Khachapuri recipe searches have been climbing for good reason. This Georgian cheese bread is a boat shaped loaf stuffed with molten mozzarella and feta, topped with a runny egg yolk and a pat of butter that melts right into the cheese.
It looks impressive on a table, but the dough comes together with basic pantry staples and no fancy technique. You just need a little patience for the rise and a hot oven to finish the job.
This version is known as Adjaruli khachapuri, named after the Adjara region on Georgia’s Black Sea coast. It’s the shape most people picture when they hear the word khachapuri, and it happens to be the easiest one to recreate at home with cheeses you can find at any grocery store.
Why You’ll Love This Khachapuri Recipe
This bread checks every box for a comfort food classic. The crust turns golden and slightly chewy while the center stays gooey and rich, so every bite gives you a mix of textures.
It also doubles as a fun, interactive meal. Guests get to tear off pieces of the crust and dunk them into the pool of egg and melted cheese, which makes it a great centerpiece for brunch or a dinner party appetizer.
For another bread with that same golden, pull apart quality, try Rosemary Focaccia, which uses similar dough handling techniques.
- Uses simple, widely available ingredients like mozzarella, feta, and basic bread dough
- Ready in about two and a half hours, most of which is hands off rising time
- Makes an eye catching centerpiece for brunch, game day, or a dinner party
- The dunk and tear eating style makes it naturally fun and interactive
- Freezes well unbaked, so you can prep ahead for busy weeks
Ingredients
This recipe uses two cheeses to mimic the traditional Georgian combination of sulguni and imeruli, which can be hard to find outside of Georgia. Fresh mozzarella brings the stretch, while feta adds the salty tang that makes khachapuri so addictive.
For the Dough:
- 3 1/2 cups (440g) bread flour
- 1 packet (2 1/4 tsp / 7g) instant yeast
- 1 teaspoon (5g) granulated sugar
- 1 1/4 teaspoons (7g) fine salt
- 1 cup (240ml) warm water, about 105°F (40°C)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (14g) unsalted butter, melted
For the Filling:
- 12 oz (340g) fresh mozzarella, torn into small pieces
- 8 oz (225g) feta cheese, crumbled
- 4 oz (115g) cream cheese, softened
- 1 large egg yolk, for mixing into the filling
For the Topping:
- 2 large eggs, one per khachapuri
- 2 tablespoons (28g) unsalted butter, cut into small cubes
- 1 large egg, beaten, for the egg wash
- Fresh parsley, chopped, for garnish (optional)
If mozzarella and feta aren’t your favorites, this same cheese pull works beautifully in Garlic Naan Bread as well.
Kitchen Equipment Needed
You do not need any specialty Georgian cookware to make this bread. A standard baking sheet and a hot oven get the job done, though a pizza stone helps the bottom crust crisp up faster.
- Large mixing bowl
- Stand mixer with dough hook attachment (or your hands for kneading)
- Baking steel or pizza stone
- Baking sheet or pizza peel
- Rolling pin
- Pastry brush
- Digital kitchen scale for accurate measuring
- Mixing bowls for the filling
For another cheesy bread that uses many of these same tools, check out Cunettos Garlic Cheese Bread.
Recommended Products for This Recipe
These are a few products that genuinely make a difference in how this khachapuri turns out, based on quality and how well they hold up to repeated use in the kitchen.
1. Baking Steel Pizza Stone
A baking steel holds and conducts heat far more efficiently than a standard baking sheet, which means the bottom of your khachapuri crisps up instead of staying pale and soft. It mimics the intense heat of a traditional Georgian ketsi pan.
2. KitchenAid Stand Mixer with Dough Hook
Kneading enriched bread dough by hand works fine, but a stand mixer saves your arms and produces a more consistently smooth, elastic dough every time. It’s especially handy if you plan on making khachapuri regularly.
3. Galbani Fresh Mozzarella
Fresh mozzarella has a softer, milkier bite than the low moisture blocks used for pizza, and it melts into long, stretchy strands that make khachapuri so satisfying to pull apart. This brand is widely available and consistently good quality.
4. Dodoni Feta Cheese Block
A block of feta packed in brine, rather than pre-crumbled feta, has a much creamier texture and a sharper, tangier flavor. Crumbling it yourself right before mixing keeps the filling from turning grainy.
Another favorite: Easy Pizza Dough
Step-by-Step Instructions
1. Activate the Yeast
- In a small bowl, combine the warm water, sugar, and instant yeast.
- Stir gently to dissolve the sugar completely.
- Let the mixture sit for 5 to 10 minutes until it looks foamy on top.
