Khachapuri is a beloved Georgian cheese-filled bread, traditionally baked in a boat shape with a runny egg and butter in the center. It originates from the country of Georgia, where it is a national dish with many regional variations. This recipe yields a soft, golden bread with a molten, savory filling that is perfect for tearing and dipping.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 2 cups (250 g) shredded mozzarella cheese
- 1 cup (120 g) crumbled feta cheese
- 1 cup (250 g) ricotta cheese (or farmer’s cheese)
- 4 large eggs (2 for filling, 2 for egg wash and topping)
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
- Fresh parsley or cilantro, for garnish (optional)
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy.
- Make the dough: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5–6 minutes.)
- First rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the filling: In a medium bowl, mix the mozzarella, feta, and ricotta until well combined. Set aside.
- Preheat oven: Place a baking stone or inverted baking sheet in the oven and preheat to 450°F (232°C).
- Shape the khachapuri: Punch down the dough and divide into 4 equal pieces. Roll each piece into an oval about 8 inches long and 6 inches wide.
- Add the filling: Place a quarter of the cheese mixture down the center of each oval, leaving about 1 inch at the top and bottom.
- Form the boat: Fold the two long sides of the dough over the filling, pinching the ends to form a boat shape. Twist the pinched ends slightly to seal.
- Second rise: Cover the shaped khachapuri with a cloth and let rest for 10 minutes.
- Egg wash: Beat 1 egg in a small bowl. Brush the exposed dough edges with the egg wash.
- Bake: Carefully transfer the khachapuri to the hot baking sheet. Bake for 12–15 minutes, until the crust is golden brown.
- Add the egg and butter: Remove from the oven. Use the back of a spoon to make a well in the center of the cheese. Place 1 tablespoon of butter and crack 1 egg into each well.
- Finish baking: Return to the oven and bake for 5–7 minutes more, until the egg white is set but the yolk is still runny. (If you prefer a firmer yolk, bake for 2–3 minutes longer.)
- Serve immediately: Sprinkle with fresh herbs if desired. Serve hot, tearing off pieces of bread to dip into the egg and cheese.
Tips
- Cheese substitutions: If you can’t find feta, use crumbled goat cheese or more mozzarella. For a more authentic flavor, try sulguni (Georgian cheese) if available.
- Dough consistency: If the dough feels too sticky, add a little more flour; if too dry, add a teaspoon of water. The dough should be soft but not tacky.
- Preventing leaks: Make sure to pinch the ends well to prevent the cheese from leaking out during baking. Also, don’t overfill—leave room for the egg.
- Make ahead: You can prepare the dough and filling a day ahead. Keep the dough in the refrigerator after the first rise, then bring to room temperature before shaping.
Serving Suggestions
Serve khachapuri hot, straight from the oven, as a main dish or hearty appetizer. It pairs beautifully with a simple tomato and cucumber salad, or a bowl of kharcho soup. For a complete Georgian feast, serve alongside grilled meats and a glass of amber wine.
Variations
- Imeruli khachapuri: A round, sealed version made with only Imeretian cheese (or a mix of mozzarella and feta). It is baked as a flat pie and sliced.
- Adjarian (Acharuli) khachapuri: The boat-shaped version described here, topped with egg and butter. This is the most iconic form.
- Spinach and cheese: Add 1 cup (240 g) of cooked, chopped spinach to the cheese filling for a green twist.
- Meat filling: Some regions add ground beef or lamb to the filling, but this is less common and changes the dish significantly.
Storage and Reheating
Khachapuri is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (177°C) oven for 8–10 minutes, or until warmed through. Avoid microwaving, as it will make the crust soggy. If you have leftover dough, you can freeze it after the first rise; thaw overnight in the refrigerator before shaping.
Frequently Asked Questions
What is the country of origin of khachapuri?
Khachapuri originates from the country of Georgia, in the Caucasus region. It is considered a national dish and is a staple of Georgian cuisine.
Can I use store-bought pizza dough?
Yes, you can use 1 pound (450 g) of store-bought pizza dough as a shortcut. Let it come to room temperature and shape it as directed. The texture will be slightly different but still delicious.
What is the best cheese for khachapuri?
Traditional khachapuri uses sulguni, a brined cheese from Georgia. A mix of mozzarella and feta is a good substitute, as it mimics the salty, stretchy quality. Ricotta adds creaminess.
How do I know when the egg is done?
The egg white should be set and opaque, while the yolk remains runny. This usually takes 5–7 minutes at 450°F (232°C). If you prefer a firmer yolk, bake for 2–3 minutes longer.
Can I make khachapuri without eggs?
Yes, you can omit the egg topping for a simpler cheese bread. Just bake the boat with the cheese filling for 15–18 minutes, until the cheese is bubbly and the crust is golden.
Is khachapuri gluten-free?
Traditional khachapuri is not gluten-free, but you can use a gluten-free all-purpose flour blend. The dough will be more delicate, so handle it gently and consider adding a teaspoon of xanthan gum if your blend doesn’t include it.
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