This authentic Khachapuri is a deliciously cheesy flatbread topped with a slightly runny egg that is perfect as a side or brunch.
“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”
Khachapuri is a Georgian cheese bread filled to the brim with feta, mozzarella, butter and eggs that is enjoyed fresh and hot out of the oven. If your mouth isn’t watering already, it should be!
In the country of Georgia, where this cheesy bread is the national dish, it is served to welcome guests. I cannot think of anything more inviting than gooey melted cheese over warm bread.
This boat-shaped bread is traditionally served for breakfast or lunch, but it would also make an amazing side dish to any meal.
Khachapuri is savory, melty, filling and satisfying. With a combination of ricotta, mozzarella and feta cheeses nestled into a warm boat of bread, it is truly a dish that cannot be missed.
Recipe Origins
Khachapuri is a delightful and exciting cheese bread made popular in the country Georgia. It is the national dish of the country, but there are many different types of Khachapuri to choose from! The variation featured here, Adjaruli Khachapuri, is a cheese boat that hails from the region of Adjara on the Black Sea.
There is also Imeruli Khachapuri (a circular flat bread stuffed with cheese), Gurian Khachapuri (a crescent shaped dough filled with cheese and hard boiled eggs) and penovani (a square puff pastry filled with cheese), among others.
Khachapuri likely dates back to the Renaissance in Georgia during the 12th century. The name combines the word “khacha”, meaning “curdled cheese” in Georgian and the word “puri” which means “bread” in India and Pakistan.
It is possible that Khachapuri was brought to Georgia by the Romans as they passed through the Black Sea area, as the dish is similar to a modern day pizza without the tomatoes.
In Georgian cuisine, chianti-kweli cheese is the standard choice. This is difficult to find in the United States, so the combination of cheeses in this recipe will work just fine. This dish has become popular across Asia, Europe, and North America. It’s gooey, cheesy combination is deeply beloved by all who come across it.
Why Make This Recipe
- Delicious: There truly is no better reason to make this dish other than “It tastes amazing.”
- Easy to Share: This is a great side or appetizer to bring to a party. It’s made to break apart the bread and dip into the cheese (or if you need an easier method, you could also cut it into slices to serve if it has cooled slightly)
- Travel to Georgia: Georgia is a beautiful country sandwiched between Turkey, Russia, Armenia and the Black Sea. If you have ever wanted to visit, this recipe is a great introduction.
What Do I Need to Make This Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Feta Cheese: The best feta cheese comes in a block. It is easily crumbled but much creamier than the pre-crumbled kind.
- Mozzarella: Again, buy a block and grate it yourself for the best results.
- Ricotta: High quality ricotta will taste the best. You can buy it from the cheese counter or make it yourself.
Tools
- Stand Mixer
- Large Bowl
- Baking Sheet
How to Make This Recipe
Step 1: Prepare your dough
In a small bowl or liquid measuring cup, heat ½ cup water to 110 degrees Fahrenheit. Add the yeast into the warm water along with 1 tsp sugar. Cover and leave in a warm location for 10 minutes, and allow the yeast to bubble and rise.
In a bowl of a stand mixer combine flour, 2 tsp sugar and salt. Add the yeast mixture and the remaining 1 cup of water. Knead until it’s smooth and elastic, about 3 minutes or so. It may stick to the sides of the bowl.
Add the oil and knead in the stand mixer again for another 1-2 minutes.
Grease a glass bowl or metal mixing bowl. Put the dough in the lightly oiled bowl and cover with a dish towel or plastic wrap. Put the bowl in a dark, warm place and let the dough rise for about 2 hours or until it doubles in size. Your dough will be very sticky but this is normal.
Step 2: Prepare the Filling
While the dough is rising, use a medium bowl to combine the feta, mozzarella, and ricotta cheese. Stir to combine and set aside.
Preheat the oven to 450 degrees Fahrenheit.
Step 3: Assemble the Dish
Once the dough has risen, cut it into quarters. Working with each quarter individually, use a rolling pin to roll the dough out into a 10” circle on a lightly floured surface.
Roll one edge in toward the center about ⅓ of the way. Then roll the other side in until the corners meet and a boat shape is formed. Twist the corners together and pinch to hold them in place. Line a baking sheet with parchment paper and put the dough on the paper. You could also use an ungreased pizza stone.
Divide the cheese mixture in quarters. Add ¼ of the cheese in each boat.
