Khachapuri: A Georgian Delight

There are few things in life as comforting as warm, freshly baked Khachapuri. The moment it emerges from the oven—golden, bubbling, and irresistibly fragrant—you know you’re about to experience something special. As a chef, I have had the privilege of sharing this iconic dish with so many guests at Chama Mama, watching as their eyes light up with that first bite. Khachapuri is more than just bread and cheese—it’s a celebration of Georgian tradition, a dish that carries the warmth of our culture in every fold of dough.

Khachapuri is a story of generations passed down through families and perfected over centuries. In every Georgian household, the making of Khachapuri is a ritual, one that brings people together over warm, comforting flavors. The sight of a beautifully baked Khachapuri emerging from the oven is enough to make anyone’s mouth water, filling the air with the inviting aroma of freshly baked dough and melted cheese.

At Chama Mama, we see Khachapuri as an expression of Georgia’s hospitality. Whether enjoyed at breakfast, lunch, or dinner, it’s a dish that welcomes, nourishes, and delights.

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A Taste of Georgia

Khachapuri is the heart and soul of Georgian cuisine, a dish so deeply ingrained in our culinary heritage that it varies from region to region—over 50 different versions exist throughout Georgia! Some are round and stuffed, others are open-faced and boat-shaped, but all share one thing in common: an abundance of gooey, melted cheese wrapped in pillowy, golden dough. At Chama Mama, we take pride in serving 4 to 5 different types of Khachapuri, each offering a unique flavor of Sakartvelo.

Among these variations, Adjaruli Khachapuri stands out as a favorite. Hailing from the Adjara region along the Black Sea, this version is shaped like a boat, cradling a pool of molten cheese and crowned with a perfectly cooked egg. The best part? Tearing off the crispy edges and dipping them into the rich, creamy center—it’s an experience as much as it is a meal.

The Secrets to a Perfect Adjaruli Khachapuri

What makes the perfect Adjaruli Khachapuri? It’s all about balance—the right texture of the dough, the perfect blend of cheeses, and that finishing touch of a runny egg yolk. Over the years, I’ve learned a few key secrets that can help anyone master this beloved dish:

Pro Tips from the Kitchen

Use High-Quality Cheese: Traditional Georgian cheese, like sulguni or imeruli, is ideal, but mozzarella and ricotta make excellent substitutes.
Don’t Rush the Dough: Letting the dough rise properly ensures the perfect chew—light yet sturdy enough to hold all that delicious filling.
Bake at High Heat: A blazing hot oven helps achieve the perfect golden crust while keeping the inside soft and pillowy.

Now, let’s get into the recipe so you can bring a taste of Georgia into your own kitchen!

Classic Adjaruli Khachapuri Recipe

Bringing the flavors of Georgia into your kitchen is easier than you might think. This recipe captures the essence of Adjaruli Khachapuri—a crispy, golden crust, a rich cheese filling, and that iconic runny egg yolk on top. Whether you're making it for yourself, family, or friends, this dish is sure to impress and transport you to the heart of Sakartvelo with every bite.

Dough Ingredients

3 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
1 tsp instant yeast
1 cup warm water (110°F)
2 tbsp oil

Filling Ingredients

2 cups shredded mozzarella cheese
1 cup ricotta or cottage cheese
1 egg (optional)
Salt and pepper to taste

Step-by-Step Instructions

Making Khachapuri at home is an enjoyable process that allows you to experience Georgian culinary traditions firsthand. Each step plays a vital role in creating the perfect balance of flavors and textures—fluffy yet sturdy dough, rich cheese filling, and that signature golden-baked crust. Follow these simple steps, and soon, you’ll be savoring warm, homemade Khachapuri just like we do at Chama Mama.

Step 1Preparing the Dough

In a large bowl, mix the flour, sugar, salt, and yeast. Gradually add the warm water and oil, stirring to combine. Knead the dough until it becomes smooth and elastic—about 8-10 minutes. Cover the dough with a clean towel and let it rise in a warm place for about an hour, or until it doubles in size.

Step 2Making the Filling

While the dough is rising, prepare the filling. In a mixing bowl, combine the shredded mozzarella, ricotta (or cottage cheese), and a pinch of salt and pepper. If using an egg, mix it in as well—this adds richness and helps bind the cheese together.

Step 3Assembling the Khachapuri

Preheat your oven to 475°F (245°C). Once the dough has risen, divide it into portions and roll each piece into an oval shape. Spread the cheese filling in the center, leaving about an inch of dough along the edges. Fold and pinch the sides inward to form a boat shape, making sure to leave an open space in the middle for the filling to bubble and brown.

Step 4Baking to Perfection

Transfer the prepared Khachapuri to a parchment-lined baking sheet. Bake in the preheated oven for 5-6 minutes, or until the crust is golden brown and the cheese is bubbling beautifully.

Step 5Serving and Enjoying

As soon as the Khachapuri is out of the oven, add a raw egg yolk right in the center while the cheese is still hot—let it melt naturally, mixing it into the cheese with a fork for extra richness. Serve immediately, tearing off pieces of the crust and dipping them into the molten cheese and egg mixture.

Bringing People Together with Khachapuri

In Georgia, we say that food is best enjoyed when shared, and Khachapuri is a perfect example of this philosophy. Whether it’s a casual meal at home, a gathering with loved ones, or a special occasion, this dish always brings warmth to the table. Every bite carries the tradition of generations, the craftsmanship of Georgian bakers, and the joy of sharing something truly special.

At Chama Mama, we serve Khachapuri just as it’s meant to be enjoyed—fresh, flavorful, and made with care. If you’d rather experience the magic without making it yourself, come visit us and try one of our signature versions straight from our oven.

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FAQ

Can I use different cheeses for Khachapuri? +

Absolutely! While traditional Georgian cheeses like sulguni or imeruli are ideal, you can use a mix of mozzarella, feta, and ricotta for a similar creamy texture and flavor.

Can I make the dough ahead of time? +

Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and shaping for the best results.

Is Khachapuri vegetarian-friendly? +

Yes! Traditional Khachapuri is made with cheese, making it naturally vegetarian. If you want to add variety, you can experiment with spinach, mushrooms, or other vegetable fillings.

Want a Taste of Georgia?

Join us at Chama Mama to enjoy authentic Khachapuri and other traditional Georgian delights! Whether you're new to Georgian cuisine or a lifelong fan, our dishes will transport you to the heart of Sakartvelo.

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