Adjaruli Khachapuri

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm milk and let it foam for 10 minutes.

2. 2

   Knead in the flour, salt and oil until smooth and springy, about 8 minutes, then cover and rise until doubled, roughly 1 hour.

3. 3

   Mix the grated mozzarella with the crumbled feta — this blend mimics Georgian sulguni and imeruli.

   💡 The mix matters: mozzarella brings the stretch, feta brings the salty tang.

4. 4

   Divide the dough into 4, roll each into an oval, fill with cheese and roll the long edges inward, twisting the ends into points to form boats.

5. 5

   Bake at 240°C for 12 minutes until the crust is golden and the cheese is bubbling.

   💡 A screaming-hot oven is the difference between a boat and a raft — preheat properly.

6. 6

   Crack an egg into the center of each boat and return to the oven for 3–4 minutes, until the white sets but the yolk stays loose.

7. 7

   Drop a knob of butter into each, then stir egg, butter and cheese together at the table and eat with the torn crust.