- If it does not foam, your yeast may be inactive, so start over with a fresh packet before continuing.
2. Mix and Knead the Dough
- In the bowl of a stand mixer, or a large mixing bowl if working by hand, combine the bread flour and salt.
- Make a well in the center and pour in the yeast mixture, olive oil, and melted butter.
- Mix on low speed with the dough hook, or stir with a wooden spoon, until a shaggy dough forms.
- Increase the speed slightly and knead for about 8 minutes, or knead by hand on a lightly floured surface for 10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- If the dough sticks too much to your hands, add flour one tablespoon at a time until it is manageable.
3. Let the Dough Rise
- Shape the dough into a ball and place it in a large, lightly oiled bowl.
- Turn the dough once so the top is coated in oil.
- Cover the bowl with plastic wrap or a damp kitchen towel.
- Set it in a warm spot and let it rise for 1 to 1.5 hours, or until it has doubled in size.
4. Make the Cheese Filling
- While the dough rises, combine the torn mozzarella, crumbled feta, and softened cream cheese in a mixing bowl.
- Add the egg yolk and mix everything together with a spoon or your hands until well combined.
- The mixture should be thick and slightly clumpy, not smooth like a sauce.
- Cover and refrigerate the filling until you are ready to use it, since cold filling holds its shape better during shaping.
5. Divide and Shape the Dough
- Once the dough has doubled, punch it down gently to release the air.
- Turn it out onto a lightly floured surface and divide it into two equal portions.
- Shape each portion into a smooth ball, cover with a towel, and let rest for 10 minutes so the gluten relaxes.
- On a floured surface, roll each ball into an oval shape about 10 by 14 inches (25 by 35cm).
6. Fill and Fold the Boats
- Spoon half of the cheese filling down the center of each dough oval, leaving a 1 inch (2.5cm) border on all sides.
- Roll the long edges of the dough inward toward the center, pinching the pointed ends together tightly to form a boat shape with an open center strip.
- Make sure the ends are pinched well so the melted cheese does not leak out during baking.
- Transfer both boats onto a parchment lined baking sheet, or a floured pizza peel if using a baking stone.
7. Let the Shaped Dough Rest
- Cover the shaped khachapuri loosely with a towel.
- Let them rest for 15 to 20 minutes while your oven preheats.
- Preheat your oven to 475°F (245°C), placing a pizza stone or baking steel inside if you have one.
8. First Bake
- Brush the exposed dough edges with the beaten egg wash.
- Slide the baking sheet into the oven, or transfer the boats onto the hot stone.
- Bake for 10 to 12 minutes, until the crust is light golden and the cheese is bubbling but not yet fully browned.
9. Add the Egg and Finish Baking
- Remove the khachapuri from the oven and quickly crack one egg into the center well of each boat.
- Return them to the oven and bake for another 3 to 4 minutes, just until the egg white is set but the yolk is still runny.
- Watch closely during this step, since the egg can overcook in less than a minute in such a hot oven.
10. Add Butter and Serve
- As soon as the khachapuri come out of the oven, dot the cubed butter over the top of each one so it melts into the cheese and egg.
- Sprinkle with chopped parsley if using.
- Serve immediately while everything is hot and gooey, encouraging guests to stir the egg and butter into the cheese before tearing off pieces of crust to dunk.
For more dough handling tips that apply here, take a look at No Yeast Pizza Dough for a quicker alternative base.
Tips for Success
Small details make a big difference with khachapuri, especially around temperature control and timing. Keeping the filling cold and the oven very hot are the two biggest factors in getting that classic contrast of crisp crust and gooey center.
- Use bread flour rather than all purpose flour for a chewier, sturdier crust that holds up to the heavy filling
- Keep the cheese filling refrigerated until the last possible moment so it does not soften and leak during shaping
- Pinch the dough ends firmly, since a weak seal is the most common reason cheese leaks out
- Add the egg only during the last few minutes of baking to avoid overcooking the yolk
- If your kitchen is cool, let the dough rise in a turned off oven with just the oven light on for gentle warmth
This same low and slow cheese approach works nicely in Classic Hummus if you want a cooling dip to serve alongside.
Serving Suggestions
Khachapuri is rich, so it pairs best with something bright and acidic to cut through the cheese and butter. A simple green salad with lemon vinaigrette is a classic match in Georgian cuisine.
Fresh vegetables like cucumber, tomato, and radish are traditionally served on the side to add crunch and freshness. A light soup can also round out the meal without competing with the bread’s richness.
