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)
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
ps: We’ve update some the photos in this recipe, here are the old photos.
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Cathy says
Can these be made the night before to be baked in the morning? Or can the dough be refrigerated overnight?
simplyhomecooked says
Hi Kathy, the dough cannot sit overnight. Try baking them the night before and reheating them in the oven the next morning.
Ida says
Hi Dina,
If I made this the night before in preparation. For breakfast the next morning, should I maybe only bake it half way and then do the second half the morning of? Also, should I consider adding the egg the next morning when I’m rehearing/cooking the 2nd half?
simplyhomecooked says
Hi Ida, I have never tried this method before. I’m not to sure if it will work out to well. I think having it fully cooked the night before and just reheating it in the oven at a low temperature would be your best option. I hope that helps.
Bruce says
1two questions. Is there a gluten free version, and can this be made with only sheep or goat cheese? I cannot use cow dairy.
simplyhomecooked says
Hi Bruce, I haven’t ever made a gluten-free version of khachapuri so I am not sure how it would turn out. In regards to cheese, you can use whichever cheese you like, the taste might just be different. I hope you give it a try 🙂
Vito says
🙂 As a Georgian, here is my advise:
1. Do not use pizza dough… as you’re gonna get a completely different product.
2. Never slice the boat… It’s like using a knife and a fork on soup dumplings. It’s a no-no in Georgia.
The proper way to eat it is to :
– first mix the cheese and egg with a fork
– then break off chunks of side crust, dip them into the cheese/egg mix and then eat.
– at last, after all of the crust has gone make a roll out of the leftover bottom of the boat, and eat it.
That’s how this sort of khachapuri is eaten in Georgia.
Enjoy.
simplyhomecooked says
Thanks for the great tips Vito!
Dawn says
When you mix the egg/butter into the hot cheese, doesn’t it scramble the egg?
Sandra says
Hi, I have seen this recipe but with ground beef added, but it is added raw and I am not sure it would thoroughly cook. What do you think?
simplyhomecooked says
Hi Sandra, I’ve never seen khachapuri with meat in it. If there is a lot of meat, it might not cook as fast as the dough. If there is a thin layer of meat, I think it should be fine.
Dar says
I made your recipe today, and it was amazing! So delicious. Even the dough recipe itself is a keeper. My husband loved it too. Thank you!
simplyhomecooked says
Thank you Dar! Glad the khachapuri turned out well for you 🙂
Maya says
This is very well written recipe and I am Georgian.
How did you get it?
And THANK YOU! Even though Georgians use one type of cheese this makes it so much more exciting and accommodating when living out of Georgia.
Hi five!
simplyhomecooked says
Hi Maya! Thank you! I just experimented with a few recipes and came up with my own.
nino says
Thank you for the excellent recipe! Georgian girl approved .
simplyhomecooked says
Thank you! Means a lot coming from a Georgian!
Eric says
I need to know if I can substitute farmer cheese with another soft cheese? I would have to drive a distance to get this. Could I substitute possibly with havarti?
simplyhomecooked says
Hey Eric, the only think that could maybe replace farmers cheese is strained cottage cheese. If you have vinegar and milk you can easily make your own farmers cheese. I have an easy farmers cheese recipe here on the blog.
Aja Abramov says
I substitute ricoota cheese for farmers cheese. Turns out perfect every time!
simplyhomecooked says
That’s awesome Aja, thank you for letting me know 🙂
Rev. Andrew S. Damick says
I just made this and substituted ricotta. Turned out quite well.
simplyhomecooked says
Thank you for letting me know how the substitution worked out Andrew. Glad it turned out well 🙂
sherry says
I used Ricotta too. It was a big hit. I also thought that I will used chopped basil or mint instead of dill! Next Time.
simplyhomecooked says
Hi Sherry, I’m glad it was a big hit 🙂
Jodi says
Hi Dina, do you think you could try using pizza. dough if you are in a bit of a time crunch? I know that homemade everything is always best but sometimes you need a shortcut! Thanks so much!
simplyhomecooked says
Hi Jodi,es you can definitely use pizza dough instead.
Maria Regina Prado says
Acabei de voltar da Rússia e posso dizer que essa receita é perfeita, igual a que comi lá. Deliciosa ,mesmo no dia seguinte só aquecida no forninho elétrico. Parabéns!
Julie says
Love the dough recipe for these kachapuri. My husband requests them all the time (he’s a really picky eater). So delicious, quick and easy.
David M Shubladze says
Thank you so much for this recipe!
simplyhomecooked says
You’re so welcome David!
Liz McDaniel says
How do you serve this? Scoop out filling and spread onto toast? Crackers?
Or do you cut or slice it into servings like pizza?
simplyhomecooked says
Hey Liz, I serve it in slices, kind of like pizza.
nino says
Hi Liz, in Georgia we brake pieces of bread around it dip it in cheese and egg mixture and eat it that way .. :-))
Shany says
So easy and SO good. This dough is perfect.
simplyhomecooked says
Thank you Shany! glad you enjoyed it 🙂
Traci says
What is the green herb garnish in the picture at the end? It kinda looks like fennel fronds or dill?
simplyhomecooked says
Hi Traci, the green garnish is fresh dill.
Lisa Velazquez says
Can the white flour and white sugar be substituted for healthier ingredients? I would love to try it but exchanging these ingredients if possible. Thanks 🙂
simplyhomecooked says
You can use wheat flour but keep in mind wheat flour is not gluten free.
Julie says
Amazing recipe! Turn out delicious every time!
simplyhomecooked says
Thank you Julie! I’m so happy you enjoyed this recipe. Thank you for leaving kind feedback.
jessica says
Can I mix the eggs with a cheese before baking it?
simplyhomecooked says
Traditionally, the egg is meant to be put at the end of baking so that it is runny. But if you don’t like the idea of a runny egg, you can either mix the egg and cheese in a bowl before hand or even bake the khachapuri with cheese first and mix in the egg and bake for another few minutes.
Julia says
Hi Dina,
What does this mean:
1½ Farmers cheese
1½ Shredded mozzarella
1½ Feta cheese
1.5 of what measurement (cups?)
Thanks!
simplyhomecooked says
Yes cups, sorry my mistake. I’ll fix it. Thanks for letting me know.
jessica says
Is it still good the next day?
simplyhomecooked says
yes, reheating the khachapuri in the oven or toaster oven will give it that fresh from the oven taste and texture 🙂
Anna says
I just wanted to add that we ate these for 3 mornings (they are great with coffee!) afterwards, reheating them in the toaster oven each time. They tasted just as fresh!
simplyhomecooked says
I love them for breakfast too. So glad you enjoyed them 🙂
Katy | Her Cup of Joy says
These look simply amazing! I have never tried this type of cheese bread and it looks so unique and delicious 🙂
simplyhomecooked says
Thank you Katy! The egg definitely gives it a unique look. I made it for my in-laws last weekend and it was a huge hit 🙂