Khachapuri (Georgian Cheese Bread) is a show-stopping bread boat bubbling with gooey, molten cheese and crowned with a golden, just-set egg yolk. This iconic dish from Georgia is as much about the experience as the taste—you tear off crisp, buttery crust and dunk it into the cheesy center, creating mouthfuls that are soft, chewy, and rich. Comforting and dramatic all at once, Khachapuri (Georgian Cheese Bread) brings people together around the table and always sparks curiosity and delight.
Ingredients You’ll Need
What makes Khachapuri (Georgian Cheese Bread) so special is how everyday ingredients come together in such an unexpected feast. Each element tips the scales toward decadence or comfort, and together, they deliver a bread that’s in a delicious league of its own. Here’s what goes into this irresistible classic:
- All-Purpose Flour: The foundation for a soft, chewy, and golden crust that supports all the cheesy goodness.
- Sugar: Just a touch to jumpstart the yeast and give the bread a whisper of sweetness.
- Salt: Essential to enhance every other flavor—don’t skip it!
- Active Dry Yeast: The engine behind the rise; use one packet for a fluffy, perfectly airy boat.
- Warm Water: Needs to be just right—warm, not hot—so you get the fluffiest bread.
- Olive Oil: Adds tenderness and a subtle, savory aroma to the dough.
- Shredded Mozzarella Cheese: Melts beautifully for that signature cheese-pull.
- Crumbled Feta Cheese: Brings a salty, tangy kick to balance the richness.
- Shredded Monterey Jack Cheese: Adds extra creaminess and another layer of mild flavor.
- Large Eggs: The pièce de résistance—the set whites and runny yolks make dipping absolutely irresistible.
- Unsalted Butter, melted: Brushed on at the end, it gives the crust a golden shine and extra flavor.
How to Make Khachapuri (Georgian Cheese Bread)
Step 1: Activate the Yeast
Start by stirring together warm water, a spoonful of sugar, and your yeast in a small bowl. Give it a few minutes until it’s nice and foamy—this means your yeast is alive and kicking, and your dough will rise like a charm. If nothing happens after 10 minutes, your yeast might be expired, so it’s best to start over for that perfect Khachapuri (Georgian Cheese Bread) crust.
Step 2: Make the Dough
In a large mixing bowl, combine flour and salt, then pour in your foamy yeast mixture and olive oil. Stir until it all comes together, then turn it onto a floured surface and knead for five to seven minutes. The dough should be smooth, elastic, and just a little bit tacky—think of it as giving you a gentle hug, not sticking to your hands. Place it into a lightly oiled bowl, cover, and tuck it in for a cozy hour-long rise.
Step 3: Prepare the Cheese Filling
While the dough rises, it’s cheese party time! In a bowl, mix the mozzarella, feta, and Monterey Jack cheeses. Each one brings its A-game: stretchiness, saltiness, and creamy meltability. This combo is what gives Khachapuri (Georgian Cheese Bread) its legendary filling—no shortcuts here!
Step 4: Shape the Dough and Assemble
Punch down the airy dough, gently deflating it, and divide into two equal balls. Roll each out on a floured counter into ovals about 10 inches long. Move them to your parchment-lined baking sheet, then mound the cheese mixture down the center of each, leaving a border around the edges. Now it’s time for the signature boat shape: roll and pinch up the edges toward the center, then twist the ends together to seal. You’ll have two rustic, cheese-filled canoes ready for the oven!
Step 5: Bake the Cheese Boats
Bake your masterpieces at 450°F until the crust is puffed, golden, and the cheese is bubbly and irresistible—about 12 to 14 minutes. The aroma will fill your kitchen and might just draw neighbors to your door. This is when Khachapuri (Georgian Cheese Bread) starts looking like the bread of your wildest dreams.
Step 6: Add the Eggs and Finish Baking
Quickly and carefully remove the bread from the oven, then make a little well in each cheesy center. Crack a large egg into each well, then return to the oven for another 3 to 5 minutes. The whites should be set, but the yolks left runny—this is what makes tearing and dipping so satisfying.
Step 7: Butter and Serve
While everything’s piping hot, brush the crust with melted butter for a glossy finish and an extra layer of flavor. Serve immediately, family-style, and encourage everyone to dig in with their hands—the authentic Khachapuri (Georgian Cheese Bread) way!
How to Serve Khachapuri (Georgian Cheese Bread)
Garnishes
For a burst of color and freshness, scatter chopped parsley, cilantro, or chives across the cheese as soon as the bread emerges from the oven. If you like a little zing, a pinch of chili flakes or a twist of black pepper takes everything up a notch. A sprinkling of smoked paprika also adds a lovely touch of warmth to your Khachapuri (Georgian Cheese Bread).
