Cheese Boat (Khachapuri)

Khachapuri (known as cheese boat in America) is a traditional Georgian dish, often considered a type of cheese-filled bread. The dough is shaped into a boat-like form and filled with a mixture of cheeses, eggs, and other ingredients. The most common types include Imeretian (cheese-only) and Adjarian (with a raw egg on top). This flavorful and comforting dish is popular in Georgian cuisine.

Making khachapuri (cheese boat) at home can be very easy, especially if you know how to work with the bread dough.

Khachapuri is beloved for its irresistible combination of crispy golden crust, soft chewy interior, and rich, melted cheese filling that stretches beautifully with every bite. While it may look impressive and bakery-worthy, the process is surprisingly approachable, making it a wonderful recipe for both beginner and experienced bakers alike. Once the dough is prepared, shaping the signature boat form becomes fun and simple, and the filling comes together in minutes.

One of the most exciting parts of baking Adjarian khachapuri is adding the egg toward the end of baking, allowing it to stay silky and creamy while the cheese bubbles around it. Traditionally, pieces of the warm crust are torn off and dipped directly into the melted cheese and egg mixture — a delicious and interactive way to enjoy this iconic Georgian dish.

Perfect for breakfast, brunch, lunch, or even dinner, khachapuri pairs wonderfully with fresh herbs, salads, or simply enjoyed on its own while still warm from the oven. It’s comforting, rich, and incredibly satisfying.

This recipe is one of the best cheese boats I’ve ever tried. I’m sure you’ll love it.

Let’s get to baking 

Ingredients

Main Dough

• 150g lukewarm water
• 150g lukewarm milk
• 5g dry instant yeast
• 500g bread flour
• 30g sugar
• 10g salt
• 30g oil without flavor

Filling 

• 800g of shredded mozzarella cheese
• 200g feta cheese 
• 4 egg yolks for topping 
• 40g butter for topping 
• 1 egg for egg wash 

Directions 

• Pour milk and water into the bowl, add dry yeast and sugar, flour, and salt knead for 3-5minutes in your mixing machine, or 5-7 minutes by hand. Add oil and continue kneading until dough will come up together and become nice and smooth. It might take up to 10 min in your KitchenAid, or 20 min by hand.
• Cover the dough, let it proof in warm spot for 1-2 hours until it will double in volume.

• Divide the dough into 4 x 215g pieces. Round each dough piece and let rest covered for 15-20min
• Prepare the filling by mixing both cheeses together.
• Preheat oven to 550F for about 30 min( the hotter your oven will be the better result you’ll get)
• Take dough ball and roll it into a circle( about 25cm/9.8 inches in diameter)
• Spread about 250g of cheese on top, all over the surface ( leave about 1 cm/0.5 inch edge uncovered)
• Fold the sides of the dough over the filling, leaving the center exposed.
• Pinch and seal the edges to create a boat-like shape. The ends can be slightly tapered or pointed.

• Repeat the same with the rest of the the dough.
• Spread egg wash all over the edges. 
• Transfer your cheese boats into the hot oven.
• Bake for about 10-12 minutes until cheese will start to bubble and edges will become golden brown. 
• Meanwhile separate egg yolks.
• During the last minute of baking, remove cheese boat from the oven, and carefully slide egg yolk on top of hot cheese. And return cheese boat to baking for about 1 more minute.
• Remove from the oven, add 10g piece of butter in the middle.

Serve while it’s hot.

Enjoy!

Cheese Boat (Adjaruli Khachapuri)

1454kcal

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Prep 30 minutes mins

Cook 12 minutes mins

Total 2 hours hrs 12 minutes mins

An incredibly popular, comforting Georgian classic. This traditional bread is shaped into a distinctive open boat meant to represent the sea and the sun. Filled with a mountain of rich, gooey mozzarella and tangy feta cheese, it is finished right at the end of a high-heat bake with a rich egg yolk and a pool of melted butter.

Servings 4 Large Cheese Boats

Cuisine Georgian (Adjarian)

Ingredients

1x2x3x

The Dough

• ▢ 150 g Lukewarm water
• ▢ 150 g Lukewarm milk
• ▢ 5 g Dry Instant Yeast
• ▢ 30 g Sugar
• ▢ 500 g Bread Flour
• ▢ 10 g Salt
• ▢ 30 g Neutral flavorless oil

The Filling & Toppings

• ▢ 800 g Mozzarella cheese (shredded)
• ▢ 200 g Feta cheese (crumbled)
• ▢ 4 Large egg yolks (for the centers)
• ▢ 40 g Unsalted butter (divided into four 10g blocks for topping)
• ▢ 1 Whole egg (beaten, for egg wash)

