Here's an old world Adjaruli Khachapuri recipe

Instructions - Putting It All Together

1. Prepare the Dough:

• In a large bowl, combine the flour, sugar, salt, and instant yeast. Stir in the warm water and vegetable oil until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size. This step builds the tender, chewy base essential for a great khachapuri.



2. Mix the Cheese Filling:

• While the dough rises, combine the shredded mozzarella and crumbled feta (and ricotta if using) in a bowl. Stir well so the cheeses are evenly mixed. This blend will melt into a gooey, flavorful center that defines the dish.



3. Preheat and Prepare:

• Preheat your oven to 425°F (220°C). Once the dough has risen, gently punch it down and transfer it to a lightly floured surface. Divide the dough into 2 equal portions for individual khachapuri boats.



4. Shape the Khachapuri

• Roll each portion into an oval roughly 8–9 inches long. To form the classic boat shape, roll the long edges inward slightly while leaving the center wide enough for the filling. The edges will fold up to create a rim that holds the cheese inside during baking.



5. Cook the Okonomiyaki:

• Allow the pancake to cook for about 3–4 minutes until the bottom is golden and the edges start to set. Carefully flip the pancake using a spatula. Cook for another 3–4 minutes on the other side until fully cooked through. For extra crispiness, flip once more to ensure both sides and the protein are evenly browned.



6. Fill and Bake:

• Spoon the cheese mixture evenly into the center of each dough oval, leaving a small border around the edges. Gently press the cheese into the dough so it adheres well. Place the filled dough on a baking sheet lined with parchment paper and bake in the preheated oven for 12–15 minutes until the crust is golden and the cheese is melted and bubbly.



7. Finish with Egg and Butter:

• Remove the khachapuri from the oven and immediately make a small well in the center of the hot cheese. Crack a raw egg into each well—the heat from the melted cheese will slightly poach the egg. Drizzle the melted butter generously over the top, and season with freshly ground black pepper.



8. Serve and Enjoy:

• Serve the khachapuri immediately while hot. Mix the egg into the cheese just before eating to enjoy the rich, runny yolk with every bite. This hearty, comforting dish is best enjoyed fresh and shared with family or friends for an authentic taste of Georgian cuisine.

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Khachapuri, the iconic cheese-filled bread of Georgia, holds a special place at the heart of Georgian cuisine, with regional variations that reflect the country’s diverse culinary traditions. In different parts of Georgia, khachapuri takes on unique roles—whether as a beloved breakfast, a festive centerpiece, or a comforting snack. The classic Adjarian version, shaped like a boat and topped with an egg and melted butter, is perhaps the most recognizable, but regional adaptations abound, each with its own distinctive twist. From the Imeretian-style khachapuri, known for its simple, circular shape and the use of softer regional cheeses, to the more densely filled Megrelian version, Georgian bakers give their personal imprint to this celebration of cheese and dough. The variations in khachapuri reflect more than just local preferences for ingredients - each region of Georgia adds subtle ingredients or changing cooking techniques to suit its people and their lifestyle. In rural areas, khachapuri might feature hearty fillings such as potatoes or pumpkin, offering a more filling and seasonal variation of the dish. In the coastal regions of Georgia, fish might even replace cheese, paying homage to the land’s abundant seafood offerings, a testament to Georgia’s rich connection to both its agricultural land and rocky, coastline territories.

These differences reveal the dynamic interplay between Georgia’s deeply rooted food culture and its diverse geography. At its core, khachapuri remains more than just a dish; it is an expression of Georgia’s proud heritage and a symbol of hospitality. Whether served during long feasts or quick bites shared amongst loved ones, khachapuri fosters a deep connection between the Georgian people and their food. As the dish continues to evolve and adapt in different regions, it remains a delicious link to Georgia’s cultural past while offering a window into its evolving future—one where tradition and creativity go hand in hand in the kitchen.

Khachapuri is more than just a cheese-filled bread in Georgian culture — it is a culinary canvas that reflects the rich regional diversity and deep-seated traditions of the country. From the iconic Adjaruli khachapuri, with its boat-shaped dough cradling a molten center of cheese, egg, and butter, to the more understated Imeruli variant, each version tells a unique story of local ingredients and creative adaptation. This beloved dish, steeped in history, has evolved over centuries, making it a vibrant symbol of Georgian hospitality and innovation.

In regions like Imereti, khachapuri is crafted with cheese intricately woven into the dough, resulting in a comforting, uniform texture that warms the heart of every family gathering. Meanwhile, the Adjaruli style from the Adjara region takes on a more theatrical presentation, with its golden, crisp edges and a raw egg nestled in the center, inviting diners to mix in a final burst of creaminess with a drizzle of butter. Other regional variations introduce local cheeses, herbs, and even subtle spice hints, each tailored to reflect the local palate and agricultural bounty, ensuring that no two khachapuris are exactly alike.

Ultimately, the diverse interpretations of khachapuri illustrate the dynamic interplay between tradition and innovation in Georgian cuisine. Each variant not only satisfies the appetite but also encapsulates the essence of the region it comes from, serving as a delicious reminder of the nation’s storied past and its ever-evolving culinary artistry. As both a comfort food and a festive treat, khachapuri continues to evolve while remaining a cherished emblem of Georgia’s cultural and gastronomic heritage.