Khachapuri is Georgia’s beloved cheese-filled bread, a pillowy yeast dough baked with a molten, salty cheese center. It comes in many regional forms, from the boat-shaped Adjaruli with a runny egg and butter to the round Imeruli and the closed, stuffed Megruli. This recipe guide covers all three, giving you a complete khachapuri day spread with a dough that is forgiving, a cheese filling that stays gooey, and clear steps for each shape.
Ingredients
For the Dough (makes 3 loaves)
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp sugar
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 1 tsp salt
- 2 tbsp (30 ml) olive oil, plus more for greasing
For the Cheese Filling (enough for all 3 loaves)
- 3 cups (340 g) shredded mozzarella (or low-moisture part-skim)
- 2 cups (225 g) crumbled feta cheese (or 1 cup feta + 1 cup ricotta for a milder taste)
- 1 cup (115 g) shredded Monterey Jack or mild cheddar
- 1 large egg (for binding, optional)
- 1/4 tsp black pepper
For the Adjaruli (boat-shaped) Topping
- 3 large eggs (one per loaf)
- 3 tbsp (42 g) butter, cold, cut into 6 pieces
Instructions
- Make the dough: In a small bowl, dissolve the yeast and sugar in the warm water. 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 onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Make the filling: While the dough rises, combine the mozzarella, feta, Monterey Jack, black pepper, and the egg (if using) in a bowl. Mix well. If using only feta, it can be salty; taste and adjust. Cover and refrigerate until needed.
- Divide and shape: Punch down the dough. Divide into 3 equal pieces. For each piece, shape according to the type you are making (see below).
- For Imeruli (round): Roll one piece into an 8-inch (20 cm) round. Place 1/3 of the filling in the center. Gather the edges up and pinch to seal. Flip seam-side down, gently press into a 9-inch (23 cm) round. Place on a parchment-lined baking sheet.
- For Megruli (closed, with cheese on top): Roll one piece into a 10-inch (25 cm) round. Spread 1/3 of the filling over the dough, leaving a 1-inch border. Fold the edges over the filling, pinching to seal completely. Flip seam-side down, gently flatten to a 9-inch round. Place on a baking sheet. Brush the top with a little beaten egg (optional) and sprinkle with 1/2 cup (60 g) extra shredded mozzarella.
- For Adjaruli (boat): Roll one piece into an oval about 10 by 8 inches (25 by 20 cm). Place 1/3 of the filling in the center, leaving a 1-inch border. Fold the two long sides up and over the filling, pinching the ends together to form a boat shape with a well in the middle. Place on a baking sheet.
- Bake: Preheat the oven to 400°F (200°C). Let the shaped loaves rest for 15 minutes while the oven heats. Bake all types for 20–25 minutes, until the crust is deep golden brown and the cheese is bubbling. For Adjaruli, after 20 minutes, remove from the oven, make a well in the center of the cheese, and carefully crack one egg into each well. Return to the oven and bake for 5–7 minutes more, until the egg white is set but the yolk is still runny. The egg dish must reach 160°F (71°C) as the safe minimum internal temperature if you prefer it fully set; for a runny yolk, accept the small risk or use pasteurized eggs.
- Finish Adjaruli: Immediately after baking, place 2 pieces of cold butter on top of each hot loaf. Serve hot, tearing off pieces of the bread to dip into the molten cheese and egg.
Tips
- Use the right cheese: Authentic khachapuri uses sulguni, a salty, elastic Georgian cheese. If you can find it, use it. Otherwise, a mix of mozzarella and feta mimics the texture and saltiness well. Avoid pre-shredded cheeses with anti-caking agents; they don’t melt as smoothly.
- Don’t overfill: It’s tempting to add extra cheese, but too much will leak out during baking. Stick to about 1 cup of filling per loaf.
- Let the dough rise properly: A warm, draft-free spot is key. If your kitchen is cool, place the dough in an oven with the light on (but not turned on) or near a warm stove.
- Serve immediately: Khachapuri is best eaten hot, straight from the oven. The cheese will set as it cools, so don’t wait.
Serving Suggestions
Serve khachapuri as a main dish with a simple tomato-cucumber salad dressed with olive oil and lemon. It also pairs well with a bowl of fresh herbs (cilantro, parsley, dill) and a glass of dry Georgian amber wine. For a heartier meal, serve alongside a bowl of kharcho soup or grilled vegetables.
Variations
- Acharuli with herbs: Add a handful of chopped fresh cilantro or parsley to the cheese filling for extra freshness.
- Spinach khachapuri: Sauté 2 cups (60 g) fresh spinach with a clove of garlic, squeeze out excess water, and mix into the cheese filling.
- Lobiani (bean-filled): Replace the cheese with a spiced mashed kidney bean mixture (cooked beans mashed with onion, garlic, and coriander).
- Gluten-free: Use a gluten-free all-purpose flour blend with xanthan gum; the dough will be stickier, so add extra flour as needed and handle gently.
Storage and Reheating
Khachapuri is best eaten the day it’s made. If you have leftovers, wrap them tightly in foil and refrigerate for up to 3 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until the cheese is melted and the crust is crisp again. Avoid the microwave, which will make the bread rubbery. You can also freeze unbaked shaped loaves (without the egg for Adjaruli) for up to 1 month; thaw overnight in the fridge, then bake as directed, adding 5 minutes to the baking time.
Frequently Asked Questions
What is the best cheese for khachapuri? Traditional Georgian sulguni is ideal, but it can be hard to find. A combination of mozzarella and feta gives a similar stretchy, salty result. If you can find sulguni, use it alone or mixed with mozzarella.
Can I make the dough ahead of time? Yes. After kneading, place the dough in a greased bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature and rise for about 1 hour before shaping.
Why did my cheese leak out during baking? Leakage usually happens if you overfill the bread, don’t seal the edges properly, or use cheese that’s too wet (like fresh mozzarella). Pat fresh mozzarella dry before shredding, and make sure to pinch the dough seams tightly.
Can I use store-bought pizza dough? Yes, you can, but the texture will be different—pizza dough is often leaner and less soft. If using store-bought, let it come to room temperature and follow the same shaping and baking steps.
Is khachapuri served hot or cold? Always hot. The cheese is meant to be molten and stretchy. If it cools, the cheese becomes firm and the bread loses its crispness.
Can I make khachapuri without eggs? The dough doesn’t contain eggs, so it’s naturally egg-free. For Adjaruli, you can omit the egg topping or replace it with a dollop of extra cheese and butter. For a vegan version, use a dairy-free cheese alternative and olive oil instead of butter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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