This Georgian khachapuri recipe consists of baked bread brimming with a cheese filling that’s topped with a rich, sunny side up egg.
Khachapuri, literally translated as “cheese bread” is sure to be the talk of the table as the main course for brunch or a side dish for dinner. Just imagine taking the individually cut pieces from the cheese bread “canoe”, and dipping it into the bubbly mixed filling. *drool*
What is Khachapuri? Let’s Break Down the Basics
Khachapuri is a Georgian signature dish that literally, when translated, means “cheese bread”. Khachapuri come in different shapes, depending on where you try them. They are either boat shaped, flat like a pizza, or enclosed like a pie such as Imeruli khachapuri. In our recipe, our khachapuri is shaped like a canoe or boat.
Now, every region has a slightly different tasting khachapuri. The American version of this recipe will also differ a bit from the traditional Georgian dish. More specifically because the traditional recipe opts for more salty, feta-like cheeses, while the American version tends to use milder, creamier cheeses.
- Taste: Khachapuri combines the tastes of slightly sweet bread with flavorful cheese and a rich egg on top.
- Texture: The texture is similar to a pizza. The crust is equally soft, chewy, and crispy. The filling is warm and cheesy, and the egg is cooked to preference.
- Time: The dough takes only one hour to rise. Once assembled, khachapuri takes only 25 minutes to bake.
Love Georgian food? Try our meat-filled Georgian dumplings – khinkali.
How To Make Khachapuri
Khachapuri is made in two parts: making the dough and assembling & baking. You can simplify your workload by completing the first step ahead of time and freezing the dough until ready to use!
Making the Dough
- Stir the dough ingredients: In a large bowl filled with water and milk, add in the dry ingredients. Stir, and rest until the mixture is bubbly.
- Knead the dough: Knead on low speed as you add flour to the bowl. Add oil and knead until dough is elastic and is not sticky.
- Leave dough to rise: Cover the dough with a towel and leave to rise in a warm area for about an hour.
Assembling & Baking
- Combine the three cheeses: Combine farmers cheese, Mozzarella, and feta cheese until creamy and smooth.
- Divide the dough: Divide the dough into six equal parts and roll each ball flat into a circular or oval shape.
- Roll dough into a boat shape: Roll up two ends of the dough into a boat shape, leaving room for the filling center.
- Leave boats to rise: Place cheese filling into the center and let rise.
- Bake: Bake on a baking sheet until the boats are lightly golden.
- Add egg: Split the cheese in the center, add butter and egg into the opening. Return to the oven to cook for a few more minutes to your liking. Serve and enjoy!
How to Shape the Khachapuri Boats
If it’s your first time making khachapuri, don’t be afraid! It may seem hard to correctly shape the dough into perfect khachapuri boats, but after you’ve done it once, muscle memory takes over!
- Roll dough into a round shape: Roll each of the six equal pieces of dough into a 7-inch round shape.
- Pick one side and roll towards the center: Take one side of the round and roll towards the center 2-3 times. Roll tight enough that it will not unravel, but loose enough that a crust develops on the outer rim of the boat.
- Repeat on the opposing side: Repeat on the opposite side of the round.
- Pinch and twist the ends: Once the dough resembles the shape of a boat, pinch and twist the ends to close together. This will prevent the filling from leaking out the sides of the boat when baking.
Hot Tip: To get a good seal on the boat edges, wet your fingers with a small amount of water and pinch. The water will help seal the dough together.
Tips for the Best Khachapuri
From our kitchen to yours, here are our top tips for the best khachapuri, every time.
- Use store bought dough: To save on time, use store-bought dough. Let the dough rest on the counter at room temperature for at least an hour to allow the yeast to settle.
- Sprinkle the cheese: Avoid pushing the cheese mixture into the dough. Instead, lightly sprinkle it on top. This will allow the dough to remain fluffy as it bakes.
- Turn up the heat: Although it’s not traditional to Khachapuri, add chili flakes, red pepper flakes, or your favorite hot sauce to the cheese filling for a spicy kick.
- Garnish with herbs: For more fresh flavor, garnish the top of the baked khachapuri with your favorite fresh herbs such as dill or parsley.
- Make smaller khachapuri: For more individualized boats, divide the dough into smaller pieces.
