There’s something truly magical about the moment you tear into a freshly baked Khachapuri—crispy on the outside, soft on the inside, with rivers of molten cheese and a golden egg yolk beckoning from the center. It’s comfort food at its finest, the kind that warms both your stomach and your soul.
I first discovered Khachapuri on a rainy afternoon at a cozy café tucked away in Tbilisi’s old town. The aroma of bubbling cheese and fresh bread drifted through the air, and I knew I had to try it. One bite, and I was hooked. Since then, this Georgian staple has become a go-to in my kitchen, especially when I want to wow guests or treat myself to something truly special.
What I love most is how rustic and hands-on the process is. Shaping the boat, folding in the cheese, watching the dough puff and bronze in the oven—it’s almost meditative. And then there’s the final flourish: cracking an egg into the center, baking it just until the white sets, and topping it with a pat of butter that melts into everything like a finishing touch of indulgence.
Whether you’re making it for a lazy weekend brunch, a cozy dinner, or a unique appetizer at your next gathering, Khachapuri delivers on all fronts: flavor, texture, and pure joy. This isn’t just bread and cheese. It’s an experience—a delicious journey to the heart of Georgia, no passport required.
Ingredients
For the Dough:
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2 cups all-purpose flour (plus more for dusting)
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1/2 tsp salt
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1 tsp sugar
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1 tsp instant yeast
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3/4 cup warm milk
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1 tbsp olive oil
For the Filling:
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1 1/4 cups shredded mozzarella cheese
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1 cup crumbled feta (or substitute with Georgian sulguni, if possible)
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1/2 cup ricotta (optional, for creaminess)
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2 eggs (1 for filling, 1 for topping)
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2 tbsp unsalted butter
Execution
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Make the Dough:
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Whisk the yeast and sugar into the warm milk in a bowl. Let sit for 5–10 minutes until frothy.
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Add flour, salt, and olive oil. Mix and knead for about 5–8 minutes until smooth.
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over and allow to proof in a warm place for 1 hour, or until the dough has doubled.
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Prepare the Filling:
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In a bowl, combine shredded mozzarella, feta, and ricotta (if using).
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Add 1 egg and mix until creamy and cohesive.
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Shape the Dough:
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Preheat oven to 220°C (425°F).
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Divide the dough in half. Roll out each piece of dough on a floured surface to form an oval.
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Spoon the cheese mixture into the center, leaving a 1-inch border.
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Roll the long sides inward toward the center, pinching the ends to form a boat shape.
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Bake:
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Place the boats on a parchment-lined baking sheet.
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Bake for 12–15 minutes, or until golden brown.
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Add the Egg:
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Remove from oven, gently crack an egg into the center of each khachapuri.
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Return to the oven for 3–5 minutes until the egg white is set but yolk is still runny.
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Top with a pat of butter before serving.
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Additional Tips
✔ Use authentic sulguni or imeruli cheese for a more traditional taste.
✔ If you’re short on time, pre-made pizza dough can be used.
✔ Serve hot! Mix the egg and butter into the cheese filling tableside for authenticity.
Q&A About Khachapuri
Q: What is Khachapuri?
A: Khachapuri is a traditional Georgian dish consisting of boat-shaped bread filled with a gooey cheese mixture and topped with a soft-cooked egg and butter. It’s often referred to as Georgian cheese bread and is beloved for its rich, comforting flavor.
Q: What type of cheese is traditionally used in Khachapuri?
A: The most authentic versions use Sulguni or Imeretian cheese, which are salty, stretchy, and slightly tangy. When unavailable, a blend of feta and mozzarella (and optionally ricotta for creaminess) works well as a substitute.
Q: Can I make Khachapuri without yeast?
A: While yeast dough is traditional and gives the best texture, some shortcut versions use baking powder or pre-made pizza dough. However, for that pillowy texture and authentic chew, yeast is recommended.
Q: Would Khachapuri be classified as a main dish or side?
A: It’s quite rich, so it can be served as a main for breakfast or brunch, or as a shared appetizer or side at dinner. One large Khachapuri typically serves two people.
Q: What’s the best way to eat Khachapuri?
A: Traditionally, once served, the egg and butter are stirred into the hot cheese to create a luscious mixture. Tear off pieces of the bread “boat” and dip into the cheesy center—no cutlery needed!
Q: Is Khachapuri vegetarian?
A: Yes! Most Khachapuri recipes are completely vegetarian unless meat or other fillings are added. If you’re strictly vegetarian, always verify your cheeses—some contain animal rennet.
Q: Can I prepare Khachapuri in advance?
A: You can prepare the dough and filling ahead of time. Shape and bake just before serving for the best texture. Leftovers can be reheated, but the egg yolk won’t be runny anymore.
Why You Should Make Khachapuri
If you’ve never tried Khachapuri before, get ready to fall in love with one of Georgia’s most iconic comfort foods. Discover why this dish is a must-have for your kitchen:
🧀 1. It’s Comfort Food, Reinvented
Khachapuri combines everything we crave—pillowy homemade bread, melty cheese, runny egg, and butter—into one warm, indulgent package. It’s like the best parts of pizza, cheese toast, and soft bread all in one.
🌍 2. A Taste of Georgian Tradition
Khachapuri is more than just food—it’s a cultural experience. Making it at home is a delicious way to explore the flavors and traditions of Georgia, a country known for its soulful, hearty cuisine.
🥚 3. Visually Stunning
That golden, bubbling cheese. The perfectly set egg yolk. The rustic boat shape. Khachapuri isn’t just a crowd-pleaser—it’s a showstopper, ready for your dinner table and your social media spotlight.
👩🍳 4. Fun and Therapeutic to Make
There’s something almost therapeutic about crafting khachapuri—kneading the dough, shaping it into golden boats, and finally crowning it with that perfect egg. It’s a great recipe for baking enthusiasts and curious cooks alike.
🥖 5. Versatile for Any Meal
Enjoy it for brunch, lunch, dinner, or as a shareable snack anytime. Add herbs, different cheeses, or toppings to make it your own.
🧾 Khachapuri Nutrition Facts (Per Serving)
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Calories: 620–700 kcal
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Total Fat: 35g
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Saturated Fat: 18g
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Trans Fat: 0g
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Cholesterol: 180–220mg
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Sodium: 950–1200mg
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Total Carbohydrates: 55g
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Dietary Fiber: 2g
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Sugars: 3g
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Protein: 25–28g
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Calcium: 35–40% DV
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Iron: 15–18% DV
Happy Cooking
Diana