Equipment

• ▢
  Baking Sheet or Pizza Stone
• ▢
  Parchment Paper
• ▢
  Stand Mixer (with dough hook attachment)
• ▢
  Rolling Pin
• ▢
  Kitchen Scale (For dividing precise 215g dough portions)
• ▢
  Pastry Brush (For the egg wash)

Method

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Dough Development & Proofing

1. Mix Base: Pour the lukewarm milk and water into your stand mixer bowl. Add the dry instant yeast, sugar, bread flour, and salt.
2. Knead Phase 1: Mix with a dough hook for 3–5 minutes on low speed (or 5–7 minutes by hand) until a uniform, shaggy mass develops.
3. Knead Phase 2: Add the flavorless oil to the bowl. Increase the mixer speed to medium and continue kneading for roughly 10 minutes (up to 20 minutes if mixing by hand) until the oil completely integrates and the dough becomes smooth, glossy, and non-sticky.
4. Bulk Rise: Cover the bowl tightly. Let the dough proof in a warm spot for 1 to 2 hours until it has completely doubled in volume.
5. Portion & Rest: Tip the proofed dough onto your workspace and divide it into 4 equal pieces (roughly 215g each). Round each piece into a tight, smooth ball. Cover with a damp cloth or plastic wrap and let rest for 15–20 minutes to relax the gluten.

Shaping & Assembly

1. Preheat: Preheat your oven to its absolute maximum setting—550°F (285°C)—for at least 30 minutes. If using a pizza stone, place it on the middle rack to heat.
2. Roll: Take a rested dough ball and use a rolling pin to roll it out on a lightly floured surface into a clean circle measuring roughly 10 inches (25 cm) in diameter.
3. Fill: Mix the shredded mozzarella and crumbled feta together in a large bowl. Spread about 250g of the combined cheese blend evenly across the rolled circle, leaving a 0.5-inch (1 cm) border completely clear around the edge.
4. Shape the Boat: Tightly roll two opposite edges of the circle inward toward the center, stopping a few inches apart so a wide channel of cheese is left exposed. Pinch, twist, and firmly seal the narrow ends together to form a distinct boat shape with pointed tips. Repeat for the remaining portions.
5. Wash: Line your baking trays with parchment paper and gently transfer the shaped boats onto them. Brush the exposed outer dough borders generously with the beaten egg wash.

High-Heat Baking

1. Core Bake: Slide the trays into the screaming hot oven. Bake at 550°F for 10–11 minutes until the cheese filling is bubbling fiercely and the outer bread borders are deep golden brown.
2. The Sun Step: Pull the trays out of the oven. Use the back of a spoon to create a small well directly in the center of the molten cheese on each boat. Carefully slide one raw egg yolk into each well.
3. Flash Finish: Return the cheese boats to the oven for exactly 1 minute to lightly set the bottom of the yolk while keeping it completely runny.
4. Serve: Remove from the oven and immediately drop a 10g block of cold butter right next to the yolk. Serve screaming hot; instruct your guests to tear off the crispy bread crust points and use them to swirl the butter and runny yolk directly into the molten cheese before eating.

Nutrition

Calories1454kcalCarbohydrates112gProtein77gFat76gSaturated Fat39gPolyunsaturated Fat5gMonounsaturated Fat22gTrans Fat0.3gCholesterol440mgSodium2188mgPotassium530mgFiber3gSugar13gVitamin A2057IUVitamin C0.1mgCalcium1735mgIron3mg

Notes

• Converting to a Sourdough Base: If you want to replace the commercial yeast with natural wild yeast, omit the 5g of instant yeast. Instead, add 100g of active, mature liquid sourdough starter (~20% of the total flour weight). To keep your hydration balanced, subtract 50g of water and 50g of bread flour from the main dough ingredients list. Keep in mind that your bulk proofing time will extend from 1–2 hours to roughly 4–6 hours depending on your ambient room temperature.
• Authentic Cheese Substitutions: Traditional Georgian Khachapuri utilizes local Sulguni or Imeretian cheeses, which provide a unique elasticity and a tangy, salted-curd sharpness. Because these can be difficult to find globally, the 4:1 blend of low-moisture mozzarella (for spectacular melt elasticity) and feta cheese (for that classic salty, acidic punch) perfectly mimics the authentic flavor profile.
• Troubleshooting Leaky Boats: To prevent your cheese boats from unrolling or bursting open during the intense oven spring at 550°F, make sure you firmly pinch, roll, and twist the narrow ends together. Pressing down hard on the tips anchors the dough, ensuring the sides maintain their structural walls while holding back the molten cheese sea.
• Advance Prep / Make Ahead Instructions: You can easily prepare the dough pieces the night before! Follow the recipe through step 5, shape the dough into the 215g balls, place them on an oiled tray, cover tightly with plastic wrap, and store them in the refrigerator overnight. The next day, let the cold dough balls sit at room temperature for 30 minutes to relax before rolling and assembling.

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