Adjarian Khachapuri

Headnote

This is the most direct expression of khachapuri: a tender yeasted vessel, a molten cheese center, and a finishing richness that is stirred in at the table. The bread must remain light and elastic, the filling supple and fully melted, never dry. What matters here is balance: a crisped exterior, a yielding crumb, and a luxurious center that stays warm to the last bite.

Recipe essentials

Dish category: Savory filled bread
Cuisine or origin: Georgian
Course type: Main course
Yield: 1 khachapuri
Serving size: 350 g
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Difficulty: Intermediate

Equipment

Mixing bowl
Rolling pin
Baking tray
Parchment paper
Oven
Small saucepan for melting the topping, if using butter

Ingredients

Yeasted bread dough, 200 g
Cheese filling, 130 g
Butter or egg topping, 20 g

Method

1. Heat the oven to 240°C. Line a baking tray with parchment paper. The oven must be fully heated before the bread goes in, so the dough sets quickly and the crust colors without drying.

2. Shape the 200 g of yeasted bread dough into an oval, then roll it to an even thickness of about 5 mm. Form the edges into a narrow rim and pinch the ends to create the traditional boat shape. The center should remain open and the walls should be firm enough to hold the filling.

3. Transfer the shaped dough to the prepared tray and place the 130 g of cheese filling in the center. Spread it evenly, leaving the rim exposed. The filling should sit level and compact, not mound above the bread.

4. Bake for 14 to 16 minutes, until the bread is deeply golden at the edges and the filling is visibly hot and softened. The base should feel set when lifted gently, and the rim should be crisp at the outside while still tender within.

5. Remove the khachapuri from the oven and immediately add the 20 g of butter or egg topping. If using butter, let it soften from the heat and begin to melt into the filling. If using egg topping, place it carefully in the center and return the bread to the oven for 1 to 2 minutes, just until the white is barely set and the yolk remains fluid.

Plating and serving

Serve at once on a warm plate or board. Present the khachapuri whole, with the center glossy and the rim intact. The proper finish is a contrast of crisp bread and molten filling, meant to be torn and eaten while still hot.

Professional notes

Keep the dough thin enough to bake through, but not so thin that it loses structure under the filling. The cheese must be hot and fluid before serving; if it tightens, the dish loses its character. Use the topping immediately, while the bread is still steaming, so it integrates into the center rather than sitting on top.