Adjarian Khachapuri

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Adjarian Khachapuri Adjarian Khachapuri Adjarian Khachapuri Adjarian Khachapuri Adjarian Khachapuri Adjarian Khachapuri Adjarian Khachapuri

Khachapuri - a dish of Georgian cuisine. Georgian national flour product or a closed pie stuffed with cheese and eggs. In 2019, Khachapuri was granted the status of an intangible cultural heritage of Georgia.


Nutritional Information

20 min


500 gr
400 ml
5 gr
Vegetable oil
1 tablespoon
1 tablespoon
1 teaspoon
0.5 teaspoon
Suluguni (cheese)
500 gr
4 pcs


Adjarian Khachapuri step 1
Prepare all the necessary ingredients.
Adjarian Khachapuri step 2
For the dough you need to mix sifted flour with yeast, salt and sugar. As soon as we get a homogeneous dry mixture, add the butter. Now heat the milk (it should be warm enough) and pour it into a bowl of flour. Knead the dough well 10 minutes. Now we take the dough, cover it with cling film and set it in a warm place for 1 hour.
Adjarian Khachapuri step 3
Take suluguni cheese (you can replace it with another cheese), rub it on a coarse grater.
Adjarian Khachapuri step 4
Divide the dough into 4 parts and roll out with a rolling pin. Sprinkle plenty of cheese over the whole tortilla.
Adjarian Khachapuri step 5
Now we make a boat out of each oval. To do this, twist the sides and fix their ends. It should be a neat boat.
Adjarian Khachapuri step 6
Place a raw egg and a slice of butter on each boat. Lubricate the edges of the dough with beaten yolk.
Adjarian Khachapuri step 7
Bake no more than 10 -20 minutes at a temperature of 200 degrees. When the boat becomes ruddy, you need to get it out of the oven so that the filling (cheese) does not burn.
Recipe Type