Description
Golden, gooey, and deeply comforting, Khachapuri—a traditional Georgian cheese bread—is the ultimate indulgence for bread and cheese lovers. With its boat-shaped crust filled with melted cheese and topped with a rich egg yolk and pat of butter, this dish is an edible masterpiece. Often served fresh from the oven with the yolk stirred in at the table, Khachapuri is perfect for breakfast, brunch, or sharing with friends and family.
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Ingredients
For the Dough:
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2 ¼ cups all-purpose flour (plus extra for kneading)
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1 tsp sugar
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1 tsp salt
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2 ¼ tsp active dry yeast (1 packet)
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¾ cup warm water
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2 tbsp olive oil
For the Cheese Filling:
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1 ½ cups shredded low-moisture mozzarella
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1 cup crumbled feta cheese
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½ cup ricotta cheese
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Optional: ¼ cup shredded Monterey Jack or provolone for extra meltiness
For the Topping:
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2 egg yolks (1 per Khachapuri)
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2 small pats of unsalted butter
Instructions
Step 1: Make the Dough
In a small bowl, combine warm water and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add in the yeast mixture and olive oil.
Stir to combine, then knead for 7–8 minutes until smooth and elastic.
Form into a ball, place in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise for 1 hour or until doubled.
Step 2: Prepare the Cheese Filling
In a medium bowl, mix together mozzarella, feta, ricotta, and any optional cheeses until fully combined.
Set aside. You can refrigerate until ready to use.
Step 3: Shape the Khachapuri
Preheat the oven to 450°F (230°C).
Punch down the dough and divide it into two equal pieces.
On a floured surface, roll each piece into an oval about 10 inches long.
Transfer to a parchment-lined baking sheet.
Roll the long edges inward toward the center to form a boat shape, pinching the ends to seal.
Spoon the cheese mixture evenly into the center of each boat, spreading it slightly.
Step 4: Bake the Bread
Bake for 12–14 minutes, or until the crust is golden and the cheese is bubbly.
Carefully remove from the oven and make a small well in the cheese with a spoon.
Add 1 egg yolk to the center of each and place a small pat of butter on top.
Return to the oven for 2–3 more minutes—just enough to slightly set the yolk.
Step 5: Serve Warm
Serve immediately while the cheese is hot and melty.
To eat, stir the yolk and butter into the cheese, then tear off pieces of the crust and dip them into the center.
Notes
Use Room Temp Dough – It rolls out easier and bakes more evenly.
Mix Cheeses – Combining salty, creamy, and melty cheeses gives the best texture and flavor.
Slightly Undercook the Egg – The yolk should be runny and luscious for stirring.
Customize It – Add herbs, garlic, or sautéed spinach for a twist.
Eat Fresh – Khachapuri is best hot from the oven when the center is molten.
- Prep Time: 20 minutes
- Cook Time: 15–17 minutes
- Cuisine: Georgian