Adjaruli Khachapuri Recipe [With Sourdough]

Adjaruli Khachapuri recipe

Let me share this amazingly easy and tasty Adjaruli Khachapuri recipe made with a sourdough starter with you. Originally, the dough is made with yeast, but I prefer a sourdough starter as the leavening agent.

Adjaruli Khachapuri is a Georgian traditional dish filled with cheese, egg, and butter and is formed like a boat. There are around nine different types of khachapuri from different regions in Georgia. You can read more here.

Other recipes that feature sourdough are our Delicious Sourdough Pizza, Rustic Focaccia, and Pancakes made with Sourdough.

cheese filling
the cheese filling

How To Make The Dough

As I mentioned earlier, the dough is originally made with yeast, flour, water, and some oil. I’ll make my dough with a sourdough starter which I also use to make my delicious pizza crust.

The only difference is that I don’t use the stretching-folding method as I have demonstrated in the video.

Instead, I am kneading the dough for around 5 minutes until smooth and elastic. That is all the hard work done. Just pop the dough back into the mixing bowl, cover, and leave to proof for around 6 hours or longer.

khachapuri before baking
Adjaruli Khachapuri before baking

You could also prepare the dough the day before and keep it in the fridge.

The Cheese Filling For Adjaruli Khachapuri

Of course, here in New Zealand, I am not able to get the cheese Georgians are using for their Adjaruli Khachapuri. They are using Sulguni or a mix of Sulguni and Imeruli.

As a substitute, I am mixing 2 parts of Mozzarella with 1 part of Feta cheese. Use your hands to mix the cheese and add a little bit of water.

khachapuri on baking tray
Adjaruli Khachapuri is ready to go in the oven

Again, it is so easy to prepare the cheese filling in advance. I even put some in the freezer, so there is always some filling ready to go.

How to Put The Adjaruli Khachapuri With Sourdough Together

Once the dough is ready after around 6 hours, simply dust your workbench and take the dough out of the mixing bowl.

Cut the dough into equal parts, e.g. 3 pieces, or, if you want smaller pieces of cheese bread, cut the dough into 4 or 5 pieces. It is up to you.

In my video tutorial here, I cut the dough into three pieces. So the Khachapuri will be quite large.

By the way, two of the Khachapuri were enough to feed my family of 5 for dinner plus there was even a bit of leftover for the next day’s lunch.

baked adjaruli khachapuri
It looks so delicious

Once you cut the dough, roll them each into a ball and start stretching them out, one at a time.

It is very similar to making pizza. Roll the dough out thinly and then put parts of the cheese filling on but not too thick. Spread the filling out almost to the edges. Leave around 1 inch around the edges without the cheese.

Now, it is time to roll up the dough on both sides until you get a boat-like shape. Pinch the ends together.

Fill in some more cheese in the center and the Khachapuri is good to go. Carefully transfer it onto a floured baking sheet.

fresh adjaruli khachapuri dipped in egg cheese mixture

The Baking And Final Touches

Bake in a preheated oven at 400 Degrees Fahrenheit/200 Degrees Celcius for around 12 to 14 minutes.

It doesn’t take long at all. Once it is almost cooked, take the Khachapuri out and make a dent in the melted cheese. That’s where you are going to crack a fresh egg and put the bread back into the oven for another two minutes.

By the way, for a large Khachapuri, I even use 2 fresh eggs.

The egg yolk should be still runny.

The final touch will be to put two small pieces of butter on the melted cheese. Mix everything together either with a fork or a piece of bread – my preferred method.

How To Eat Adjaruli Khachapuri

Traditionally, you mix the melted butter, egg, and melted cheese with a fork and dip in the bread. Delicious.

Now, I prefer to break off a piece of bread and mix all the goodness together this way. There is no right or wrong.

And if you fancy using a knife and fork, so be it.

Adjaruli Khachapuri Recipe With Sourdough

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But enough said: time to put on your apron and start making this incredibly tasty Georgian Cheese Bread.

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Adjaruli Khachapuri (Georgian Cheese Bread) with Sourdough

What is not to love here: a crusty tasty bread crust dipped in melted gooey cheese topped with a free-range fresh egg, mixed with melted butter. So scrumptious!!!
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Prep Time 30 minutes
Cook Time 14 minutes
Proofing time for the sourdough 6 hours
Course Main Course, Side Dish
Cuisine Georgian
Servings 3 large breads


For The Dough

  • 1 1/2 cups lukewarm water
  • 1/2 cup sourdough
  • 2 tsp salt I always use pink Himalayan salt
  • 4 1/2 cups bread flour
  • 1/3 cup extra virgin olive oil
  • extra flour for dusting the workbench and the dough, roughly 1/2 a cup

The Cheese Filling

  • 650 grams 17oz Mozzarella cheese, grated
  • 250 grams 9oz Feta cheese
  • 1/3 cup water

Extra Toppings

  • 3 to 6 fresh eggs
  • 80 grams 3oz butter


Making The Dough

  • Put the sourdough starter into a large mixing bowl.
    1/2 cup sourdough
  • Add the water and mix well with the wooden spoon.
    1 1/2 cups lukewarm water
  • Add the olive oil and mix again.
    1/3 cup extra virgin olive oil
  • Put in the flour along with the salt and mix with the spoon until roughly combined.
    4 1/2 cups bread flour, 2 tsp salt
  • Tip the dough onto a dusted workbench and knead for around 5 minutes or until smooth and elastic. Add a bit more flour if needed.
  • Put the dough back into the bowl, cover with cling wrap (or a clean plastic bag) and a tea towel.
  • Leave in a warm place for around 6 hours to rise.

The Cheese Filling

  • Mix all ingredients with your hands until well combined
    650 grams 17oz Mozzarella cheese, grated, 250 grams 9oz Feta cheese, 1/3 cup water
  • Put it into the fridge until ready to be used.

Putting The Adjaruli Khachapuri Together

  • Take the dough out of the bowl and cut it into 3 to 4 equal pieces.
  • Roll each piece into a ball and now work with each one at the time.
  • Stretch the dough ball out with your fingers. The whole process is like making a pizza.
  • Use a rolling pin and roll out the dough thinly. Make sure to dust with flour while doing it.
  • Now divide your cheese filling into 3 parts (keep two parts for the other dough balls).
  • With a spoon spread out the cheese filling onto the flattened dough.
  • Leave 1 inch around the edges free
  • Roll up the edges on both sides until you get a boat-like shape.
  • Pinch the ends together. Put some more cheese filling into the boat-like shape.
  • Transfer the Khachapuri onto a floured baking tray.


  • Bake the Adjaruli Khachapuri in a preheated oven at 400 Degrees Fahrenheit/200 Degrees Celcius for around 12 minutes.
  • Take the bread out of the oven. Make a dent in the melted cheese ( I am using a big spoon) and put a cracked egg into it.
  • Bake for another 2 minutes. The egg yolk should be still runny.

The Final Touches

  • Take the bread out if the oven and immediately put butter into the cheese so the butter can melt.
  • Mix the cheese, egg yolk and melted butter together with a fork and dip the bread in. Or, break up pieces of the bread and mix everything together.


Keyword Adjaruli Khachapuri recipe, Georgian cheese bread, Khachapuri with sourdough
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