This Khachapuri recipe is a combination of fluffy homemade bread, multiple kinds of cheeses and a runny egg in the center. It’s so cheesy and delicious!
This Georgian staple food is a great side dish for dinner or even a delicious brunch idea. We love to serve it along with other Georgian food like chakhokhbili– an herbed chicken stew.
This recipe was originally posted on Jul 23, 2015, we’ve tweaked it a bit since then.
This post has Amazon affiliate links for tools we used to make this recipe.
How to make khachapuri
- Combine flour, salt, yeast, and sugar in a bowl. Then add warm milk. Using the hook attachment, knead the dough until it takes shape. Then add oil and knead some more.
- Place the dough in a greased bowl. Cover and let it double in size. Remove from bowl and divide the dough into 4 boat-shaped pieces. Place the bread boast on a baking sheet lined with parchment.
- Combine the three kinds of cheese and fill each bread boat. Using a pastry brush, brush with egg wash and bake for 15 minutes at 450 degrees Fahrenheit. Pull the khachapuri out of the oven, then make a well in the middle. Drop the egg in the center, add pieces of butter to the melted cheese, and bake for another 5-6 minutes.
What is khachapuri
- This Khachapuri recipe is also known as Georgian Cheese Bread. Khachapuri is a warm boat-shaped yeast bread stuffed with multiple different kinds of cheese and an egg in the center.
- There are many variations of Georgian cheese bread that depend on the region and cook. This boat-shaped kind is called khachapuri adjaruli.
Can I make Khachapuri dough ahead of time?
Yes, mix the dough, then cover with plastic wrap and refrigerate overnight. It should rise overnight. Cut it into 4 equal pieces, shape it into boats and let it rise in a warm place for about 20-30 minutes. Then fill with the cheese mixture and bake.
Ingredients for khachapuri (georgian cheese bread)
- all-purpose flour
- salt
- dry active yeast
- granulated sugar
- water
- milk
- olive oil
- Farmers cheese
- Shredded mozzarella
- Feta cheese
- eggs
- unsalted Butter
If you prefer a speedy version of how to make khachapuri, Watch this video of my simpler version with pizza dough.
Full Recipe Instructions
Khachapuri (Georgian Cheese Bread)
This Khachapuri recipe is a combination of fluffy homemade bread, multiple kinds of cheeses and a runny egg in the center. It's so cheesy and delicious!
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Servings: 8
Calories: 458kcal
Ingredients
- For the dough:
- 1 tsp salt
- 1 tsp dry active yeast
- 1 tbsp granulated sugar
- 3 1/2 cup all-purpose flour
- 1 cup water
- 1/2 cup milk
- 1 tbsp olive oil
- For the filling:
- 1 1/2 cup Farmers cheese
- 1 1/2 cup Shredded mozzarella
- 1 1/2 cup Feta cheese
- 4 eggs + 1 for egg wash
- unsalted butter optional
Instructions
- In the bowl of a stand mixer combine the
- salt, yeast, sugar, and flour.
- Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.
- Begin kneading the dough with the hook attachment until it's close to being smooth and elastic.
- Add the oil into the dough and knead for another minute.
- Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.
- Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.
- Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.
- Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
- Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
- Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
- Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.
- Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.
- Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.
- Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.
Nutrition
Serving: 0.5half of 1 khachapuri | Calories: 458kcal | Carbohydrates: 45g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 139mg | Sodium: 954mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Calcium: 282mg | Iron: 3.2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
ps: We’ve update some the photos in this recipe, here are the old photos.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Samuel says
My family and I have been making this recipe since we returned from a trip to Georgia in 2018. The dough is always amazing-light and crunchy with a chew edge due to the egg wash. We forgo the egg and butter on top and always use block feta. It is hard to find Farmer’s cheese where we live, so today we used Fontina cheese, and it was equally delicious!
Dina says
Samuel, I am so happy that you came across my Khachapuri recipe! Thank you so much for taking the time to write your kind recipe review 🙂
Elizabeth A Caraco says
We love this recipe…….dough is proofing as I type and cheese mixture is waiting in the ‘fridge. I cut the recipe down and make 2 smaller Khachapuri since there is just 2 of us. I use ricotta instead of farmer’s cheese, a bit of grated Parmigiano, a chunk of feta that I crumble myself (not a fan of pre-crumbled or pre shredded cheeses) and 1 or 2 burrata that I shred depending on the size of the balls. and finish with fresh parsley. I love dunking the bread into the egg.
Dina says
Wow Elizabeth, that sounds so delicious! I will have to try your version next time!
