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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.

Ingredients

Scale

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

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