients

Our Adjaruli Khachapuri recipe consists of two parts: the dough and the filling.

Khachapuri dough

• Active dry yeast: Yeast leavens the dough, creating the perfect soft and fluffy texture.
• Granulated sugar: A few teaspoons of sugar are mixed with the active dry yeast and water. The sugar doesn’t activate the yeast, but will cause the yeast to bubble up. If your yeast doesn’t bubble up, it has probably expired and shouldn’t be used.
• Warm water: Warm water is used to activate the yeast and add moisture to the dough. The water should be between 105-110°F (40-43°C) to activate the yeast, which is about lukewarm.
• Flour: All-purpose flour is the main ingredient and provides the structure for our Khachapuri dough.
• Kosher salt: Salt enhances the overall flavor of the dough.
• Warm milk: Milk adds richness and flavor to the dough, while making the texture more tender.
• Vegetable oil: A bit of oil improves the texture and flavor of the dough. I generally use sunflower oil for this recipe, but other types of vegetable oil will work as well.

Khachapuri filling

A Note on Georgian Cheeses: In traditional Adjaruli Khachapuri, Imeruli cheese and Sulguni cheese are often used. Imeruli is a semi-soft cheese with a mild flavor, while sulguni is moderately salty with a sour flavor. To get the perfect flavor with the cheeses available in our local grocery store, we used a combination of mozzarella, feta and ricotta.

• Low moisture mozzarella: Make sure to buy low moisture mozzarella. Fresh mozzarella will add too much liquid to the filling, making your Khachapuri soggy.
• Feta: Crumbled feta cheese adds a salty, tangy flavor to the filling.
• Ricotta: Ricotta makes the Khachapuri filling ultra smooth and creamy and helps blend the other two cheeses together.
• Egg yolks: An egg yolk is added to the Khachapuri a few minutes before it’s finished baking. The egg yolk is then swirled through the cheesy mixture to make the delicious filling.
• Butter (optional): A pat of butter is traditionally added to Adjarian Khachapuri right as it comes out of the oven. The butter melts into the filling and is mixed in with the cheese and yolk.

Substitutions and variations

Instant yeast: Instant yeast can also be used in this recipe. Use a bit less instant yeast (about 1 3/4 teaspoon or 5 grams). Skip the activating step and simply mix all dough ingredients together.

Cheese: Full fat tvorog or farmer’s cheese can be used as a substitute for ricotta in this recipe. And while I haven’t seen Imeruli cheese in the States, I have come across Sulguni cheese at our local Russian store. If you find Sulguni, try using a combination of low moisture mozzarella and Sulguni.

Spinach: Spinach is a great addition to this Khachapuri. If you’d like to try it, blanch or saute about 5 ounces (140 grams) of fresh spinach. Drain and remove as much excess moisture as possible. Mix with the cheese before filling the Khachapuri boats and enjoy!

Step by step instructions and photos

Step 1: Activate the yeast. Sprinkle the yeast over lukewarm water mixed with sugar until it becomes foamy.

Step 2: Form the Khachapuri dough. Mix together all of the ingredients except the oil. Add the oil when the dough comes together.

Step 3: Knead the dough until smooth. This will take about 10 minutes in a stand mixer or 15-20 minutes by hand.

Step 4: Let the dough rise. The first rise will be about one hour, then punch the dough down and let it rise an additional half hour.

Step 5: Separate the dough into three portions. Use well-floured hands to form each portion into a ball.

Step 6: Roll out the dough. Roll each portion into an oval about 1/4 inch (6 mm) thick.

Step 7: Combine the three cheeses to make the Khachapuri filling. Mix well.

Step 8: Sprinkle the cheese mixture over the dough. Make sure the cheese is evenly spread across the dough almost to the edges of the oval.

Step 9: Form the dough into a boat shape. Fold the edges of the oval up and over the cheese, pinching down to form the sides. Twist the two ends to form a knot.

Step 10: Bake, add egg yolk and enjoy! Add a pat of butter and mix the yolk into the filling with a knife a few minutes after it comes out of the oven.

Storage

Adjaruli Khachapuri is best enjoyed warm right out of the oven, when the yolk still has a runny consistency and can be swirled through the cheesy filling.

But if you do find yourself with leftover Khachapuri, it will keep stored in an airtight container in the refrigerator for 3-4 days.

To reheat Khachapuri, cover it with foil and reheat in the oven at 325°F (160°C) until warmed through. This should keep the yolk from overcooking.

