Khachapuri, the beloved Georgian cheese bread, is one of those dishes that immediately captures the heart and appetite. Rich, comforting, and deeply tied to Georgian culinary tradition, it is much more than bread: it is a symbol of hospitality and national pride. At its core, khachapuri is dough filled with cheese, often enriched with eggs and butter, creating a dish that feels indulgent yet approachable, rustic yet celebratory.
There are many regional variations of khachapuri across Georgia, each with its own unique twist. Perhaps the most iconic is the Adjarian version, shaped like a boat and filled with molten cheese. Just before serving, a raw egg yolk and a generous pat of butter are placed on top, meant to be mixed into the bubbling cheese with torn pieces of crust. The result is a gooey, golden blend of flavors that feels almost like a ritual to enjoy. Other versions, like the Imeretian khachapuri, resemble a round stuffed bread, soft and cheesy from edge to center, ideal for slicing and sharing.
What makes khachapuri truly special is the quality and abundance of cheese. Traditional Georgian varieties such as sulguni or imeruli bring a distinct tangy, slightly salty character, though outside of Georgia, cooks often substitute with mozzarella, feta, or a blend of melting cheeses. The dough itself is soft and slightly chewy, designed to cradle the rich filling and balance its intensity. Together, they create a perfect harmony of flavors and textures that is satisfying on every level.
Khachapuri is more than just food; it is a cultural experience. In Georgia, it is enjoyed at gatherings, celebrations, and casual meals alike, always served as a centerpiece to be shared. Tearing into the bread, dipping it into the molten cheese, and savoring the buttery richness connects people, turning a simple meal into a moment of joy and togetherness.
Even for those far from Georgia, khachapuri has become a beloved introduction to the country’s cuisine, celebrated by food lovers around the world. Whether experienced in a bustling Georgian bakery or recreated at home, it is a dish that leaves a lasting impression: warm, hearty, and irresistibly cheesy, embodying the true spirit of comfort food.
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 3/4 cup warm water
- 2 cups shredded Mozzarella cheese
- 1 cup crumbled Feta cheese
- 1 large egg
Instructions
- In a large bowl, combine the flour and salt. Gradually add warm water and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough back in the bowl, cover it with a towel, and let it rest for 30 minutes.
- Preheat your oven to 450°F (230°C).
- Divide the dough into 2 pieces and roll each into a rough oval shape.
- Mix together Mozzarella and Feta cheese and place the mixture in the center of each piece of dough.
- Fold the edges of the dough over the filling, creating a boat shape.
- Transfer the khachapuri to a parchment-lined baking sheet and bake for 15-20 minutes until the bread is golden brown.
- Remove from the oven and create a small well in the center of the cheese. Crack an egg into the well and return to the oven for 3-4 minutes, until the egg is set.
- Serve warm and enjoy your delicious Khachapuri!
Nutrition
I tried making this but the dough didn’t rise at all. What did I do wrong?
Did you use fresh yeast? Sometimes old yeast can be the issue. Also, make sure the water isn’t too hot! It can kill the yeast. Hope that helps!
I dunno, sounds complicated. Is it really worth it? 🤔
Really easy to make! Took me back to my time in Georgia. Yum!
It looks good, but is it really that easy? I’ve never been good at making bread. Do you think it would work with other cheeses? 🤔
I love khachapuri too! Everything about it is just delicious. Georgia has the best food! I can’t wait to try this recipe.
Wow, so much cheese! I’m in love! 😍
I have never heard of this before. Can you eat it cold? 🤷♂️
Yes, you can eat it cold, but it’s way better warm! The cheese is gooey then. 😋
Cold? I dunno, sounds weird. I always thought bread is better hot.
This is delish! Next time I’m adding more cheese though. Can’t go wrong with cheese! 🧀
Quick and easy! I used Gouda instead of Feta and it was yummy! 😋
This khachapuri is SO good! My family loved it! ⭐⭐⭐⭐⭐
Excellent recipe! It reminded me of my trip to Georgia. Highly recommend! ⭐⭐⭐⭐⭐
I made this recipe last week, and it was a huge hit with my family! Such a fun dish to prepare. Wish I could go to Georgia and taste the real stuff. ⭐⭐⭐⭐⭐
Looks good but I’m not sure about the combination of cheeses. Is it really that good? I might stick with pizza instead. 🤔
When I made this, I accidentally forgot the water. It turned out like a brick!
Haha, I’ve been there! It’s like a doorstop instead of bread! Don’t worry, it happens to the best of us. Next time, just remember the water!
Khachapuri is supposed to have egg on top, right? You nailed it! So cheesy and good!
It looks great, but can you really bake it that long? I worry the egg might overcook.
I think it should be fine! Baking it for just a few minutes after adding the egg isn’t too long. The heat from the cheese will help it cook evenly. Can’t wait to try this recipe!
