Khachapuri — Georgian Cheese Bread

About This Recipe

Khachapuri is Georgia's national food and one of the most iconic breads in the Caucasus region. The name combines 'khacho' (cheese curds) and 'puri' (bread), and there are dozens of regional variations across the country. The Adjarian version (Adjaruli khachapuri), shaped like a boat, is the most internationally recognized — its hollowed bread shell is filled with melted cheese, then a raw egg and pat of butter are added just before serving. Diners tear off the bread edges and dip them into the gooey egg-cheese mixture in the center. It is a dish that embodies Georgian warmth and hospitality.

Ingredients

Serves 4

• 500 gall-purpose flour(plus extra for dusting)
• 7 ginstant yeast(1 sachet)
• 1 tspsugar
• 1 tspsalt
• 250 mlwarm water
• 2 tbspneutral oil
• 300 gsuluguni cheese(or mix of mozzarella and feta)
• 150 gfeta cheese(crumbled)
• 4 largeeggs(one per khachapuri)
• 4 tbspunsalted butter(cold, cut into pieces)
• 1 tbspbutter(for greasing)

Instructions

1. 1

   Make the Dough

   Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and oil, mixing until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.

   The dough should be soft and slightly tacky — don't add too much flour or the bread will be dense.

2. 2

   Prepare the Cheese Filling

   Grate or break suluguni into small pieces. Combine with crumbled feta and mix well. If using mozzarella as a substitute for suluguni, wring out excess moisture first. The filling should be a blend of melty cheese and salty, tangy cheese.

3. 3

   Shape the Boat

   Divide risen dough into 4 equal pieces. Roll each into an oval about 30 x 20 cm. Place on a parchment-lined baking sheet. Load the center with a quarter of the cheese filling, leaving a 4 cm border. Roll the long edges toward the filling, then pinch and twist the ends to form a boat shape, ensuring the sides are sealed.

4. 4

   Bake the Bread

   Preheat oven to 230°C (450°F). Bake khachapuri for 15 minutes until the crust is golden and the cheese is fully melted and bubbling. Remove from oven — the bread should look like a golden canoe with a sea of molten cheese.

5. 5

   Add Egg and Butter

   Make a small well in the center of the melted cheese. Crack one raw egg into each well. Return to the oven for 3–4 minutes — the white should just set while the yolk remains runny. Immediately place a tablespoon of cold butter in the center. Serve at once.

   The egg yolk should stay runny — it mixes with the cheese and butter as you eat, creating a rich sauce.

Variations

• •

  Imeruli Khachapuri: A round, flat version with cheese baked inside the dough, popular in Imereti region.

• •

  Megruli Khachapuri: Round bread with cheese both inside and piled on top, extra indulgent.

• •

  Penovani Khachapuri: Made with layers of flaky pastry instead of yeasted dough, quicker to prepare.

Storage

Best eaten immediately from the oven. Leftovers can be refrigerated for 1 day and reheated in a 180°C oven for 8 minutes, though the egg will be fully cooked on reheating.

Frequently Asked Questions