Expert tips

• Measure the flour with a kitchen scale. Using a kitchen scale is the easiest way to ensure your dough has the perfect consistency. If using measuring cups, use the spoon and level method. Lightly spoon flour into the cup and then use the back of a knife to scrape off any excess.
• Adjust the amount of flour as needed. The Khachapuri dough should be quite sticky, but not impossible to knead. If needed, add a bit more flour. As the dough rises, the gluten will develop and the dough will become more elastic, making it much easier to work with.
• Pay attention to the rise. The amount of time your dough needs to double in size will depend on how warm and humid your environment is. You may need more or less time than noted in the recipe. If using instant yeast, the dough is likely to rise faster.
• Use quality cheese. Cheese is the main ingredient, so make sure you’re buying quality cheeses. Opt for a whole block or chunk of mozzarella and shred it yourself. Pre-shredded cheeses tend to contain additives that make them melt less smoothly.

More Georgian-inspired recipes

Beet and Spinach Pkhali

Khinkali (Meat-Filled Dumplings)

Shkmeruli (Georgian Chicken in Garlic Sauce)

Khmeli Suneli Spice Mix

Yakhni (Beef Stew with Walnuts)

Adjaruli Khachapuri Recipe

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• Author: Brit Kapustina
• Total Time: 2 hours 45 minutes
• Yield: 4-6
• Prep Time: 45 minutes
• Inactive Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Oven
• Cuisine: Georgian

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Ingredients

Khachapuri Dough

• 2 ¼ teaspoons (7 grams) active dry yeast* (1 packet)
• 2 teaspoons (7 grams) granulated sugar
• ¾ cup (180 ml) warm water
• 3 – 3 ¼ cups (400 grams) all purpose flour, spooned and leveled*
• 1 teaspoon kosher salt
• ¾ cup (180 ml) warm milk
• 2 tablespoons vegetable oil

Cheese Filling

• 5 ounces (150 grams) low moisture mozzarella, shredded
• 5 ounces (150 grams) feta cheese, crumbled
• 5 ounces (150 grams) ricotta cheese

Garnish

• 3 large egg yolks
• 1 tablespoon (15 grams) unsalted butter (optional)

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Instructions

Khachapuri Dough

1. Add the active dry yeast and sugar to the warm water. Let stand for 10 minutes or until foamy.
2. In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt. See recipe notes for making dough by hand.
3. Pour the yeast mixture over the dry ingredients and add the milk. Mix on medium-low speed until the dough begins to form.
4. Add the vegetable oil and mix on medium speed or until mostly smooth, about 10 minutes. The dough will be a bit sticky.
5. Shape the dough into a ball and place in a lightly greased bowl. Cover and set aside in a warm space for about one hour or until the dough doubles in size. 
6. Once the dough has doubled in size, push it dough several times with your hands. Cover and set aside for an additional 30 minutes.

Cheese Filling

1. In a medium bowl, combine the shredded mozzarella, crumbled feta and ricotta. Mix well.

Assembly

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Punch the dough down again. Knead for several minutes. Using well-floured hands, separate the dough into three equal portions.
3. Sprinkle your work surface and rolling pin with flour. Roll out one portion of dough into an oval about ¼ inch (6 mm) thick. Transfer the formed dough to the prepared baking sheet to build your Khachapuri.
4. Sprinkle one-third of the cheese mixture onto the dough. Form the boat shape by rolling the longer sides over the cheese to form a boat. Then pinch and twist the shorter sides together to form two knots on the ends. Repeat this process with the last two portions of dough.
5. Bake for 20-22 minutes or until the bread is golden brown and the cheese is bubbling.
6. Remove from oven and make a well in each Khachapuri. Add an egg yolk to each well and return to the oven for an additional 3 minutes.
7. Garnish each Khachapuri with a pat of butter and swirl the cheesy egg mixture together before eating!

Notes

Substitute instant yeast: You can use 1 3/4 teaspoons (5 grams) instant yeast in place of the active dry yeast. There’s no need to activate instant yeast so you can skip the first step. Simply add the water, sugar and yeast into the flour mixture with the milk.

Spooned and leveled: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Making dough by hand. I prefer to make Khachapuri dough with my mixer, because it is quite sticky. But it is possible to make it by hand. Use lightly floured hands to knead the dough for approximately 15-20 minutes. I recommend using the slap and fold method for kneading.

Storage: Leftover Khachapuri can be stored in an airtight container in the fridge for 3-4 days.