Absolutely delicious! I added some herbs for extra flavor, and it turned out perfect. Will definitely make again!
What’s with the egg on top? Seems kinda weird. Do people actually eat that?
Too difficult for me. The dough was sticky, and I couldn’t knead it properly. Not sure if I would recommend it.
OMG, this was a hit at the party! Everyone loved it!
Looks yum. Next time I’ll use cheddar instead of feta bc I don’t like feta… yeah yeah I know.
Yum!!! So cheesy and good! I added some herbs for extra flavor. Will definitely make again!
So good! I didn’t have feta so I used ricotta. It’s still melt in your mouth! 😀
Glad it turned out good! Ricotta is a great substitute. I love improvising with recipes! 😊
Really? Ricotta? I thought it wouldn’t taste the same. Did you like it more than with feta?
That’s way too much cheese! Can I leave out the feta?
Absolutely loved this recipe! The cheese blend is heavenly. I added a little garlic, and it was even better!
I tried making this and it turned out super soggy. Anyone else have that issue? I followed the instructions exactly.
Absolutely delicious! This recipe is a hit at every family gathering. I’ve made it multiple times, and it always comes out perfect!
Delicious! But I used cheddar instead of mozzarella and it was a bit too sharp.
Not bad but not quite like the ones I had in Tbilisi. The cheese blend could be more salty/tangy. Also, my egg didn’t set after 4 minutes—probably my oven runs cool.
I never heard of khachapuri before. This is just cheesy bread, right? Nothing special.
Actually, khachapuri is way more than just cheesy bread! It’s a traditional Georgian dish that has its own unique flavors and history. Give it a try!
I don’t know what all the fuss is about. Just dough and cheese, right? And eggs? Seems kinda boring to me. Maybe I’m missing something.
This is good, but 450°F feels aggressive. I’d start checking at 12 minutes for a lighter bake. Otherwise the outside gets crunchy before the cheese melts fully.
Meh. It was okay. The egg in the middle felt weird… Can’t tell if I liked it or not. 🤷♂️
Not sure about this egg in the middle… why would you wanna ruin the cheese? I left it out and it was still good.
I don’t know about this, the dough didn’t rise at all, what did I do wrong?
Sounds like you might have missed a crucial step! Did you let the dough rest enough? Sometimes if the water isn’t warm enough, it can affect rising too. Don’t lose hope, just try again!
Made this last night—so cheesy and comforting! The egg step is genius. Mine browned a little too fast at 20 minutes but still tasted amazing.
This recipe is so easy and delicious! I made it for my family and they loved it! 5 stars!
This is the best khachapuri recipe I’ve tried! The cheese blend is sooo good.
I thought khachapuri was supposed to have eggs on top. Seems weird without.
Dough was too sticky and hard to manage. I think this recipe needs more water.
I didn’t have feta cheese so I used ricotta. Still turned out alright, but maybe it would be better with the right cheese.
Even with ricotta, you still did a great job! It’s all about making do with what you’ve got. Maybe next time, give feta a try for comparison!
Yummy bread! I gonna make again. Best recipe ever! 🥰
The “boat shape” part is harder than it sounds lol. Mine looked more like a sad dumpling. Still delicious though, and the filling ratio is spot on.
I followed it exactly and my “well” for the egg collapsed a bit—still tasty though. Next time I’ll make the dough edges thicker so it holds shape better.
Honestly same 😂 I tried to make the “boat” and it turned into a sad dumpling too, but that cheese pull was worth it. Glad the filling ratio nailed it!
I tried this but my dough didn’t rise properly. What did I do wrong? I followed the recipe exactly!
Maybe your water was too hot? That can kill the yeast or something. Also, did you let the dough rest long enough?
Idk, sometimes stuff just happens. Did you check your yeast? If it’s old, it won’t rise. Just brave it and try again!
Made this for a family gathering. Everybody loved it. I’m definitely making this again!
Too much cheese!! Ugh, it was overwhelming! Next time, I will use less mozzarella.
Um, I don’t think flour and water is enough for a real dough… What about yeast or something?
This was the first time I made khachapuri, and it was a huge hit at our dinner! Will definitely be making it again.
Really? I tried making it once and messed it up. Guess I need more practice. Kudos to you!
That’s awesome to hear! Khachapuri is such a fun recipe to make. The cheese must’ve been heavenly!
I’m not gonna lie, mine was a little dry after baking. Next time I’ll probably check at 15 minutes instead of waiting for deep golden. Still tasted great though—like pizza bread vibes.
Ahhh dry is the worst 😭 I’ve had that happen when I wait too long for deep golden. 15 min sounds right—mine was still juicy around then. Glad it still tasted great though!
Pizza bread vibes is accurate 😂 I usually pull it when it’s just starting to brown, then the egg finishes it. Did you bake on the middle rack?
It was okay, but I think I messed up the dough. It was too hard. Maybe I kneaded it too long?
