Georgian Bread (Khachapuri)

This Georgian Cheese Bread, also called Khachapuri, is a soft, yeasty flatbread packed with a creamy mix of cheeses. It’s topped with a runny egg and baked until golden and irresistible. If cheese is your thing, this bread is something you absolutely need to try!

Whenever I think of Khachapuri, I’m instantly taken back to those sunny childhood days by the Black Sea in Crimea. The beach was buzzing, the water was just perfect, and after hours of swimming, our hungry little selves couldn’t wait to eat.

Thankfully, the local vendors had our backs with fresh, warm Khachapuri right at hand. It’s the kind of comfort food that never fails to hit the spot, whether for a quick snack or a satisfying meal.

Trust me, once you make this, it’ll become a family favorite!

Why This Recipe Stands Out

We’re big fans of bread around here, and this Georgian Cheese Bread recipe truly shines. Here’s why it works so well:

• Super Easy: Whether you’re new to baking or a seasoned pro, this recipe keeps things simple and straightforward.
• True Georgian Taste: It honors the authentic flavors and textures you find in traditional Georgian kitchens, so you get the real deal.
• Meal-Anytime Bread: This bread is so versatile you can enjoy it for breakfast, brunch, lunch, or dinner. Serve it as the star or a tasty side.
• Great for Sharing: With 6 loaves per batch, it’s perfect for feeding a family or impressing guests at your next gathering.
• Budget-Friendly: The ingredients are easy to find and won’t break the bank, just like many other wonderful Georgian recipes you’ll love.

Key Ingredients

• Active Dry Yeast – This little guy gets your dough puffed up and fluffy. Make sure to proof it first so you know it’s alive and kicking.
• Flour – We stick with good old all-purpose flour here. Sifting it first is key to a smooth, lump-free dough.
• Eggs – Eggs add richness and help give the bread its lovely structure, both in the dough and on top in the filling.
• Cheese – A combo of Mozzarella and either Feta, Halloumi, or Sulguni cheese fills this bread with creamy, tangy, delicious flavor.
• Butter – Brushing melted butter over the bread before baking creates that beautiful, golden crust that makes you want to dig right in.

Substitutions and Variations

This recipe is a great base for mixing things up in your kitchen. Here are some of my favorite ways to make it your own:

• Cheese: The traditional cheeses like Imeretian or Sulguni cheese bring unique tangy, salty, and stretchy textures to the bread. I personally love Sulguni—it’s tangy with just a touch of sourness and so chewy and fun to eat. You can usually find it at Eastern European markets. If you can’t snag Sulguni, mixing mozzarella with feta is a tasty, easy swap. Halloumi also works great instead of feta. Don’t be afraid to try your favorite cheeses and see what yummy combos you create!
• Herbs: Adding fresh herbs really brightens up the cheese filling. I love fresh parsley, but dill, chopped chives, or even a little dried oregano work beautifully too. Grab whatever you have on hand to add some fresh, green flavor.
• Meat: While the classic Khachapuri is meat-free, you can easily mix things up by stirring in cooked crumbled bacon or sausage to your cheese filling for a delicious savory kick.

How to Make Georgian Bread

Step 1: Start by dissolving your yeast in warm water with a little sugar, and let it bubble up for about 15-20 minutes. This wakes the yeast up and makes sure it’s ready to work its magic.

Step 2: In your mixer bowl, mix together water, milk, sifted flour, salt, your bubbly yeast mixture, and an egg on low speed until just combined. Then cover and let it rest for 20 minutes to let the dough start relaxing.

Step 3: Turn your mixer to medium speed and knead the dough until it stops sticking to the bowl. It should feel smooth and elastic.

Step 4: Lightly oil another bowl, place your dough inside, cover it, and let it rise in a warm spot for 1.5 to 2 hours until it’s nearly doubled in size.

Step 5: Turn the dough out onto a floured surface and knead gently a few times to deflate it. Then pop it back in the bowl and cover it again to rise until it’s tripled in size, about another 1 to 1.5 hours.

Step 6: Once risen, divide the dough into 6 equal pieces. Cover them with a towel and rest as you prepare the cheesy filling.

Step 7: Make your filling by mixing shredded Mozzarella, crumbled Feta (or Halloumi or Sulguni), and water until well combined. Meanwhile, preheat your oven to 450°F.

