I have always loved bread and cheese. So any recipe that has ricotta and mozzarella in the crust of a crispy bread boat is the one for me. Then, you add a runny egg yolk and garlic butter on top. You get Adjaruli Khachapuri. I made it for pizza night this week instead of my homemade Neapolitan crust. Khachapuri is a thick, fluffy homemade bread dough filled with cheese, and it’s super easy to make. You don’t have to be a bread expert or use sourdough starter.

I first made Adjaruli Khachapuri during the pandemic, when I reached out to chefs to collaborate with. I was especially inspired by Anna Voloshyna, a Ukrainian chef who is a strong advocate and activist for Ukraine. We exchanged a couple recipes and I painted her Adjaruli Khachapuri and sweet cherry varenyky. Khachapuri is a Georgian dish, not a Ukrainian dish, but I love learning about new cultures through food. I don’t know much about Georgian food, but this style of Khachapuri is shaped like a boat to honor the history of the Adjara region that created it. Which is near the Black Sea.

Homemade Bread Baking

So, I became fascinated by this recipe during the early days of lockdown. For comfort, I craved cheesy pizza and homemade bread and got really into sourdough baking. But I found this recipe during a time when I craved more simple techniques. I was daunted by the seemingly complex shape and structure of the bread, but the dough was simple and easy to throw together. It starts with a simple yeast mixture with milk instead of water. It creates a more fluffy, enriched bread, which becomes the perfect vehicle for cheese. The edges are stuffed with mozzarella and ricotta, which I like to add a little lemon and salt to. The rest is spread on top, baked, and topped with a runny egg.

The first time I made it, my family absolutely loved it. Partially because we’re big fans of breakfast for dinner and the egg yolk was a hit. Everyone loves fluffy, cheesy bread, too, so you can’t go wrong with it. It’s not traditional, but you can also add bacon, chives, or spinach and artichoke. Your favorite pizza toppings. For this recipe we’re making the traditional Adjaruli Khachapuri. The first time I made it I also felt daunted by the complex instructions of how to stuff the crust. It involved flipping and twisting and cutting. But I’ve simplified it to a really easy, quick shape that anyone could make.

Taking a Break from Homemade Pizza

I started this week with a rough night of sleep and have been trying to catch up on rest ever since. I also ticked a few adult things off my list, like taxes and errands. So, I saved this recipe to make on Thursday, our family pizza night. It felt strange to not mix together my homemade pizza dough on Tuesday, which I ferment for a day on the counter. Then, I shape the dough into balls and chill them in the fridge to develop flavor. We fire up the Ooni oven, nestled on top of a snowy platform outside until recently. And I would stand in the freezing cold, turning and occasionally burning the edges of my dough. I tried to make the dough with sourdough starter recently and it became super hard to work with.

So, I welcomed the break from our tradition of pizza-making this week. I was excited to try this Adjaruli Khachapuri once again, with fond memories of the cheesy bread. Runny egg yolk. I started by blooming my yeast in warm milk with a touch of sugar. The yeast eats the sugar and activates, and it needs the water or milk to be lukewarm to cultivate its growth. It may seem like it’s not doing anything at first, but that’s fine. I let it rest for a bit and trusted that kneading the dough later would help the yeast develop and proof the dough.

Making the Adjaruli Khachapuri Dough

While I waited, I set up my photoshoot station. My black cloth backdrop and my old Canon camera. I also threw on a new TV show that I’m really enjoying – Happy Face. Inspired by a true story about a serial killer’s daughter who deals with the fallout of his actions decades later. I checked my yeasty milk and it was only minimally bubbly, but again, I trusted the process. My pizza dough always works, and I used the same yeast. So, I added the flour, salt, and baking powder and mixed it up into a shaggy dough.

