Khachapuri Adzharia style

Khachapuri Adzharia style

Khachapuri can be called the Georgian pizza because it is so popular. Light yeast dough in boat form, golden yellow melted cheese and above all a soft boiled egg: This is Adjara khachapuri.


  • 800 g fresh yeast dough
  • 4 eggs
  • 400 g Imeretian cheese
  • 2 tablespoons of butter
  • 1 cup of flour
  • 30 ml of olive oil


Some food bloggers simply translate Khachapuri with cheese bread. However, this word does not do justice to this traditional recipe of Georgian cuisine. Khachapuri is almost a staple food in Georgia. It serves as a breakfast, snack, appetizer and main course. Khachapuri is so important in Georgia that the state university in the capital Tbilisi even created the Khachapuri index. He indicates the rate of inflation by calculating the prices of the ingredients for Khachapuri.

There are countless variations from the Georgian version of pizza. Many of them are named after regions of the country. Adscharan-style khachapuri is identified by the shape of a boat made of yeast dough surrounding melted cheese. An egg is beaten over the cheese and baked in the oven.

Khachapuri Adzharia style, detailed photo recipe

35 minutes

1. Roughly grate the cheese.

2. Separate into 4 parts.

3. Sprinkle the dough with a bit of flour, roll it out, separate it into 4 pieces.

4. Roll two sides of each dough section towards the middle.

5. Stick the ends together, thus forming a boat shape. Brush with butter.

6. Fill with cheese to the edges.

7. Place the little boates onto baking paper covered with vegetable oil. Bake at 220°C for 5-6 minutes.

8. Crack an egg into every boat. Bake for further 5-6 minutes at 180°C.

9. Serve hot. Tear off piece by piece and dunk in egg and cheese.

Change cookie settings