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Georgian Cheese Bread (Khachapuri)

Makes one 12-inch boat-shaped bread

2 hours 20 minutes active

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Georgia’s staple snack, khachapuri, comes in many regional forms, but all are versions of savory cheese-filled bread. Adjaruli khachapuri, from the southwestern area of Ajdara, is the best-known variety outside of Georgia, and it’s easily recognizable by its boat-like shape. Near the end of baking, an egg is cracked into the cheesy center and a pat of butter finishes the still-hot khachapuri. For our version, we make the dough in a food processor, which also makes quick work of mixing the cheeses for the filling. Rather than top the bread with a whole egg, we add only a yolk, as we found it tricky to time the perfect cooking of the white. Adjaruli khachapuri is best eaten hot, fresh from the oven—tear off the edges of the bread and dip them into the cheese filling.

Makes one

12-inch boat-shaped bread


Don’t wait to add the egg yolk and butter to the khachapuri. Be sure to do so as soon as the bread comes out of the oven and stir to combine. The heat from the cheese mixture will both cook the yolk and melt the butter, creating a delicious sauce for dipping.

2 hours

20 minutes active

For the dough:

  • 260

    grams (2 cups) all-purpose flour, plus more for dusting


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Sherry D.
February 10, 2024
Fun with Cheese!
This cheese boat was really fun. We had some decisions to make on where to slice/break off the bread and not have the cheese ooze everywhere, which became a fun game and we pulled out some tortillas too. Next time, I would use less feta as it was super salty, just a personal preference. I will make again in the future.