If you have been dreaming of a dish that combines ooey-gooey cheese with fluffy, pillowy bread all wrapped up in a warm, golden crust, you are going to adore this Khachapuri (Georgian Cheese Bread) Recipe. This classic Georgian comfort food offers a glorious blend of tangy cheeses and soft dough, crowned with a perfectly cooked egg that melts into the bubbling cheese once broken. It’s the kind of recipe that makes your kitchen smell heavenly and your taste buds dance with joy, making every bite an irresistible celebration of simple ingredients transformed into something magical.
Ingredients You’ll Need
These ingredients are delightfully straightforward but each one plays a crucial role in creating the authentic flavor and texture of Khachapuri. From the flour that gives the bread its structure to the trio of cheeses that deliver a luscious, creamy filling, every component is essential to making this Georgian staple shine.
- Salt: Enhances overall flavor and balances the sweetness of the dough.
- Dry active yeast: Provides the necessary rise and fluffiness to the bread.
- Granulated sugar: Feeds the yeast and adds a delicate hint of sweetness.
- All-purpose flour: Forms the sturdy, yet tender base of the dough.
- Water: Activates the yeast and hydrates the dough for softness.
- Milk: Adds richness and promotes a tender crumb.
- Olive oil: Keeps the dough moist and adds subtle flavor.
- Farmers cheese: A mild, crumbly cheese that contributes to the authentic Georgian flavor.
- Mozzarella cheese: Melts beautifully, creating the gooey texture everyone loves.
- Feta cheese: Adds tanginess and depth to the cheese blend.
- Eggs: Used both in the filling and as a glossy egg wash for the crust.
- Unsalted butter (optional): Adds a rich finish atop the cheese before the final bake.
How to Make Khachapuri (Georgian Cheese Bread) Recipe
Step 1: Prepare the dough
Start by combining salt, yeast, sugar, and flour in the bowl of a stand mixer—this dry mixture sets the foundation for your bread. Warm the water and milk to about 115 degrees Fahrenheit, making the perfect temperature to activate the yeast without killing it. Pour the liquids into the dry ingredients and knead with the dough hook attachment until the dough becomes smooth and elastic, signaling the perfect texture for rising. Drizzle in olive oil last, kneading briefly to incorporate it fully.
Step 2: First rise and rest
Coat a deep bowl with olive oil, then place your dough inside and cover it tightly with plastic wrap. Setting the bowl in a warm spot encourages the dough to double in size—patience here is key, and it usually takes about an hour. After the first rise, punch down the dough gently to release excess air, then cover again and let it rest for half an hour to develop flavor and texture.
Step 3: Prepare the cheese filling
While your dough is resting, mix together farmers cheese, shredded mozzarella, and crumbled feta in a bowl. This combination offers the perfect balance of creamy, gooey, and tangy flavors that define authentic Khachapuri (Georgian Cheese Bread) Recipe.
Step 4: Shape the dough
Turn the dough out onto a floured surface, dividing it into four equal pieces. Roll each piece into a roughly 9-inch circle, then shape the dough by folding two opposite sides toward the center, forming a delightful boat shape. Pinch the ends securely to ensure none of the melty cheese escapes while baking.
Step 5: Fill and egg wash
Place each shaped dough onto a parchment-lined baking sheet greased lightly to prevent sticking. Fill each “boat” generously with your cheese mixture. Beat one egg with a teaspoon of water and brush this egg wash around the crust to give it that irresistible golden sheen once baked.
Step 6: First bake
Bake these beauties in a preheated 450 degrees Fahrenheit oven for about 15 minutes until the crust turns a lovely golden brown and the cheeses start to melt together.
Step 7: Add the egg and butter
Use the back of a spoon to create a 3-inch well in the center of each Khachapuri, then carefully crack one egg into each space. Dot a few small pieces of unsalted butter on top of the cheese for a luxurious finish. Return the pans to the oven and bake for an additional 5 to 6 minutes, until the egg white is set but the yolk remains deliciously runny.
How to Serve Khachapuri (Georgian Cheese Bread) Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a pinch of cracked black pepper adds a hint of freshness and a touch of color to your already stunning Khachapuri. Some like to drizzle a little extra olive oil or dot with fresh herbs like dill to enhance the flavor even more.
Side Dishes
Khachapuri is a star on its own, but pairing it with a crisp green salad or marinated vegetables perfectly balances its richness. A bowl of light soup or a side of pickled cucumbers and tomatoes also complements its creamy texture wonderfully.
Creative Ways to Present
For a festive touch, serve Khachapuri on rustic wooden boards or colorful ceramic plates that echo the vibrancy of Georgian culture. You can even prepare mini versions for parties or brunches, making them perfect finger foods that leave everyone wanting more.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in plastic wrap or place them in an airtight container and refrigerate. Khachapuri tastes great up to two days after baking, though it’s best enjoyed fresh.
Freezing
You can freeze unbaked Khachapuri by shaping them and placing them on a tray for the initial freeze before storing in freezer bags. This makes for an easy anytime treat—just thaw overnight in the fridge and bake fresh when ready.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit until warm and the crust regains some crispness—usually about 10 minutes. Avoid microwaving as it can make the bread soggy and the texture less enjoyable.
