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! ⭐⭐⭐⭐⭐
simple and delicious! my kids ate it all. will make again for sure 😄
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!
I don’t know… the boat shape is cute but mine leaked cheese everywhere. Maybe I didn’t fold tight enough. Still ate it, just messy.
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!
This is my new comfort food. I didn’t even wait the full 30 minutes because I was hungry, and it still turned out. The crust got golden and the cheese was stretchy.
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.
Tasty and way easier than I expected. I used a mix of mozzarella + some farmer cheese (ran out of feta) and it still worked. Would make again for sure.
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’m Georgian-ish and I’ve had better khachapuri… this is missing some classic vibes. Also the egg step—mine ran out all over the place. 😂
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 followed it pretty closely, but my dough felt a little dry. Next time I’ll add a splash more warm water. Still tasted amazing though.
I had the same issue once. Next time I also added a tiny bit of extra water, but I stopped kneading as soon as it felt smooth.
That sounds so good! Dry dough happens sometimes—adding a splash more warm water makes total sense. I’ve noticed humidity and flour brands really change the feel.
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.
Made this tonight and it’s dangerously good. The egg in the center at the end is such a cozy finishing touch—exactly like I’ve had at Georgian places.
Um, I don’t think flour and water is enough for a real dough… What about yeast or something?
Not bad! My dough felt a little sticky after the knead, but flouring the surface helped. I think 15 minutes was a bit short in my oven—next time I’ll go closer to 20.
Good call on the extra bake time! Mine always needs a bit longer too—20-ish minutes at 450°F tends to get it more consistently golden.
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!
Pretty solid recipe. I used a bit more flour while kneading because my dough was sticky, but the end result was golden and cheesy. Next time I’ll rest it a little longer too.
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.
I don’t have parchment paper so I used foil and it stuck a bit. Also my oven runs hot—might be why the bottom got too dark.
I’m skeptical about using mozzarella + feta like this—seems like it’ll be too salty. Mine was definitely saltier than expected, but I’d try it again with reduced salt or less feta.
Totally fair to be skeptical—feta can be *very* salty. I’d also keep an eye on the mozzarella too (some brands are saltier than others). Next time I might use less feta or soak it briefly.
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.
Made this last night—wow. The egg-in-the-center step is the money move. Mine browned a bit darker at 18 minutes, but still perfect.
Ok but salty. Maybe my feta was super salty (it was). Could use less salt in dough? Not terrible, just not my fave.
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!
The flavor is great, but 2 cups mozzarella + 1 cup feta was almost too salty for me. Maybe I’ll use less feta next time.
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.
Made this last night—so cheesy and comforting. The “boat” shape is way easier than it sounds. I baked until deep golden and it was perfect.
I followed it mostly, but I forgot to make the well for the egg 😅 I still ate it anyway and it was fine, just not the same vibe.
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*. 😄
The dough felt a little dry for me even after adding water gradually. I had to add an extra splash of warm water while kneading. End result was good though!
I had that issue too—my flour must’ve been more thirsty. I ended up adding water by feel rather than “gradually” like the recipe says. Glad yours turned out good!
So good! 🥰 I wanna eat this every day!!
I totally agree! It’s the best comfort food! 😍
The measurements are clear, but “warm water” is vague—ended up too hot and it affected the dough. Still edible, just not as springy.
Oh no—yeah “warm water” is super subjective. Next time I’d aim for about 100–110°F (38–43°C). Glad it was still edible though!
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.
450°F seems pretty aggressive. I followed it exactly and the edges got golden before the egg fully set—next time I’ll try 425°F or reduce the first bake time.
I’ve made this and 450°F was fine for me, but my dough was thinner and I kept an eye on it. Maybe your bake time needed tweaking more than the temp?
Totally get it—450°F can brown fast, especially with cheese-heavy bakes. Your instinct to drop to 425°F makes sense. Did you also adjust the oven rack position (middle vs higher)?
Uhm… 450°F feels too hot, my edges burned before the egg set. Next time lower temp or bake shorter. The concept is awesome though.
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.
Made this tonight—so comforting. The cheese boat thing is weirdly satisfying, and the egg on top is *chef’s kiss*. I used a bit less feta and it was still great. Will absolutely make again.
Super easy recipe. I’m not a baker but this didn’t scare me. I will definitely make it again for brunch.
Pretty good, but my dough was super sticky. Next time I’ll use a bit more flour while kneading. Still tasted amazing though!
Not bad, but my filling leaked out a lot… I think I overstuffed and didn’t fold the edges tight enough. Flavor was still great though.
Honeslty, 3/4 cup warm water with 2 cups flour seems maybe too little? I had to add more water to get an elastic dough. Once fixed, it worked.
I totally get that—hydration depends a lot on the flour. I used a different brand once and 3/4 cup didn’t come close either. Glad you adjusted and it still worked!
This is giving me real Georgian vibes. I love that you crack the egg into the center—makes it feel special and not just “cheese bread.”
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.
Looks like comfort food heaven. Quick question though: can you substitute mozzarella with cheddar? I’m out of mozzarella right now.
Yes, cheddar can work! It’ll be a bit sharper and may not stretch like mozzarella, but you’ll still get that melty, gooey cheese filling. I’d mix cheddar with a little extra feta (or even a tiny splash of milk/cream) to help it melt smoother.
I followed the recipe and the dough came out dense. I think my warm water wasn’t warm enough?? Also I cracked the egg and it ran out a little, lol. Flavor is good though.
Not bad, but 450°F felt a little too hot for my oven. The outside browned fast before the dough fully cooked. Maybe lower temp + longer bake?
I had the exact same thing happen. Outside looked done, inside was still doughy. Lowering the temp fixed it for me—also I tent with foil halfway if it’s getting too dark.
Totally agree—450°F can brown these super fast. I usually drop to ~400–425°F and give it closer to 20–25 min, then the egg step still works great.
This is my new go-to! The dough came together easy, and the cheese mix was perfect. My family kept picking at it before it even cooled.
Not gonna lie, I was skeptical about baking time. 15–20 min seemed short, but it came out golden and the cheese melted correctly.
Totally felt the same way—15–20 min sounded too fast for all that cheese. But yours turning golden + properly melted is a good sign. I’m trying this time range for sure.
450°F is pretty aggressive. My first one got browned before the egg really set, so I pulled it a bit earlier and covered loosely with foil.
Made this last night—so cheesy and comforting. I did add a little extra salt to the dough and it came out perfect. The egg in the center is the whole magic.
I’m skeptical about the 450°F for 15-20 minutes—felt a little fast for the dough to fully cook. Mine browned early, so I loosely covered with foil halfway.
I think 15-20 min is right if your dough is rolled thin-ish. If it’s thicker, you gotta add time. Did you bake on the middle rack?
Yeah I was skeptical too, but 450°F + small-ish portions cooks fast. Mine browned early on the bottom too—like you said, foil halfway saved it.
Wow, this is dangerously easy for how delicious it is. My family devoured it. I might bake one more minute next time for deeper browning.