Khachapuri (Georgian Cheese Bread) Recipe

Introduction

Khachapuri is a beloved Georgian cheese bread known for its golden crust and rich, cheesy filling topped with a runny egg. This recipe delivers a warm, satisfying dish perfect for sharing with family and friends.

Ingredients

• 1 tsp salt
• 1 tsp dry active yeast
• 1 tbsp granulated sugar
• 3 1/2 cups all-purpose flour
• 1 cup water
• 1/2 cup milk
• 1 tbsp olive oil
• 1 1/2 cups Farmers cheese
• 1 1/2 cups shredded mozzarella
• 1 1/2 cups Feta cheese
• 4 eggs + 1 additional egg for egg wash
• Unsalted butter (optional)

Instructions

1. Step 1: In the bowl of a stand mixer, combine salt, yeast, sugar, and flour.
2. Step 2: Heat the water and milk to about 115°F (46°C), then pour into the bowl with the dry ingredients.
3. Step 3: Using the dough hook, knead until the dough is nearly smooth and elastic.
4. Step 4: Add olive oil and continue kneading for another minute.
5. Step 5: Lightly oil the inside of a deep bowl, place the dough inside, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 hour.
6. Step 6: Punch the dough down a few times with your hands, cover again, and let it rise for another 30 minutes.
7. Step 7: Meanwhile, mix Farmers cheese, feta, and mozzarella together in a bowl.
8. Step 8: On a floured surface, remove the dough and divide it into 4 equal pieces.
9. Step 9: Shape each piece into a 9-inch circle, then roll two opposite sides towards the center to form a boat shape. Pinch the corners to seal.
10. Step 10: Transfer the shaped dough to a baking sheet lined with greased parchment paper.
11. Step 11: Fill each boat with the cheese mixture. Beat one egg with a teaspoon of water and brush the dough edges with this egg wash.
12. Step 12: Bake in a preheated 450°F (232°C) oven for about 15 minutes, or until the crust turns golden brown.
13. Step 13: Using the back of a spoon, make a 3-inch well in the center of each khachapuri and carefully crack one egg into each well. Dot the cheese with small pieces of butter, if desired.
14. Step 14: Return to the oven and bake for another 5-6 minutes until the egg whites are set but yolks remain runny. Cooking times may vary by oven.
15. Step 15: Serve immediately by mixing the cheese and egg together with a fork for a luscious, cheesy bite.

Tips & Variations

• For a richer flavor, substitute some of the all-purpose flour with bread flour for a chewier crust.
• Feel free to use different cheese blends, like adding sharp cheddar or ricotta for a unique twist.
• Use unsalted butter to control saltiness in the filling and add a small pat on top for a glossy finish and extra richness.

Storage

Khachapuri is best enjoyed fresh and warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to preserve texture. Avoid microwaving to prevent the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic. The texture will be just as good with a bit more effort.

What can I substitute for Farmers cheese if I can’t find it?

You can substitute ricotta or well-drained cottage cheese as a good alternative for Farmers cheese. Make sure to press out excess moisture to avoid a soggy filling.

Khachapuri (Georgian Cheese Bread) Recipe

---

★★★★★

4.5 from 93 reviews

• Author: Harper
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Khachapuri is a traditional Georgian cheese bread known for its boat shape filled with a rich blend of cheeses and a perfectly runny egg in the center. This recipe guides you through making the soft, fluffy dough and a luscious cheese filling topped with eggs and butter, baked to golden perfection for a comforting and indulgent meal.

---

Ingredients

Scale 1x2x3x

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
• 1/2 cup milk
• 1 tbsp olive oil

For the Filling:

• 1 1/2 cups Farmers cheese
• 1 1/2 cups shredded mozzarella
• 1 1/2 cups feta cheese
• 4 eggs
• 1 egg (for egg wash)
• Unsalted butter (optional, a few small pieces for topping)

---

Instructions

1. Combine Dry Ingredients: In the bowl of a stand mixer, combine salt, dry active yeast, sugar, and flour to create the dry base for the dough.
2. Heat Liquids: Warm the water and milk together until about 115°F, then pour the mixture into the bowl with the dry ingredients, preparing it for kneading.
3. Knead Dough: Using the dough hook attachment, knead the dough until it becomes smooth and elastic, signaling proper gluten development.
4. Add Oil & Continue Kneading: Incorporate olive oil into the dough and knead for an additional minute for better texture and moisture.
5. First Rise: Drizzle olive oil into a large deep bowl, place the dough inside, and cover with plastic wrap. Let it rest in a warm spot until doubled in size, about 1 hour.
6. Punch Down & Second Rise: Remove plastic wrap, press down the risen dough a few times, cover it again, and let it rise a second time in a warm place for 30 minutes.
7. Prepare Cheese Filling: In a bowl, mix Farmers cheese, shredded mozzarella, and feta cheese thoroughly for the filling.
8. Shape Dough: Turn the dough out onto a floured surface and divide into 4 equal pieces. Roll each into a 9-inch circle, then fold the two opposite edges towards the center creating a boat shape, pinching the corners tightly.
9. Place on Baking Sheet: Transfer each shaped dough onto a parchment paper-lined baking sheet greased with olive oil.
10. Fill & Egg Wash: Stuff each khachapuri with the cheese mixture. Beat one egg with a teaspoon of water for egg wash and brush it on the crust evenly for that golden finish.
11. Bake First Stage: Bake in a preheated oven at 450°F (232°C) for 15 minutes or until the crust is golden brown.
12. Add Egg & Butter: Using the back of a spoon, make a 3-inch diameter well in the center of each khachapuri, crack one egg into each well, and add small pieces of unsalted butter over the cheese.
13. Bake Final Stage: Return the khachapuri to the oven and bake for an additional 5-6 minutes until the egg whites are set but the yolks remain runny.
14. Serve: Remove from oven and immediately mix the cheese and egg with a fork inside the bread to enjoy warm and savory.

Notes

• The egg yolk should remain runny to capture the authentic texture; adjust baking time slightly if necessary.
• You can substitute the cheese blend with other similar cheeses like ricotta or fontina if preferred.
• Use warm water and milk to activate yeast effectively but avoid temperatures higher than 120°F to prevent killing the yeast.
• Letting the dough rise twice ensures a light and airy texture.
• Brush the egg wash carefully to avoid dripping onto the cheese filling to prevent burning.

• Prep Time: 30 minutes
• Cook Time: 21 minutes
• Category: Bread
• Method: Baking
• Cuisine: Georgian

Keywords: Khachapuri, Georgian cheese bread, cheese filled bread, traditional Georgian recipe, baked cheese bread, boat shaped bread, cheese and egg bread