Adjarian Khachapuri

looking down at a single Adjarian Khachapuri on a plate
Prep Time:
40 mins
Cook Time:
25 mins
Stand Time:
2 hrs 5 mins
Total Time:
3 hrs 10 mins
4 khachapuri


  • 1 ¼ cups whole milk, heated to lukewarm (110° to 115°F)

  • 1 teaspoon active dry yeast

  • ¾ teaspoon sugar

  • 3 cups flour, plus more for dusting

  • 1 tablespoon sunflower oil, plus more for brushing

  • ¾ teaspoon plus a pinch of kosher salt

  • 2 ¼ cups shredded whole-milk mozzarella cheese

  • ½ cup whole-milk ricotta cheese

  • 4 large egg yolks

  • 2 tablespoons unsalted butter, softened


  1. Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.

  2. Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.

  3. Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.

  4. Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.

  5. Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.

  6. Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.

  7. Preheat the oven to 400 degrees F (200 degrees C).

  8. Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.

  9. Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

Cook's Notes:

As you tuck and roll the dough edges to create the sides of each bread boat, some of the cheese mixture gets sealed inside the border.

Fill, then flip! Spread cheesy filling over the dough, pinch it together to seal, then flip and cut a clean slit on the other side.

After baking, stir in the egg yolk while the filling is still piping hot. The residual heat of the hot cheese further cooks the egg.

Nutrition Facts (per serving)

715 Calories
31g Fat
78g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 715
% Daily Value *
Total Fat 31g 39%
Saturated Fat 16g 82%
Cholesterol 88mg 29%
Sodium 814mg 35%
Total Carbohydrate 78g 28%
Dietary Fiber 3g 9%
Protein 30g 59%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Related Recipes

Mochi Donuts

Author: Jerry Frami I

Trending Videos Close this video player Active Time: 1 hr Fry Time: 10 mins Cool Time: 10 mins Total Time: 1 hr 20 mins ...

View Recipes
Chef John's Parker House Rolls

Author: Cleve Zieme

Parker House Rolls – Sorry For the Wait Having worked in many hotels and banquet facilities, I saw my fair share of Parker House rolls, and by...

View Recipes
Green Onion Garlic Naan Bread

Author: Melissa Goodwin III

Prep Time: 20 mins Cook Time: 3 mins Rest Time: 15 mins Total Time: 38 mins Servings: 6 Yield: 6 naan breads Ingredients 1 ½...

View Recipes
Orange Cinnamon Rolls

Author: Edmond Rohan

Trending Videos Close this video player Prep Time: 45 mins Stand Time: 10 mins Rise Time: 1 hr 30 mins Bake Time: 25 mins ...

View Recipes
"Thousand Layer" Chocolate Brioche

Author: Ernestine Terry

"Thousand Layer" Chocolate Brioche – That's Just an Estimate You can probably count on one hand the number of times I've made a recipe harder, or...

View Recipes
Air Fryer Pretzel Crescent Rolls

Author: Rhoda Collier

Trending Videos Close this video player Prep Time: 5 mins Total Time: 5 mins Servings: 8 Ingredients 1 quart water ...

View Recipes
Pepper Jack Cornbread Biscuits

Author: Vernon Maggio

Trending Videos Close this video player Pepper Jack Cornbread Biscuits – Beginners Luck Hybrid recipes are one of my favorite...

View Recipes
Classic Glazed Doughnuts

Author: Ola Cassin

Trending Videos Close this video player Prep Time: 45 mins Cook Time: 10 mins Rise Time: 2 hrs 5 mins Stand Time: 30 mins ...

View Recipes
Semla (Swedish Fat Tuesday Buns)

Author: Dr. Malcolm Stroman V

Prep Time: 45 mins Rise Time: 2 hrs 20 mins Bake Time: 12 mins Total Time: 3 hrs 17 mins Servings: 12 Yield: 12 semla buns ...

View Recipes
Grandma's Best Zucchini Bread

Author: Clovis Stoltenberg V

Trending Videos Close this video player Prep Time: 20 mins Cook Time: 1 hr 10 mins Additional Time: 2 hrs Total Time: 3...

View Recipes