Classic Adjarian Khachapuri Cheese Boat

Discover the art of the Georgian cheese boat, a rustic masterpiece of dough and molten cheese. This traditional dish, known as Adjarian Khachapuri, is celebrated for its unique canoe shape and the indulgent ritual of stirring a fresh egg yolk into bubbling, savory cheese.

It is the ultimate comfort food for those who appreciate the perfect balance between a crisp, chewy crust and a decadent, gooey interior that satisfies every single time.

Adjarian Khachapuri is a staple of Georgian cuisine, prized for its simple yet high-impact ingredients. By using a high-quality bread dough and an authentic, salty cheese like sulguni, you create a dish that is as impressive to look at as it is delicious to eat.

This recipe guides you through the process of shaping, filling, and baking the perfect cheese boat. Whether you are hosting a brunch or a cozy dinner, this dish brings a touch of tavern-style charm to your table with minimal effort.

Ingredients

Why this recipe works

The method of shaping the dough into a boat is essential for containing the large amount of cheese required for the filling. By rolling the edges and sealing the ends, you create a sturdy vessel that prevents the molten cheese from leaking out during the high-heat baking process. This structure also allows the center of the dough to remain slightly soft while the edges achieve a beautiful, crispy finish.

The use of a high-temperature baking environment is the secret to achieving the iconic texture of a traditional khachapuri. A temperature of 475°F (246°C) ensures that the exterior of the dough puffs and browns rapidly before the interior becomes tough. This intense heat also causes the sulguni cheese to melt into a stretchy, cohesive mass, which is the hallmark of a properly prepared Georgian cheese boat.

Notes and substitutions

Sulguni is the traditional choice for this recipe due to its specific texture and salty profile. If you cannot find it at your local market, a blend of low-moisture mozzarella and a small amount of feta will provide a similar melting quality and tang.

Ensure that your cheese is either freshly grated or torn into small, uniform pieces to guarantee it melts evenly throughout the baking time without creating cold spots.

The choice of baking surface is critical for the final result. A baking stone or a heavy cast-iron skillet is highly recommended as these surfaces retain heat effectively and transfer it directly to the base of the dough.

This direct heat is what creates the crispy bottom that distinguishes a professional-style khachapuri. If you do not have these tools, a heavy-gauge baking sheet can be used, though the texture of the crust may vary slightly.

• sulguni cheese: a blend of equal parts low-moisture mozzarella and feta cheese
• bread dough: store-bought pizza dough

Equipment

• baking stone or heavy cast-iron skillet
• parchment paper
• mixing bowl
• rolling pin
• serrated knife