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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Rachel says
We made these last night and they were DELICIOUS and surprisingly easy! The dough was super sticky and loose even after proofing so I was worried it was going to be a nightmare to work with, but with plenty of flour it was fine, so if you are scared of sticky dough like I am, just power on through 🙂 Also, queso fresco is a great substitute for the farmers cheese if you have that available (although I still want to try making your farmers cheese sometime!)
simplyhomecooked says
Thank you for taking the time to write a review of the khachapuri Rachel. Sometimes the dough comes out different depending on the methods used to measure the flour. I’m glad you powered though and the end result was good 🙂
Carmen Gonzalez says
If I don’t have farmers cheese can I use cream cheese instead?
simplyhomecooked says
Hello Carmen, the closest substitute I can think of for farmers cheese would be dry cottage cheese. Hope that helps.
Linda P. says
I saw this on a tv cooking show but could not find recipe – – thank you so much! Will be making this weekend.
simplyhomecooked says
Hi Linda 🙂 Did you see it on The Chow? I hope you enjoy it!
Maggie says
FYI I saw this on The Chew today and they spread the cheese mixture out over the dough then rolled up the boat edges to capture cheese inside the edge. Then filled the cavity with the remaining cheese.
Gayatri says
This recipe looks lovely! I recently ate Khachapuri in Russia and fell in love, can’t wait to make it at home 🙂 I just wanted to check what kind of yeast you used? I normally use active dry, would I need more of it if you used instant?
simplyhomecooked says
Thank you Gayatri, I used dry active yeast for this recipe 🙂
Hanifa says
Hi. I’m from the UK and here we have lots of different types of flour. What flour is used for the dough. Is it plain flour or bread flour?
Yelena says
Just made them today third time already…. soooo good! Dina thank you
irina khoma says
I like that this is something different for breakfast. Its really delicious!
simplyhomecooked says
I know right? Can’t for wrong with bread and cheese for breakfast!
Liliya says
I Tried this bread once, fell in love with it. Question: what is a farm cheese? In USA what are the examples and best brands to use?
Thank you
simplyhomecooked says
Thank you Liliya 🙂 farmers cheese is pretty much pressed cottage cheese (in simple terms). I’m not too familiar with brands since I usually just make it myself. I have an easy recipe on how to make quick farmers cheese on the blog. Just search “farmers cheese” 🙂
Isabel says
Just made these! I haven’t tried them yet as they are fresh out of the oven, but they look delicious.
simplyhomecooked says
I hope you enjoy them Isabel!
trevor says
I didn’t know what ‘farmers’ cheese was, so I used quark. Delicious and simple. Thanks.
simplyhomecooked says
I’m glad you enjoyed it Trevor 🙂
Steven Primrose-Smith says
Made this tonight, minus the eggs. Wonderful! Now really looking forward to visiting Georgia next summer.
simplyhomecooked says
Thank you Steven!
Kelly Renee McWhirter says
Is the egg nessacery?
simplyhomecooked says
Hi Kelly, the egg is more traditional but if you don’t want to add it in, you don’t have to. It will still taste just as delicious.
Preheated oven says
I can’t wait to try these for a cheat day breakfast..
Sent the link to my wife and she responded with, “The cheese bread looks like its giving birth to an egg LOL.”
Bahaha. Someone wants a baby.
5 stars pre-recipe. Thanks for the laugh!
Irit Degan Turjeman says
Wow what a perfectly detailed recipe ,
And also pictures included.
My mom was born in Georgia , her dough recipe is a little bit different ,
But I will try yours.
Thank you!!
simplyhomecooked says
Thank you! I hope you enjoy it!
Molly K Cornett says
This was a great recipe! I made 5 slightly smaller boats instead of 4 bigger ones, which threw off the egg-to-cheese ratio a bit, but it still worked out ok. I had a fun time making it, and will definitely make it again.
simplyhomecooked says
Thank you Molly!
Megan Remien says
Can you give more information on how to reheat these in the oven? How long you cook them? Do you add the egg the night before or in the morning? I tried reheating them and them didn’t have the gooey amazingness as the night before. These are amazing though, thanks! The recipe is going to go in our family cookbook.
simplyhomecooked says
Hi Megan, if you already baked the khachapuri with the egg be sure to scramble the egg in immediately after you remove it from the oven. If you want to reheat the already baked khachapuri the next day, place it on a baking sheet and cover with foil. Bake at 350 degrees Fahrenheit for 12-15 minutes.
Megan Remien says
Can you give more information on how you reheated the khachapuri in the oven in the morning? My husband and I had them for the first time last night and they were amazing but when I reheated some the next morning and it wasnt the creamy gooey amazingness from the night before, more list dry scrambled eggs. How long do you heat it for? Do you add the egg the night before or in the morning? Thanks for the amazing recipe! It’s going into our family cookbook!
Rena Garabedian says
I enjoyed this recipe so Good thank you so much
simplyhomecooked says
You’re welcome Rena!
Victoria says
Hello, I am from Ukraine, so first of all, sorry for my English))) Second, it is really delicious dish and I cooked it few times! Just want to add that in some original recipes there can be one little difference! In point 9 you write “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.”! So the difference is that when you roll 2 opposite sides of the circle towards the center then put some cheese inside these rolles too! This way, cheese is baked also inside the dough too, and when the dish is cut, the cheese flows out from inside))) It does not change much, but it looks more interesting and make taste brighter!
simplyhomecooked says
Thanks for the tip Victoria! 🙂
Anna says
Hi Dina,
This recipe looks great! Can’t wait to try! Would it be acceptable to freeze two pieces of the dough out of the four and use it at a later date? In which case would I just cut the measurements for the filling in half when baking two of the boats? Thanks!
simplyhomecooked says
Hi Anna, yes you can freeze them as long as they are frozen before they proof
the first time around. And yes to cutting the filling measurements in half 🙂 hope you enjoy it!!