Classic Georgian Khachapuri (Cheese Bread) Recipe

Introduction

Khachapuri is a traditional Georgian cheese bread that’s loved for its crispy crust and rich, gooey cheese filling topped with a runny egg. This comforting dish is perfect for brunch or a hearty snack, bringing a taste of the Caucasus to your kitchen.

Ingredients

• 1 cup milk (lukewarm)
• 1/2 cup water (lukewarm)
• 1/2 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 cups all purpose flour
• 1 tbsp oil (olive or avocado)
• 1 1/2 cups farmers cheese
• 1 1/2 cups feta cheese
• 1 1/2 cups mozzarella cheese
• 6 eggs
• 3 tbsp butter

Instructions

1. Step 1: In a stand mixer bowl with a dough hook, combine lukewarm water and milk. Add the yeast, sugar, and salt, then stir. Let the mixture rest until bubbly, about 5 minutes.
2. Step 2: Gradually add the flour to the liquid mixture while kneading on low speed. Once combined, add the oil and continue kneading until the dough is elastic and no longer sticky.
3. Step 3: Cover the dough with a towel and let it rise for about 1 hour, or until doubled in size.
4. Step 4: In a large bowl, mix together the farmers cheese, feta, and mozzarella until smooth and creamy.
5. Step 5: Divide the dough into 6 equal parts. Roll each piece into a 7-inch round shape.
6. Step 6: Roll up two opposite ends of each round and pinch the edges to form a boat shape, leaving the center open for filling.
7. Step 7: Fill each dough boat with the cheese mixture. Cover with a towel and let them rise for 30 minutes.
8. Step 8: Preheat the oven to 425°F (220°C). Bake the cheese-filled boats for 15 minutes, or until lightly golden.
9. Step 9: Remove the breads from the oven. Make a small well in the cheese filling of each and gently crack an egg into the center. Add 1/2 tablespoon of butter on top of the cheese near the egg.
10. Step 10: Return to the oven and bake for an additional 5 minutes, or until the egg whites are set but the yolks remain runny. Serve immediately.

Tips & Variations

• Use a blend of cheeses to achieve a creamy and tangy filling; substituting farmer’s cheese with ricotta can work if needed.
• For extra richness, brush the crust edges with melted butter right after baking.
• To make smaller bites, shape the dough into mini boats and adjust baking time accordingly.
• If you prefer, bake without the egg first, then add a fried egg on top before serving.

Storage

Khachapuri is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 350°F (175°C) until warm to preserve the crust’s texture. Avoid microwaving, as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use substitute cheeses for Khachapuri?

Yes, you can substitute farmer’s cheese with ricotta or cream cheese and use a mix of feta and mozzarella to maintain the creamy texture and tangy flavor.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel light and airy when gently pressed with a finger. This usually takes about an hour, depending on room temperature.

Classic Georgian Khachapuri (Cheese Bread) Recipe

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5 from 140 reviews

Khachapuri is a traditional Georgian cheese bread featuring a boat-shaped dough filled with a creamy mixture of farmers cheese, feta, and mozzarella. Topped with a baked egg and butter, this savory dish is perfect for breakfast or brunch, offering a delightful combination of crispy crust and gooey cheese filling.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Georgian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup lukewarm milk
• 1/2 cup lukewarm water
• 1/2 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 cups all purpose flour
• 1 tbsp olive or avocado oil

Cheese Filling and Toppings

• 1 1/2 cups farmers cheese
• 1 1/2 cups feta cheese
• 1 1/2 cups mozzarella cheese
• 6 eggs
• 3 tbsp butter

Instructions

1. Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm water and milk. Add active dry yeast, granulated sugar, and salt. Stir the mixture and allow it to rest for a few minutes until it becomes bubbly, indicating the yeast is active.
2. Make Dough: Gradually add the all-purpose flour in small portions to the yeast mixture while kneading on low speed. Pour in the olive or avocado oil and continue kneading until the dough forms an elastic, non-sticky ball.
3. First Rise: Cover the dough with a towel and let it rise in a warm place for about one hour, until it doubles in size.
4. Prepare Cheese Filling: In a large bowl, thoroughly combine farmers cheese, feta, and mozzarella until you achieve a creamy, smooth cheese mixture.
5. Shape Dough: Divide the dough into six equal portions. Roll each into a 7-inch round shape. Roll up two opposite ends toward the center and pinch the edges tightly to form a boat-like shape, leaving the center open for filling.
6. Fill and Second Rise: Place the cheese filling into the center of each dough boat. Cover them with a towel and let them rise for another 30 minutes.
7. Bake Initial: Preheat the oven to 425°F (220°C). Bake the filled dough boats for 15 minutes or until the crust turns lightly golden.
8. Add Egg and Butter: Remove the breads from the oven. Make a small indentation or slit in the cheese filling center and crack one egg into each opening. Dot the top with 1/2 tablespoon of butter on each. Return to the oven and bake for an additional 5 minutes, until the egg is set but yolk remains slightly runny.
9. Serve: Serve the khachapuri immediately while hot and the cheese is melty.

Notes

• Use lukewarm liquids to activate yeast efficiently without killing it.
• If farmers cheese is unavailable, substitute with ricotta cheese for similar texture.
• Ensure not to overbake after adding the egg to keep the yolk soft.
• To make it more authentic, you can brush the crust with melted butter after baking for extra richness.
• Khachapuri is best enjoyed fresh and warm.

Keywords: Khachapuri, Georgian bread, cheese bread, farmers cheese, feta, mozzarella, stuffed bread, savory bread, boat-shaped bread, traditional Georgian recipe