Khachapuri is Georgia’s beloved cheese-filled bread, and Khachapuri Day is a wonderful excuse to gather friends and family around a warm, pull-apart loaf. This recipe focuses on the classic Adjarian style, shaped like a boat with a molten egg and butter center, which is both impressive and delicious. It works because the dough is soft and enriched, the cheese filling is perfectly salty and stretchy, and the final egg yolk adds a luxurious richness that makes every bite memorable.
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 sugar
- 1 teaspoon salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 2 cups (225 g) shredded mozzarella cheese (or a mix of mozzarella and feta)
- 1 cup (150 g) crumbled feta cheese (or sulguni, if available)
- 1 large egg, beaten (for brushing the crust)
- 4 large eggs (one for each khachapuri boat)
- 2 tablespoons (28 g) unsalted butter, cold, cut into 4 pieces
Instructions
- Make the dough: In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy. 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 out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water at a time. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven: While the dough rises, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet on the middle rack to heat.
- Prepare the filling: In a medium bowl, combine the shredded mozzarella and crumbled feta. Mix well. Set aside.
- Shape the boats: Punch down the risen dough and divide it into 4 equal pieces. On a lightly floured surface, roll each piece into an oval about 8 inches (20 cm) long and 5 inches (13 cm) wide. Transfer the ovals to a piece of parchment paper.
- Add the cheese: Place a quarter of the cheese mixture along the center of each oval, leaving about 1 inch (2.5 cm) at the top and bottom. Fold the long sides of the dough up and over the cheese, pinching the ends to form a boat shape. The cheese should be exposed in the middle.
- Brush and bake: Brush the exposed dough edges with the beaten egg. Carefully slide the parchment paper with the khachapuri onto the preheated baking sheet or stone. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly.
- Add the egg: Remove the khachapuri from the oven. Using the back of a spoon, make a small well in the center of the melted cheese. Carefully crack one raw egg into each well. Return to the oven and bake for another 3-5 minutes, until the egg white is just set but the yolk is still runny.
- Finish and serve: Remove from the oven and immediately place a pat of cold butter on top of each egg yolk. Serve hot, instructing everyone to stir the egg and butter into the cheese before tearing off pieces of the crust to dip.
Tips
- Cheese substitutions: If you can’t find sulguni (a traditional Georgian cheese), use a combination of mozzarella and feta. Mozzarella provides the stretch, while feta adds the salty tang. For a milder flavor, use all mozzarella.
- Don’t overfill: It’s tempting to add extra cheese, but overfilling can cause the dough to tear and the filling to leak out during baking. Stick to the amounts listed.
- Watch the egg: The egg yolk should remain runny. If you prefer a firmer yolk, bake for an additional 2 minutes, but be careful not to overcook the white until it’s rubbery.
- Use a hot baking surface: Preheating a baking stone or sheet ensures a crisp bottom crust. If you don’t have one, use a heavy-duty baking sheet and preheat it in the oven.
Serving Suggestions
Khachapuri is a meal in itself, but it pairs wonderfully with a fresh green salad tossed in a simple lemon vinaigrette. For a true Georgian feast, serve it alongside other classics like pkhali (vegetable pâtés), lobio (bean stew), or grilled vegetables. It’s also perfect for a weekend brunch with a glass of Georgian orange wine or a light, crisp white wine.
Variations
- Imeretian Khachapuri: This is a simpler, round version filled only with cheese (typically sulguni) and baked until golden. It’s the most common everyday khachapuri in Georgia.
- Megrelian Khachapuri: Similar to Imeretian, but with additional cheese sprinkled on top of the dough before baking, creating a crispy, cheesy crust.
- Add herbs: Mix chopped fresh herbs like cilantro, parsley, or dill into the cheese filling for extra freshness.
- Spicy kick: Add a pinch of red pepper flakes or a small amount of chopped chili to the cheese mixture for a spicy version.
Storage and Reheating
Khachapuri is best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the khachapuri on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through. The crust will crisp up again, but the egg yolk will be fully set. You can also reheat individual pieces in a toaster oven or air fryer. Avoid microwaving, as it will make the dough soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature for about 30 minutes before shaping and baking.
What is the best cheese for khachapuri? Traditional khachapuri uses sulguni, a brined cheese with a mild, salty flavor and excellent melting properties. If you can’t find it, a mix of mozzarella and feta is the best substitute.
Can I use store-bought pizza dough? Yes, you can use store-bought pizza dough as a time-saver. Let it come to room temperature before shaping. The texture won’t be exactly the same, but it will still be delicious.
Why is my dough not rising? Make sure your yeast is fresh and the water is at the right temperature (110°F / 43°C). If the water is too hot, it will kill the yeast. Also, ensure you are placing the dough in a warm, draft-free spot.
Can I freeze khachapuri? Yes, you can freeze baked khachapuri (without the egg). Let them cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven. Add the egg after reheating if you want a runny yolk.
Is khachapuri served hot or cold? Khachapuri is traditionally served hot, straight from the oven, when the cheese is melted and the crust is crisp. Cold leftovers are still tasty but not the ideal experience.
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