A traditional Georgian favorite, Khachapuri is a stunning boat-shaped bread filled with a rich mixture of cheese, topped with a golden egg yolk and a pat of butter. This indulgent dish is a beloved comfort food across Georgia and is enjoyed for breakfast, brunch, or as a hearty appetizer. Tear off the crispy edges and dip them into the molten center for a truly unforgettable experience.

Why You’ll Love This Recipe

Khachapuri delivers the best of baked comfort food: a crisp-on-the-outside, soft-on-the-inside dough paired with gooey melted cheese, silky egg yolk, and velvety butter. It’s a unique, interactive dish that’s as fun to eat as it is satisfying. Though it looks impressive, the recipe is quite approachable and makes a beautiful centerpiece for any gathering or special weekend meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 3/4 cup warm water
• 1 tbsp olive oil

For the filling:

• 1 1/2 cups shredded mozzarella
• 1/2 cup crumbled feta or sulguni cheese
• 1 large egg yolk (per bread)
• 1 tbsp unsalted butter (per bread)
• Black pepper, to taste

Directions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. Add warm water and olive oil, and mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
6. Punch down the risen dough and divide it into 2 equal pieces.
7. Roll each piece into an oval about 10 inches long. Roll the edges inward along the long sides, then pinch the ends together to form a pointed, boat-like shape.
8. In a bowl, combine the mozzarella and feta (or sulguni) cheese. Fill the center of each dough boat evenly with the cheese mixture.
9. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
10. Remove from the oven. Create a small well in the center of the cheese and gently add an egg yolk and a pat of butter.
11. Return to the oven for 2–3 minutes—just enough to slightly warm the yolk without fully cooking it.
12. Sprinkle with black pepper. Serve hot, mixing the yolk and butter into the cheese before tearing and dipping the crust.

Servings and timing

This recipe yields 2 Khachapuri breads and serves 2 to 4 people.
Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 15–18 minutes
Total Time: About 1 hour 30 minutes

Variations

• Cheese Blend: Try a mix of mozzarella, ricotta, and Gruyère for a different flavor profile.
• Spicy Version: Add a pinch of red pepper flakes or chili oil on top after baking.
• Mini Khachapuri: Make smaller, individual versions for party servings or appetizers.
• Spinach Khachapuri: Mix sautéed spinach into the cheese for a slightly healthier twist.
• Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat for a nuttier flavor.

Storage/Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating:

• Reheat in a 350°F (175°C) oven for 10–12 minutes until warm.
• Avoid microwaving to preserve the crust’s texture.
• If the egg has already been mixed in, be careful not to overheat during reheating.

FAQs

What is Khachapuri?

Khachapuri is a traditional Georgian bread filled with cheese and topped with egg and butter, usually shaped like a boat and served hot.

Can I use pre-made pizza dough?

Yes, you can use good-quality pizza dough as a shortcut, though homemade yields the best flavor and texture.

What cheese is best for Khachapuri?

Sulguni is traditional, but a mix of mozzarella and feta mimics its saltiness and meltability well.

Should the egg yolk be raw?

The yolk is gently warmed in the oven but remains runny, allowing it to be mixed into the hot cheese as a sauce.

Can I use whole eggs instead of yolks?

Yes, but it will take slightly longer to set and may firm up more than desired.

What flour works best?

All-purpose flour provides the right balance for a soft yet sturdy crust. Bread flour may create a chewier texture.

Can I freeze Khachapuri?

It’s best fresh, but the dough can be frozen before baking. Defrost, shape, and bake as directed.

Can I make it without yeast?

You can try a baking powder-based dough, but the traditional rise and texture come from yeast.

What should I serve it with?

It pairs well with a simple cucumber-tomato salad, pickled vegetables, or a glass of dry white wine.

Is this dish vegetarian?

Yes, it is vegetarian as long as the cheese does not contain animal rennet.

Conclusion

Khachapuri is more than just cheese bread—it’s a cultural experience baked into golden crusts and creamy centers. This traditional Georgian dish is comforting, hearty, and deeply satisfying, making it a must-try for bread and cheese lovers alike. Whether served as a brunch centerpiece or a savory snack, it’s a delightful way to bring global flavors to your home kitchen.

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