Khachapuri (Georgian Cheese Bread)
Learn how to make Khachapuri, Georgia's famous cheese-filled bread. This Adjarian-style version features a golden boat-shaped crust filled with melted cheese, egg and butter.
Ingredients
For the Dough
- 220 g Milk
- 45 b Butter
- 1 ½ teaspoon Sugar
- 1 ½ teaspoon Salt
- 2 teaspoon Fast Action Dried Yeast
- 325 g Plain Flour
For the Cheese Filling
- 235 g Mozarella Grated
- 150 g Ricotta
- 60 g Feta Crumbled
- 2 tablespoon Grana Padano Finely grated
- 2-3 Garlic Cloves Crushed
- 1 Egg Optional
- ¼ - ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Dried Parsley
- 1 teaspoon Aleppo Pepper
For the Egg Wash
- 1 Egg
- 1 teaspoon Milk
For the Garlic Butter Baste
- 125 g Butter Melted
- 2 teaspoon Garlic crushed, or 1 teaspoon Garlic Granules
- Pinch Salt and Pepper
- Pinch Dry Parsley
Topping
- 4 Eggs
- 4 teaspoon Butter Optional, this is traditional but not necessary given the Garlic Butter Baste
Instructions
- Step 1 - Make the Dough - Heat the milk and butter together in a small saucepan or microwave until the butter has melted. In a large bowl, combine the sugar and salt. Pour over the warm milk mixture and stir. Leave to cool until just warm to the touch. Add the flour and yeast and mix until a rough dough forms. Cover and leave to rest for 10 minutes. Knead the dough for 8 - 10 minutes by hand, or 5 - 6 minutes in a stand mixer, until smooth and elastic.Transfer to a lightly greased bowl, cover and leave to rise for 1–1½ hours, or until doubled in size.
- Step 2 - Make the Filling - Whilst the dough rises, combine the mozzarella, ricotta, feta, Grana Padano, garlic, egg, salt, pepper, dried parsley and Aleppo pepper in a large bowl.
- Step 3 - Divide the Dough - Line two baking trays with baking paper. Transfer the dough to a lightly floured surface and divide into 4 equal portions. Shape each portion into a ball and leave to rest for 15 - 20 minutes. This makes the dough easier to roll out.
- Step 4 - Roll the Dough - Roll each piece of dough into a large oval about 20-25 cm.
- Step 5 - Add the Filling - Spread the cheese filling down the centre of the dough, leaving a border around the edges.
- Step 6 - Seal the Dough - Bring the long sides of the dough up and over the filling, enclosing it completely. Pinch the seam closed and seal the ends to create a canoe-shaped parcel.
- Step 7 - Turn Over - Carefully flip the dough over so the seam sits underneath. Gently shape it into a neat canoe or boat shape.
- Step 8 - Slice Open - Using a sharp knife, cut a long slit down the centre of the dough. Gently pull the cut edges apart to reveal the cheese filling underneath. You should now have the classic Khachapuri shape with raised sides and a generous cheese-filled centre.
- Step 9 - Bake - Transfer to a lined baking tray and brush the dough with egg wash. Bake for 20–25 minutes, until the dough is puffed, lightly golden and the cheese is bubbling.
- Step 10 - Add the Egg - Remove from the oven and carefully crack a small egg into the centre of each Khachapuri. Return to the oven for a further 5–10 minutes, until the egg white has just set and the yolk is still soft and runny. Be sure to keep an eye on them during this stage, as every oven behaves differently and the eggs can go from perfectly runny to fully cooked very quickly.
- Step 11 - Make the Garlic Butter- Whilst the Khachapuri bakes, mix together the melted butter, garlic, salt, pepper and dry parsley and brush the hot crust generously with the garlic butter.
- Step 12 - Add Butter (Optional) and Serve - Add a generous knob of butter to the hot cheese. Scatter over fresh herbs if desired. Serve immediately whilst hot.
Notes
Tips for the Best Khachapuri
Use Good Quality CheeseThe filling is the star of the dish, so use the best cheese you can find.
Keep the Egg Yolk Runny
The yolk creates the signature silky sauce when stirred through the cheese and butter.
Don't Overfill
A generous filling is important, but too much can make shaping difficult.
Eat Fresh from the Oven
Khachapuri is at its absolute best whilst the cheese is still molten and stretchy.
Variations
Spinach and Cheese Khachapuri - Add 150–200g wilted spinach to the cheese filling. Squeeze out any excess moisture before mixing it through. Swiss Chard Khachapuri - Swiss chard is commonly used throughout the Caucasus region and pairs beautifully with the rich cheese filling. Finely chop the leaves, sauté briefly with garlic and fold into the cheese mixture. Spicy Garlic Khachapuri - This recipe already includes garlic and Aleppo pepper in the filling, giving it a subtle warmth and extra savoury flavour. For more heat, add extra Aleppo pepper or a pinch of chilli flakes before baking. Breakfast Khachapuri - Top with turkey bacon, sucuk or sautéed mushrooms before adding the egg. Khachapuri with Sulguni - If you can source Sulguni cheese, substitute some of the mozzarella for a more traditional Georgian flavour.Storage
Khachapuri is best enjoyed fresh from the oven.Any leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven until warmed through.
Frequently Asked Questions
Where Does Khachapuri Come From?Khachapuri originates from Georgia, a country located at the crossroads of Eastern Europe and Western Asia. It is one of the country's most beloved and recognisable dishes. What Does Khachapuri Mean?
The name comes from the Georgian words khacho (cheese or curds) and puri (bread). Can I Make the Dough Ahead?
Yes. The dough can be made the day before and left to rise slowly in the fridge overnight. What Cheese is Traditionally Used in Khachapuri?
Traditional Georgian cheeses such as Sulguni and Imeruli are most commonly used. Since they can be difficult to find outside Georgia, mozzarella, feta, ricotta and Grana Padano make an excellent substitute.
Nutrition
Calories: 1069kcalCarbohydrates: 71gProtein: 40gFat: 69gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 435mgSodium: 2075mgPotassium: 396mgFiber: 3gSugar: 6gVitamin A: 2436IUVitamin C: 1mgCalcium: 617mgIron: 6mg
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