Whether you’ve visited Georgia or are just looking to bring a little Caucasian splash to your dinner – I promise you won’t regret this traditional Adjarian khachapuri recipe. I’ve been living in Tbilisi for just over a year now, and in that time, I’ve fallen head over heels for Georgian food. Grilled slivers of eggplant smothered in garlicky walnut paste, palm-sized dumplings jiggling with broth and herbed meat, smoked pork shashlik tossed in fresh pomegranate seeds and sliced onion – then, there’s bread.
What is Adjarian Khachapuri?
When I tell you Georgians love bread – I mean it. There is nothing they can’t do with a little bit of flour, water, and handwork. There are more than 50 (50!) distinct types of khachapuri, or stuffed bread throughout Georgia. The options are limitless from soft saucer-sized dough filled with mashed beans (lobiani) to perfectly flakey herb and cheese stuffed bread (mkhlovani). Then, there’s everyone’s favorite – Adjarian Khachapuri aka a buttery, cheesy, eggy bread boat. The stuff of dreams.
Adjarian Khachapuri hails from Georgia’s Adjara region, an area that used to be known for some of the best sailors and fishermen in the country. The shape of the bread symbolizes the boats bobbing on shores of Ajara and the yolk on top? That’s the sun shining down on the sailors. In the years since Adjarian khachapuri was born, it’s become a staple on the Georgian table and a favorite among tourists and locals alike. I first learned how to make Adjarian khachapuri from a sweet old couple in Old Town and have since trialed it dozens of times – my husband hasn’t complained
Special thanks to my lamazi megobaro(beautiful friend) Natalie who is from Batumi (in Adjara). She has given me loads of tips and tricks to ensure a delicious and authentic recipe and never fails to deliver on my tireless questions about Georgian traditions and food.
2 cup flour (dough)
1 1/2 cup all purpose flour for kneading/dusting as needed (dough)
1/2 tsp instant yeast (dough)
1 tsp sugar (dough)
1 tsp salt (dough)
1/4 cup warm water (dough)