Khachapuri (Georgian Cheese Bread)

Khachapuri is a boat-shaped cheese bread from Georgia that’s crispy on the outside and filled with molten cheese, butter, and a runny egg yolk you stir into everything before eating. It’s one of those recipes that looks impressive but comes together with basic ingredients you probably have on hand.

The dough is soft and pillowy, the cheese filling is rich and tangy, and that final touch of butter and egg makes it a complete meal. I first tried this at a Georgian restaurant and knew I had to figure out how to make it at home, it’s become my favorite weekend breakfast.

Ingredients for khachapuri (georgian cheese bread)

For the dough:

• 2¼ teaspoons active dry yeast (one ¼-ounce packet)
• 1 teaspoon granulated sugar
• ¾ cup warm whole milk (110°F)
• 2½ cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 large egg, room temperature

For the filling:

• 12 ounces mozzarella cheese, shredded
• 8 ounces feta cheese, crumbled
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, cut into small pieces
• 2 large egg yolks (for topping)

How To Make Khachapuri

1. Combine yeast, sugar, and warm milk in a small bowl and let stand for 5-10 minutes until foamy.
2. Mix flour and salt in a large bowl, then add the yeast mixture, melted butter, and egg, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, adding more flour if needed to prevent sticking.
4. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1-1½ hours until doubled in size.
5. Mix together the shredded mozzarella, crumbled feta, and beaten egg in a medium bowl until well combined.
6. Preheat your oven to 450°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide it in half, then roll each piece into an oval about 10 inches long and 6 inches wide.
8. Spread half the cheese mixture down the center of each oval, leaving a 2-inch border on all sides.
9. Fold the long sides up over the filling and pinch them together, then twist and pinch the short ends to create a boat shape with an open center.
10. Transfer the boats to the prepared baking sheet and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.
11. Remove from oven, make a well in the center of each khachapuri, and drop in an egg yolk and a tablespoon of butter pieces.
12. Return to the oven for 2-3 minutes until the egg yolk is just set but still runny, then serve immediately.

Serving Suggestions

Khachapuri is traditionally eaten by tearing off pieces of the crispy bread crust and using them to scoop up the cheese and egg mixture. Start by stirring the egg yolk and melted butter into the cheese with your fork, then dig in while it’s still hot. The contrast between the warm, stretchy cheese and the soft dough is what makes this so good.

This works perfectly for breakfast or brunch, but it’s hearty enough for dinner too. Serve it with a simple tomato and cucumber salad dressed with olive oil and lemon juice to cut through the richness. A glass of cold white wine or even a light beer pairs nicely if you’re having it later in the day.

Ingredient Substitutions

If you can’t find feta, you can use all mozzarella or try ricotta for a milder flavor, though you’ll lose some of that tangy quality that makes traditional khachapuri special. Farmers cheese or a mild goat cheese also work well mixed with the mozzarella.

The dough is pretty forgiving, you can substitute the milk with water if needed, though milk gives a richer flavor and softer texture. Greek yogurt thinned with a bit of water also works and adds a nice tang. For a dairy-free version, use plant-based milk and vegan cheese alternatives, though the texture won’t be quite as stretchy.

Expert tips

Don’t rush the dough rising time, properly proofed dough makes all the difference in getting that soft, airy texture. If your kitchen is cold, try placing the bowl in a turned-off oven with just the light on to create a warm environment.

The key to shaping is making sure those seams are well-sealed so the cheese doesn’t leak out during baking. Pinch firmly and twist the ends tightly. If you’re nervous about shaping, practice with one piece of dough first, you’ll get the hang of it quickly.

Watch the egg yolk timing carefully in that final bake. You want it just set on the outside but still runny in the center. Two to three minutes is usually perfect, but ovens vary, so check at two minutes. The residual heat will continue cooking it slightly even after you pull it out.

Notes

• Make the dough up to 24 hours ahead and let it rise slowly in the refrigerator for even better flavor, just bring it to room temperature before shaping.
• Leftover khachapuri can be stored in the refrigerator for up to 2 days, though it’s best fresh, reheat in a 350°F oven for 8-10 minutes.
• This recipe makes two boat-shaped khachapuri, each serving 1-2 people depending on appetite.
• A pizza stone helps create an extra-crispy bottom crust if you have one, just preheat it in the oven.
• You can freeze the shaped, unbaked khachapuri for up to a month, bake directly from frozen, adding 5 extra minutes to the cooking time.

FAQs

Can I make mini versions of khachapuri? Yes, divide the dough into four pieces instead of two and reduce the baking time to 10-12 minutes. These smaller versions are great for parties or when you want individual servings.

What if my dough isn’t rising? Check that your yeast hasn’t expired and that your milk wasn’t too hot (over 120°F kills yeast). If the room is very cold, rising will take longer, give it up to 2 hours or use the warm oven trick mentioned above.

Can I skip the egg yolk on top? You can, but it’s really what makes khachapuri special. The runny yolk mixes with the butter and cheese to create an incredible sauce. If you’re concerned about runny eggs, you can bake it for an extra minute for a firmer yolk.

How do I know when the khachapuri is done? The crust should be deep golden brown and the cheese should be bubbling and lightly browned around the edges. If the bottom is browning too quickly, move the baking sheet to a higher oven rack.

What’s the best cheese combination? The traditional filling uses sulguni, a Georgian cheese that’s hard to find elsewhere. The mozzarella-feta combo is the closest match, mozzarella provides stretch while feta adds the tangy, salty flavor. Some recipes use all mozzarella with a bit of cream cheese, which also works well.

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