Side Dishes
While Khachapuri (Georgian Cheese Bread) is spectacular on its own, pairing it with crisp, simple salads helps balance its richness. Try serving with a cucumber-tomato salad tossed in lemon juice and olive oil, or offer bowls of pickled vegetables to cut through the cheese’s creaminess. A cup of hot black tea can round out the meal, Georgian-style.
Creative Ways to Present
For a fun twist, make mini Khachapuri (Georgian Cheese Bread) boats for appetizers—perfect for parties and sharing. You can also let everyone customize their boats by adding sautéed mushrooms, spinach, or spicy sausage to the cheese mixture before baking. For a brunch spread, add a dollop of Greek yogurt alongside for dipping and extra tang.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, cool them to room temperature, then wrap tightly in foil or plastic wrap. Store in the refrigerator for up to three days. The cheese stays delicious, and the bread retains its chewy softness surprisingly well.
Freezing
To freeze, wrap baked and cooled Khachapuri (Georgian Cheese Bread) individually in foil, and place in a freezer bag. They’ll keep well for up to two months. For best results, freeze before adding the egg and add a fresh one when you’re ready to reheat and serve.
Reheating
Pop leftovers in a 350°F oven for 10 to 12 minutes until warmed through and the cheese is gooey again. If you’ve frozen your bread, bring to room temperature before baking as above. Microwave reheating is quick but won’t crisp up the crust, so the oven is the way to go if you want that freshly baked magic.
FAQs
Can I make Khachapuri (Georgian Cheese Bread) with just one type Main Course, Appetizer
Absolutely! Mozzarella is a great single-cheese option thanks to its meltiness, but combining different cheeses (especially feta for tang and Monterey Jack for creaminess) gives you the signature flavor of this dish. Use what you have, and don’t be afraid to experiment.
Is Khachapuri (Georgian Cheese Bread) hard to make for beginners?
Not at all! If you’re comfortable making basic yeast bread, you’re already most of the way there. The shaping is rustic, so even if your boats look a bit quirky, they’ll taste incredible. Follow the steps and enjoy the process—it’s both forgiving and rewarding.
What can I use if I don’t have active dry yeast?
Instant yeast can be used in exactly the same quantity. Just skip the activation step and mix it directly into your flour, then proceed as usual. Your Khachapuri (Georgian Cheese Bread) will still turn out light and fluffy.
Is there a vegan version of Khachapuri (Georgian Cheese Bread)?
Yes! Use your favorite plant-based cheese blends (look for ones that melt well), and replace the egg with a vegan alternative such as a tofu scramble or simply omit it. Use plant-based butter for finishing. The bread might taste a bit different, but the spirit of Khachapuri lives on.
Can I prepare the dough in advance?
Definitely. After the first rise, cover the dough and refrigerate for up to 24 hours. Bring it back to room temperature before shaping and baking. This makes Khachapuri (Georgian Cheese Bread) perfect for prepping ahead for brunch or gatherings.
Final Thoughts
If you’ve never made Khachapuri (Georgian Cheese Bread) at home, now is your moment! It’s rich, playful, and utterly crowd-pleasing—plus, it’s easier than you’d think. Gather your ingredients and dive in. I have a feeling it’ll become a beloved tradition in your kitchen, too.
Print
Khachapuri (Georgian Cheese Bread) Recipe
- Total Time: 1 hour 40 minutes
- Yield: 2 khachapuri (4 servings) 1x
- Diet: Vegetarian
Description
Khachapuri is a traditional Georgian cheese bread that features a boat-shaped bread filled with a delicious cheesy mixture and topped with a gooey egg. This recipe provides step-by-step instructions on how to make this savory and indulgent dish at home.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil
Filling:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 large eggs
For Brushing:
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Make the Dough: In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stir until a dough forms. Knead the dough until smooth.
- Rise the Dough: Place the dough in an oiled bowl, cover, and let rise for 1 hour.
- Prepare the Cheese Filling: Mix mozzarella, feta, and Monterey Jack cheeses in a bowl.
- Assemble the Khachapuri: Divide dough, roll each piece into an oval. Fill with cheese mixture, shape into a boat, and twist ends to seal.
- Bake: Bake at 450°F for 12-14 minutes.
- Add Eggs: Make a well in the center, crack an egg, bake for 3-5 minutes.
- Brush with Butter: Brush crusts with melted butter before serving.
Notes
- Serve immediately for best taste and texture.
- Experiment with adding fresh herbs or chili flakes to the cheese mixture for extra flavor.
- Prep Time: 20 minutes (plus 1 hour rising)
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Georgian
Nutrition
- Serving Size: 1/2 khachapuri
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 145mg