FAQs
What cheeses can I substitute in this Khachapuri (Georgian Cheese Bread) Recipe?
If you can’t find farmers cheese, you can substitute ricotta or cottage cheese pressed to remove excess moisture. A mix of mozzarella for meltiness and feta for tanginess still keeps the authentic flavor profile.
Can I make Khachapuri with gluten-free flour?
While traditional Khachapuri relies on wheat flour for its structure, you can experiment with gluten-free flour blends. Keep in mind it may alter the texture and elasticity of the dough, so look for blends suited for bread baking.
Is the egg in the center fully cooked?
The egg white should be set but the yolk remains runny, which is classic for Khachapuri. This silky, rich center is part of what makes the bread so indulgent—just be sure to eat it soon after baking.
Can I make the dough by hand if I don’t have a stand mixer?
Absolutely! Mix your ingredients in a large bowl and knead the dough by hand on a floured surface for about 8 to 10 minutes until smooth and elastic.
How do I shape the Khachapuri into the boat form?
After rolling out the dough circles, fold two opposite edges toward the center and pinch the points to create the boat shape. This keeps the cheese contained while giving the bread its signature look.
Final Thoughts
Making this Khachapuri (Georgian Cheese Bread) Recipe at home is like inviting a little slice of Georgian warmth into your kitchen. The process is rewarding, the ingredients are accessible, and the end result is an unforgettable cheesy masterpiece. Whether for a cozy weekend breakfast or a fun dinner party centerpiece, this recipe is sure to become a beloved staple in your culinary repertoire. Trust me, once you try it, Khachapuri is going to be your new favorite way to enjoy cheese and bread in perfect harmony!
PrintKhachapuri (Georgian Cheese Bread) Recipe
Khachapuri is a traditional Georgian cheese bread featuring a soft, pillowy dough filled with a blend of cheeses and topped with a runny egg, baked until golden and bubbly. This recipe guides you through making the perfect boat-shaped bread filled with farmers cheese, mozzarella, and feta, creating a rich, savory dish perfect for sharing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Georgian
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 tsp salt
- 1 tsp dry active yeast
- 1 tbsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 cup water (heated to 115°F)
- 1/2 cup milk (heated to 115°F)
- 1 tbsp olive oil
For the Filling and Topping:
- 1 1/2 cups farmers cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
- 4 eggs (plus 1 extra egg for egg wash)
- Unsalted butter (optional, small pieces for topping)
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer, combine salt, dry active yeast, granulated sugar, and all-purpose flour, mixing them well.
- Add Warm Liquids: Heat water and milk to about 115°F, then pour into the bowl with the dry ingredients to help activate the yeast and start dough formation.
- Knead the Dough: Using the dough hook attachment, knead until the dough becomes nearly smooth and elastic, then add olive oil and knead for an additional minute to incorporate it fully.
- First Proof: Lightly oil a deep bowl with olive oil. Place the dough inside, cover with plastic wrap, and let it rise in a warm spot for about 1 hour until it doubles in size.
- Second Proof: After the first rise, punch down the dough a few times to release air bubbles, cover again, and let it sit in a warm place for another 30 minutes.
- Prepare Cheese Filling: While the dough is resting, combine farmers cheese, shredded mozzarella, and feta cheese in a mixing bowl until evenly mixed.
- Shape Dough: On a floured surface, divide the dough into 4 equal pieces. Roll each piece into a 9-inch circle, then fold two opposite sides towards the center, creating a boat shape. Pinch the edges to seal and maintain the structure.
- Fill and Egg Wash: Transfer each shaped dough piece to a baking sheet lined with greased parchment paper. Fill the centers with the cheese mixture. Beat one egg with a teaspoon of water and brush the edges of the dough with this egg wash for a golden finish.
- Bake Initial Crust: Preheat your oven to 450°F and bake the khachapuri for about 15 minutes, or until the crust is golden brown.
- Add Egg and Butter: Remove from the oven, create a 3-inch well in the center of each bread using the back of a spoon, and carefully crack one egg into each well. Dot the cheese with small pieces of unsalted butter if desired.
- Final Bake: Return the khachapuri to the oven and bake for an additional 5-6 minutes until the egg white is set but the yolk remains runny. Adjust baking times as needed depending on your oven.
- Serve: Remove from the oven. Encourage mixing the molten cheese and egg together with a fork before digging in for maximum flavor and creaminess. Serve immediately while hot.
Notes
- The dough requires two periods of rising to achieve a light and fluffy texture.
- Heating the water and milk to 115°F activates the yeast optimally without killing it.
- The shape of the dough creates a boat-like vessel for the cheeses and egg, essential for traditional khachapuri.
- Use fresh eggs for best results and careful handling when cracking into the bread to keep the yolk intact.
- Baking times may vary by oven; watch carefully to prevent overcooking the egg yolk.
- Unsalted butter added before the final bake adds richness and moisture to the cheese filling.
- For a more authentic taste, use traditional Georgian cheeses if available or substitute with a combination of tangy and mild cheeses similar to farmers cheese, feta, and mozzarella.
