Recipe: Khachapuri in Adjarian style step by step with pictures | Handy.Recipes

Khachapuri in Adjarian style

Cooked khachapuri in Oajarian style

Total Servings: 3

Nutritional Value

I love this wonderful Georgian dish, it's extremely filling and delicious! I've always wanted to cook it myself. There seems to be nothing difficult, just yeast dough and cheese with egg... But no, I could never get soft dough and delicate filling. Until I found this wonderful recipe. And then I got it all right the first time. Thanks to Irina Khlebnikova!

Author of the recipe

Ingredients for khachapuri in Oajarian style:


  • Wheat flour / Flour - 300 g
  • Salt - 1/2 teaspoon
  • Sugar - 1/2 teaspoon
  • Yeast (dry. half teaspoon)
  • Water - 200 ml
  • vegetable oil (unflavored refined) - 40 g


  • Suluguni cheese (or mozzarella) - 100 g
  • Adygei cheese - 100 g
  • Brynza - 50 g
  • Salt (to taste)
  • Wheat flour / Flour - 1/2 tablespoon
  • Water - 100 ml
  • Chicken egg - 3 pcs
  • Butter - 30 g

How to cook khachapuri step by step with photos

Here are our ingredients

Pour some warm water and sugar into a cup, add dry yeast. Stir thoroughly. Leave in a warm place (I have it on a radiator) for about 15 minutes until it bubbles.

While our yeast is drying, sift flour, add sugar and salt, and mix thoroughly.

Make a small depression in the flour mixture, pour in our yeast mixture and water.

Knead thoroughly with your hands, without pressing the dough hard.

The dough should fall off the sides of the bowl, no sticky bits of flour should remain. its consistency should be homogeneous, and more soft than hard. Т. е. it should not be runny, it may stick to your hands a little, but you can adjust this later.

We cover the dough and let it stand for about 15 minutes

Now we begin to add vegetable oil (odorless) to the dough. It seems at first to be too much and the dough will be greasy, but you just have to knead it really well. This is how I do it: I add the oil in about 4 steps. At first I pour some into a bowl and start kneading it there, very gently, gently. Then, when the dough has absorbed the oil. I put it on the table and knead it on the table. and so on until the butter runs out. That's how dense the dough should be. It's incredibly soft and pliable and doesn't stick to your hands even a little bit.

Let's start the proofing process. Cover the bowl with clingfilm (or whatever you like), and put it in a warm place (I usually heat the oven without convection, up to 60 degrees and put the bowl with the dough next to it). It takes about an hour and a half. during this time you have to make two or even three passes. Do not confuse with crumbling! You take the dough by one end and pull it to the other end. And so on in a circle. It reminds us a little of the shape of puffs for khinkali. Then we turn the ball downwards. Pull very carefully, we need to keep the airiness of the dough.

While the dough is thawing, make the stuffing. Grate on a coarse grater the cheeses that we have in stock. Of course, ideally it would be cheese from Imereti, but I'm sorry, where would we find Imereti cheese?? And we want khachapuri. We can't go to Georgia in the middle of the night to get it? Soft cheeses like adygeyan, bryndza, mozzarella can also be kneaded by hand. I've got some of the suluguni. and some of the hollandaise. Of course, it doesn't taste the same... But we don't always have one or the other ingredient available.

We add warm water to the cheese (you can even use a little milk), and then we start to knead it with our hands. It turns out such a porridge. And add there half of a tablespoon of flour, so that the filling was not quite liquid. By the way, why add water, if you can cut the cheese or grate it, it will melt anyway?. You don't say. I've tried different recipes. Such porridge gives an amazing softness to the stuffing, it is not rubbery, but just juicy, melting, very tender...

Now back to our dough. It has to rise about twice as much. The dough is very airy and pliable

The original recipe calls for 2 big khachapuri. But it's to die for. I divided it by 3, and it was still a lot per person. That's about 500 grams. of dough. We divide it by 3 on the scale. We end up with 3 balls of 166 grams each.

Let's put oven on heat up to 220-240 degrees (without convection). And we begin to stretch the dough. This is done only and EXCLUSIVELY by hand. if you do it with a rolling pin, the khachapuri will not rise and become stony. begin to stretch the dough from the middle to the edges, slowly.. we end up with this rectangular-oval shape.

Now from opposite sides start to roll up the rolls towards the center. and staple the ends together. You get a little boat with a hole in the middle. and then we put the cheese in it. Sprinkle the parchment generously with flour, put the boats on it and put it in the oven for 20 minutes. Oh, I almost forgot to tell you. For the first 5 minutes, put a tray of steep boiling water in the bottom of the oven. This will create extra moisture. Then take the tray out and continue baking as usual. When the pans are golden and the cheese is browned around the edges, you can take them out and, making a little hole in the middle, pour a raw egg in. And put the khachapuri in the oven for 5 minutes. You want the egg white to stick and the yolk to stay liquid. P.S. I apologize for the lack of photos of this process. I didn't have time to take a picture.

And now, when our khachapurki are ready, we take them out of the oven and serve them hot. Put a little butter on each khachapuri. And eat this way: break off "tail" of the boat, stir the egg with it (or with a fork), dip into the cheese-egg-oil mixture and enjoy the wonderful taste of khachapuri in Oajarian style. Enjoy your meal!

Nutritional Value:

Whole Dish:
2679.6 Calories
99.7 g
135.4 g
258.7 g
Per Serving:
893.2 Calories
33.2 g
45.1 g
86.2 g
237.1 Calories
8.8 g
12 g
22.9 g

Chicken Egg, Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Eggs, Water, Cheese, Bread, Yeast, Cakes, Brynza, Suluguni Cheese, Adygea Cheese, Dough

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