450°F is intense—my bottom browned too quickly. I’d recommend checking at 15 minutes and maybe moving the rack down a bit.
I tried it and my egg never really “set”—it stayed runny after 4 minutes. Maybe my oven runs cool? Still tasted amazing though.
Oh wow, I know that “almost set” egg feeling 😅 If it stayed runny after 4 min, your oven might indeed run cool—or the well might be too shallow so the egg doesn’t get enough heat. Did you use the 450°F exactly and on the middle rack?
4 minutes is probably too short. I do mine like 6-7 minutes and it sets way better. Also make sure the cheese boat is hot when the egg goes in—if you wait too long after baking, the center cools down.
The directions are clear, but I think 3/4 cup warm water might be wrong for everyone. My dough was sticky, so I added extra flour slowly. Not a big deal, just be ready to adjust.
I’m skeptical about the egg being “set” in only 3-4 minutes. Mine came out a bit runny even when I waited. Tasted good, but I’d call it more of a loose egg situation than fully set.
Yeah I’m with you—3-4 minutes can be wildly optimistic depending on oven temp and how thick the cheese/boat is. Mine usually needs closer to 5-7 to actually set.
I’ve made this a few times and 3-4 works for me, but only when the oven really is at 450°F and the egg is nestled right into the hot, exposed cheese. If the boat is too packed, it stays runny.
Why is it 450°F? My oven runs hot and the edges browned super fast. I lowered it to 425°F and added 2 minutes. Also, 2 cups mozzarella is a lot… but I didn’t complain. 😅
Yum! Perfect for brunch, especially with a side salad! 🥗
Totally agree! This would go great with a fresh salad. Can’t wait to try it! 🥗
5 stars! So satisfying. I rested it the full 30 minutes and it made rolling so much easier. The egg yolk with the melted cheese is basically edible happiness.
I haven’t tried the full 30 min before—just like 10-15—so I’m glad you mentioned it. Rolling easier sounds like the game changer.
Totally agree—resting really does make the dough cooperate. That cheese/egg center is magic 😄
This khachapuri recipe is fantastic! My family loved it. So cheesy and delicious!
Tasty! Though I forgot the egg part, but it was still super cheesy and good.
I had a bit of trouble with the dough. It got too sticky, and I ended up adding more flour. But it turned out okay!
Honestly this is my new go-to. I don’t even measure the cheese anymore—more is better, right? The instructions are clear and forgiving.
Pretty close to what I’ve had in Georgia! I used a bit less feta (saltier than expected) and it still worked great.
I was skeptical about “warm water” timing but it came together fast. Only downside: my cheese leaked a bit during baking.
Not a fan. The bread was hard for me, and the flavors didn’t really come together like I expected. Disappointed.
Easy to follow but had some issues with the oven temp. Couldn’t get it golden, but my family still ate it all!
Did you really follow the instructions? Sounds like user error. My khachapuri was perfect!
I had the same problem! The oven temp seems too high for my oven. I just set it to 425°F and it turned out fine. Maybe try that next time!
I thought khachapuri was only made with sulguni cheese, but this recipe makes a great alternative. Really enjoyed it!
I didn’t know you could use Mozzarella and Feta! That’s so interesting, I’ll have to try it out. Thanks!
Not to be that person but 30 minutes rest seems short. Dough was okay, but I think it could be even better with longer resting.
This was a disaster! The dough didn’t rise at all and was super tough. Never making it again.
Made this last night—so cheesy and comforting. The egg step is a game-changer. Mine took closer to 22 minutes at 450°F but totally worth it!
Made this last weekend—so cheesy and comforting. The “boat” shape is actually easier than I expected, and the egg step is genius. I used a bit less flour for dusting and it turned out perfect.
Not bad, but it’s more like a cheese bread than the khachapuri I remember. Also 2 cups mozzarella felt like a ton for 1 cup feta.
The dough felt a little sticky for me, even with dusting flour. Kneading 7 minutes helped, but I think next time I’ll add flour gradually.
Wow, just wow. I ate mine straight from the oven. 10/10.
Straight from the oven?? Respect. I always burn my tongue but I still do it. 😂
I’m with you—mine doesn’t even make it to the table. That baked egg center is *dangerous*. 😄
So good! 🥰 I wanna eat this every day!!
I totally agree! It’s the best comfort food! 😍
I used way more water because my flour was thirsty—maybe that’s why my dough was too sticky at first. After a quick extra knead, it turned out fine.
I’m not Georgian so I was skeptical, but it came out really good. The dough was easy to work with. I added a pinch of garlic powder just because.
Super easy recipe. I’m not a baker but this didn’t scare me. I will definitely make it again for brunch.
I’m giving it a 2 only because I burnt the bottoms 😭. Followed everything, but my parchment slipped and I didn’t catch it. Will try again with a different tray.