Photo: Maksym Kozlenko · CC BY-SA 4.0
Khachapuri (Cheese Bread)
A boat of bread heaped with salty cheese and crowned with a runny egg and butter — Georgia's iconic Adjaruli khachapuri. Swirl the yolk, butter, and cheese together and tear off the bread to dip: as dramatic to look at as it is comforting to eat.
Ingredients
Steps
- ⏲ 10 min
Dissolve the yeast and sugar in the warm milk and water, rest 5 minutes, then knead in the flour, salt, and olive oil until smooth.
- ⏲ 60 min
Let the dough rise in a warm place about 1 hour, until doubled.
- ⏲ 5 min
Divide in two, roll each into an oval, then roll the long edges inward and pinch the ends to form a boat.
- ⏲ 15 min
Fill the hollow with the mixed mozzarella and feta and bake at 230C for 12-15 minutes.
- ⏲ 2 min
When golden and bubbling, make a well in the cheese, drop in a yolk on each, and bake 1-2 minutes more for a runny yolk.
Top with a pat of butter. To eat, stir the yolk, butter, and cheese together and tear off pieces of bread to dip.
Tips & Variations
Variations
- Imeruli: A round version filled with cheese, no egg.
- Shortcut dough: Use store-bought pizza dough to skip the rise.
- Cheese swap: No sulguni/imeruli? Use mozzarella and feta.
- Add-ins: Mix ham or mushrooms into the cheese.
Tips
- Blend mozzarella (for stretch) and feta (for salt) to mimic Georgian cheeses.
- Add the yolks at the very end so they stay runny — overbaking sets them.
- No dough? Store-bought pizza dough works great.
- While hot, swirl the yolk, butter, and cheese into a sauce and dip the bread.
The basics behind this dish
- Dough and Gluten: When to Build It and When to Avoid ItThe same flour and water becomes a dumpling wrapper or a tender pancake. The difference is whether you built gluten or avoided it — and kneading and resting do different jobs.
- Heat Control: Preheating, Oil, and Reading the PanThe same ingredients become a different dish depending on pan temperature. When to add the oil, how to read heat by sound, and which dishes want low heat instead.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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