- A crisp cucumber and tomato salad with lemon and olive oil
- Fresh herbs like dill, parsley, and cilantro scattered over the table
- Pickled vegetables for a tangy, crunchy contrast
- A cup of hot tea or a glass of dry white wine
- Grilled or roasted vegetables for a heartier spread
Read Also: Tzatziki Sauce
Variations to Try
Once you’re comfortable with the boat shaped Adjaruli version, it’s worth exploring some of the other regional styles of khachapuri, each with its own personality. These variations swap the shape or filling while keeping the same cheesy spirit.
- Imeretian Khachapuri: A round, fully enclosed version where the cheese is sealed completely inside the dough, similar to a stuffed flatbread
- Megruli Khachapuri: Like the Imeretian style, but with an extra layer of cheese melted on top of the crust
- Lobiani: A bean filled variation using spiced red beans instead of cheese for a heartier, savory twist
- Mini Khachapuri Boats: Divide the dough into four smaller portions for individual sized appetizer servings
- Spicy Khachapuri: Mix a pinch of red pepper flakes or chopped jalapeno into the cheese filling for heat
If you enjoy the cheese and dough combination, Hummus Pizza offers a different but equally satisfying take on savory flatbreads.
Storage and Reheating
Khachapuri is best enjoyed fresh out of the oven while the egg is still soft, but leftovers can absolutely be saved and reheated with good results. The key is bringing it back up to temperature gently so the cheese re-melts without drying out the crust.
- Store leftover khachapuri in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F (175°C) oven for 8 to 10 minutes until warmed through
- Avoid microwaving if possible, since it can make the crust chewy and tough
- Unbaked, shaped khachapuri (without the egg) can be frozen for up to 1 month
- Bake frozen khachapuri directly from frozen, adding a few extra minutes to the first bake
For another cheesy bake that reheats beautifully the same way, try Air Fryer French Bread Pizza.
Nutritional Facts
These values are approximate and will vary slightly depending on the exact brands and quantities of cheese and butter used. Each khachapuri boat is intended to serve two people as a hearty meal, or four people as a shared appetizer.
- Calories: approximately 620 per half boat
- Protein: approximately 28g
- Carbohydrates: approximately 52g
- Fat: approximately 33g
- Saturated Fat: approximately 17g
- Sodium: approximately 980mg
- Fiber: approximately 2g
Pair a lighter side dish like Greek Lentil Soup to help balance out the richness of this meal.
Health Benefits of Key Ingredients
While khachapuri is very much a treat rather than a health food, a few of its core ingredients do offer some genuine nutritional upside. Cheese and eggs in particular bring more to the table than just flavor.
Mozzarella and feta both provide calcium and protein, which support bone health and help you feel fuller for longer. Eggs are a complete protein source and contain choline, which plays a role in brain function.
- Mozzarella cheese: A good source of calcium and protein, supporting bone strength
- Feta cheese: Lower in fat than many other cheeses while still delivering a strong, salty flavor
- Eggs: Provide complete protein along with vitamin D and choline
- Olive oil: Contains heart healthy monounsaturated fats
- Bread flour: Higher protein content than all purpose flour, contributing to the chewy texture and providing more staying power
Read Also: Mediterranean Lentil Soup
Frequently Asked Questions
1. What is khachapuri traditionally made of?
Traditional khachapuri uses Georgian sulguni and imeruli cheeses, which are hard to find outside of Georgia. Most Western recipes, including this one, substitute a combination of fresh mozzarella and feta to get a similar salty, stretchy result.
2. Can I make khachapuri without an egg on top?
Yes, the egg is specific to the Adjaruli style of khachapuri and is not required. Simply skip the egg step and bake the boats until the cheese is fully melted and the crust is golden, closer to 14 to 16 minutes total.
3. Why is my khachapuri dough not rising?
This usually means the yeast was either expired or the water used to activate it was too hot or too cold. Water between 100°F and 110°F (38°C to 43°C) works best, and it’s always worth checking that your yeast foams up during the activation step.
4. Can I freeze khachapuri?
Yes, unbaked and shaped khachapuri freezes very well for up to a month. Leave out the egg topping until you are ready to bake, and add it fresh during the final minutes of cooking straight from frozen.
5. What cheese can I substitute if I don’t like feta?
Farmer’s cheese or a mild goat cheese can replace feta if you prefer a less tangy filling. Just keep the overall cheese quantity the same so the filling stays rich and gooey.
