Khachapuri Recipe (Georgian Cheese Bread) Recipe

Introduction

Khachapuri is a traditional Georgian cheese bread that’s soft, cheesy, and perfect for sharing. This recipe combines a fluffy yeast dough with a rich blend of cheeses, baked to golden perfection with a gooey egg on top. It’s a comforting dish that’s ideal for breakfast, lunch, or a snack.

Ingredients

• 1 cup lukewarm milk
• 1/2 cup lukewarm water
• 1/2 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 cups all-purpose flour
• 1 tbsp olive or avocado oil
• 1 1/2 cups farmers cheese
• 1 1/2 cups feta cheese
• 1 1/2 cups mozzarella cheese
• 6 eggs
• 3 tbsp butter

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the dough hook, combine lukewarm milk and water. Add the yeast, sugar, and salt. Stir gently and let rest until the mixture becomes bubbly, about 5 minutes.
2. Step 2: Gradually add the flour to the liquid mixture while kneading on low speed. Pour in the oil and continue kneading until the dough is elastic and no longer sticky, about 8-10 minutes.
3. Step 3: Cover the dough with a towel and let it rise in a warm place for about 1 hour or until doubled in size.
4. Step 4: In a large bowl, mix together farmers cheese, feta, and mozzarella until creamy and smooth.
5. Step 5: Divide the risen dough into 6 equal portions. Roll each into a 7-inch round shape on a floured surface.
6. Step 6: Roll the two opposite ends of each round towards the center and pinch the edges to form a boat shape, leaving the middle open for filling.
7. Step 7: Place the cheese mixture in the center of each dough boat. Cover and let them rest for about 30 minutes to rise slightly.
8. Step 8: Preheat your oven to 450°F (230°C). Bake the khachapuri for about 15 minutes until the dough is golden and the cheese is melted.
9. Step 9: Remove from the oven and crack one egg into the center of each khachapuri. Return to the oven for 3-5 minutes until the egg white sets but the yolk remains runny.
10. Step 10: Top each with a half tablespoon of butter just before serving for extra richness.

Tips & Variations

• For a different flavor, substitute feta with ricotta or cottage cheese mixed with parmesan.
• Use a cast-iron skillet to bake for a crispier crust.
• If you don’t have farmer’s cheese, use well-drained ricotta as a convenient alternative.
• Ensure the milk and water are lukewarm, not hot, to activate the yeast without killing it.
• Serve immediately after baking to enjoy the warm, gooey cheese and runny egg.

Storage

Store leftover khachapuri wrapped in foil or in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to restore crispness. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a large bowl to combine the ingredients and knead on a floured surface until elastic, about 10-12 minutes.

What if I don’t have farmer’s cheese?

Farmer’s cheese can be substituted with well-drained ricotta or a blend of cottage cheese and cream cheese to achieve a similar texture and mild flavor.

Khachapuri Recipe (Georgian Cheese Bread) Recipe

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4.8 from 91 reviews

Khachapuri is a traditional Georgian cheese bread featuring a soft, yeasted dough filled with a rich mixture of farmers cheese, feta, and mozzarella. Shaped like a boat, this savory bread is baked to golden perfection, then topped with a buttered egg for a creamy, indulgent finish. Perfect as a hearty snack or meal, this recipe guides you step-by-step to master this iconic Caucasian delicacy.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Georgian

Ingredients

Scale 1x2x3x

Khachapuri Dough

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

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

Instructions

1. Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine lukewarm milk and water. Add active dry yeast, sugar, and salt, stirring to combine. Let sit for a few minutes until bubbly and foamy, indicating the yeast is active and ready.
2. Mix and knead the dough: Gradually add flour to the liquid mixture in small parts while mixing on low speed. Add the oil and continue kneading until the dough becomes elastic and no longer sticky, about 7-10 minutes.
3. Let the dough rise: Cover the dough with a towel and allow it to rise at room temperature for about 1 hour, or until doubled in size.
4. Prepare the cheese filling: In a large bowl, combine the farmers cheese, feta, and mozzarella cheeses. Mix until the cheese blend is creamy and well combined.
5. Divide and shape the dough: Punch down the risen dough and divide it into 6 equal parts. Roll each portion into a 7-inch round on a floured surface.
6. Form the boat shape: Roll up the two ends of each dough round and pinch the edges firmly to create a boat-shaped dough, leaving the center open to hold the filling.
7. Fill and proof: Spoon the cheese filling into the center of each dough boat. Cover loosely with a towel and let the assembled khachapuri rise for about 30 minutes.
8. Bake the khachapuri: Preheat your oven to 450°F (230°C). Bake the filled dough boats on a baking sheet for about 15-20 minutes, or until the bread is golden and the cheese is melted and bubbling.
9. Add eggs and butter: Remove the khachapuri from the oven and quickly crack one egg onto the center of each cheese filling. Return to the oven and bake for an additional 3-5 minutes until the egg whites are set but yolks remain runny. Immediately after baking, place a half tablespoon of butter on top of each khachapuri to melt into the warm cheese and egg.
10. Serve warm: Serve the khachapuri immediately while hot, allowing diners to mix the egg and butter into the cheese filling as they eat for a rich, indulgent experience.

Notes

• Use lukewarm liquids to activate the yeast without killing it; water around 100-110°F (38-43°C) is ideal.
• Farmers cheese can often be substituted with ricotta or a mild fresh cheese if unavailable.
• For a crispier crust, brush the edges with an egg wash before baking.
• If you prefer fully cooked eggs, bake a little longer after adding the egg, or cook eggs separately and add them after baking.
• The boat shape helps contain the cheese and egg filling, preventing overflow during baking.
• This recipe can be doubled to make more khachapuri if serving a larger group.

Keywords: Khachapuri, Georgian cheese bread, cheese-filled bread, farmers cheese, traditional Georgian recipe, baked cheese bread