Georgian Cheese Bread Boat (Adjaruli Khachapuri)
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This Georgian cheese bread boat, or adjaruli khachapuri, is a warm, indulgent, and cheesy centerpiece that’s perfect for sharing or serving as a cozy meal any night of the week. With its pillowy dough, rich cheese filling, and a soft egg cracked on top, it’s a comforting dish inspired by traditional Georgian cuisine that feels both rustic and impressive. If you love all things cheese, be sure to try my cheesy potato pierogi and this delicious cheesy garlic flatbread.
More About Georgian Food
Formerly part of the Soviet Union, Georgia is located at the the border of Eastern Europe and Asia and is influenced by both areas. It’s a small country—smaller than Ireland. Khachapuri is the official dish of Georgia though the country is also known for wine-making and its cuisine features lots of meat, cheese and bread. While there are plenty of Georgian restaurants in New York, I recommend Cheeseboat in Williamsburg or check out Bay Ridge for more Georgian fare.
Why You’ll Love This Recipe
- Irresistibly cheesy – A melty blend of cheeses that pulls with every bite.
- Fun to make and serve – The bread boat shape brings a sense of occasion to any meal.
- Versatile and comforting – Great for brunch, dinner, or entertaining.
Key Ingredients in This Recipe
- Dough – The yeasted dough is made with a simple combination of flour, oil, salt, sugar and yeast.
- Cheese – Georgians use tangy Imeruli cheese, a crumbly cow’s milk cheese, and Sulguni which is better for melting and becomes more elastic. The cheeses are used on their own or combined for a funky, melty center. Based on availability, I substitute cheeses that are more readily available in the US – a combination of part-skim mozzarella and feta cheese with a bit of ricotta for moisture.
- Egg – An egg is cracked on top of the cheese just before serving, letting the molten cheese partially cook the egg. It can also be placed back in the oven after the egg is cracked, cooking the bread until the whites just set, about an additional 3 minutes.
- Butter – A few pats of butter are added just prior to serving. The runny egg and butter is stirred into the cheese mixture as the khachapuri is eaten.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Finish the khachapuri with a light sprinkle of finely chopped fresh herbs like parsley or dill right after baking, which adds freshness and color that balance the richness of the cheese and egg.
Swaps and Substitutions
- Cheese: Swap or mix in mozzarella, fontina, or feta if traditional cheeses aren’t available.
- Dough: Use store-bought pizza or focaccia dough for a shortcut.
- Egg: Omit the egg for a fully vegetarian option without egg, though it adds extra richness.
- Herbs: Add fresh dill or parsley for a bright herbal note.
How to Make a Georgian Cheese Bread Boat (Step-by-Step)
- Make the dough. Add the flour, sugar, yeast and salt to the bowl of a bowl of a stand mixer fitted with a dough hook attachment. Turn the mixer on to combine. Then add the olive oil and ¾ cup of warm water.
- Knead the dough. Continue to mix until the ingredients form a shaggy dough. Turn the dough out onto a clean work surface and knead until the dough becomes smooth, about 4 minutes.
- Let the dough rise. Transfer to a lightly oiled bowl and then cover with plastic wrap and let rise in a warm place, until the dough has doubled in size, about 1 to 2 hours.
- Heat oven and roll out the dough. Place a pizza stone in the oven on the bottom rack and then heat the oven to 500ºF. Turn the dough out on a lightly floured surface. Divide it in half. Press and stretch then roll each half of the dough into a 13” oval and place on a piece of parchment paper.
- Shape the boat. Working one at a time, roll the long ends of the dough towards the middle, pinching and pressing the dough to form walled sides. Then pinch the short ends of the dough together on either side to form a boat.
- Make the filling. In a food processor or small mixing bowl combine together the cheese mixture.
- Divide cheese. Divide the cheese mixture between the two cheese boats
- Let rise. Cover the khachapuri with plastic wrap and let rise in a warm place.
- Brush with egg wash. In a small bowl whisk one of the eggs with 1 tablespoon of water. Brush the edges of the dough with the egg wash.