Step 8: Roll each dough piece into a circle about 11-13 inches wide. Spread a thin layer of that cheesy filling, leaving a 1-inch border clear. Then roll the two opposite edges toward the center and pinch the ends to form a charming boat shape.

Step 9: Fill the center of your dough boat with more cheese mixture and place it on a parchment-lined baking sheet. Repeat with the rest of the dough pieces.

Step 10: Bake for 15-20 minutes until the edges turn a lovely golden brown. Then carefully make a little well in the center of each bread and crack an egg into it. Bake for about 5 more minutes, just until the whites are set but the yolks stay perfectly runny.

Step 11: Brush the edges with melted butter, sprinkle with fresh chopped parsley, and serve your Khachapuri hot and fresh. Trust me, it’s worth it!

Scroll down to the recipe card below for a complete list of ingredients and detailed instructions.

What to Serve with Georgian Bread

Vegetables

• Georgian food features eggplant a lot, so pairing your Khachapuri with a warm, comforting Eggplant Potato Stew feels just right.
• Feeling a little adventurous? Try traditional Georgian vegetable sides like pkhali (a veggie pâté) or ajapsandali (Georgian ratatouille). They bring fresh, bright flavors that complement the richness of the bread perfectly.

Soups

• Soup lovers will appreciate hearty Georgian soups like Red Bean Soup or kharcho, a meaty, spiced broth that warms you up just right along with your khachapuri.
• If you like a bit of spice, make some Georgian adjika hot sauce to serve on the side. This spicy, garlicky sauce adds a vibrant kick and is traditionally enjoyed with bread and cheese in Georgia.

Protein

• Planning to make Khachapuri your main event? Add in some grilled or roasted meats, like juicy Mustard Chicken, pork, or tender lamb. They bring hearty flavors that balance the gooey richness of the bread wonderfully.

Frequently Asked Questions

What is Georgian Bread?

It’s a traditional Georgian yeast flatbread filled with a mix of cheese and topped with a runny egg. Typically, Sulguni cheese is used here, known for its tangy and mildly sour taste that’s simply delicious.

What should the dough consistency be like?

You want the dough to be elastic, smooth, and just a touch sticky—not dry or too wet. If it feels dry, add water a tablespoon at a time until it’s right. If it’s sticky, sprinkle in flour little by little until the dough comes together nicely.

How do I know when the Khachapuri is done?

Look for golden brown edges and egg whites that look firm but not rubbery. The yolk should still be beautifully runny. Baking first takes 15-20 minutes, then another 5 minutes once you add the egg.

How long does Khachapuri keep?

Khachapuri is best served fresh from the oven. If you have leftovers, keep them sealed in an airtight container in the fridge for up to 3 days. Reheat lightly before enjoying again.

Recipe

Storage Tips

If you have any leftover Khachapuri, store it in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, warm it up gently in the oven or toaster oven to bring back that melty cheese and crisp crust. Avoid microwaving if you can—it tends to make the bread a bit soggy.

Make-Ahead Tips

This dough is great for making ahead! After the first rise, you can refrigerate the dough overnight, covered tightly. When ready to bake, let the dough come to room temperature and finish the second rise before shaping and filling. This way, prep is split over two days for busy schedules.

Variations

Feel free to switch up the cheeses to suit your taste or what’s on hand. You can add some fresh herbs like dill or chives to the filling for a bright twist. For a non-vegetarian spin, sprinkle cooked crumbled bacon or sausage into the cheese mix. To keep it lighter, try mixing in some ricotta cheese with mozzarella for a creamy texture without as much saltiness.

Serving Suggestions

Khachapuri pairs beautifully with fresh vegetables, hearty soups, or grilled meats. Serve it alongside roasted eggplant stews or a simple salad for a well-rounded meal. For those who love a spicy kick, offer adjika sauce on the side—a Georgian hot sauce that adds bold flavor.

Recipe FAQs

• Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast, and you can mix it directly with the flour without proofing.
• What if I don’t have a stand mixer? No worries! You can mix and knead the dough by hand—it just takes a bit more elbow grease but is totally doable.
• What’s the best cheese substitute if I can’t find Sulguni? Mixing mozzarella with feta is a great alternative, or swap feta for halloumi for a similar salty tang and chewiness.
• Can I freeze Khachapuri? Absolutely! Freeze unbaked shaped dough boats in a single layer. When ready, thaw overnight in the fridge and bake as directed.