Khachapuri Recipe: Khachapuri is a traditional Georgian cheese-filled bread that has captured the hearts (and taste buds) of food lovers worldwide. Imagine freshly baked bread—soft, fluffy on the inside, with a golden-brown crust—filled generously with gooey, melted cheese. In some variations, it’s even topped with a perfectly cooked egg and a pat of butter. Sounds mouthwatering, doesn’t it? This dish is more than just bread and cheese; it’s a symbol of hospitality, comfort, and joy in Georgian culture.
The name “Khachapuri” comes from two Georgian words: “khacho” (meaning cheese curds) and “puri” (meaning bread). That alone tells you everything you need to know—bread plus cheese, baked to perfection. While each region of Georgia has its own style of Khachapuri, the most famous one is Adjaruli Khachapuri, known for its iconic boat shape and egg yolk topping. Over the years, Khachapuri has gained international popularity, showing up on menus in restaurants far beyond Georgia’s borders.
Why Khachapuri is Loved Worldwide
So why has Khachapuri become such a global favorite? First, it’s a comfort food at its best—simple ingredients like flour, yeast, cheese, and eggs come together in a way that feels indulgent yet homey. Second, it’s incredibly versatile. You can enjoy it as a snack, a main course, or even a brunch treat. Lastly, it’s interactive. Especially with Adjaruli Khachapuri, where you tear off pieces of the crust and dip them into the molten cheese and egg mixture—eating becomes an experience rather than just a meal.
Food lovers everywhere rave about it because it strikes the perfect balance of flavors: the mild tang of cheese, the rich creaminess of butter, the softness of the bread, and the slight crispness of the crust. It’s one of those dishes that brings a smile to your face from the very first bite.
Ingredients You’ll Need
For the Dough
To make the perfect Khachapuri, start with a simple yeast dough. You’ll need:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (7g) active dry yeast
- 1 cup warm water or milk
- 2 tablespoons olive oil or melted butter
The dough should be soft, elastic, and easy to shape. Using warm water or milk helps activate the yeast faster, giving you a fluffier result.
For the Cheese Filling
Cheese is the heart of Khachapuri. In Georgia, locals use Sulguni or Imeruli cheese, but outside of Georgia, you can use a mix of easily available cheeses. A great blend is:
- 1 ½ cups shredded mozzarella (for stretchiness)
- 1 cup crumbled feta (for saltiness and tang)
- ½ cup ricotta or cream cheese (for creaminess)
This combination mimics the traditional texture and flavor of Georgian cheese while being easy to find in most grocery stores.
Optional Additions for Extra Flavor
- 1 egg per Khachapuri (for Adjaruli version)
- 2 tablespoons butter (to melt on top before serving)
- Fresh herbs like dill, parsley, or cilantro
- Garlic butter for brushing the crust
These extras take your Khachapuri from delicious to unforgettable.
Essential Kitchen Tools
Baking Equipment
You don’t need fancy tools to make Khachapuri, but a few basics will make the process smoother:
- A large mixing bowl for the dough
- A baking sheet or pizza stone (pizza stone helps achieve a crispier crust)
- Parchment paper for easy cleanup
Mixing Tools
- Wooden spoon or spatula for mixing
- Rolling pin for shaping the dough
- Whisk for beating the egg
Serving Essentials
- A sharp knife or pizza cutter to slice
- A large wooden board for rustic presentation
- A pastry brush for butter or egg wash
Having the right tools keeps things easy and helps you focus on the fun part—creating and enjoying your Khachapuri.
Step-by-Step Guide to Making Khachapuri
Step 1 – Preparing the Dough
Start by activating the yeast. Mix the yeast, sugar, and warm water (or milk) in a bowl and let it sit for 5–10 minutes until it becomes frothy. This step is crucial—if the yeast doesn’t foam, it’s inactive, and your dough won’t rise properly.
Next, combine the flour and salt in a large mixing bowl. Slowly add the yeast mixture and olive oil. Stir until it forms a shaggy dough. Transfer it to a floured surface and knead for about 8–10 minutes until smooth and elastic. The dough should spring back when pressed lightly with a finger.
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for 1–1.5 hours, or until doubled in size. The rising time depends on the room temperature. A warm kitchen speeds up the process, while a cooler one slows it down.
This dough is the foundation of your Khachapuri—soft yet strong enough to hold the cheesy filling. Be patient during this step, because a well-risen dough makes all the difference in texture and taste.