Read Also: Greek Easter Bread
Khachapuri (Georgian Cheese Bread)
Equipment
- Large mixing bowl
- Stand mixer with dough hook attachment - (optional; or use hands for kneading)
- Baking steel or pizza stone - (optional; helps crisp bottom crust)
- Baking sheet or pizza peel
- Rolling Pin
- Pastry brush
- Digital kitchen scale - (optional, for accurate measuring)
- Mixing bowls for filling
Ingredients
For the Dough
- 3 ½ cups bread flour - 440g
- 1 packet instant yeast - 2 ¼ tsp or 7g
- 1 teaspoon granulated sugar - 5g
- 1 ¼ teaspoons fine salt - 7g
- 1 cup warm water - 240ml, about 105°F (40°C)
- 2 tablespoons olive oil - 30ml
- 1 tablespoon unsalted butter - 14g, melted
For the Filling
- 12 oz fresh mozzarella - 340g, torn into small pieces
- 8 oz feta cheese - 225g, crumbled
- 4 oz cream cheese - 115g, softened
- 1 large egg yolk - for mixing into the filling
For the Topping
- 2 large eggs - one per khachapuri
- 2 tablespoons unsalted butter - 28g, cut into small cubes
- 1 large egg - beaten, for the egg wash
- fresh parsley - chopped, for garnish (optional)
Instructions
- Activate the yeast: Combine warm water, sugar, and instant yeast in a small bowl. Let sit for 5-10 minutes until foamy.
- Mix and knead the dough: In a stand mixer bowl, combine bread flour and salt. Add yeast mixture, olive oil, and melted butter. Knead with dough hook for 8 minutes (or 10 minutes by hand) until smooth and elastic.
- Let the dough rise: Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 1-1.5 hours until doubled.
- Make the cheese filling: Combine torn mozzarella, crumbled feta, softened cream cheese, and egg yolk in a mixing bowl. Mix until thick and clumpy. Refrigerate until ready to use.
- Divide and shape the dough: Punch down dough and divide into two equal portions. Roll each into an oval about 10×14 inches on a floured surface.
- Fill and fold the boats: Spoon half the cheese filling down the center of each oval. Roll long edges inward and pinch ends tightly to form a boat shape.
- Let shaped dough rest: Cover loosely with a towel and rest for 15-20 minutes while preheating oven to 475°F (245°C) with pizza stone inside.
- First bake: Brush exposed dough edges with beaten egg wash. Bake for 10-12 minutes until crust is light golden and cheese is bubbling.
- Add the egg: Remove from oven and crack one egg into the center of each boat. Return to oven and bake 3-4 minutes until egg white is set and yolk is runny.
- Add butter and serve: Dot cubed butter over the top and sprinkle with parsley if using. Serve immediately, encouraging guests to stir the egg and butter into the cheese.
Notes
- Cheese substitutions: If you can’t find fresh mozzarella, use low-moisture mozzarella in a pinch, though the stretch won’t be as long. Farmer’s cheese or mild goat cheese can replace feta for a less tangy flavor.
- Keep filling cold: Refrigerate the cheese filling until the last moment before shaping to prevent it from softening and leaking out during baking.
- Pinch ends firmly: A weak seal is the most common reason cheese leaks out during baking. Make sure the pointed ends are pinched tightly together.
- Egg doneness: Watch the eggs closely during the final bake—they can overcook in less than a minute in such a hot oven. The yolk should still be runny when served.
- Warm rising spot: If your kitchen is cool, let the dough rise in a turned-off oven with just the oven light on for gentle warmth.
- Make ahead: Unbaked, shaped khachapuri (without the egg topping) can be frozen for up to 1 month. Bake directly from frozen, adding a few extra minutes to the first bake.
- Reheating leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through. Avoid microwaving, which makes the crust chewy.
- No egg option: For a classic khachapuri without the egg topping, simply skip the egg step and bake the boats until the cheese is fully melted and the crust is golden, about 14-16 minutes total.
- Serving suggestion: Serve with a crisp cucumber and tomato salad with lemon vinaigrette, fresh herbs, or pickled vegetables to cut through the richness of the cheese and butter.
- Regional variations: Once comfortable with the Adjaruli boat shape, try Imeretian (round and sealed) or Megruli (with extra cheese on top) versions.
Final Thoughts
Khachapuri might look like a restaurant only dish, but it’s genuinely doable in a home kitchen with ingredients you can find at any regular grocery store. Once you’ve made it once, the shaping and timing become second nature.
Give this khachapuri recipe a try for your next brunch or gathering. It’s the kind of bread that gets people talking at the table.
If you make it, leave a comment below and let me know how it turned out. I would also love to see your golden, cheesy boats if you share them online and tag this recipe.
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