Adjaruli is the show-off of the khachapuri family. It takes about three hours, most of it waiting on dough. But it is worth a Saturday.

Method · 7 steps

3 hours, mostly waiting

01
Bloom the yeast
Stir yeast and sugar into warm milk and let it foam — 8 minutes.
02
Mix and knead
Combine flour, salt, oil. Pour in the yeast milk. Knead 10 minutes by hand.
03
First rise
Cover and let rise in a warm spot until doubled — 60 to 90 minutes.
04
Shape the boats
Divide into 4. Roll each into an oval, pinch and twist into a boat shape.
05
Fill
Mix the sulguni and imeruli with yogurt and egg. Mound into each well.
06
Bake hot
500°F for 12 minutes on a preheated stone. Pull, drop a yolk, scatter butter, return for 90 seconds.
07
Eat with your hands
Tear the rim, swirl through the molten yolk and butter, and dip.

Made with

Sulguni Fresh + Imeruli

We make this every morning in Dublin, Ohio. Order it for delivery tonight, or have it shipped overnight to anywhere in the US.

Cook more.

A bread that sits on the holiday table for a week. Ours folds in a layer of sulguni and a swirl of saffron.

A full menu for 12: pkhali, lobio, khachapuri, ojakhuri, walnut sauces, and the toasts that hold it together.

Our shredded imeruli was made for this. Pasta, tomato, lots of melted shred, baked till bubbling.