Step 2 – Making the Cheese Filling
The cheese filling is the heart of Khachapuri, and getting it right is what makes the difference between an average bread and a truly memorable dish. In Georgia, locals often use Sulguni or Imeruli cheese, but outside the country, those can be hard to find. That’s where a clever combination of common cheeses comes in handy.
Start by shredding 1 ½ cups of mozzarella cheese. This gives the filling its iconic stretchy, gooey texture. Next, crumble 1 cup of feta cheese for a salty kick that balances the mildness of mozzarella. Finally, mix in ½ cup of ricotta or cream cheese for a creamy base that helps the filling stay soft and moist after baking.
Combine all the cheeses in a bowl and mix well until evenly blended. Some people like to add a pinch of black pepper or a sprinkle of fresh herbs like parsley or dill for a little extra depth of flavor. You can also mix in one beaten egg to help bind the cheeses together, although this is optional.
The goal is to create a mixture that is rich, creamy, and perfectly balanced in saltiness. If you taste the mixture and it feels too salty, you can soften the flavor by adding a little more mozzarella or ricotta. On the other hand, if it feels too bland, a little extra feta will kick it up a notch.
Step 3 – Shaping the Khachapuri
Once your dough has risen and doubled in size, punch it down gently to release the air. Divide it into equal portions depending on how many Khachapuris you want to make. For family-style servings, you might prefer two large ones, but for individual servings, you can make three to four smaller ones.
Lightly flour your work surface and roll out each dough portion into an oval or round shape about ¼ inch thick. If you’re making the Adjaruli Khachapuri (the boat-shaped version), roll it into an oval, then fold the edges inward and pinch the ends to form points. This creates a boat shape with raised edges to hold the cheese and egg filling inside.
For the Imeruli Khachapuri (round and flat), roll out two equal circles of dough. Spread the cheese mixture on one piece, leaving a small border around the edges. Place the second piece of dough on top, seal the edges tightly, then gently flatten it with your hands or a rolling pin until it’s about an inch thick.
Shaping is not just about looks—it ensures that your filling stays inside while baking. The edges need to be sealed properly to prevent the cheese from leaking out. A quick brush of egg wash along the crust will also help give it a golden-brown finish.
Step 4 – Baking to Perfection
Now it’s time for the magic to happen. Preheat your oven to 450°F (230°C). If you’re using a pizza stone, place it in the oven while preheating, as this will give the crust an extra crispy texture.
Place your shaped Khachapuri on a baking sheet lined with parchment paper. For Adjaruli Khachapuri, fill the boat-shaped dough with the cheese mixture, spreading it evenly but leaving space for the egg that will be added later. For Imeruli Khachapuri, the cheese will already be sealed inside.
Bake for 12–15 minutes until the crust is golden brown and the cheese is bubbling. If you’re making the Adjaruli version, remove it from the oven about 2–3 minutes before it’s done. Carefully crack an egg into the center of the cheese filling, then return it to the oven until the egg white sets but the yolk is still runny (about 3–4 minutes).
This step requires a little attention, because overbaking can harden the egg yolk, and underbaking might leave the crust doughy. Keep an eye on your Khachapuri, and trust your senses—when it smells amazing and looks golden, it’s usually ready.
Step 5 – Adding the Finishing Touches
The final step is what makes Khachapuri unforgettable. As soon as it comes out of the oven, place a small knob of butter (about 1 tablespoon) on top of the hot cheese filling. It will melt instantly, blending with the gooey cheese and creating a silky, rich sauce.
For Adjaruli Khachapuri, the traditional way to eat it is to mix the melted cheese, butter, and runny egg yolk together with a fork until it forms a creamy filling. Then, tear off pieces of the crust and dip them into the cheesy mixture. It’s messy, interactive, and absolutely delicious.
You can also add fresh herbs like chopped parsley or cilantro on top for color and freshness. Some people like a light sprinkle of chili flakes or garlic butter brushed onto the crust for extra flavor.
At this stage, presentation matters too. Serving Khachapuri on a wooden board makes it look rustic and authentic, just like in Georgian homes. The dish should be eaten warm, straight out of the oven, while the cheese is still gooey and stretchy.
Tips for Perfect Khachapuri
Choosing the Right Cheese
Cheese is the star, so don’t compromise on quality. If you can find Sulguni or Imeruli, use them for an authentic taste. If not, mozzarella, feta, and ricotta are great substitutes. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent smooth melting.
