Georgian · Breakfast & brunch

Adjarian khachapuri breakfast

Name: Adjarian khachapuri breakfast
Prep time: 35 min
Cook time: 22 min
Total time: 2 h 42 min
Yield: 4 breads
Cuisine: Georgian
Ingredients: 3 cups bread flour; 1 teaspoon instant yeast; 1 teaspoon granulated sugar; 1 1/4 teaspoons kosher salt, divided; 1 cup warm water; 2 tablespoons olive oil; 10 ounces low-moisture mozzarella, shredded; 6 ounces feta, crumbled; 1/2 cup whole-milk ricotta, drained; 4 pasteurized large eggs; 4 tablespoons unsalted butter

Boat-shaped Georgian bread with a salty molten cheese center, butter, and a pasteurized soft-set egg.

About 2 hr 45 minTotal

About 1 hrActive

$$Cost

AdvancedDifficulty

Makes 4 breads

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 breads

3 cups bread flour
1 teaspoon instant yeast
1 teaspoon granulated sugar
1 1/4 teaspoons kosher salt, divided
1 cup warm water
2 tablespoons olive oil
10 ounces low-moisture mozzarella, shredded
6 ounces feta, crumbled
1/2 cup whole-milk ricotta, drained
4 pasteurized large eggs
4 tablespoons unsalted butter

Instructions

Mix flour, yeast, sugar, 1 teaspoon salt, warm water, and oil into a tacky dough. Knead until smooth and elastic, 7 to 9 minutes; cover and rise until doubled, 60 to 90 minutes.
Place a or baking steel in the oven and heat to 500°F. Mix mozzarella, feta, ricotta, and remaining salt.
Divide dough into four. Stretch each into a 9-inch oval, roll the long edges inward to build high sides, pinch the tips firmly, and open the center into a boat. Fill without burying the rim.
Transfer to hot pan and bake until rims brown and cheese bubbles, 10 to 13 minutes. Make a well in each filling, add one pasteurized egg, and bake only until the white is opaque but yolk soft, 2 to 4 minutes.
Add 1 tablespoon butter to each boat. Serve immediately, instructing diners to stir egg and butter into the cheese and tear the bread rim for dipping.

Adjara, GeorgiaBlack Sea coast · South Caucasus

From the table

About this recipe

Khachapuri is not one bread but a Georgian family of cheese-filled breads, with forms tied to different regions. Adjarian khachapuri comes from Adjara on Georgia's Black Sea coast. Its open center, high rim, egg, and butter make it immediately distinct from the enclosed round breads of Imereti or the cheese-topped versions associated with Samegrelo.

The familiar story says the boat shape reflects Adjara's sailors and fishermen, with the egg standing in for the sun over the sea. Georgia's own tourism sources present that as a popular origin account, not settled documentary history. The useful tradition is how it is eaten: stir the hot egg and butter into the cheese, then tear pieces from the bread rim and dip. Kwilt's smaller breakfast boats preserve that shared, hands-on finish.

Sources

Dinner does not stop at the recipe