Khachapuri is Georgia’s beloved cheese-filled bread, a family of savory pastries that range from the iconic boat-shaped Adjarian version with its molten egg and butter to simple round breads stuffed with sulguni cheese. Each region of Georgia has its own shape, dough, and filling, but all share the same soul: warm, pull-apart bread wrapped around salty, stretchy cheese. This guide walks you through seven distinct types, with a master dough recipe and instructions for shaping and baking each one so you can make them all at home.
Ingredients
Master Dough (makes 8 breads)
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 tbsp (9 g) active dry yeast (or 2¼ tsp instant yeast)
- 1 tsp (5 g) sugar
- 1½ cups (360 ml) warm water (110°F/43°C)
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) neutral oil (sunflower or canola), plus more for bowl
Cheese Filling (for all types)
- 3 cups (450 g) shredded sulguni cheese (or a mix of mozzarella and feta, see Tips)
- 1 cup (150 g) shredded farmer’s cheese or mild feta, crumbled
- 1 large egg (for binding, optional)
- 2 tbsp (30 g) unsalted butter, softened
For Adjarian Khachapuri (per bread)
- 1 large egg
- 1 tbsp (15 g) unsalted butter
For Imeretian (per bread)
- 1 tbsp (15 g) unsalted butter, melted (for brushing)
Instructions
- Make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5–10 minutes until foamy. Add the flour, salt, and oil. Mix with a wooden spoon until a shaggy dough forms, then turn 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 rise in a warm spot for 1 to 1½ hours, until doubled in size.
- Make the filling: While the dough rises, combine the shredded sulguni, farmer’s cheese, and egg (if using) in a bowl. Mix well. If the cheese is very salty, give it a quick rinse and pat dry before shredding. Set aside at room temperature.
- Punch down and divide: Punch down the risen dough and divide into 8 equal pieces (about 100 g each). Roll each into a ball, cover with a damp towel, and let rest for 10 minutes.
- Shape Imeretian (round): Roll one ball into a 6-inch (15 cm) round. Place â…“ cup (50 g) of filling in the center. Gather the edges up and pinch to seal. Flip seam-side down, gently roll or press into a 7-inch (18 cm) disc. Place on a parchment-lined baking sheet. Repeat with 4 more balls (reserve 3 for Adjarian).
- Shape Adjarian (boat): Roll one ball into a 10×6-inch (25×15 cm) oval. Spread ⅓ cup (50 g) of filling along the center, leaving a 1-inch (2.5 cm) border. 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. Place on the baking sheet. Repeat with the remaining 2 balls.
- Second rise: Cover the shaped breads with a towel and let rise for 20–30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Bake the Imeretian: Bake the round breads for 15–18 minutes, until golden brown. Brush with melted butter immediately after baking.
- Bake the Adjarian: Bake the boats for 15 minutes, until the edges are golden and the cheese is bubbly. Remove from the oven. Carefully crack one egg into the center well of each boat, return to the oven, and bake for 3–5 minutes more, until the egg white is set but the yolk is still runny.
- Finish Adjarian: Immediately place 1 tablespoon of butter in the center of each hot boat and stir it into the egg and cheese with a fork. Serve hot.
Tips
- Cheese substitutes: Sulguni is a brined, semi-soft cheese with a salty, tangy flavor and excellent stretch. If you can’t find it, use a 50/50 mix of low-moisture mozzarella (for stretch) and crumbled feta (for saltiness). Reduce the feta if you prefer less salt.
- Don’t overfill: It’s tempting to pile on cheese, but too much filling will leak out during baking. Stick to about â…“ cup per bread.
- Seal well: For Imeretian, pinch the dough edges firmly to prevent the cheese from bursting through. For Adjarian, pinch the ends of the boat tightly so the cheese doesn’t spill out.
- Egg timing: Add the egg to Adjarian only after the crust is baked, then return to the oven just until the white sets. Overbaking will harden the yolk.
Serving Suggestions
Khachapuri is best served warm, straight from the oven. Imeretian khachapuri is often cut into wedges and served as a side to salads, soups, or grilled meats. Adjarian khachapuri is a meal in itself—eat it by tearing off pieces of the crust and dipping them into the molten egg-and-butter center. Pair with a crisp green salad with tomatoes and cucumbers, or a glass of dry Georgian orange wine if you’re serving adults.
Variations
- Megruli (Mengrelian): After shaping the Imeretian round, brush the top with egg wash and sprinkle with extra shredded sulguni before baking. The top gets a golden, cheesy crust.
- Penovani (puff pastry): Instead of yeast dough, use 1 lb (450 g) of store-bought puff pastry. Roll out, cut into squares, fill with cheese, fold into triangles, and bake at 400°F (200°C) for 20 minutes until puffed and golden.
- Spinach and cheese: Add 1 cup (150 g) of thawed, squeezed-dry frozen spinach to the cheese filling for a green twist.
- Herb filling: Mix 2 tablespoons of chopped fresh cilantro or dill into the cheese filling for extra freshness.
Storage and Reheating
Khachapuri is best eaten the day it’s made, but leftovers keep well. Store cooled breads 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 and the cheese is melty again. Avoid microwaving, which makes the bread rubbery. You can also freeze unbaked, shaped khachapuri (without the egg) for up to 1 month; bake from frozen, adding 5 minutes to the baking time.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Use the same amount (1 tbsp / 9 g) and mix it directly into the flour, then add the warm water. You can skip the proofing step, but the dough will need the same rise time.
What if I can’t find sulguni cheese? Use a combination of mozzarella and feta, as suggested in Tips. The texture will be slightly different—less elastic—but the flavor will be close. You can also try string cheese (like low-moisture part-skim mozzarella) for better stretch.
Why is my cheese leaking out during baking? This usually happens when the dough is too thin or the seal isn’t tight. Make sure the edges are pinched firmly, and don’t roll the dough too thin for Imeretian—keep it about ¼-inch thick. Also, avoid overfilling.
Can I make khachapuri ahead of time? Yes. You can prepare the dough and filling a day ahead and keep them refrigerated separately. Let the dough come to room temperature and rise before shaping. You can also bake the breads fully, then reheat as described above.
Is khachapuri served hot or cold? Hot, straight from the oven. The cheese is at its best when it’s molten and stretchy. Cold khachapuri is still tasty but the cheese firms up, so always reheat leftovers.
Can I make a gluten-free version? Yes, but the texture will be different. Use a 1:1 gluten-free flour blend that contains xanthan gum, and add an extra egg to the dough for structure. The dough will be stickier, so work with wet hands and use extra flour for shaping. Baking times may vary slightly.
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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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