Dough Consistency Secrets
The dough should be soft but not sticky. If it sticks too much, add a little more flour while kneading. If it feels dry or tough, add a teaspoon of warm water at a time until it softens. A properly kneaded dough should stretch without tearing.
Baking Temperature and Time
A very hot oven is key. Baking at a lower temperature will dry out the bread before the cheese fully melts. Aim for 450°F (230°C). Also, keep an eye on the crust—it should be golden brown, not too pale and not too dark.
These small tips might seem simple, but they are the difference between good and great Khachapuri.
Different Variations of Khachapuri
One of the most beautiful aspects of Khachapuri is its versatility. Just like pizza has countless styles across Italy, Khachapuri changes form depending on which Georgian region you’re in. Each version tells a unique story, reflecting local traditions, available ingredients, and culinary creativity. Let’s dive into the most popular ones:
Adjaruli Khachapuri (Boat-Shaped with Egg)
This is the superstar of all Khachapuris—the one you’ve probably seen on Instagram with its golden crust shaped like a boat, filled with molten cheese, a sunny egg yolk, and a pat of butter melting in the center. Originating from the Adjara region of Georgia, this version is hearty, fun, and indulgent. The way you eat it—breaking off pieces of crust to scoop up the cheesy-egg filling—makes it feel more like an experience than just a meal.
Imeruli Khachapuri (Flat and Round)
This is the most common everyday version in Georgia, named after the Imereti region. Unlike Adjaruli, it doesn’t have an egg topping. Instead, the cheese is stuffed inside the dough, making it look more like a filled flatbread. It’s simple, satisfying, and perfect for when you want something less rich but still cheesy and comforting.
Other Regional Styles
- Megruli Khachapuri – Similar to Imeruli, but with extra cheese sprinkled on top before baking. Double the cheese, double the happiness.
- Penovani Khachapuri – A puff pastry version that’s light, flaky, and buttery. Perfect for breakfast or tea time.
- Ossetian Khachapuri – Often filled with potatoes and cheese, making it more hearty and rustic.
Each version has its own charm, so once you’ve mastered the classic Adjaruli, you can start experimenting with these different regional takes.
What to Serve with Khachapuri
Khachapuri is so rich and flavorful that it can be enjoyed on its own, but pairing it with the right side dishes and drinks takes the experience to another level.
Drinks that Pair Well
- Georgian Wine – Georgia is one of the oldest wine-producing countries in the world, and a glass of dry white or light red pairs beautifully with the cheesy richness of Khachapuri.
- Beer – A crisp lager or pilsner cuts through the heaviness and balances the flavors.
- Sparkling Water or Lemonade – If you’re looking for a non-alcoholic option, something fizzy and refreshing works best.
Side Dishes to Complement
- Fresh Salads – A crisp cucumber-tomato salad with a light vinaigrette adds freshness to the heavy cheese bread.
- Pickled Vegetables – The acidity helps balance the richness.
- Soup – A light vegetable or chicken soup pairs surprisingly well, especially during cold weather.
Since Khachapuri is already quite filling, the goal is to pair it with light, fresh, and tangy sides that balance its richness.
Storing and Reheating Khachapuri
Khachapuri is best enjoyed fresh out of the oven, but if you have leftovers, here’s how to keep them delicious.
Best Way to Store Leftovers
Wrap the cooled Khachapuri tightly in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 2–3 days. Avoid leaving it uncovered, as the bread will dry out quickly.
How to Reheat Without Losing Flavor
- In the Oven – Preheat to 350°F (175°C), place the Khachapuri on a baking tray, and warm for 8–10 minutes. This keeps the crust crispy.
- In a Skillet – Heat on a pan over medium heat, cover with a lid, and warm for about 5 minutes. This gives it a fresh-from-the-oven feel.
- Avoid the Microwave – While convenient, it makes the bread soggy and ruins the texture of the cheese.
If you’re reheating an Adjaruli version, it’s best to eat it fresh. The egg yolk doesn’t reheat well and may overcook, losing its creamy texture.
Common Mistakes to Avoid
Even though Khachapuri is a relatively simple recipe, a few mistakes can ruin the final result. Here are the most common pitfalls to watch out for:
Overbaking or Undercooking
Baking too long dries out the bread and hardens the cheese. Undercooking leaves the dough raw in the center. Always keep an eye on it and trust your senses—golden crust and bubbling cheese are your best indicators.
