Khachapuri Recipe (Georgian Cheese Bread)

Khachapuri is one of my favorite breakfast dishes to make when I want to impress—or just elevate a weekend morning. It means “cheese bread” and is best known as a Georgian dish, though variations exist across nearby regions. My version isn’t strictly traditional, but it’s the Momsdish easy way! Soft, slightly sweet bread filled with melty cheese and a rich egg center.

In my family, we really enjoy ripping off the “canoe” edges and dipping the bread into the inner cheesy egg filing as we go. It’s a whole experience that we love — and it seems to always bring the family together and sets a good mood for the day. It’s yummy and fun!

How To Make Georgian Khachapuri

Khachapuri (or Georgian cheese bread) is made in two parts: making the dough and assembling & baking. Feel free to simplify your workload by completing the first step ahead of time and freezing the dough until ready to use!

Making the Dough

• Combine the dough ingredients: In the large bowl of a mixer (I love this mixer), combine the water and milk, then add in the dry ingredients. Stir and rest until the mixture becomes bubbly.
• Knead the dough: Knead on low speed as you add flour to the bowl. Add oil and knead until the dough is elastic and not sticky.
• Leave the dough to rise: Cover the dough with a towel and leave it to rise in a warm area for about an hour.

Assembling & Baking

• Combine the three kinds of cheeses: Combine the farmers cheese, Mozzarella, and feta cheese until creamy and smooth.
• Divide the dough: Divide the ball of dough into six equal parts and roll each ball flat into a circular or oval shape.
• Roll the dough into a boat shape: Roll up two ends of the dough into a boat shape, leaving room in the center for the filling.
• Leave the boats to rise: Place the cheese filling into the center of each khachapuri and let it rise.
• Bake: Bake on a baking sheet until the boats are lightly golden.
• Add the egg: Split the cheese in the center, then add butter and an egg into the opening. Return to the oven to cook for a few more minutes until the egg is cooked to your liking. Serve and enjoy!

How to Shape the Khachapuri Boats

If it’s your first time making this khachapuri recipe, 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 the 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 the dough’s edges 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 opposite 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 them together. This prevents the filling from leaking out the sides of the boat when baking.

Tips for the Best Khachapuri

From my kitchen to yours, I have a few tips here to help you get the best khachapuri using the ingredients and the flavors you want!

• Sprinkle the cheese: Avoid pushing the cheese mixture into the dough. Instead, lightly sprinkle it on top. This allows the dough to remain fluffy as it bakes.
• Substitute the cheese: The traditional cheeses used in Georgian Adjaruli khachapuri are imeruli and sulguni, but they can be difficult to find. Instead, I use 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 cheese you have on hand. For an added zing, add in cheddar or Monterey Jack cheese.
• Turn up the spice: 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 like dill or parsley.
• Make smaller khachapuri: For more individualized boats, divide the dough into smaller sizes.
• Bake until your preferred egg doneness: My family loves a slightly runny egg so they can dip the bread into it as they go. However, feel free to bake as little (or as long) as you like your egg done. Watch it closely, as the egg bakes quickly (within 3-5 minutes!).

Making Khachapuri Ahead of Time

For an even easier and quicker khachapuri breakfast, make the dough ahead of time. For the best texture and flavor, I do recommend waiting until right before baking to fully assemble the boats.

• If using the next day: Mix the dough, cover it with plastic wrap, and refrigerate overnight. It will rise in the refrigerator. When ready to use, remove it from the fridge and divide into pieces. Shape the boats and let them rise more in a warm place. Allow the boats to fully return to room temperature before baking.
• If preparing more than a day in advance: To store for up to three months, freeze the dough. Fully thaw it before assembling into boats and filling with cheese.

Storing & Reheating Khachapuri

The best khachapuri is enjoyed straight out of the oven when the cheese is melty and a gooey boatload of goodness. In case of leftovers, here’s how to store and reheat the khachapuri to enjoy again later.

• Refrigerator: To store for up to five days, place the leftovers in an airtight container in the refrigerator. Avoid freezing as the texture of the cheese and egg change after freezing.
• Reheating: Khachapuri is great cold (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!

Similar Recipes

• Khinkali – Classic Georgian meat-filled dumplings
• Margherita Flatbread Pizza – Thin crust individual pizzas
• Air Fryer Calzones – Melted cheese and pepperoni stuffed into bread pouches
• Bierocks Recipe — Meat and cabbage filled savory buns

Recipe

Khachapuri Recipe (Georgian Cheese Bread)

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Servings

6 servings

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Recipe contributed by: Natalya Drozhzhin

This Georgian khachapuri recipe consists of baked bread brimming with a cheese filling and topped with a rich, sunny side up egg.

Ingredients

Khachapuri Dough

• 1 cup milk lukewarm
• 1/2 cup water lukewarm
• 1/2 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 cups all purpose flour
• 1 tbsp oil olive or avocado

Khachapuri Filling

• 1 1/2 cups farmers cheese
• 1 1/2 cups feta cheese
• 1 1/2 cups mozzarella cheese
• 6 eggs
• 3 tbsp butter

US Units – Metric

Instructions

Khachapuri Dough

• In the bowl of a stand mixer with the dough hook attached, combine the lukewarm water and milk. Add in yeast, sugar, and salt. Stir to combine. Let it rest for a few minutes or until it is bubbly.
  
• In small parts, add flour to the liquid mixture. 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.
  

Khachapuri Filling

• In a large bowl, combine together the farmers cheese, feta, and Mozzarella until the mixture is creamy and smooth.
  
• Divide the dough into 6 equal parts. Roll out each one into a 7 inch round shape.
  
• Roll up two ends and pinch the edges, leaving the center open for the filling. The dough should resemble a 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.
  

Nutrition Facts

Khachapuri Recipe (Georgian Cheese Bread)

Amount Per Serving

Calories 732 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g90%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 259mg86%

Sodium 1353mg56%

Potassium 260mg7%

Carbohydrates 70g23%

Fiber 2g8%

Sugar 5g6%

Protein 35g70%

Vitamin A 826IU17%

Vitamin C 0.002mg0%

Calcium 416mg42%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.