Khachapuri is a traditional Georgian cheese-filled bread that is warm, gooey, and full of flavor. It has a soft, chewy crust with a rich, melty cheese filling. The most famous version, Adjarian khachapuri, is shaped like a boat with a golden egg on top.
The best part? You tear off the crispy edges and dip them into the creamy cheese and runny egg. It’s a simple recipe made with basic ingredients like flour, cheese, eggs, and butter. Whether for breakfast, lunch, or a snack, this homemade khachapuri is easy to make and perfect for cheese lovers!
Why This Recipe Works
This recipe is a must-try because it is simple yet incredibly satisfying. The combination of soft, warm bread and gooey cheese creates a comforting and indulgent dish. The dough is easy to make, requiring just a few basic ingredients and a bit of rising time. The cheese filling is customizable, allowing you to use whatever melty cheese you prefer.
Another reason to love this recipe is its fun and interactive way of eating. Instead of using utensils, you simply tear off pieces of bread and dip them into the cheesy, buttery, and eggy center. It’s a unique experience that makes every bite rich and flavorful. Plus, it’s perfect for sharing with friends and family!
Ingredients
Flour – The base for the dough, giving it a soft but chewy texture.
Substitutes: Whole wheat flour for a heavier version, or gluten-free flour if needed.
Yeast – Makes the dough rise and creates a fluffy texture.
Substitutes: Baking powder can be used for a quicker, no-rise version.
Cheese – A mix of tangy, melty cheeses like feta, mozzarella, or sulguni.
Substitutes: Ricotta, cottage cheese, or a mix of cheddar and Parmesan.
Eggs – Used for richness in the dough and as a topping.
Substitutes: Yogurt in the dough or skipping the egg topping if preferred.
Milk – Adds moisture and softness to the dough.
Substitutes: Water or plant-based milk for a dairy-free option.
Tips
- Let the dough rise properly for a fluffy texture.
- Use a mix of cheeses for the best flavor.
- Bake until golden, but don’t overcook the egg on top.
- Shape the dough into a boat for a traditional look.
- Eat fresh for the best taste, but you can reheat leftovers in the oven.
How to Serve
Khachapuri is best enjoyed fresh and warm, with the cheese still gooey. The traditional way to eat it is by tearing off pieces of the bread and dipping them into the melted cheese and egg in the center. It pairs well with tea or a light salad.
- Serve with a fresh cucumber and tomato salad for a refreshing contrast.
- Pair with a hot cup of black tea or coffee for a classic Georgian experience.
- Add a side of olives and cured meats for a Mediterranean-style meal.
Similar Recipes
Khachapuri
Ingredients
- 2 ½ cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- ¾ cup warm milk
- 2 tablespoon butter melted
- 1 egg for the dough
- 1 ½ cups cheese feta, mozzarella, or sulguni
- 1 egg for topping
- 1 tablespoon butter for topping
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, melted butter, and an egg to the yeast mixture. Knead until smooth.
- Cover the dough and let it rise for about an hour or until doubled in size.
- Preheat the oven to 400°F (200°C).
- Divide the dough into two portions. Roll each into an oval and shape the edges into a boat.
- Fill the center with cheese and bake for 12–15 minutes until golden.
- Crack an egg into the center and bake for another 3–4 minutes until the egg is slightly set.
- Remove from the oven, add a small piece of butter on top, and serve hot.
Nutrition
Notes
• Use a mix of cheeses for the best flavor.
• Bake until golden, but don’t overcook the egg on top.
• Shape the dough into a boat for a traditional look.
• Eat fresh for the best taste, but you can reheat leftovers in the oven.
It's so cheesy and delicious!