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A traditional Georgian cheese bread called Khachapuri, featuring soft, yeasty flatbread filled with a mix of creamy cheeses, topped with a runny egg, and baked until golden and delicious.

  • Total Time: 4 hours 5 minutes
  • Yield: 6 Khachapuri breads 1x

Ingredients

Scale
  • 3 tablespoons warm water (110–115 F) for yeast proofing
  • 1 tablespoon sugar for yeast proofing
  • 1 teaspoon active dry yeast for yeast proofing
  • 5 1/4 cups all-purpose flour, sifted
  • 7 tablespoons milk
  • 1 cup water (for dough)
  • 1 egg (for dough)
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil (e.g., avocado oil)
  • 2 cups shredded Mozzarella cheese
  • 2 cups crumbled Feta, Halloumi, or Sulguni cheese
  • 1/2 cup water (for filling)
  • 6 eggs (for topping)
  • 2 tablespoons chopped parsley
  • 3 tablespoons melted butter

Instructions

  1. Dissolve yeast in 3 tablespoons warm water with 1 tablespoon sugar, let sit 15-20 minutes until bubbly.
  2. In a stand mixer bowl with whisk attachment, combine 1 cup water, milk, 4 1/2 cups sifted flour, salt, yeast mixture, and one egg. Mix on low speed until just combined.
  3. Cover bowl tightly and let dough rest 20 minutes to relax.
  4. Switch mixer to medium speed and knead dough until smooth, elastic, and pulls away from bowl sides.
  5. Lightly oil a clean bowl, place dough inside, cover, and let rise in warm spot for 1.5 to 2 hours until roughly doubled.
  6. Turn dough onto floured surface and knead gently several times with oiled hands to deflate.
  7. Return dough to bowl, cover, and let rise until tripled in size, about 1 to 1.5 hours.
  8. Divide dough into 6 even portions; cover with a towel and rest while preparing cheese filling.
  9. Mix shredded Mozzarella, crumbled Feta (or Halloumi/Sulguni), and 1/2 cup water until well combined.
  10. Preheat oven to 450°F (232°C).
  11. Roll each dough portion into an 11-13 inch circle on a lightly floured surface.
  12. Spread a thin layer of cheese filling over dough circle, leaving a 1-inch border clear around edges.
  13. Roll two opposite edges of dough toward the center and pinch corners to form a boat shape.
  14. Fill center of dough boat with remaining cheese filling.
  15. Place dough boats on parchment-lined baking sheet.
  16. Bake for 15-20 minutes until edges turn golden brown and cheese is bubbling.
  17. Remove from oven, create a well in the center of each bread with back of a spoon.
  18. Crack an egg into each well.
  19. Return breads to oven and bake for about 5 minutes until egg whites are set but yolks remain runny.
  20. Brush edges of bread with melted butter and sprinkle with chopped parsley.
  21. Serve Khachapuri immediately while hot and fresh.

Notes

Dough should be elastic, smooth, and slightly sticky. Add water tablespoon by tablespoon if dry; add flour gradually if too sticky., Traditionally, Imeretian or Sulguni cheese is used for authentic flavor. Mixing mozzarella with feta or swapping feta for halloumi are good alternatives., Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving., You can add fresh herbs such as parsley, dill, chives, or dried oregano to the cheese filling to enhance flavor., Cooked crumbled bacon or sausage can be added to the cheese filling for a savory variation., The dough can be made ahead by refrigerating after first rise; let it come to room temperature and complete the second rise before baking., If instant yeast is used, reduce amount by 25% and mix directly with flour without proofing., Khachapuri freezes well when shaped but unbaked; thaw overnight in fridge before baking.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer, Main
  • Cuisine: Georgian

Nutrition

  • Serving Size: 1 Khachapuri
  • Calories: 807 kcal
  • Fat: 34 g
  • Carbohydrates: 90 g
  • Protein: 34 g