Khachapuri (Georgian Cheese Bread)
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. The crust turns golden and slightly chewy while the center stays gooey and rich, making it a fun, interactive meal perfect for brunch or a dinner party.
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 10x14 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.