Khachapuri is Georgia’s beloved cheese-filled bread, and this home-style version uses cottage cheese for a lighter, tangy twist on the classic. The dough bakes up golden and pillowy, while the filling turns creamy and slightly savory—perfect for tearing apart and sharing. It’s a forgiving recipe that works for both beginners and experienced bakers.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F/43°C)
- 2 ¼ tsp (7 g) active dry yeast (one packet)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp (30 ml) olive oil, plus more for greasing
- 2 cups (480 g) full-fat cottage cheese (small curd preferred)
- 1 large egg, lightly beaten
- ½ cup (50 g) shredded mozzarella or Monterey Jack (optional, for extra melt)
- 1 tbsp chopped fresh dill or parsley (optional)
- 1 egg yolk beaten with 1 tbsp water, for brushing
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large 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 and knead for 8–10 minutes, until smooth and elastic. Add a little more flour if sticky, but keep the dough soft.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Meanwhile, make the filling: In a medium bowl, mix the cottage cheese, beaten egg, shredded mozzarella (if using), and fresh herbs. Season with a pinch of salt and pepper. Set aside.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 6 equal pieces. On a floured surface, roll each piece into a 6-inch (15 cm) oval or round, about ¼ inch (6 mm) thick.
- Place about â…“ cup (80 g) of filling in the center of each round. Fold the edges up and over the filling, pinching to seal. Gently pat the filled dough into an oval or boat shape, leaving the top slightly open if you like, or seal completely for a closed khachapuri.
- Transfer the filled khachapuri to the prepared baking sheet, spacing them 2 inches apart. Brush the tops with the egg yolk wash.
- Bake for 20–25 minutes, until deep golden brown. Let cool on the pan for 5 minutes before serving warm.
Tips
- Drain the cottage cheese: If your cottage cheese is very wet, place it in a fine-mesh strainer for 15 minutes before mixing. Excess moisture can make the filling soggy and prevent the bread from baking through.
- Don’t overfill: It’s tempting to add more cheese, but too much filling can cause the khachapuri to burst open during baking. Stick to about â…“ cup per piece.
- Seal well: Pinch the edges firmly to avoid leaks. If the dough tears, patch it with a small piece of dough.
- Make ahead: You can prepare the dough and filling separately the night before, then assemble and bake the next day. Keep the dough in the fridge after the first rise, and bring it to room temperature before shaping.
Serving Suggestions
Serve khachapuri warm, fresh from the oven, as a main dish with a simple green salad or a bowl of tomato soup. It’s also excellent for breakfast with a cup of strong coffee or tea. For a heartier meal, pair it with grilled vegetables or a side of roasted chicken.
Variations
- Classic Imeruli style: Replace the cottage cheese with an equal amount of shredded mozzarella or a mix of feta and mozzarella for a more traditional, salty filling.
- Add greens: Stir a handful of chopped spinach (thawed and squeezed dry) or sautéed leeks into the cheese mixture for extra flavor.
- Sweet version: Omit the herbs and add 2 tbsp sugar and 1 tsp vanilla extract to the cottage cheese for a dessert-style khachapuri. Dust with powdered sugar after baking.
- Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum. The dough will be stickier; add extra flour as needed and handle gently.
Storage and Reheating
Store leftover khachapuri in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave for 30–60 seconds, but the crust will be less crisp. For longer storage, wrap individually and freeze for up to 2 months; thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use low-fat or non-fat cottage cheese? Yes, but the filling will be less creamy and may dry out. Full-fat cottage cheese gives the best texture and flavor.
Why did my khachapuri leak cheese? This usually happens when the dough is overfilled or the edges aren’t sealed tightly. Make sure to pinch the seams well and leave a little room for the filling to expand.
Can I make this without yeast? You can substitute the yeast dough with 2 cups (250 g) of self-rising flour and 1 cup (240 ml) of plain Greek yogurt, mixed into a soft dough. It won’t rise as much, but it will still be tasty.
What if I don’t have mozzarella? Use any melting cheese like provolone, fontina, or a mild cheddar. The flavor will change slightly, but it will still be delicious.
Can I bake khachapuri in a cast-iron skillet? Yes, you can cook individual khachapuri in a skillet on the stovetop over medium heat, about 3–4 minutes per side, until golden and cooked through. Or bake the whole assembled khachapuri in a 10-inch skillet at 400°F (200°C) for 25–30 minutes.
Is khachapuri served hot or cold? It’s best served warm, when the cheese is melted and the crust is crisp. Cold leftovers are still good, but reheating brings back the texture.
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