Gabby says
Hello. There is one thing I don’t understand. You say that a serving is a half of a khachapuri. So does that mean that 8 servings make 4 khachapuris? Because if so, I want to make 3 khachapuris, but I want to know: does it mean 6 servings?
Dina says
Hi Gabby, this recipe makes a total of 4 whole khachapuri. But i set the serving size for 8. So a serving is 1/2 of a Khachapuri. I hope that helps clear things up.
E Bear says
The written instructions and video have completely different instructions..
Dina says
Hi, you are correct. Above the video I mention that this is a video of the SPEEDY VERSION of khachapuri for anyone on a time crunch. I hope that helps clear up the confusion.
Sue says
I received a tip from a patron (I’m a librarian) who told me block feta is less salty than the pre crumbled. I found this recipe too salty for me, but next time I will try block feta.
Also, I’ve been using the bread part of the recipe to make pizza and my husband says it’s the best pizza dough recipe he’s had. So now I make the dough regularly and freeze half for another time. Half makes a perfect two-person pizza.
Dina says
Thank you for the feedback Sue! I am so glad you came across this recipe and it become so versatile to you.
Ariana says
I was googling recipes to feed a dinner guest from Georiga and found this gem. The chicken stew you mentioned was quite good, but this bread is simply marvelous and stole the show. Despite the confusion when I declared it was a Georgian staple and the guest had never heard of it. (Confusion abated as we differeniated between Georgia the country and Georgia the state). It remains a family favorite and my neices and nephews (who all are less than 9 yrs old) regularly put in orders fo ‘eggy pizza’.
Dina says
Ariana, that is so amazing! I am so thrilled to hear that you and your family love these recipes! Thank you for taking the time to write your kind feedback! I really appreciate it.
Cal says
My teen son loves this food so much, it’s a frequent request! We added garlic powder and hot butter on the crust for a garlic bread tasting spin and it was amazing!! Thank you for sharing!
Dina says
You are very welcome! I love the additions that you added to this recipe. It is always great to hear when teen kids love the food we make. Thank you for giving my Khachapuri recipe a try. I hope you find more recipes to try out from my food blog. 🙂
Jim says
I did 9 minutes for the egg + salt n pepper I also add a small sprinkle of cores salt to the outer edges. If I do it again I will forgo the sugar in the dough as well, to sweet for me.
Dina says
Thank you for the feedback Jim!
Jeanne Ciaccia says
If I use pizza dough, what should the weight of it be? 12 or 16oz? Thank you
Dina says
Hi Jeanne, you would need 16 oz of pizza dough. I hope you love this recipe!
Ariane says
Just got back from our travels in Georgia and we miss Georgian food. so I Made this for dinner for my siblings, nephew, and nieces! They loved it so much they asked for the recipe! Saved this recipe for future get-togethers. 💗
Some tweaks: Monterey cheese instead of Farmers. Added the feta juice to make the cheese mixture “sticky”. Will try adding cream cheese next time.
1/2 cup Hot water + 1/2 cup fridge-cold milk + 1/2 room temp water = 115F warm mixture. perfect for yeast prep.
Dina says
Ariane, I am so happy to hear that you enjoyed this Khachapuri recipe! Thank you for the kind feedback 😊
jessica says
Hi Dina, do you think I can make a dough in a breadmaking machine? Also, can I freeze some dough for later use? Thank you!
Dina says
Hi Jessica, yes you can use a bread machine, and yes you can freeze the dough 🙂 Enjoy!
Karl Echtermeyer says
We regularly make this but make considerably more dough. I then partially bake some of the crusts and freeze them. This makes it easy for kids to grab a crust, add the cheese, and make their own when the fancy strikes them. Considering this is easily their favorite dish from anywhere, the accessibility of partially baked crusts is a dream for them.
Dina says
That’s awesome Karl! I am so glad you all love this Khachapuri recipe so much!
Elizabeth says
Any advice on how to make this using wild yeast? Thanks!
Dina says
Hi Elizabeth I have never made this with wild yeast so I can’t really say until I test it out myself.
Ariana says
My family is in love with this recipe (my nephew has renamed it eggy pizza and declared it his very favorite food in the whole wide world). I stumbled on to this recipe looking for a recipe from the state of Georgia but am really glad to have this instead.
I also hand mix it and the only problem I’ve had is with getting the temperature just right so my yeast will rise. I’ve just gone back to proofing the yeast the way I usually do and adding the warmed milk after. I’ve also used cream cheese instead of farmer’s cheese in a pinch (which is still delicious). Thanks for sharing this!
Dina says
I love the substitution of cream cheese Ariana! Thanks for sharing that tip. I am so happy you all loved the recipe 🙂