Name: Khachapuri – Georgian Cheese Bread Recipe
Prep time: 15 min
Cook time: 21 min
Total time: 1 h 36 min
Cuisine: Georgian
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 egg for egg wash; Unsalted butter (optional, for topping)

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Introduction

Khachapuri is a beloved Georgian cheese bread that features a boat-shaped crust filled with a rich blend of cheeses and topped with a runny egg. This warm, cheesy, and comforting dish is perfect for breakfast, brunch, or any time you crave a savory treat.

Two Georgian-style bread bowls sit side by side on a white marbled textured surface, each featuring a thick, golden-brown crust with a slightly rough texture. Inside each bread bowl, there is a layer of bubbling, melted white cheese with browned spots on top, giving a crispy look. In the center of each bowl is a sunny yellow egg yolk surrounded by fluffy, cooked egg whites. Small green herb flakes are sprinkled over the cheese and eggs, adding a fresh touch. A bright red tomato with a green stem is placed behind the bread bowls, completing the scene. photo taken with an iphone --ar 4:5 --v 7

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 farmer’s cheese
1 1/2 cups shredded mozzarella
1 1/2 cups feta cheese
4 eggs (plus 1 extra for egg wash)
Unsalted butter (optional)

Instructions

Step 1: In the bowl of a stand mixer, combine salt, yeast, sugar, and flour.
Step 2: Heat water and milk to about 115°F (46°C), then pour over the dry ingredients.
Step 3: Knead the dough with the hook attachment until it is close to smooth and elastic.
Step 4: Add olive oil to the dough and knead for another minute.
Step 5: Drizzle a little olive oil into a deep bowl, place the dough inside, cover with plastic wrap, and set in a warm place until doubled in size, about 1 hour.
Step 6: Remove the plastic wrap, press the dough a few times with your hands, cover again, and let it rest in a warm place for another 30 minutes.
Step 7: Meanwhile, in a bowl, combine farmer’s cheese, feta, and mozzarella.
Step 8: Place the dough on a floured surface and divide it into 4 equal pieces.
Step 9: Shape each piece into a roughly 9-inch diameter circle. Roll two opposite sides inward toward the center to form a boat shape, then pinch the corners to seal.
Step 10: Place the shaped dough onto a baking sheet lined with greased parchment paper.
Step 11: Fill each dough boat with the cheese mixture. Beat 1 egg with a teaspoon of water and brush the dough edges with this egg wash.
Step 12: Bake in a preheated 450°F (230°C) oven for about 15 minutes or until the crust turns golden brown.
Step 13: Using the back of a spoon, make a 3-inch well in the center of each khachapuri and crack one egg into each well. Dot with small pieces of butter if desired.
Step 14: Return to the oven and bake for another 5 to 6 minutes until the egg white is set but the yolk remains runny.
Step 15: Serve immediately, mixing the cheese and egg together with a fork as you eat.

Tips & Variations

Substitute ricotta or a ricotta-feta mix if you can’t find farmer’s cheese.
Add garlic butter to the crust after baking for extra flavor.
Use store-bought pizza dough for a quicker version.
Make dough ahead of time and refrigerate to bake fresh the next day.

Storage

Khachapuri is best enjoyed fresh, but leftovers can be wrapped tightly and stored in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through to maintain crust crispness. Avoid freezing cooked khachapuri as the egg topping may change texture.

How to Serve

Two Georgian-style bread bowls sit on a white marbled surface, each with three main layers. The base layer is a thick, golden-brown bread crust that is puffy and has small dark spots from baking. Inside the crust, the second layer is a white creamy cheese melted unevenly, with some parts browned and bubbly. On top of the cheese, the third layer is a sunny-side-up egg with a bright yellow yolk in the center, surrounded by eggs white. The bread bowls are sprinkled lightly with finely chopped green herbs. One ripe red tomato with a green stem rests nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the night before?

Yes, prepare the dough as directed, let it rise for 30-45 minutes, then cover and refrigerate overnight. Allow it to come to room temperature for 1-2 hours before shaping and baking.

What can I use if I can’t find farmer’s cheese?

Farmer’s cheese can be substituted with ricotta cheese or a mix of ricotta and feta. Both provide a similar mild, creamy texture that works well in this recipe.