How to make authentic Khachapuri

For 2 € 0.80 /pers. 310 kcal/100g

Today we bring you a delicious dish you probably didn't know about: Adjarian Khachapuri. It's a dish that can transport us to Georgia, its place of origin, and it's known to have captivated the palates of everyone who's tried it. It's a bread made with egg and cheese. You can make it as a starter, instead of the typical salads , or try it with eggs in purgatory or soft-cooked eggs .

To give you an idea, it's an oblong-shaped bread that's extremely fluffy and golden. Its distinctive silhouette may remind us of the waves of the Black Sea, hence the name "barca." The inside is filled with different types of melted cheese, which add a wealth of flavor. But it doesn't end there. A few minutes before removing the bread from the oven , an egg is placed in the center, which is partially cooked, adding an incredibly special flavor and texture.

Trying new flavors is an opportunity to explore international cuisine and other cultures, so if you like cheese and are up for it, this recipe will delight you. Its origins are considerably humble, and today, it has become a symbol of this region's cuisine . This is one of the best ways Adjarian Khachapuri tells its story. Shall we make it?

1. The first step in making this boat bread is to start by making the dough. To do this, we'll need to dissolve the yeast in the milk.
2. Then, add it, along with 50 ml of water and the flour, to the bowl of a mixer. Mix using a whisk attachment, and once all the ingredients are combined, add salt.
3. We knead for 5 minutes and then let the dough rest for 10.
4. After this time, we knead again for 5 more minutes.
5. If necessary, we can add two tablespoons of water, kneading again and letting it rest as well.
6. We flour our hands and remove the dough from the bowl. Then we fold it four times and place it in a previously greased bowl.
7. We cover the bowl with a damp cloth and let the dough rest in the refrigerator for 24 hours, or at room temperature for 8 hours.
8. After the resting time, we degas and divide the dough in two.
9. We shape each part into a ball and place them back in a greased bowl covered with a cloth.
10. We let it rest for another hour and a half.
11. We preheat the oven to a temperature of about 220 ºC.

1. The next step is to make the filling, for which we will need to grate all the cheeses in a large bowl.
2. When they're ready, add a few tablespoons of milk. Be careful not to overdo it, as there shouldn't be any excess liquid in the mixture.
3. Now we will remove the dough from the bowl and form two ovals, one with each ball.
4. Now we will fold the ends inwards to create a border and join each end together so that the shape resembles a boat.
5. We fix a silicone mat or baking paper on top of a perforated baking tray.
6. We place the boats on top and brush them with previously beaten egg.
7. Place the tray in the oven and cook for approximately 10 minutes, which may vary depending on your oven's power. Don't be alarmed if it takes 15 minutes to fully cook.
8. After 8 minutes, place an egg in the center of each boat and bake until fully cooked and the egg white has set.

The cheeses originally used in the preparation of Adjarian Khachapuri are all typical of Georgia, such as Sulguni and Imeretian. They all contribute to both the texture and flavor of the dish.

• Sulguni cheese: This cheese comes from the Samegrelo region. Its texture is quite moist and elastic, very similar to that of mozzarella cheese. Its flavor is somewhat acidic, which is why it is used in many traditional dishes, including barca bread. It is also ideal for fillings because it melts particularly well, and it is also ideal for gratin.
• Imeretian cheese: in this case, we travel to the Imereti region. This cheese has a very mild flavor and a creamy texture. It's made from cow's milk, and what's most interesting about this cheese is its great versatility. We can use it in both cold and hot dishes, and it's very common to incorporate it into traditional preparations.

If you're in Spain, the task of obtaining these two types of Georgian cheeses becomes considerably more complicated. But don't panic, as there are substitutes we can use that have quite similar melting properties and flavor. Some options are:

• Soft sheep cheese: Like soft cheese, they provide smooth, rich flavors to the dish. However, it's important to find one that melts well.
• Mozzarella: This cheese can be found in any supermarket and is very popular in Spain because it creates molten strands when melted, making it extremely easy to obtain. Combining mozzarella with other types of cheese can create the ideal flavor and texture for pan barca.
• Cream cheese: This is a great option for its creaminess, as long as you're looking for this type of texture. It's also very easy to work with and can always be mixed with other types of cheese to ensure it melts properly.
• Feta cheese: Its flavor is distinct from that of Georgian cheeses, but its saltiness and crumbly texture can add a unique touch to the final product.

On this occasion, we'll use a Manchego sheep cheese with a mild, slightly cured texture to replace the Imeretian. On the other hand, we'll use mozzarella cheese to replace the Sulguni.

The origin of this dish is not exactly known, but some believe it dates back to the 12th century, once the Renaissance had begun in Georgia. In fact, its name comes from the fusion of two distinct cultures: first, Georgian, with the word "khacha," which means "that which is curdled." Second, we have the word "puri," which means bread and comes from India.

A professor at the Tbilisi Culinary Academy named Dali Tsatava determined that this dish could have come from pizza, since it was Roman soldiers who crossed the Black Sea region and brought back, among other things, new recipes, among which one could be found similar to that of pizza. It wasn't until the 16th century that tomatoes appeared in Europe, which is why bread was only prepared with cheese. As with countless recipes, there are countless ways to prepare khachapuri. If we talk about the traditional method, what is used is a type of curd cheese called chkinti-kweli.

It grew in popularity, becoming a typical dish of the region. Some consider it one of the country's main economic drivers thanks to the number of sales of the dish. With the emergence of social media, this recognition became even more global, but it's important to keep in mind that it has remained at the top of the list of dishes that describe Georgian cuisine.

• We serve the dish piping hot, placing a cube or teaspoon of butter on top of our boat.
• Another option is to sprinkle fresh oregano on top. This step is completely different from the traditional recipe, but the touch it gives is delicious.
• Finally, it's worth mentioning that the boat can be shaped however you like, so you can round it or make it longer so it looks exactly like what you have in mind.

Last revised: March 25, 2025

Categories: Baked Recipes, Appetizer and Canapé Recipes, Empanada and Turnip Recipes, Egg and Omelette Recipes , Bread, Dough, and Batter Recipes, Tapas and Appetizer Recipes, Bread Making Recipes , Dinner Recipes

Tags: wheat flour , eggs, milk , baking powder,liquid cream , cheese, salt