Khachapuri is Georgia’s iconic cheese-filled bread, a boat-shaped loaf with a molten center of sulguni cheese and a runny egg yolk. It works because the hot, crisp crust contrasts with the rich, pull-apart cheese, making it a satisfying meal or shareable appetizer. This traditional recipe uses a simple yeast dough and a classic cheese blend for an authentic result.
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
- 8 oz (225 g) sulguni cheese (or a mix of mozzarella and feta), shredded
- 4 oz (115 g) feta cheese, crumbled
- 4 large eggs (2 for filling, 2 for brushing)
- 2 tablespoons (30 g) unsalted butter, cold, cut into small pieces
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand 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.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling: in a bowl, combine the shredded sulguni (or mozzarella) and crumbled feta. Set aside.
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 4 equal pieces. Roll each piece into a 6-inch oval, about ¼-inch thick.
- Place a quarter of the cheese mixture along the center of each oval, leaving a 1-inch border at the top and bottom.
- Fold the two long sides of the dough over the cheese, pinching the ends to form a boat shape. Twist the pointed ends to seal.
- Transfer the boats to the prepared baking sheet. Beat 2 eggs in a small bowl and brush the exposed dough edges with the egg wash.
- Bake for 15–18 minutes, until the crust is golden brown and the cheese is bubbly.
- Remove from the oven. Immediately make a well in the center of each boat with a spoon. Carefully crack one raw egg into each well (use the remaining 2 eggs).
- Return to the oven for 2–3 minutes, until the egg white is set but the yolk is still runny. Remove and top each with a few pieces of cold butter.
- Serve hot, tearing off pieces of crust to dip into the egg and cheese.
Tips
- Cheese substitution: If sulguni is hard to find, use a mix of 6 oz (170 g) low-moisture mozzarella and 2 oz (57 g) feta. The mozzarella provides stretch, while the feta adds tang.
- Don’t overfill: Too much cheese will leak out during baking. Stick to the quantities given.
- Seal well: Pinch the ends firmly to prevent the cheese from oozing out. If the dough tears, patch it with a small piece of dough.
- Egg timing: The egg should be added at the very end so the yolk stays runny. If you prefer a firmer yolk, bake for 4–5 minutes after adding the egg.
Serving Suggestions
Serve khachapuri hot, straight from the oven, as a main dish with a simple green salad dressed in lemon and olive oil. It also makes a great appetizer for a dinner party — cut into wedges and let guests pull the cheesy strands. For a heartier meal, pair it with a bowl of tomato soup or a fresh cucumber-tomato salad.
Variations
- Adjarian (this style): The classic boat shape with an egg yolk on top.
- Imeruli: A round, sealed flatbread filled only with sulguni cheese. Roll the dough into a circle, place cheese in the center, and fold the edges over to seal. Roll gently to flatten, then bake.
- With herbs: Add 2 tablespoons of chopped fresh cilantro or parsley to the cheese filling for extra freshness.
- Meat version: Add 4 oz (115 g) cooked, crumbled ground beef or lamb to the cheese filling — cook the meat to 160°F (71°C) before adding.
Storage and Reheating
Khachapuri is best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F (177°C) oven for 5–7 minutes, or until heated through. Avoid the microwave, as it makes the crust soggy. If reheating a boat with an egg, note that the yolk will become firm — it’s still delicious.
Frequently Asked Questions
Can I use store-bought pizza dough? Yes, you can substitute 1 lb (450 g) of store-bought pizza dough for the homemade dough. Let it come to room temperature before shaping, and reduce the rising time to 30 minutes.
What is sulguni cheese? Sulguni is a Georgian brined cheese with a salty, tangy flavor and excellent melting properties. It’s similar to mozzarella but firmer and saltier. If you can’t find it, a mix of mozzarella and feta works well.
Can I make khachapuri ahead of time? You can prepare the dough and filling up to a day in advance. Keep the dough covered in the refrigerator after the first rise, and assemble and bake when ready. The baked khachapuri should be served the same day.
Why is my cheese leaking out? Leakage usually happens if the dough isn’t sealed properly or if you overfill. Make sure to pinch the ends firmly and leave a border around the cheese. Also, avoid using too much oil on the baking sheet.
Can I freeze khachapuri? Yes, you can freeze unbaked, assembled boats on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 20–25 minutes, adding the egg in the last 3 minutes. The texture may be slightly denser.
Is the egg necessary? The egg is traditional for Adjarian khachapuri and adds richness, but you can omit it. If skipping the egg, increase the cheese slightly and bake for the full 18–20 minutes.
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