Khachapuri is a traditional Georgian cheese bread made with soft, slightly chewy dough and a rich filling of melted cheese. This homemade khachapuri recipe uses a balanced blend of mozzarella and feta, creating a creamy, savoury filling that closely mimics traditional Georgian cheeses, with an optional egg topping for the Adjarian version.
Hey folks, today we’re diving into one of the most iconic dishes of Georgian cuisine – comforting, rich, and incredibly satisfying. Whether you’re making it for the first time or revisiting a classic, this recipe focuses on balance, technique, and flavour. So, let’s dive into this khachapuri.
Why You’ll Love This Khachapuri Recipe
- Balanced: Carefully tested dough-to-filling ratio prevents heaviness.
- Authentic-inspired: Uses traditional techniques adapted for North American ingredients.
- Versatile: Can be made with or without egg.
- Comforting: Rich, warm, and deeply satisfying.
- Approachable: Straightforward method with reliable results.
A Brief Introduction to Georgian Cuisine
Georgian cuisine sits at the crossroads of Europe and Asia, combining bold flavours with comforting, rustic techniques. It is known for its generous use of herbs, bread, cheese, and nuts, often brought together in dishes that feel both hearty and vibrant. Bread and cheese play a central role in everyday cooking as well as festive meals, and khachapuri is perhaps the most famous expression of this tradition.
Georgian dishes often feature garlic, walnuts, butter, and eggs, creating rich yet balanced flavour profiles. Although khachapuri is relatively simple, it reflects this philosophy perfectly – combining just a few ingredients into something deeply satisfying.
What is Khachapuri?
Khachapuri is a traditional Georgian cheese bread, with the name derived from the Georgian words “khacho” (cheese) and “puri” (bread). While it may look like a single dish, it actually refers to a family of regional breads with different shapes and styles.
Types of Khachapuri
Although egg-topped khachapuri (the Adjarian version) is the most widely recognized today, many traditional versions are made without egg. Growing up, I almost always had khachapuri without egg – just soft, freshly baked bread filled with warm, melted cheese.
- Imeruli Khachapuri – A round, closed bread with cheese sealed inside. Simple, balanced, and widely enjoyed.
- Adjarian Khachapuri – A boat-shaped bread filled with cheese and finished with an egg and butter. Rich and visually striking.
- Megrelian Khachapuri – Similar to Imeruli, but with additional cheese on top, making it extra indulgent.
Traditional Cheese Used for Georgian Cheese-filled Bread
Authentic khachapuri is typically made with a blend of sulguni and Imeruli cheese. Sulguni is a semi-firm, slightly tangy cheese with excellent meltability and a characteristic stretch. Imeruli cheese is softer and milder, helping to balance both texture and saltiness. Traditionally, these cheeses are combined to achieve a filling that is creamy, elastic, and rich without being overly heavy.
Cheese Substitutions for North America
Since traditional Georgian cheeses are not widely available in North America, a combination of mozzarella and feta works exceptionally well.
- Mozzarella provides structure and a smooth melt.
- Feta adds saltiness and tang.
For an even creamier result, you can add a small amount of Monterey Jack or Havarti. However, avoid sharp cheeses like cheddar, which can become oily and overpowering.
Ingredients You’ll Need for This Khachapuri
It’s easy to make this khachapuri with a handful of simple ingredients that work together to create a rich and balanced result.
- Dough: Flour, milk, water, yeast, and olive oil create a soft, elastic dough that bakes into a tender yet structured bread.
- Cheese: Mozzarella ensures a smooth melt, while feta adds depth and saltiness.
- Eggs: Used optionally for the Adjarian version and to adjust filling texture.
- Butter: Adds richness and enhances both flavour and texture.
Tested Notes and Practical Ratios
After testing this recipe multiple times, there are ratios that works well for the amount of dough.
- Dough portions: 130–140 g per piece. You should have 6 to 7 Khachapuri.
- Filling: about 1 tbsp per side and ~60 g (1/4 cup) in the centre.
- Total filling: 500–550 g is ideal.
The filling should be slightly moist and hold its shape. Start with one egg and add a second only if needed.
Tips for Perfect Georgian Cheese Bread
- Don’t overfill – moderate filling ensures proper structure.
- Roll some filling into the edges for a sturdy crust.
- Keep the dough soft – avoid adding excess flour.
- Add the egg at the end for a runny yolk.
- Finish with butter for shine and flavour.
- Let rest briefly before serving.
How to Make Khachapuri
Making khachapuri is quite straightforward, but a few small techniques make a noticeable difference in both texture and appearance.
Start by dividing the dough into portions and shaping each into an oval. The shape does not need to be perfect – in fact, slightly rustic, uneven edges give khachapuri its characteristic look. You can roll the dough with a rolling pin or gently stretch it by hand, similar to shaping pizza dough. If the dough resists, let it rest for a few minutes to relax the gluten, then continue shaping.
