Traditional Georgian Khachapuri (Cheese Bread) Recipe
Introduction
Khachapuri is a beloved Georgian cheese bread that combines a soft, chewy dough with a rich, melty cheese filling topped with a runny egg. This warm, satisfying dish is perfect for breakfast, brunch, or any time you crave comforting flavors.
Ingredients
- For the dough:
- 1 cup lukewarm milk
- 1/2 cup lukewarm water
- 1/2 tbsp active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 1 tbsp olive or avocado oil
- For the filling:
- 1 1/2 cups farmers cheese
- 1 1/2 cups feta cheese
- 1 1/2 cups mozzarella cheese
- 6 eggs
- 3 tbsp butter
Instructions
- Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the lukewarm milk, water, yeast, sugar, and salt. Stir gently and let it rest until the mixture becomes bubbly, about 5 minutes.
- Step 2: Gradually add the flour in small portions while kneading on low speed. Add the oil and continue kneading until the dough is elastic and no longer sticky.
- Step 3: Cover the dough with a towel and let it rise for about 1 hour, until doubled in size.
- Step 4: In a large bowl, combine the farmers cheese, feta, and mozzarella. Mix until smooth and creamy.
- Step 5: Divide the risen dough into 6 equal pieces. Roll each piece into a 7-inch round.
- Step 6: Shape each round into a boat by rolling the two ends toward the center and pinching the edges to seal, leaving the middle open for filling.
- Step 7: Fill the center with the cheese mixture. Cover and let the shaped breads rise for 30 minutes.
- Step 8: Preheat the oven to 425°F (220°C). Bake the boats for 15 minutes or until lightly golden.
- Step 9: Make a small indent in the cheese filling of each Khachapuri. Carefully crack an egg into the center, then add 1/2 tbsp butter on top.
- Step 10: Return to the oven and bake for another 5 minutes, or until the egg white is set but the yolk remains runny. Serve immediately.
Tips & Variations
- Use full-fat cheeses for the creamiest filling, and feel free to substitute with ricotta if farmers cheese is unavailable.
- For extra flavor, brush the dough edges with melted butter before baking.
- If you prefer a well-cooked yolk, bake a bit longer after adding the egg.
- Leftover Khachapuri can be reheated in a warm oven to refresh the crust.
Storage
Store leftover Khachapuri in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a 350°F (175°C) oven for 10–15 minutes to maintain a crispy crust. Avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it. Let it come to room temperature and rise before shaping.
What if I don’t have farmers cheese?
You can substitute farmers cheese with ricotta or cottage cheese strained of excess liquid for a similar texture and taste.
PrintTraditional Georgian Khachapuri (Cheese Bread) Recipe
Khachapuri is a traditional Georgian cheese bread known for its rich, gooey cheese filling and boat-shaped dough. This recipe features a combination of farmer’s cheese, feta, and mozzarella for a creamy, savory taste, topped with a baked egg and butter for an indulgent finish. Perfect as a hearty snack or meal, this dish combines simple ingredients with a unique baking technique to create a flavorful and satisfying experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Georgian
Ingredients
Khachapuri Dough
- 1 cup milk, lukewarm
- 1/2 cup water, lukewarm
- 1/2 tbsp active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 1 tbsp olive oil or avocado oil
Khachapuri Filling
- 1 1/2 cups farmer’s cheese
- 1 1/2 cups feta cheese
- 1 1/2 cups mozzarella cheese
- 6 eggs
- 3 tbsp butter
Instructions
- Activate yeast: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm milk and water. Add active dry yeast, sugar, and salt. Stir gently and let the mixture rest until it becomes bubbly, about 5-10 minutes.
- Knead dough: Gradually add flour in small parts to the yeast liquid while mixing on low speed. Incorporate oil and continue to knead until the dough turns elastic and is no longer sticky.
- First rise: Cover the dough with a towel and let it rise for about 1 hour, or until doubled in size.
- Prepare cheese filling: In a large bowl, mix farmer’s cheese, feta, and mozzarella together until you have a creamy, smooth cheese mixture.
- Shape dough: Divide the dough into 6 equal portions. Roll each portion into a 7-inch round shape on a floured surface.
- Form boat shape: Roll up the two opposing ends of each round and pinch the edges to form a boat-like shape, leaving the center open for the filling.
- Add filling and second rise: Fill the center of each dough boat with the cheese mixture. Cover with a towel and allow them to rise for another 30 minutes.
- Initial baking: Preheat the oven to 425°F (220°C). Place the filled dough boats on a baking pan and bake for 15 minutes or until the bread is lightly golden.
- Add egg and butter: Remove the baking pan from the oven. Make a small slit or a shallow indent in the cheese filling center, crack one egg into each boat, and place 1/2 tablespoon of butter on top.
- Final baking: Return the khachapuri to the oven and bake for an additional 5 minutes, until the egg is just set but still runny. Serve immediately while hot and fresh.
Notes
- Use lukewarm liquids to activate yeast properly without killing it.
- Feel free to substitute the cheese blend with a mix of your favorite melting cheeses if farmer’s cheese is unavailable.
- For a runnier egg yolk, reduce the final baking time slightly.
- Brush the dough edges with extra oil or butter before baking for a shinier crust.
- Serve khachapuri fresh out of the oven to enjoy the melted cheese and egg at their best texture and flavor.
Keywords: Khachapuri, Georgian cheese bread, cheese-filled bread, traditional Georgian recipe, savory bread, baked egg bread
