Khachapuri Adjaruli

Adjaran khachapuri is Georgia's most iconic cheese bread, shaped into a gondola form and finished with butter, egg, and imeruli cheese. It originated along the Black Sea coast of Adjara and is now considered Georgia's national dish, served from Batumi to Tbilisi in every tone and variation imaginable.

Serves: 4

Ingredients

Dough:

• 500g (4 cups) plain flour, plus extra for dusting
• 7g (1 sachet) instant yeast
• 1 tsp (5g) salt
• 1 tsp (4g) sugar
• 280ml (1.2 cups) warm water
• 2 tbsp (30ml) neutral oil

Filling:

• 400g (14 oz) imeruli cheese (or substitute equal parts feta and low-moisture mozzarella, mixed)
• 200g (7 oz) sulguni cheese, shredded (or extra mozzarella)
• 4 eggs (1 per khachapuri)
• 60g (4 tbsp) unsalted butter, cut into 4 knobs
• Salt and black pepper

Instructions

1. Combine flour, yeast, sugar, and salt. Add warm water and oil; mix until a rough dough forms. Knead 8-10 minutes until smooth and elastic. Cover and prove in a warm place for 1 hour until doubled.
2. Mix both cheeses together, crumbling the imeruli. Taste and add salt sparingly — the cheeses are already salty.
3. Preheat oven to its highest setting, ideally 250°C (480°F), with a baking stone or heavy tray inside.
4. Divide dough into 4 equal pieces. Roll each into an oval about 30cm long. Spread a quarter of the cheese filling down the centre, leaving 4cm clear on each side. Fold the long edges over the cheese, pinching the corners tightly to form a boat shape with an open centre cavity.
5. Place on hot baking stone. Bake 12-14 minutes until the bread is puffed and golden brown.
6. Remove from oven, carefully crack one egg into each cheese-filled cavity, add a knob of butter, and return to oven for 2-3 minutes until the egg white is just set but yolk still runny.
7. Serve immediately. The traditional method is to tear the bread edges, dip into the still-runny yolk, and eat.

Cook's Notes: Heat is paramount — a very hot oven ensures the bread bakes fast and stays soft inside. Serve within two minutes of coming out; the egg continues cooking in the residual heat.