Then, I dumped the very sticky dough onto my floured work surface and tried to knead it into a ball. But something must have happened with my measurements, because it was too wet. So, I added some flour. Baking is unpredictable. But it all develops your instincts the more you practice. I kept adding and mixing until I had a soft yet pliable dough. Then, I kneaded away for 15 minutes, trying to develop the gluten as much as possible to help the yeast. When I was done, I split the dough into two balls, which became the two Adjaruli Khachapuris. I covered their bowls and let them proof in the shut-off oven with the light on.

Yeast Rise + Troubleshooting

I waited 90 minutes. So, I finished up some editing I’ve been meaning to do. And worked on some creative writing. I also did a light run / walk, which has become more exciting and easy with the warming weather lately. My kitchen timer is broken and doesn’t make any sound now, so I kept an eye on it. I checked it with 4 minutes left on the clock, so I took the dough out of the oven. Each covered by a kitchen cloth. The moment of truth – did they rise? Thankfully, to my delight, they both were airy, puffy, and well-risen. Perfect texture.

So I continued on, relieved that we wouldn’t have to hit up the local pizza shop in shame. Relieved, I sprinkled some flour on my work surface and spread each dough into a thin, long oval. I also mixed up a quick combination of ricotta and mozzarella. Just enough for my recipe. And I added lemon, salt, and garlic. Next I took my clean fingers and placed a ring of cheese around the inside edge of each oval. Half of the cheese mixture still in the bowl. Then, looking at my old recipe, which has complex folding and shaping instructions, I decided to just do a shortcut. I pinched the edges into that Adjaruli Khachapuri boat shape and folded the edges of the dough over the cheese.

Caramelized Cheese and Pillowy Bread

The oven dinged and I began to notice how cloudy and grey the day was. The rain subsided, but I rushed to photograph my recipe before sundown. It’s wild how just a few months ago I had about 2 hours less daylight. So, I’m grateful for the extra time. I whipped up a quick melted butter solution with olive oil, salt, fresh garlic, and chopped carrot stems. Since I didn’t have parsley. I finished spreading the leftover cheese mix in the middle of each boat, then brushed the garlic butter all over the edges. I baked them on two big flat pans, staggered 5 minutes apart. Then, I readied our beautiful dozen farm eggs. Which my mom was gifted. A mosaic of blue, white, off-white, and brown.

The first Adjaruli Khachapuri came out after 20 minutes and was beautifully golden brown. The cheese was caramelized. So, I carried on and pressed a circular indent in one part of the cheese topping to hold my egg yolk. I cracked a beautiful blue egg into a bowl and scooped out the yolk. Then, I nestled it into the circular crevice. I put the whole thing back into the oven to finish cooking. Just long enough to make the egg yolk jammy. I’ve been anti-runny eggs lately. I’m more of a fan of jammy eggs. So I left it in for about 5-6 minutes until it only jiggled a little. I finished by sprinkling the top with salt and chopped carrot stem “parsley”.

Runny Egg Yolk + Stretchy Cheese

I had plenty of sunlight left, thankfully. So, I spent a few minutes taking beautiful yellow and brown pictures of my lovely cheesy Adjaruli Khachapuri. Then, to reward myself, I cut off a small slice to enjoy after I finished the second bread boat. I sat in the living room with my black plate nestled on my lap. Piping hot cheesy bread with a jammy egg yolk smeared on top. A pop of fresh green from the carrot stems.

Adjaruli Khachapuri tastes incredible. The bread dough is fluffy and easy to make, yet tastes like a complex, days-long baking project. I overcooked my first loaf slightly, but the second one was beautifully golden brown, assisted by the hot garlic butter. The house filled with the most intoxicating garlic butter and cheese scent, which made my stomach do backflips in anticipation. I took my first bite. A little lemon and salt from the cheese, which stretches and melts delightfully. The bread is slightly chewy and pillowy, permeated with rich garlic butter edges. Each bite of the crust holds a well of creamy cheese, which cuts through the thick crust. And, one of my favorite things about Adjaruli Khachapuri – it reminds me of poached eggs.

