Khachapuri is Georgia’s beloved cheese-filled bread, a boat-shaped loaf with a molten center of sulguni cheese, butter, and a runny egg yolk. This recipe delivers a crisp, golden crust and a rich, tangy filling that pulls apart in glorious strands. It works because the dough is simple to handle, the cheese blend is balanced, and the baking method ensures a fully cooked bottom with a soft, puffy rim.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 teaspoons (6 g) active dry yeast
- 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 sulguni cheese (or a mix of mozzarella and feta)
- 1 cup (120 g) shredded mozzarella (if not using sulguni)
- ½ cup (60 g) crumbled feta (if not using sulguni)
- 4 large eggs (2 for the filling, 2 for the egg wash)
- 2 tablespoons (28 g) unsalted butter, melted
- 1 egg yolk (for the center, optional)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling: if using sulguni, shred it. If using a mix, combine the mozzarella and feta. In a separate bowl, beat 2 eggs for the egg wash.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 4 equal pieces. Roll each piece into a ball, then cover with a towel and let rest for 10 minutes.
- On a floured surface, roll one ball into an oval about 8 inches (20 cm) long and 6 inches (15 cm) wide.
- Spread ½ cup (about 60 g) of the cheese filling down the center of the oval, leaving a 1-inch (2.5 cm) border at the top and bottom.
- Fold the two long sides of the dough over the filling, pinching the ends to seal and forming a boat shape. Twist the pointed ends to close them securely.
- Place the khachapuri on the prepared baking sheet. Repeat with the remaining dough and filling.
- Brush the dough edges with the beaten egg wash. Bake for 15 minutes, or until the crust is golden brown.
- Remove from the oven. Make a small well in the center of each cheese filling, and place 1 egg yolk (or a whole egg, if desired) in each well. Return to the oven and bake for 3–5 minutes more, until the egg is just set but still runny.
- Immediately brush the crust with melted butter. Serve hot, stirring the egg into the cheese before eating.
Tips
- Cheese substitution: If sulguni is unavailable, use a 50/50 blend of low-moisture mozzarella and feta. The feta adds tang, while mozzarella provides the stretch. Avoid pre-shredded cheese, as it often contains anti-caking agents that affect melting.
- Dough consistency: The dough should be soft and slightly tacky but not sticky. If it sticks to your hands, add flour a tablespoon at a time. Over-flouring will make the crust tough.
- Seal the edges well: Pinch the twisted ends firmly to prevent the cheese from leaking during baking. If cheese does leak, it will caramelize on the pan—still delicious, but less tidy.
- Egg doneness: The egg yolk should be runny when you serve it. If you prefer a firmer yolk, bake for an additional 2 minutes. Remember, the USDA FSIS recommends cooking egg dishes to a safe minimum internal temperature of 160°F (71°C) if you are concerned about food safety.
Serving Suggestions
Serve khachapuri hot, straight from the oven, as a main course or a hearty appetizer. It pairs beautifully with a simple tomato-cucumber salad, pickled vegetables, or a glass of dry white wine. For a traditional Georgian meal, offer it alongside other khachapuri varieties or grilled meats.
Variations
- Adjarian (this recipe): The classic boat shape with an egg in the center.
- Imeretian: A round, pizza-like khachapuri filled with only sulguni cheese, baked until golden.
- Megrelian: Similar to Imeretian, but with additional cheese sprinkled on top before baking.
- Spinach and feta: Add 1 cup (30 g) of chopped cooked spinach to the cheese filling for a green twist.
- Herb-infused: Mix fresh dill or parsley into the dough or the cheese for extra aroma.
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 (175°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid microwaving, as it will make the dough soggy. If you have leftover filling, it can be frozen in a sealed bag for up to 1 month.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works perfectly. Bread flour will give a slightly chewier texture, but all-purpose yields a tender, tender crust that is just as delicious.
What if I don’t have sulguni cheese?
Use a combination of mozzarella and feta. Mozzarella provides the stretch, while feta adds saltiness and tang. You can also try a mix of Monterey Jack and feta for a milder flavor.
Can I make khachapuri ahead of time?
You can prepare the dough and let it rise overnight in the refrigerator. The next day, bring it to room temperature for 30 minutes, then shape and bake. The assembled khachapuri can also be frozen before baking; bake from frozen, adding 5–7 minutes to the cooking time.
Why is my khachapuri dough not rising?
Check the expiration date of your yeast and ensure the water is warm, not hot (above 120°F / 49°C will kill the yeast). Also, make sure the bowl is in a warm, draft-free spot.
Can I skip the egg in the center?
Yes, the egg is traditional but optional. If you skip it, you can add a little extra butter to the center after baking for richness.
How do I know when the khachapuri is done?
The crust should be deep golden brown and the cheese should be bubbling. If you tap the bottom, it should sound hollow. The internal temperature of the cheese filling should reach at least 160°F (71°C) if you are checking with a thermometer.
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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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