Adjarian Khachapuri with Milk and Water
Fantastically delicious! It will decorate your table and lift your mood. Not everyone dares to make khachapuri, thinking it’s hard. In fact, the recipe is simple, and time flies. The best part is the amazing result everyone will love!
Updated : 24 October, 2025
Easy
More than 1 hour.
Ingredients
175 milliliters
Milk
100 milliliters
Water
5 grams
Dry yeast
1 teaspoon
Sugar
0.5 teaspoon
Salt
2 tablespoon
Vegetable oil
280 grams
Wheat flour
400 grams
Brined cheese
3
Chicken eggs
30 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Mix milk with water and warm until lukewarm (about 100-105°F). Add sugar and yeast, stir. Cover the bowl with a towel and let sit in a warm place for 10 minutes.
Step 2
A foamy layer should form on top of the mixture.
Step 3
Add salt and part of the 250 g (2 cups) sifted flour. Start mixing the dough.
Step 4
Add the rest of the flour in portions, mixing each time.
Step 5
You should get a sticky dough.
Step 6
Add vegetable oil and knead it into the dough. Transfer the sticky dough to a floured surface and knead well, adding flour as needed.
Step 7
The dough should be soft and slightly sticky to the hands.
Step 8
Shape into a ball, place in an oiled bowl, cover with plastic wrap, make a small slit for ventilation, wrap with a towel, and let rise for 1 hour in a warm place.
Step 9
The dough should double in size.
Step 10
After an hour, punch it down, transfer to the table, and divide into two parts.
Step 11
Shape each into a ball, cover with a towel, and let rest for 5–7 minutes.
Step 12
For the filling: add milk to grated cheese and mix. Salt if your cheese is unsalted.
Step 13
The dough balls should look puffy now. Preheat the oven to 220°C (430°F).
Step 14
Roll each ball into a 25 cm (10 in) circle, about 0.5 cm (¼ in) thick.
Step 15
Place part of the filling on the dough in two crescent shapes, leaving edges for folding inward to form boat-like sides with cheese sealed inside.
Step 16
Pinch the ends to seal and shape into boats.
Step 17
Place the boats on a baking sheet lined with parchment paper. Fill the centers with the remaining cheese.
Step 18
Brush the edges with beaten egg.
Step 19
Bake in a preheated oven at 220°C (430°F) for 12-15 minutes, top and bottom heat, until golden.
Step 20
Remove from the oven.
Step 21
Make a small well in the center and add an egg into it.
Step 22
Remove some of the egg white if needed.
Step 23
Return to the oven for 2 minutes - the yolk should stay runny and the white should just set.
Step 24
Remove hot khachapuri from the oven, add a small piece of butter on both sides of the egg, and brush the edges with butter. Mix the melted butter, cheese, and egg before serving.