Name: Adjarian Khachapuri
Yield: 1 large boat; 2 meal portions or 4 starters
Cuisine: Georgia · Adjara
Ingredients: 210 g Bread flour; 3.75 mL Instant yeast; 3.75 mL Salt; 2.5 mL Sugar; 15 mL Olive oil; 160 mL Warm water; 113 g Mozzarella grated; 113 g Feta crumbled; 1 Egg; 7 g Butter; as needed Olive oil for bowl

Georgia · Adjara · Open cheese boat with late-added egg

Adjarian Khachapuri

A raised bread boat holds molten cheese; the egg joins near the end.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Bread flour	210 g
Dough	Instant yeast	3.75 mL
Dough	Salt	3.75 mL
Dough	Sugar	2.5 mL
Dough	Olive oil	15 mL
Dough	Warm water	160 mL
Filling	Mozzarella	113 g	grated
Filling	Feta	113 g	crumbled
Finish	Egg	1
Finish	Butter	7 g
Handling	Olive oil	as needed	for bowl

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Lined baking sheet	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Time & temperature

Baking temperature: 230°C conventional
Baking time: About 20 min + 5 min

Add the egg for the final 5 min; extend for a firmer egg.

Makes: 1 large boat; 2 meal portions or 4 starters
Heat: 230°C conventional
Plan for: About 2 hours 15 minutes

Method

01 · Knead
About 5 min
Use: Dough ingredients
Mix and knead.
Ready when: Smooth, cohesive dough
01 Mix and knead the doughKnead until the dough is smooth and holds together.
02 · Rise
About 90 min
Use: Dough
Cover in an oiled bowl.
Ready when: Doubled
02 Let the dough riseCover the dough in an oiled bowl and let it rise until doubled.
03 · Shape
Use: Dough; cheeses
Preheat oven. Deflate; stretch into a circle on parchment. Mix cheeses. Put some near two opposing edges; roll edges inward, twist ends shut, and fill the center.
Ready when: Open boat with sealed ends
03 Shape and fill the boatRoll the sides inward, seal the pointed ends, and fill the open centre with the mixed cheeses.
04 · Bake
About 20 min
Use: Filled boat
Bake on the sheet.
Ready when: Bread lightly golden
04 Bake the cheese breadBake until the bread is lightly golden and the cheese has melted.
05 · Add egg
About 5 min; longer for firm egg
Use: Baked boat; egg
Make a hollow; slide in egg. Return to oven.
Ready when: White set
05 Add and cook the eggMake a hollow for the egg, then return the bread to the oven until the white is set.
06 · Finish
Use: Hot boat; butter
Add butter; serve immediately.
Ready when: Melted cheese
06 Finish with butterAdd the butter to the hot cheese and serve while it melts.

What to look for

Stage	Look / feel for	Needs attention
Shape	Raised, sealed sides retain filling	Thin tears at the ends.
Egg	White set around yolk	Using time alone to judge egg.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Cheese leaks	Boat seams opened.	Keep on lined tray; serve leaked cheese alongside.	Twist ends tightly.
Dough tears	Weak or tightly stretched dough.	Rest and stretch gently.	Bread flour provides stronger support.
Egg overcooks	Too much final oven time.	Remove once desired set is reached.	Add egg only after first bake.

Caroline’s one-boat metric formula, rounded cheese weights. Georgian imeruli/sulguni are replaced by mozzarella/feta. Firm egg finish specified here; cooking time varies.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	Bread flour for strength	Not specified	Type required; brand not required
Cheese	Mozzarella plus feta; no brand specified	Not specified	Type required; brand not required

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Bread flour	All-purpose flour1:1 by weight	Handle gently; rest before stretching.	Softer structure and greater tearing risk.
Mozzarella	Muenster1:1 by weight	Grate before mixing.	Mild melting cheese; different flavor.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Caroline uses a lean water dough with feta/mozzarella. Reid uses milk/butter dough, ricotta, herbs and four smaller boats. The base retains Caroline’s proportions and temperature.

Cook / recipe	Use	What differs
CarolineCaroline's CookingAdjaruli khachapuri	Base · not-established
Susan ReidKing Arthur BakingKhachapuri (Georgian Cheese Bread)	Comparison · adapted
Kye AmedenKing Arthur BakingHow to substitute bread flour for all-purpose flour	Ingredient guidance · not-established

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Adjarian Khachapuri

A raised bread boat holds molten cheese; the egg joins near the end.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Bread flour	210 g
Dough	Instant yeast	3.75 mL
Dough	Salt	3.75 mL
Dough	Sugar	2.5 mL
Dough	Olive oil	15 mL
Dough	Warm water	160 mL
Filling	Mozzarella	113 g	grated
Filling	Feta	113 g	crumbled
Finish	Egg	1
Finish	Butter	7 g
Handling	Olive oil	as needed	for bowl

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Lined baking sheet	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Makes: 1 large boat; 2 meal portions or 4 starters
Heat: 230°C conventional
Allow: About 2 hours 15 minutes

How do I make it?

Make the dough
About 5 min
Mix the dough ingredients and knead for about 5 minutes, until smooth and holding together.
Knead until the dough is smooth and holds together.
Ready when: Smooth, cohesive dough
Let it rise
About 90 min
Put in an oiled bowl, cover and leave for about 90 minutes, until doubled.
Cover the dough in an oiled bowl and let it rise until doubled.
Ready when: Doubled
Make the cheese boat
Heat the oven to 230°C, gently press the air out of the dough and stretch it into a circle on parchment. Mix the cheeses, put some near two opposite edges and roll those edges inward around the cheese. Twist the ends shut to form a boat, leaving the middle open, and fill the centre with the remaining cheese.
Roll the sides inward, seal the pointed ends, and fill the open centre with the mixed cheeses.
Ready when: Open boat with sealed ends
Bake
About 20 min
Bake the filled boat on a baking sheet for about 20 minutes, until the bread is lightly golden.
Bake until the bread is lightly golden and the cheese has melted.
Ready when: Bread lightly golden
Add the egg
About 5 min; longer for firm egg
Make a hollow in the filling and slide in the egg. Bake for about 5 minutes, until the white is set, or longer if you want a firm egg.
Make a hollow for the egg, then return the bread to the oven until the white is set.
Ready when: White set
Finish
Add the butter to the hot cheese filling and serve immediately.
Add the butter to the hot cheese and serve while it melts.
Ready when: Melted cheese

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Cheese leaks	Boat seams opened.	Keep on lined tray; serve leaked cheese alongside. Twist ends tightly.
Dough tears	Weak or tightly stretched dough.	Rest and stretch gently. Bread flour provides stronger support.
Egg overcooks	Too much final oven time.	Remove once desired set is reached. Add egg only after first bake.

Useful recipe notes

Caroline’s one-boat metric formula, rounded cheese weights. Georgian imeruli/sulguni are replaced by mozzarella/feta. Firm egg finish specified here; cooking time varies.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Bread flour	210 g	100%
Mozzarella	113 g	53.8%
Feta	113 g	53.8%
Butter	7 g	3.3%

Method

01 · Knead

02 · Rise

03 · Shape

04 · Bake

05 · Add egg

06 · Finish

What to look for

Troubleshooting

How do I make it?

Make the dough

Let it rise

Make the cheese boat

Bake

Add the egg

Finish

What can go wrong, and how can I fix it?

Adjarian Khachapuri at a glance