Khachapuri is Georgia’s beloved cheese-filled bread, a boat-shaped loaf with a molten cheese center, baked until golden and finished with a glossy egg yolk and a pat of butter. This version uses a simple yeasted dough and a blend of cheeses that melts beautifully, giving you a rich, pull-apart bread that is both impressive and surprisingly easy to make at home. The combination of tangy feta and stretchy mozzarella (or sulguni, if you can find it) creates the perfect cheese pull and a flavor that’s satisfyingly savory.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 teaspoons (9 g) active dry yeast (or one ¼-oz packet)
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- For the filling:
- 2 cups (250 g) shredded mozzarella (or sulguni if available)
- 1 cup (150 g) crumbled feta cheese
- 1 large egg (for the filling)
- 1 large egg yolk (for brushing on top)
- 2 tablespoons (28 g) unsalted butter, softened
Instructions
- Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast is likely dead—start over with fresh yeast.
- Make the dough: 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 it out onto a floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the filling: In a medium bowl, combine the shredded mozzarella, crumbled feta, and the whole egg. Mix well.
- Shape the boats: Punch down the dough and divide it into 4 equal pieces. Roll each piece into a ball. Working with one ball at a time, roll it out into an oval about 9 inches (23 cm) long and 6 inches (15 cm) wide. Transfer the oval to the prepared baking sheet.
- Add the filling: Spoon a quarter 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 up and over the filling, pinching the ends together to form a boat shape with a well in the middle. The seams should be at the top; twist the ends to seal. Repeat with the remaining dough and filling.
- Second rise: Cover the shaped khachapuri loosely with a towel and let them rise for 20–30 minutes while the oven heats.
- Bake: Bake for 15–18 minutes, until the crust is golden brown and the cheese is bubbly. The filling should be hot and melted.
- Finish: Remove from the oven. Immediately make a small well in the center of each cheese-filled boat and place a pat of butter inside. Brush the crust with the egg yolk (you can use a pastry brush or just dab it with your fingers). Return to the oven for 2–3 minutes, until the egg yolk is just set but still slightly jiggly.
- Serve hot: The traditional way to eat khachapuri is to tear off pieces of the crust and dip it into the molten cheese and egg center. Serve immediately.
Tips
- Cheese substitutions: If you can’t find sulguni or feta, use a mix of 2 cups (250 g) shredded low-moisture mozzarella and 1 cup (150 g) crumbled queso fresco or farmer’s cheese. Avoid using only mozzarella, as it can become stringy and greasy.
- Don’t skip the egg in the filling: The egg helps bind the cheese and prevents it from leaking out during baking. It also contributes to a creamy texture.
- Seal the edges well: Pinch the dough seams firmly to prevent the melted cheese from oozing out during baking. If you see a leak, patch it with a bit of dough before baking.
- Make ahead: You can prepare the dough through step 3, then refrigerate it overnight. The next day, let it come to room temperature for about 30 minutes before shaping and baking.
Serving Suggestions
Khachapuri is a meal in itself, but it pairs wonderfully with a simple green salad dressed with lemon and olive oil, or with a bowl of tomato soup. It’s also great for breakfast or brunch, served alongside fresh fruit or a cucumber-tomato salad. For a heartier meal, serve it with grilled meats or a stew, using the bread to soak up the sauces.
Variations
- Add herbs: Stir 2 tablespoons of chopped fresh parsley, dill, or cilantro into the cheese filling for an extra layer of flavor.
- Spicy kick: Add a pinch of red pepper flakes or a finely chopped fresh chili to the filling.
- Meat version: For a hearty twist, add ½ cup (125 g) of cooked, crumbled ground beef or lamb (seasoned with salt and pepper) to the cheese mixture.
- Make it a single large boat: Instead of dividing the dough into four, roll it into one large oval and bake for 25–30 minutes. This is great for sharing.
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 the cheese is melted and the crust is crisp again. You can also reheat individual pieces in a toaster oven. Avoid microwaving, as it will make the bread soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works perfectly for this recipe. It yields a slightly softer, less chewy crust, which is still delicious. If you use bread flour, the crust will be a bit more crisp and substantial.
What is sulguni cheese, and where can I find it?
Sulguni is a Georgian pickled cheese, similar to mozzarella in texture but saltier and more tangy. It’s available at many Eastern European or specialty grocery stores, or online. If you can’t find it, a combination of mozzarella and feta is the best substitute.
Can I make this gluten-free?
You can try a gluten-free all-purpose flour blend, but the dough will be more delicate and harder to shape. Expect a more crumbly texture. We recommend using a blend that contains xanthan gum for better structure.
Why is my cheese leaking out?
This usually happens if the dough is not sealed properly or if the filling is too wet. Make sure to pinch the seams very well, and avoid overfilling. Also, don’t skip the egg in the filling—it helps stabilize the cheese.
Can I freeze khachapuri?
Yes, you can freeze baked khachapuri. Let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 10–12 minutes.
What’s the best way to eat khachapuri?
Traditionally, you eat it with your hands, tearing off pieces of the crust and dipping them into the molten cheese and egg center. It’s meant to be shared and enjoyed while hot.
Related
- Gluten-Free Potato Bread Recipe (Easy, No Yeast)
- Potato Bread Hamburger Buns Recipe
- Potato Bread Cinnamon Rolls: Soft & Fluffy Recipe
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