Leftover Bread for Breakfast

I’m a huge breakfast person and the runny (or jammy) egg yolk puts this over the edge for me. I would be happy eating it for breakfast every day, if it wasn’t so rich. The egg yolk, when perfectly thick yet runny, spreads mellifluously over the creamy caramelized cheese topping and adds moisture. It’s like dipping bread in runny eggs. And the traditional little pat of butter on top of the hot bread adds some moisture and flavor as well. I’m so glad I added the garlic butter, too, and it reminds me so much of my favorite restaurant’s garlic knots. This is like a rich, indulgent stuffed crust pizza, lightened by lemon and a delicate egg yolk.

We enjoyed dinner after a stressful day and enjoyed some TV. With cheesy, rich garlic bread. Adjaruli Khachapuri is one of my favorite recipes, and my mom has been asking me to make it again for a long time. So this week was the perfect time. I’m still thinking about the stretch of the cheese and the garlic flavor. And I’m going to have the leftovers for lunch, or breakfast, with a poached egg. I’m excited to make my homemade pizza again next week too.

Georgian Khachapuri + Other Recipes

My hope with this recipe is that it inspires you to learn more about dishes from other cultures. Although Georgian food seems vastly different and intimidating, it’s really exciting to see how similar this cheese bread is to things from Western cuisine. And other European dishes like pizza. It feels like a metaphor – to not be scared by foreign cultures that you don’t understand. To be curious and open minded. Embrace them – the reward is really delicious!

Thank you for reading! Be sure to check out my Etsy for 100’s of art prints and recipe cards. Use code THEFORKEDRING for 25% off.

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Adjaruli Khachapuri with Garlic Butter Crust

Delicious cheesy bread with a runny egg yolk on top (adapted from by Anna Voloshyna)

Course Breakfast, Main Course

Cuisine Georgian

Keyword cheese bread, khachapuri

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Servings 4

Author theforkedring

Ingredients

• 1 1/4 cup whole milk lukewarm
• 3/4 tsp white sugar
• 1 tsp active dry yeast
• 3 2/3 cups AP flour plus more for dusting
• 3/4 tsp kosher salt
• 1 tbsp olive oil
• 9 oz low moisture mozzarella cheese shredded
• 8 oz whole milk ricotta
• 3 tsp lemon zest
• 4 cloves garlic finely chopped
• 2 egg yolks
• 2 tbsp unsalted butter

Instructions

• In a large bowl, whisk together the milk, sugar, and yeast.
• Cover with a kitchen towel and let stand for 15 minutes.
• Add the flour, salt, and oil and stir well to combine. Knead until the dough comes together.
• Then, knead for another 10-15 minutes until a smooth, elastic dough forms.
• Divide dough into 2 equal balls. Lightly brush two bowls with oil and place your doughs in each. Cover with plastic wrap and rest in a warm place for 90 minutes, until nearly doubled in size.
• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• In a small bowl, mix the cheeses with lemon zest, garlic, and a pinch of salt until smooth.
• Place dough balls on a lightly floured surface and shape into two long ovals, about 12-14″ long.
• Pipe or place a thin ring of cheese filling on the inside edge of each dough oval. Crimp the edge of the dough over the cheese, forming two points at each end.
• Spread the remaining cheese mixture equally in the middle of each dough and lightly press down.
• Cover doughs with a kitchen towel and rest 15-30 minutes. Uncover and bake for 20 to 25 minutes, until lightly golden brown.
• Make a tablespoon-sized well in the center of each khachapuri and carefully place 1 egg yolk into each.
• Bake again for 1 to 5 minutes until yolk begins to set. Remove from oven and place a slice of butter on top of each dough. Slice and serve.

Notes

• I like to brush the crust with garlic butter before baking, but be sure to watch the crust to prevent burning.
• You can make this recipe with sourdough starter in place of years – rising times may vary. Just let the two dough balls proof until doubled in size after kneading.