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Adjaruli khachapuri
Dissolve the yeast and sugar in the warm water and milk. Add flour, salt and oil and knead to a soft, smooth dough, about 8 minutes. Cover and rise until doubled, 1 to 1.5 hours.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Adjaruli khachapuri take?
2 hr 15 min all in — 30 min prep, 15 min cook, 1 hr 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 boats. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Rolling pin, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
How much sugar?
1 tsp of Sugar.
What can I use instead?
Mozzarella and feta → Sulguni, or halloumi and mozzarella. Halloumi gives the salt and squeak of sulguni; mozzarella gives the stretch.
What should I watch for?
Eggs are eaten barely cooked. Use very fresh eggs.
Any tips from this recipe?
Drain the feta on paper first. Wet cheese makes a soggy channel. Smaller boats, about 15 cm, make a starter for a table of people. A little grated hard cheese mixed into the filling adds the sharpness that imeruli has and feta half does.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.