Khachapuri can be made with store-bought dough or your favorite pizza dough. Two of our favorite pizza dough alternatives are traditional Pizza Dough and Sourdough Pizza Dough. What a great way to use one dough for multiple recipes!
The traditional cheeses used in Georgian Adjaruli khachapuri are imeruli and sulguni, but they can be difficult to find. This recipe calls for a mixture of farmers, feta, and mozzarella cheese. In case you are missing one of these, substitute it with goat cheese, ricotta cheese, or whatever cheeses you have on hand. For an added zing to your cheese, add in cheddar or Monterey Jack cheese.
Making Khachapuri Dough Ahead of Time
For an even easier and quicker khachapuri, make the dough ahead of time! It’s best to fully assemble the boats right before baking for the best texture and flavor.
- To use the next day: Mix the dough, cover with plastic wrap, and refrigerate overnight. It will rise in the refrigerator. When ready to use, remove from the refrigerator and cut into pieces. Shape into boats and let it rise more in a warm place. Allow boats to fully return to room temperature before baking.
- To store for later: Freeze dough until ready to use. Fully thaw dough before assembling into boats and filling with cheese.
Khachapuri Serving Suggestions
Khachapuri is traditionally served as a brunch dish as it is very filling. However, it can also be easily served as a side dish for lunch or dinner. Serve it fresh out of the oven while the cheese is still gooey and eggs are baked to your preference (hard or runny). Pair it with your favorite protein, this potato mushroom skillet, a roasted beet salad or the ultimate garden salad.
Storing and Reheating Khachapuri
The best khachapuri is enjoyed straight out of the oven, when the cheese is still a melty and gooey boatload of goodness. In case of leftovers, here are tips to enjoy khachapuri later.
- To store short-term: To keep for up to five days, store khachapuri in an airtight container in the refrigerator. Avoid freezing as the texture of the cheese and egg will change after freezing.
- To reheat: Khachapuri is great cold (it’s similar to cold pizza!) or warmed up. For the freshest flavors, reheat in the oven or air fryer at 350°F until fully heated through. Keep your eyes on the cheese, as it warms very quickly!
Can khachapuri be bought in stores?
Khachapuri is usually difficult to find in stores, but some Georgian or European food stores or restaurants may carry it.
Is khachapuri a Georgian, Armenian, or Turkish dish?
Khachapuri is traditionally a Georgian dish; however, because Armenia and Turkey also border Georgia, this dish is highly popular in those countries as well. These three countries share many similarities in cuisine.
What meal do you typically serve khachapuri in?
Khachapuri is most popularly served at breakfast, but can be served as a full meal for lunch or dinner with a side salad. It can also be served as an easy snack.
Where does khachapuri come from?
Khachapuri historically comes from Georgia, a small country between Eastern Europe and Western Asia. Georgia is bordered by the Black Sea on the west, Turkey, Armenia, Azerbaijan on the southern border, and by Russia on the north.
Similar Recipes to Try
- Imeruli Khacapuri – A variation of Georgian cheese bread that is round and stuffed with a cheese blend.
- Khinkali – Another Georgian classic — meat-filled dumplings
- Margherita Flatbread Pizza – Thin crust individualized pizzas
- Air Fryer Calzones – Melted cheese and pepperoni stuffed into bread pouches
- 1 1/2 cups farmers cheese
- 1 1/2 cups feta cheese
- 1 1/2 cups mozzarella cheese
- 6 eggs
- 3 tbsp butter
- In the bowl of a stand mixer with dough hook attached, combine lukewarm water and milk. Add in yeast, sugar, and salt. Stir to combine. Let it rest for a few minutes or until bubbly.
- In small parts, add flour to the liquids. Knead on low speed as you add in flour. Add oil to the mixture. Continue kneading until the dough is elastic and no longer sticky.
- Cover the dough with a towel and let it rise for about an hour.
- In a large bowl, combine together farmers cheese, feta and Mozzarella until the mixture is creamy is smooth.
- Divide the dough into 6 equal parts. Roll out each one into a 7 inch round shape.
- Roll up two ends while leaving the center open for the filling. Dough should resemble boat shape.
- Place the cheese filling in the center. Leave them to rise for about 30 minutes covered with a towel.
- Bake at 425°F for 15 minutes or until lightly golden.
- Cut a slit or make an indent in the center of cheese filling, add an egg to each opening and 1/2 tbsp of butter. Return to the oven for 5 more minutes. Serve immediately.