Khachapuri is Georgia’s iconic cheese-filled bread, a boat-shaped loaf with a molten center of sulguni cheese and a runny egg yolk that you stir in at the table. This recipe gives you the full Adjarian-style khachapuri, the version most associated with Khachapuri Day (celebrated annually on February 27), with a soft, yeasted dough and a rich, tangy filling. It works because the dough is forgiving, the cheese blend melts perfectly, and the technique is broken down step by step so you can make it at home without a wood-fired oven.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F / 43°C)
- ½ cup (120 ml) warm milk (110°F / 43°C)
- 2 ¼ tsp (7 g) active dry yeast (1 packet)
- 1 tsp (5 g) granulated sugar
- 1 ½ tsp (9 g) fine salt
- 2 tbsp (30 ml) neutral oil (sunflower or canola), plus more for bowl and brushing
- 2 cups (250 g) shredded sulguni cheese (or a mix of mozzarella and feta)
- 1 cup (115 g) shredded mozzarella (if using sulguni, use only 2 cups total)
- ½ cup (75 g) crumbled feta (optional, for tang)
- 4 large eggs (2 for the dough, 2 for the topping)
- 2 tbsp (30 g) unsalted butter, melted, for brushing
Instructions
- Make the dough: In a small bowl, combine the warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. In a large bowl, whisk the flour and salt. Add the yeast mixture, 2 eggs, and 2 tbsp oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky; add flour 1 tbsp at a time if needed. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled.
- Prepare the cheese filling: In a medium bowl, combine the shredded sulguni (or mozzarella), and feta if using. Mix well. Set aside at room temperature.
- Divide and shape: Punch down the dough and divide into 4 equal pieces. On a floured surface, roll each piece into an oval about 8–10 inches (20–25 cm) long and 6 inches (15 cm) wide.
- Form the boats: Fold the long edges of each oval up and pinch the ends together to form a boat shape with a deep well in the center. Place the boats on a parchment-lined baking sheet, leaving 2 inches (5 cm) between them.
- Fill: Divide the cheese mixture evenly among the boats, pressing it gently into the wells. Cover loosely with a towel and let rest for 15 minutes while the oven heats.
- Bake: Preheat the oven to 400°F (200°C). Bake the khachapuri for 15 minutes, then remove from the oven. Using the back of a spoon, make a small well in the center of each cheese filling. Crack one egg into each well, being careful not to break the yolk.
- Finish baking: Return to the oven and bake for 5–7 more minutes, until the egg white is set but the yolk is still runny. If you prefer a firmer yolk, bake 2–3 minutes longer. The cheese should be bubbly and the crust golden brown.
- Butter and serve: Remove from the oven and immediately brush the crust edges with melted butter. Serve hot, with extra butter on the side. To eat, stir the egg yolk into the cheese with a fork, then tear off pieces of the crust and dip.
Tips
- Cheese substitution: Sulguni is a brined Georgian cheese that melts beautifully but can be hard to find. Use a 50/50 mix of low-moisture mozzarella and feta for a similar salty, stretchy result. Avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting.
- Don’t overproof: If the dough rises too long, it will be too airy and may tear when shaping. Stick to the 1-hour rise, or until doubled, and no more.
- Egg placement: Make the well deep enough so the egg doesn’t run off the bread. If it does, it will bake onto the pan—not a disaster, but it makes cleanup harder. Use a spoon to press the cheese down before adding the egg.
- Bake on a hot stone: For a crisper bottom, place a baking steel or stone in the oven while it preheats, then slide the parchment onto it. This mimics a traditional tone oven.
Serving Suggestions
Serve khachapuri hot, straight from the oven, as the centerpiece of a meal. It’s traditionally eaten for breakfast or as a hearty snack, but it also makes a great lunch with a simple tomato-cucumber salad dressed with oil and vinegar. In Georgia, it’s often paired with strong black tea or a light red wine. For a festive Khachapuri Day spread, serve alongside other Georgian dishes like lobio (bean stew) or pkhali (vegetable pâtés).
Variations
- Imeruli (round) khachapuri: Skip the boat shape. Roll the dough into a circle, place the cheese in the center, fold the edges over, and flatten into a thick disc. Bake at 400°F (200°C) for 20–25 minutes until golden.
- Megruli (cheese-topped) khachapuri: Make the round version, but after filling, brush the top with egg wash and sprinkle extra cheese over the entire surface before baking.
- Spinach and cheese: Add 1 cup (200 g) of thawed, squeezed-dry chopped spinach to the cheese filling for a greener version. This adds moisture, so bake 2–3 minutes longer.
- Gluten-free: Use a 1:1 gluten-free flour blend, but add 1 tsp xanthan gum if your blend doesn’t include it. The dough will be stickier; use wet hands to shape.
Storage and Reheating
Khachapuri is best eaten fresh, but leftovers can be stored. Refrigerate any cooled khachapuri in an airtight container for up to 3 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 5–6 minutes. Avoid the microwave, as it will make the bread rubbery and the cheese tough. If you’ve already added the egg, the yolk will be firm after reheating—still tasty, but not runny. For longer storage, freeze the baked, un-egged boats (without the egg) for up to 2 months. Thaw overnight in the fridge, then add the egg and bake as directed.
Frequently Asked Questions
What is Khachapuri Day? Khachapuri Day is celebrated on February 27 in Georgia and among Georgian communities worldwide. It’s a day to honor the country’s most famous bread-cheese dish, with bakeries and home cooks making various regional versions. The holiday was established in the 2010s to promote Georgian cuisine.
Can I make the dough ahead of time? Yes. After kneading, place the dough in a lightly oiled bowl, cover, and refrigerate for up to 24 hours. The cold fermentation adds flavor. Let it come to room temperature for about 30 minutes before shaping, then proceed with the recipe.
Why is my cheese filling not melting? If you used pre-shredded cheese or a low-moisture variety, it may not melt as smoothly. Also, if the cheese is too cold, it won’t melt in time. Always use room-temperature cheese and grate it yourself from a block. If the cheese is too dry, add a splash of milk or a spoonful of sour cream to the filling.
Can I use only one egg per boat? Yes, the recipe calls for one egg per boat, which is traditional. If you want a richer center, you can add a second egg yolk, but the white may not set before the cheese over-bakes. For a firmer egg, bake the full 7 minutes.
What if I don’t have sulguni cheese? Use a combination of low-moisture mozzarella (for stretch) and feta (for saltiness). You can also add a little grated halloumi for a chewy texture, but note that halloumi doesn’t melt much. The flavor will be slightly different but still delicious.
Is khachapuri served hot or cold? Always hot. The cheese is meant to be molten and the egg yolk runny. If it cools, the cheese stiffens and the bread becomes stale. Reheat leftovers in the oven as described above.
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