Using the Wrong Cheese
Cheese is everything in Khachapuri. Using low-quality cheese or only one type can make it bland or greasy. Always aim for a blend—mozzarella for stretch, feta for saltiness, and ricotta or cream cheese for creaminess.
Skipping Resting Time
Some people rush the dough rising step, but that’s a big mistake. Allowing the dough to rest and rise properly gives you the soft, fluffy texture you need. Skipping this makes the bread dense and heavy.
By avoiding these mistakes, you’ll get a Khachapuri that’s as close to authentic Georgian style as possible.
Health and Nutrition Information
Khachapuri is undeniably delicious, but it’s not exactly light fare. Here’s what you need to know:
Calories and Nutritional Breakdown
A single serving of Adjaruli Khachapuri can have 700–800 calories, depending on size and ingredients. It’s high in carbs from the dough, protein from the cheese and egg, and fat from butter. That makes it filling and satisfying, but also quite indulgent.
How to Make a Healthier Version
- Use Whole Wheat Flour – Adds fiber and makes it more wholesome.
- Go Lighter on Cheese – Use less cheese or mix in cottage cheese for lower fat.
- Bake Smaller Portions – Instead of one large Khachapuri, make mini ones to control portion sizes.
- Add Vegetables – Spinach, mushrooms, or peppers mixed into the filling can boost nutrition.
It may never be a “diet food,” but with a few tweaks, you can enjoy Khachapuri more often without guilt.
Cultural Significance of Khachapuri
Khachapuri is not just food—it’s a cultural symbol of Georgia, deeply tied to traditions, hospitality, and even national pride. Every bite tells a story of Georgian life, and it’s hard to overstate how important this dish is to the people who grew up eating it.
Khachapuri in Georgian Traditions
In Georgia, Khachapuri is served at family gatherings, festive celebrations, and casual dinners alike. It’s the kind of dish that unites people around the table. The boat-shaped Adjaruli, with its sunny egg yolk and melted butter, is often associated with warmth and abundance, symbolizing the sun and prosperity.
In fact, Khachapuri is so beloved that there’s even a “Khachapuri Index” in Georgia. This index measures the cost of ingredients needed to make one Khachapuri and is often used as an informal way to track inflation. That shows just how central this dish is to everyday life—it’s not just food, but also an economic marker.
How It Spread Globally
Over the years, Khachapuri has made its way into restaurants and bakeries across the world, from New York to London to Tokyo. Its rise in popularity is no surprise—it has all the elements of a global comfort food: bread, cheese, and a touch of richness. Food bloggers and chefs have helped spread its fame, making it one of Georgia’s most recognizable exports.
Still, in Georgia, Khachapuri is more than a trendy dish—it’s a piece of heritage. When travelers visit the country, they are almost always encouraged by locals to try it, as if sharing a piece of their home. And once you taste it, you understand why—it embodies the warmth and generosity that Georgian cuisine is known for.
FAQs about Khachapuri Recipe
1. Can I make Khachapuri without yeast?
Yes, you can make a quick version using baking powder instead of yeast, but the texture won’t be as fluffy. Yeast dough gives the authentic chewiness.
2. What cheese can I use if I can’t find feta or ricotta?
You can try cottage cheese, cream cheese, or even goat cheese for variety. The goal is to balance creaminess, saltiness, and stretchiness.
3. Can I freeze Khachapuri?
Yes, you can freeze the shaped, unbaked Khachapuri. Wrap it tightly in plastic wrap and foil, then bake directly from frozen when ready—just add a few extra minutes to the baking time.
4. Is Khachapuri eaten as breakfast, lunch, or dinner?
All of the above! In Georgia, it’s eaten at any time of day, often depending on the style. The lighter Imeruli version makes a great lunch, while the indulgent Adjaruli is often dinner or a shared appetizer.
5. How do I eat Adjaruli Khachapuri the traditional way?
First, mix the cheese, butter, and egg yolk together in the center. Then tear off pieces of the crust and dip them into the filling. The idea is to enjoy it communally, straight from the oven.
Conclusion
From preparing the soft dough to shaping, baking, and finally tearing off pieces to dip into the molten cheese, making Khachapuri is an experience as much as it is a meal. It’s hearty, comforting, and versatile enough to be enjoyed with family, friends, or even on your own when you’re craving something indulgent.
If you’ve never tried it before, now is the time. With this step-by-step guide, you have everything you need to recreate an authentic Georgian classic in your own kitchen. Trust me—once you’ve tasted Khachapuri fresh out of the oven, it might just become one of your favorite comfort foods forever.
