Mama Living Abroad

Khachapuri (Georgian cheese bread)

Khachapuri (Georgian cheese bread)
Khachapuri (Georgian cheese bread)

This Khachapuri recipe combines delicious bread, multiple kinds of cheese, and a runny egg in the center. It’s a great dish for any time of the day. There are many different styles of Khachapuri, and this is the version that my family loves. Khachapuri is to be eaten by hand by ripping off chunks of the crust and plunging them into the cheese and egg. Perfect for brunch, lunch, or dinner, these Khachapuri boats are a great simple meal for any time of the day.

What is Khachapuri?

Khachapuri is also known as Georgian Cheese Bread. Khachapuri is a warm boat-shaped yeast bread stuffed with multiple different kinds of cheese and an egg in the center. Different regions in Georgia have different variations of Khachapuri. 

Adjaruli Khachapuri: The Khachapuri from Ajara is the variation we are making today.

Traditionally, the bread is also served with a piece of butter on top to make it even richer.

How to Make Khachapuri

Make the dough:

In the bowl of a standing mixer with a dough hook, put flour and yeast, and mix for one minute. Add sugar, milk, water, olive oil, and salt, and process for 7 minutes at low speed. If the dough is dry, add a little milk/water. The dough should be smooth and not sticky. Place the dough in a greased bowl. Cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).

Shaping and Filling of the Khachapuri:

In a small bowl, combine the three kinds of cheese. Separate the dough into 4-6 equal pieces. On a lightly floured surface, roll each piece of dough into a thin circle using a rolling pin. Using your fingers, roll and press two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Thus, creating an oval boat with an eye-like shape. Place the Khachapuri on the prepared baking sheet. Place 2-3 tablespoons of the cheese mixture into the center of the dough boat, spreading it into an even layer. Brush the sides of Khachapuri with water and sprinkle some sesame seeds.

Bake

Place Khachapuri in the oven for 10-15 minutes until the crust begins to brown and the cheese is melted. Remove pan from oven. Crack an egg into the middle of each boat and drizzle a tiny bit of olive oil on top. Bake until the eggs are partially set (3 to 8 minutes) depending on how firm you want them.

Garnish:

Remove the pan from the oven and sprinkle salt, pepper, and parsley. Serve immediately. For traditional Khachapuri, add a piece of butter once it comes out of the oven.

Make sure to check out my Khachapuri Shakshuka Recipe

Khachapuri at my favorite Georgian place in Seattle, SKALKA.

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Khachapuri (Georgian cheese bread)

Khachapuri (Georgian cheese bread)

This Khachapuri recipe combines delicious bread, multiple kinds of cheese, and a runny egg in the center. It’s a great dish for any time of the day.
Kosher, Dairy
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Main Course
Cuisine: Georgian
Keyword: Georgian Food, Brunch Ideas

Ingredients

For the dough:

  • 3 1/2 cups (500 grams) all-purpose flour + a little more
  • 1 tablespoon (10 grams) active dry yeast
  • 2 tablespoons (20 grams) granulated sugar
  • 1/4 cup (60 ml) milk
  • 1 cup (240 ml) lukewarm water
  • 1/4 cup (60 ml) olive oil+ a little more for greasing
  • 1 teaspoon salt

For the filling:

  • 1/4 cup shredded mozzarella
  • 1/4 cup ricotta cheese
  • 1/4 cup  light or regular sour cream
  • 4-6 eggs

For garnish

  • salt and pepper to taste
  • a handful of sesame seeds
  • a handful of chopped parsley

Instructions

The dough:

  • In the bowl of a standing mixer with a dough hook, put flour, yeast, and mix for one minute.
  • Add sugar, milk, water, olive oil, and salt and process for 7 minutes at low speed. If the dough is dry, add a little milk/water. The dough should be smooth and not sticky.
  • Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).

Shaping and filling the Khachapuri:

  • Preheat oven to 400°F/200°C.
  • Separate the dough into 4-6 equal pieces.
  • In a small bowl, mix together mozzarella, ricotta, and sour cream.
  • Line a baking sheet with parchment paper; set aside.
  • On a lightly floured surface, roll each piece of dough into a thin circle using a rolling pin.
  • Using your fingers, roll and press two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Thus, creating an oval boat with an eye-like shape. Place the Khachapuri on the prepared baking sheet.
  • Place 2-3 tablespoons of the cheese mixture into the center of the dough boat, spreading it into an even layer.
  • Brush sides of Khachapuri with water and sprinkle some sesame seeds.

Bake:

  • Place Khachapuri in the oven for 10-15 minutes until the crust begins to brown and the cheese is melted.
  • Remove pan from oven. Crack an egg into the middle of each boat and drizzle a tiny bit of olive oil on top. Bake until the eggs are partially set (3 to 8 minutes) depending on how firm you want them.

Garnish:

  • Remove the pan from the oven and sprinkle salt, pepper, and parsley. Serve immediately. For traditional Khachapuri, add a piece of butter once it comes out of the oven.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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