Ajarski Khachapuri (Georgian Cheesy Bread)

Berta Lily
by Berta Lily
1 boat
4 hr 25 min

If you have ever heard of Georgian food you have no doubt heard about Khachapuri. It is its staple and so popular that there are different versions. I decided to teach myself how to make Ajarski (from the Ajarski region).

I used 1/2 a cup of sourdough discard but this is not necessary. Alternatively, you can use 1 teaspoon dry yeast.

Mix either in 1 cup warmed milk.

Then add 2 cups flour and 1/4 cup olive oil and mix together.

Knead for 5 minutes, roll into a ball, cover and let it rise for about 4 hours.

Add 1 teaspoon of salt (I do this at this point to not kill the yeast but some put it in initially) and knead for another 5 minutes.

Roll out into an oval on a floured surface.

Grate 1 cup of mozzarella and 1 cup of feta.

Add an egg and stir in.

Place in the middle of the oval.

Roll the ends over until you have a shape of a boat.

Stick at the oven at 450 degrees F for 20 minutes.

Take it out of the oven and create a circle in the middle.

Place an egg and butter the edges and stick back in the oven for another 2 minutes until the egg starts cooking but is still runny.

This is always a big hit!

Ajarski Khachapuri (Georgian Cheesy Bread)
Recipe details
  • 1  boat
  • Prep time: 4 Hours Cook time: 25 Minutes Total time: 4 hr 25 min
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the crust
  • 1/2 cup sourdough discard or 1 tsp or dry yeast
  • 1 cup warmed milk
  • 2 cups flour
  • 1 tsp salt
  • 1/4 cup olive oil
the filling
  • 1 cup shredded mozerella cheese
  • 1 cup crumbled feta
  • 2 eggs
the crust
mix ingredients in bowl
knead for 5 minutes
cover and let rest of 4 hours in a warm area
knead for another 5 minutes
roll out on a floured surface in an oval shape

shred cheese and mix with egg
place in center of the dough and roll the sides in to create a boat shape
place in oven for 20 min at 450 F
make hole in the middle and place an egg on the center
stick back in the over for about 3 minutes
  • you can create 2 small khachapuri instead of one giant one with this recipe