Makes: 2 large breads
Prep time: 25 minutes + rising
Bake time: 12–15 minutes

Ingredients
Dough
2½ cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
¾ cup warm water
¼ cup warm milk
2 tablespoons olive oil
1 egg
Cheese Filling
1½ cups shredded mozzarella
1 cup crumbled feta cheese
½ cup shredded Monterey Jack or farmer cheese
1 tablespoon butter
Topping
2 eggs
2 tablespoons butter
Instructions
Make the dough: Combine flour, yeast, sugar, and salt in a large bowl. Add the warm water, milk, olive oil, and egg. Mix until a soft dough forms.
Knead: Knead for about 7–10 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
Prepare the filling: Mix the mozzarella, feta, and Monterey Jack together.
Shape the bread: Divide the dough into 2 pieces. Roll each piece into an oval. Roll the long edges inward and pinch the ends together, creating the traditional boat shape.
Add cheese: Place the cheese mixture generously in the center of each dough boat.
Bake: Heat the oven to 475°F (245°C). Bake for about 12–15 minutes, until the crust is golden and the cheese is bubbling.
Add the egg: Remove the breads from the oven. Make a small well in the center of each cheese filling and crack an egg into it.
Finish baking: Return to the oven for about 2–3 minutes, just until the egg white is set but the yolk remains runny.
Add butter: Place a tablespoon of butter on top of each hot khachapuri.
Serve: Mix the hot butter, egg yolk, and melted cheese together with a fork. Tear pieces of the crust and dip them into the rich cheese mixture.
🍞 Traditional Serving Tip

The best way to eat Adjarian khachapuri is while it’s piping hot. Mix the egg yolk and butter into the cheese right before eating, then use the bread’s crust as a scoop.

Tip: For a more traditional Georgian flavor, use a combination of sulguni cheese and Imeruli cheese if you can find them.