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khachapuri recipe
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5 from 2 votes

Adjaruli khachapuri

A popular Georgian dish, similar to pizza, shaped like a boat and filled with cheese and eggs.
Prep Time40 mins
Cook Time20 mins
Resting time30 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: Georgian
Keyword: adjaruli khachapuri, cheese boat, georgian food, khachapuri
Servings: 3 people
Calories: 423kcal


For the dough:

  • 4 cups all-purpose flour plus more for dusting
  • 1 1⁄2 tsp salt
  • 1 tsp sugar
  • 1 ½ tsp dry active yeast OR
  • 1/2 cube fresh yeast (I used fresh yeast)
  • 1/2 cup milk or yogurt
  • 1 cup water
  • 1 tbsp olive oil

For the filling:

  • 1 1/2 cup farmers cheese
  • 1 1/2 cup mozzarella shredded
  • 1 1/2 cup feta cheese
  • some flake salt (optional)
  • 3 whole eggs (put one egg on each boat, or two eggs if you want to prepare bigger boat for two)
  • 3 tbsp unsalted butter (optional)


  • Combine dry ingredients in one bowl (flour, salt, sugar, and yeast if you use dry active yeast).
  • Warm milk and add fresh yeast there (unless you didn’t use dry yeast). When milk and yeast are mixed well, add them to the bowl with flour.
  • Add olive oil and water and stir well with a spoon.
  • Put some flour on the surface where you will pour the dough and knead it.
  • First knead it with your hands by pressing your palms on it. Leave it to rest for 30 minutes.
  • Cut the dough in 3 pieces and make balls from it. Get a rolling pin and roll every dough ball until it looks smooth.
  • Flatten the dough until becomes thin like pizza dough. Fold the edges up and shape them to look like the edges of a boat.
  • Fill the boat with cheese mixture and brush the edges of the boat with a stirred egg. Optionally, you can add some salt or flakes salt on the edges.
  • Bake for 15 minutes at 220 degrees Celsius or until the edges are golden. Don't forget to put a baking sheet in your pan.
  • In the last five minutes of baking add one egg on each boat. Use the fork to make the hole in the center and then carefully put the egg. Bake the egg according to your preferences but make sure the dough doesn't get too brown.