Once shaped, add a small amount of filling along the longer sides. This step is often overlooked, but it helps create soft, flavourful edges rather than plain dough. Roll the sides inward toward the centre, then pinch the ends together to form a “boat” shape. Aim for slightly thicker edges and a thinner base so the dough bakes evenly and holds the filling well.
Add the remaining filling to the centre, keeping it slightly below the rim. Avoid overfilling – the cheese will expand and soften as it bakes, and too much filling can cause the khachapuri to lose its shape.
Before baking, brush the dough and the filling with a beaten egg to promote a deep golden colour and a soft, glossy crust. Bake until the edges are well browned and the filling is bubbling. For extra richness and shine, brush the hot crust and the filling with a little butter as soon as it comes out of the oven.
If making the Adjarian version, add the egg toward the end of baking and return briefly to the oven until the whites are just set while the yolk remains soft.
More Delicious Georgian Recipes
Are you looking for more fun Georgian recipes, like this khachapuri? Be sure to check more recipes below:
- Georgian Bean and Walnut Stew (Lobio)
- Georgian Beef Stew (Chashushuli)
- Chakhokhbili – Georgian Chicken Stew
- Kuchmachi – Georgian Offal Stew with Walnuts and Pomegranate
- Satsivi – Georgian Chicken in Walnut Sauce
I’d love for you to try this Khachapuri (Georgian Cheese Bread). If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.
Cheers!
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Khachapuri (Georgian Cheese Bread)
Recipe by Ben | Havocinthekitchen
Khachapuri is a Georgian cheese bread with an optional egg topping for the Adjarian version. Rich, comforting, and easy to make.
6-7
servings45
minutes120
minutesIngredients
- Dough:
3–3 1/3 cups (375–415 g) all-purpose flour
2 tsp (6 g) active dry yeast
2/3 cup (160 ml) milk
1 cup (240 ml) water
3 tbsp (45 ml) olive oil
1/4 tsp (1 g) sugar
1 tsp (5 g) salt
- Filling:
300 g mozzarella, grated
200 g feta, crumbled
2 tbsp (30 g) butter, softened
1–2 eggs
- Additionally:
1 egg per bread (optional, Adjarian version)
1 egg (for brushing)
Butter for finishing
Directions
- In a small saucepan, gently heat the milk and water until lukewarm (not hot). Transfer to a bowl, then stir in the sugar, salt, and yeast. Let sit for 7–10 minutes until the mixture becomes foamy – this indicates that the yeast is active. If no foam forms, the yeast may be inactive and should be replaced.
- Add the olive oil and most of the flour, then mix until a soft, slightly sticky dough forms. Transfer to a floured surface and knead for 5–7 minutes until smooth and elastic. The dough should remain soft; avoid adding too much extra flour.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free place for about 1–1.5 hours, or until doubled in size.
This dough requires only one rise. Unlike some bread recipes, a second proof is not necessary and can make shaping more difficult. - In a bowl, combine mozzarella, feta, and softened butter. Add one egg and mix until the filling is slightly moist but still holds its shape when pressed. If the mixture feels dry, add the second egg
- Divide the dough into portions of about 130–140 g each. Roll or gently stretch each piece into an oval about 1/2 cm thick, lightly dusting with extra flour if required. The shape does not need to be perfect.
- Add about 1 tablespoon of filling along each long side and roll the sides inward toward the centre, then bring the ends together and gently twist and pinch to seal, forming a boat shape. The twist helps secure the structure and gives the khachapuri its characteristic look. Add about 60 g (1/4 cup) of filling to the centre, keeping it slightly below the rim.
- Transfer the shaped khachapuri to a baking sheet lined with parchment paper. Brush the dough and the filling with beaten egg. Bake in a preheated oven at 200–215°C (400–420°F) for about 15–20 minutes, or until the crust is deeply golden and the filling is bubbling.
- For Adjarian khachapuri.
Bake the khachapuri first for about 14–16 minutes, until the dough is mostly set and lightly golden. Remove from the oven and, using the back of a spoon, gently press the centre of the filling to create a small “nest” for the egg. Carefully crack one egg into the centre of each khachapuri. Return to the oven and bake for another 3–4 minutes, until the egg whites are just set but the yolk remains soft. - Remove from the oven and immediately brush the crust with butter. Add a small piece of butter to the centre of each khachapuri. Let rest for 5–10 minutes before serving.
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I have always wanted to taste these — abd your photo tutorial really hleps me to understand how they are put together. Naturally, I am saving the recipe for a day when I am brave enough to try!
Ben, you did a great job making that Georgian bread. We have an authentic Georgian restaurant in our neighborhood and your bread looks just like theirs.My husband often orders it, but he asks to leave off the egg. Wonderful recipe. Thank you.
I’ve always wanted to make these! Great post!
Perfect for a quick lunch, a great option for the lunchbox as well!
I’ve had this bread, and it’s been on my list to make for ages now – this looks delicious, Ben! Great tips on how to make this using North American ingredients. :-)
this looks absolutely delicious Ben! I want one now – hehehe… Yep with egg too.
sherry
These are a favourite!
These are perfect for brunch! Not sure if my comment posted!
These are perfect for brunch!