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Irresistible Gooey Adjaruli Khachapuri Recipe Easy Homemade Cheese Bread Boat

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A traditional Georgian cheese bread boat filled with melted cheese and topped with a runny egg, featuring a soft, chewy crust and a gooey, indulgent center.

Ingredients

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  • 3 ½ cups all-purpose flour (440g), sifted
  • 1 ¼ cups warm water (300ml)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 12 oz Suluguni cheese or mozzarella, shredded or crumbled
  • 4 oz feta cheese, crumbled
  • ½ cup ricotta cheese (optional)
  • 4 large eggs, room temperature
  • 4 tbsp unsalted butter, melted
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley or dill (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine flour and salt. Add olive oil and the yeast mixture. Stir until it starts to come together.
  3. Knead the dough: Knead on a floured surface for 8-10 minutes by hand or 5 minutes with a stand mixer until smooth, elastic, and slightly tacky but not sticky.
  4. First rise: Lightly oil a clean bowl, place the dough inside, cover, and let it rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare cheese filling: Mix shredded Suluguni, crumbled feta, and ricotta (if using) in a bowl and set aside.
  6. Shape the dough boats: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Punch down dough and divide into 4 equal portions. Roll each into an 8-inch oval.
  7. Form the boats: Pinch the long edges inward to create a boat shape, twisting the ends slightly to seal. Place each on parchment paper.
  8. Fill with cheese: Spoon cheese mixture evenly into each boat, leaving a half-inch border.
  9. Bake: Transfer boats with parchment onto the hot stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese bubbly.
  10. Add the egg: Remove boats from oven. Crack one egg into the center of each boat carefully. Return to oven and bake 3-5 minutes until egg whites are set but yolks remain runny.
  11. Finish with butter and seasoning: Brush crust with melted butter, sprinkle with black pepper, and garnish with fresh herbs if desired.
  12. Serve immediately: Tear into the crust and scoop the cheesy, eggy center.

Notes

Do not rush the dough rise for a soft, chewy crust. Use a blend of cheeses for depth of flavor. Shape boats tightly to keep cheese inside. Watch the egg carefully to keep yolks runny. Brush melted butter on crust after baking for shine and flavor. Preheat baking surface for a crisp bottom. For gluten-free, use gluten-free flour blend; for dairy-free, use vegan cheese and flax egg.

Nutrition

Keywords: Adjaruli Khachapuri, Georgian cheese bread, cheese bread boat, Suluguni cheese, homemade khachapuri, gooey cheese bread, traditional Georgian recipe

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