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
- dry active yeast
- granulated sugar
- olive oil
- Farmers cheese
- Shredded mozzarella
- Feta cheese
- 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)
- 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
- 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.
ps: We’ve update some the photos in this recipe, here are the old photos.
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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.
Ariane, I am so happy to hear that you enjoyed this Khachapuri recipe! Thank you for the kind feedback 😊
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!
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.
That’s awesome Karl! I am so glad you all love this Khachapuri recipe so much!
Any advice on how to make this using wild yeast? Thanks!
Hi Elizabeth I have never made this with wild yeast so I can’t really say until I test it out myself.
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!
I love the substitution of cream cheese Ariana! Thanks for sharing that tip. I am so happy you all loved the recipe 🙂