It features a delicious combination of warm bread and melted cheese.
The dough is soft inside with a beautifully crisp crust.
It’s a fun, hands-on dish perfect for sharing.
You can customize the cheese blend to your preference.
It’s impressive to serve but surprisingly simple to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour active dry yeast granulated sugar salt warm water milk olive oil mozzarella cheese, shredded feta cheese, crumbled egg unsalted butter
Directions
In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, milk, and olive oil. Mix until a soft dough forms.
Knead the dough for about 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, combine the shredded mozzarella and crumbled feta.
Divide the dough into two portions. Roll each into an oval shape.
Spread the cheese mixture in the center of each oval, leaving a border around the edges.
Fold the edges inward and twist the ends to create a boat shape, enclosing the cheese filling.
Bake for 12–15 minutes until the crust is golden and the cheese is melted and bubbling.
Remove from the oven and carefully crack an egg into the center of each boat. Return to the oven for 2–3 minutes, just until the egg whites are set but the yolk remains runny.
Remove from the oven and place a small piece of butter on top. Serve immediately, mixing the egg and butter into the cheese before tearing off pieces of bread to dip.
Servings and timing
Servings: 2 large boats (serves 4)
Prep time: 20 minutes Rise time: 1–1½ hours Bake time: 15–18 minutes Total time: About 2 hours
Variations
Use a blend of cheeses such as ricotta, farmer’s cheese, or Monterey Jack.
Add chopped fresh herbs like parsley or dill to the cheese filling.
Skip the egg topping for a simpler cheese bread version.
Incorporate sautéed spinach into the filling for added flavor and color.
Brush the crust with egg wash before baking for extra shine.
Storage/Reheating
Khachapuri is best enjoyed fresh from the oven.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm in a 350°F (175°C) oven for 8–10 minutes until heated through. Avoid microwaving if possible, as it may soften the crust too much.
Freezing is possible without the egg topping. Wrap tightly and freeze for up to 2 months. Reheat in the oven before serving and add a freshly cooked egg if desired.
FAQs
What does Khachapuri mean?
Khachapuri translates roughly to “cheese bread” in Georgian cuisine.
What type of cheese is traditionally used?
Traditional recipes often use sulguni or imeruli cheese, but mozzarella and feta make accessible substitutes.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated after the first rise and used within 24 hours.
Do I have to add the egg on top?
No, the egg is traditional in some regional styles but optional.
Why is my dough not rising?
Make sure your yeast is active and that the water is warm, not hot.
Can I make this without yeast?
You can try a quick dough using baking powder, but the texture will differ from traditional Khachapuri.
How do I keep the egg yolk runny?
Bake just until the whites are set and remove promptly from the oven.
Can I use whole wheat flour?
Yes, but expect a denser texture. You may substitute part of the all-purpose flour.
What should I serve with Khachapuri?
It pairs well with fresh salads, grilled vegetables, or simple soups.
Is Khachapuri a main dish or appetizer?
It can be served as either, depending on portion size and accompanying dishes.
Conclusion
Khachapuri is a warm, comforting dish that showcases the irresistible pairing of soft bread and melted cheese. With its golden crust, rich filling, and signature egg topping, it’s a memorable recipe that brings a taste of Georgian tradition to your kitchen. Whether shared at the table or enjoyed fresh from the oven, this cheese-filled bread is sure to impress.
Khachapuri is a traditional Georgian cheese bread featuring soft, pillowy dough filled with gooey melted cheese and topped with a runny egg and butter. This homemade Khachapuri recipe delivers a golden crust, rich cheesy center, and authentic flavor—perfect for sharing as a main dish or centerpiece appetizer.
Author:Catherine
Prep Time:20 minutes
Cook Time:15–18 minutes
Total Time:About 2 hours
Yield:2 large boats
Category:Main Dish
Method:Baking
Cuisine:Georgian
Diet:Vegetarian
Ingredients
For the Dough:
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
3/4 cup warm water
1/4 cup milk
2 tablespoons olive oil
For the Filling:
1 1/2 cups mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
2 eggs (for topping)
2 tablespoons unsalted butter
Instructions
In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
Add flour, salt, milk, and olive oil. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic. Cover and let rise 1–1½ hours, or until doubled.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix mozzarella and feta in a bowl.
Divide dough into two portions. Roll each into an oval.
Spread cheese mixture in the center, leaving a border.
Fold edges inward and twist ends to create a boat shape.
Bake 12–15 minutes until crust is golden and cheese is bubbling.
Remove from oven, crack an egg into the center of each boat, and bake another 2–3 minutes, until whites are set but yolks remain runny.
Top with a pat of butter. Serve immediately, stirring egg and butter into the cheese before tearing and dipping.
Notes
Traditional Georgian versions use sulguni or imeruli cheese; mozzarella and feta are accessible substitutes.Avoid overbaking after adding the egg to keep the yolk runny.For extra shine, brush the crust with egg wash before baking.Best enjoyed fresh from the oven for optimal texture.