- Bake. Working one at a time, use a pizza peel to move the bread boats to the oven. Bake until the edges of the dough are golden brown and the cheese has melted.
- Add egg. Crack an egg into a ramekin, discarding the whites. Use a spoon to press a well into the center of the cheese. Carefully add an egg yolk into the center of the khachapuri and add pats of butter. Repeat with the remaining khachapuri.
- Serve. Serve hot. To eat, use a fork to mix the egg yolk into the center, tear the bread from the sides and dip in the center.
How to Serve a Georgian Cheese Bread Boat
- Family style: Serve directly from the baking sheet and let everyone pull from the boat.
- With sides: Pair with a crisp green salad or pickled vegetables to cut through the richness.
- Garnished: Add a drizzle of olive oil or sprinkle of fresh herbs for color and brightness.
How to Store a Georgian Cheese Bread Boat
- Refrigerator: Store leftover portions in an airtight container for up to 2 days.
- Reheating: Reheat in a warm oven to keep the crust crisp and the cheese gooey.
- Frozen: Freeze baked slices wrapped in foil for up to 1 month and reheat from frozen.
FAQ – Frequently Asked Questions
You can prepare the dough and cheese filling ahead, but assemble and bake right before serving for the best texture.
A mix of melty, tangy cheeses like mozzarella and mild feta or fontina gives the most authentic and gooey result.
Yes, you can skip the eggs, though they add extra richness and a silky finish.
Yes, it’s intentionally rich and cheesy, with a soft, molten center that’s the star of the dish.
Yes, thawed store-bought pizza or bread dough works well as a convenient option.
Other Recipes to Try
If you loved this khachapuri recipe, checking out some of these other favorites:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Georgian Cheese Bread Boat (Adjaruli Khachapuri)
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Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional as needed
For the Filling:
- 3 cups part-skim mozzarella cheese
- ⅔ cup crumbled feta cheese
- ½ cup whole milk ricotta cheese
- 3 large eggs, divided
- 4 tablespoons unsalted butter, cut into slices
Instructions:
For the Dough:
- Add the flour, sugar, yeast and salt to the bowl of a bowl of a stand mixer fitted with a dough hook attachment. Turn the mixer on to combine. Add the olive oil and ¾ cup of warm water (about 90ºF to 110ºF / 32ºC – 43ºC – too hot and it will kill the yeast).
- Continue to mix until the ingredients form a shaggy dough. Turn the dough out onto a clean work surface and knead until the dough becomes smooth, about 4 minutes.
- Transfer to a lightly oiled bowl and then cover with plastic wrap and let rise in a warm place, until the dough has doubled in size, about 1 to 2 hours.
For the Filling:
- Place a pizza stone in the oven on the bottom rack and heat the oven to 500ºF (260ºC).
- Turn the dough out on a lightly floured surface. Divide it in half. Press and stretch each half of the dough into a 13” oval and place on a piece of parchment paper.
- Working one at a time, roll the long ends of the dough towards the middle, pinching and pressing the dough to form walled sides. Then pinch the short ends of the dough together on either side to form a boat.
- In a small mixing bowl mix together the mozzarella, feta and ricotta cheeses until well combined. This can also be done quickly in a food processor.
- Divide the cheese mixture between the two cheese boats.
- Cover the khachapuri with plastic wrap and let rise in a warm place for an additional 20 minutes.
- In a small bowl whisk one of the eggs with 1 tablespoon of water. Brush the edges of the dough with the egg wash.
- Working one at a time, use a pizza peel to move the bread boat to the oven on the pizza stone. Bake until the edges of the dough are golden brown and the cheese has melted, about 15 to 18 minutes minutes.
- Crack an egg into a ramekin, discarding the whites. Use a spoon to press a well into the center of the cheese. Carefully add an egg yolk into the center of the khachapuri and add pats of butter. Repeat with the remaining khachapuri.
- Serve hot. To eat, use a fork to mix the egg yolk into the center, tear the bread from the sides and dip in the center.
Notes:
Nutrition:
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