Acharuli (Adjarian) Khachapuri — Georgian Cheese-Bread 'Boat' with Runny Egg

Name: Acharuli (Adjarian) Khachapuri — Georgian Cheese-Bread 'Boat' with Runny Egg
Prep time: 120 min
Cook time: 18 min
Total time: 138 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 12 g granulated sugar; 325 ml warm water; 1.5 tsp fine salt; 30 ml olive oil; 300 g sulguni or imeruli cheese; 150 g feta or Georgian 'guda' style cheese; 150 g ricotta or young farmer cheese; 4 piece large eggs; 30 g unsalted butter; 1 tsp freshly ground black pepper; 2 tbsp chopped fresh parsley

Acharuli khachapuri is a rich Georgian bread shaped like a boat, filled with a hot, melty cheese mixture and finished with a runny egg and butter. It’s a satisfying afternoon baking project that rewards you with dramatic, shareable loaves.

2 hr 18 min

start to finish

2 hr

hands on

Project

difficulty

servings

4 servings

Ingredients

For the dough

500 g all-purpose flourabout 4 cups
7 g active dry yeast1 packet
12 g granulated sugarabout 1 tbsp
325 ml warm water100–105°F / 38–40°C
1½ tsp fine salt
30 ml olive oilabout 2 tbsp

For the filling

300 g sulguni or imeruli cheeseshredded; if unavailable, use low-moisture mozzarella (see note below)
150 g feta or Georgian 'guda' style cheesecrumbled
150 g ricotta or young farmer cheesefor creaminess; drain if very wet
1 tsp freshly ground black pepper(optional)

For the topping

4 piece large eggsone per khachapuri
30 g unsalted buttermelted, for brushing

Finish

2 tbsp chopped fresh parsleyoptional garnish(optional)

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

1170 kcal56g protein98g carbs58g fat

An estimate, not a lab analysis.

Method

Proof the yeast: stir the warm water, sugar and active dry yeast in a small bowl until dissolved and let sit until foamy.
Water should feel warm, not hot (100–105°F / 38–40°C); if nothing foams after 12 minutes, yeast may be dead—try fresh yeast.
Combine flour and salt in a large mixing bowl and make a shallow well in the center.
Pour the foamy yeast mixture and olive oil into the well and mix with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
Knead about 8–10 minutes; you should get a soft, slightly tacky dough that springs back when poked.
Place the dough in a lightly oiled bowl, cover with plastic or a towel, and let it rise until doubled in size.
A warm, draft-free spot (about 75–80°F / 24–27°C) helps; this is a good time to prep the filling.
While the dough rises: drain and press any very moist cheese in a towel, then shred the sulguni (or mozzarella), crumble the feta and stir both with the ricotta in a bowl; season with a little black pepper and taste for salt.
Turn the risen dough out, divide it into four equal pieces, and let the portions rest on the work surface, lightly covered.
Preheat the oven to 500°F (260°C) with a pizza stone or an inverted heavy baking sheet inside for at least 30 minutes.
High heat is essential for a blistered crust and bubbly cheese; if your oven doesn't reach 500°F, use the hottest setting and extend preheat time.
Working with one dough piece at a time, roll each into an oval about 10–12 inches (25–30 cm) long, then roll the long edges toward the center and pinch the ends to form a tight 'boat' shape, keeping a rim to hold the cheese.
Reshape and tighten the edges with your fingers so the boat holds its filling without leaking.
Fill each boat generously with the cheese mixture, pressing it into the center so it forms an even mound.
Slide the boats onto the preheated stone or sheet and bake until the crust is golden and the cheese is bubbling (watch carefully).
Rotate the tray halfway for even browning.
Remove the khachapuri from the oven, quickly crack one egg into the middle of each cheese mound, and return to the oven briefly until the egg whites set but the yolks remain runny.
2–3 minutes usually sets the white; if you prefer a firmer yolk, add another minute.
Brush the crust with melted butter, sprinkle with parsley if using, and serve hot so each person tears off the rim and dips it into the hot cheese and egg.

Worth knowing

Traditional Georgian cheese like sulguni or imeruli gives the best flavor and stretch. If you can't find them, use 2 parts low‑moisture mozzarella to 1 part feta (by weight) and a bit of ricotta for creaminess—taste and adjust salt because feta can be salty.
A pizza stone or inverted heavy baking sheet preheated well creates the best oven spring and crisp bottom crust.
If the cheese is very wet, drain it in a sieve or press in a towel—too much moisture will make the boats soggy.
Serve immediately; khachapuri is best the minute it comes out of the oven.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianHigh protein

More Georgian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Georgian cooking, not any restaurant's recipe. Written to be vegetarian as listed.