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Adjarian Khachapuri Recipe

Khachapuri Recipe

Khachapuri Recipe

Something delicious from Georgian cuisine,and one of my family’s favorites : Adjarian Khachapuri. As any Khachapuri recipe ,this one also requires ingredients to make the bread dough and cheese filling.
And it’s really easy and simple in making. I’m sure every house lady has her own khachapuri recipe and for sure all those different recipes make the same delicious dish .
This specific kind of khachapuri has a very unique shape , looks like a boat filled with gooey cheese filling ,baked then topped with butter and egg, at preference .
Enjoy the recipe and happy baking!

Khachapuri Recipe


For the dough
1 1/2 cups warm water
1 tsp instant yeast ,if using active dry yeast,activate before adding
2 tbs vegetable oil
1 tbs salt
1 tbs sugar
21/2-3 cups of flour
For the cheese filling
100 grams of feta cheese ( I use Bulgarian or valbreso)
200 grams mozzarella , shredded
1 egg
1 tbs sour cream or plain yogurt (optional)

Khachapuri Recipe

You will also need 4 eggs to add after it bakes ,since the recipe is good for 4 khachapuri
20-30 grams butter for brushing or just adding a slice onto the baked khachapuri


Khachapuri Recipe

Making the dough
In a bowl combine all the ingredients for the dough
Knead until smooth non sticky dough is formed
Place it in a greased bowl, cover with plastic and let it rest and doubled in size, 1-2 hours
Meanwhile combine all the ingredients for the cheese filling and mix until well incorporated
Preheat the oven to 475°F/200°C
Divide the dough into 4 portions
Roll out into approx. 24″x16″ rectangle shape
Fold the sides ,pinch the edges and shape it into a boat/ gondola
Fill with the cheese mixture and bake on a lined baking sheet 15-20 minutes
After 15 minutes of baking, or as it starts to turn golden color,add an egg in the center
Return to the oven for another 4-5 minutes or until the eggs are cooked
Remove ,brush with butter,or just add a slice of butter in the center ,mix with fork and enjoy!

Khachapuri Recipe


  1. Hello Heghineh, thx for the great recipes. Can I make this dough a night befor and put in in the fridge till morning to make it? Thank you

  2. Heghineh, thanks for the recipe. It looks delicious.In your recipe- In the list of ingredients for the dough- it lists 1 egg (right before the sour cream or yogurt) but your video did not show adding an egg to the dough. It only showed adding an egg after the bread and cheese had baked and then baking it again with the egg in it. Is there an egg in the dough as well?

    • Hi Sherly,
      No ,there’s no egg in the dough
      Sorry for any confusion, I’m not an expert when it comes to writing recipes;)
      Thank you for watching !

  3. Heghineh, if I make these the night before, should I refrigerate or freeze, then how long should I put in the oven the following morning to reheat?

    • I’d suggest to freeze ,that way it stays more fresh. Then, when ready to serve, preheat the oven to 425° and reheat about 15-20 min

  4. should i put the dough in the oven for it to double in size? how many degrees farenheight should i put it in?

      • This recipe did not work! I put the dough in the oven to double in size and instead it became hard and rubbery? I left it in the oven in 350 degrees F for an hour.

        • if you put the dough in 350° oven it’ll cook and harden, just place it in another bowl filled with warm water
          Please see the recipe for detailed instructions

  5. Hello, I’ll try this today, the only thing I wonder is that from what I know the oven temperatures are wrong for 475F it should be 245C? I just wonder if it should be 200C or 245 now 🙂

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