Step 4: Bake and Add Eggs
Put the tray in the oven and bake for about 25 minutes until the dough starts to brown.
Once the dough is just starting to brown, remove the sheet from the oven. Use a spoon to make a small pocket in the center of the cheese filling on each khachapuri.
Crack one egg into each pocket. Bake until the egg whites set (an additional 3-4 minutes). The egg will continue to cook after the adjaruli khachapuri is removed from the oven.
When you remove the khachapuri from the oven, place a square pat of butter (maybe 1 tsp each) around the cheese mixture. You can do this again before serving if desired.
To serve, use a fork to break the end off of your bread, and use this to break the egg yolk. Mix the yolk into your hot, melty cheese. This will make a delicious egg-cheese sauce in the center of your boat. Then continue to use the bread to scoop the cheese up. Eat and enjoy!
Expert tips
- Using bread flour will make your dough even sturdier and easier to work with. If you have any trouble with this dough recipe, try switching up your flour.
- The most authentic way to enjoy khachapuri is to break off small pieces of the crust and dip them in the center to soak up the creamy cheese and egg. If you try to break your khachapuri too soon after it comes out of the oven, your cheese and egg will ooze out of the center and cover your plate.
- You can make your Khachapuri any size you’d like. It can be made small enough for a personal breakfast or large enough to feed a crowd if you are not shy about sharing.
- Though it’s not very authentic, you can use any store-bought pizza dough for this recipe. Allow your dough to come to room temperature before you try to work with it.
- Traditionally khachapuri is made with imeruli and sulguni cheese, but the closest American alternatives are feta and mozzarella. If you happen to have access to a specialty cheese store, see if you can make this recipe truly authentic! If you are not worried about it being truly authentic, feel free to try out different kinds of cheese.
- Your eggs will continue to cook slightly after you pull the dish out of the oven so the easy way to ensure the perfect egg consistency is to slightly undercook it.
FAQs
Yes! You can mix up your dough and your cheese mixture and place it in the refrigerator overnight. The dough will rise in the refrigerator. When you are ready to cook, form your boats, fill them up and bake.
Once it is baked, Khachapuri can be saved, but you’ll miss out on that perfect runny egg when you try to reheat. It’s best to enjoy it while it is hot and fresh out of the oven!
Khachapuri is usually served for breakfast or lunch. It is usually just served with the egg and butter but you could also add some fruit to your plate, potatoes or sausage. If trying it for lunch you could add a Green Goddess Salad.
Did you enjoy this Khachapuri Recipe? If so, check out these other recipes I picked out just for you:
Khachapuri
Equipment
Ingredients
Bread
- 1 ½ cups water, divided
- 1 tsp dry active yeast
- 3 tsp granulated sugar
- 3 ½ cup all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
Filling Ingredients
- 1 ½ cups Feta cheese
- 1 ½ cups low-moisture whole-milk Mozzarella, shredded
- ¾ cup Ricotta
- 4 eggs
- 4 tsp butter
Instructions
- In a small bowl or liquid measuring cup, heat ½ cup water to 110 degrees Fahrenheit. Add 1 tsp dry yeast into the warm water along with 1 tsp sugar. Cover and leave in a warm location for 10 minutes, and allow the yeast to bubble and rise.
- In a bowl of a stand mixer combine flour, 2 tsp sugar and salt. Add the yeast mixture and the remaining 1 cup of water. Knead until it’s smooth and elastic, about 3 minutes or so. It may stick to the sides of the bowl.
- Add the oil and knead in the stand mixer again for another 1-2 minutes.
- Grease a glass bowl or metal mixing bowl. Put the dough in the bowl and cover with a dish towel. Put the bowl in a dark, warm location and allow it to rise for about 2 hours or until it doubles in size. Your dough will be very sticky but this is normal.
- While the dough is rising, use a medium bowl to combine the 1 ½ cups feta, 1 ½ cups mozzarella, and ¾ cup ricotta cheese. Stir to combine and set aside.
- Preheat the oven to 450 degrees Fahrenheit.
- Once the dough has risen, cut it into quarters. Working with each quarter individually, use a rolling pin to roll the dough out into a 10” circle.
- Roll one edge in toward the center about ⅓ of the way. Then roll the other side in until the corners meet and a boat shape is formed. Twist the corners together and pinch to hold them in place. Line a baking sheet with parchment paper and put the dough on the paper.
- Divide the cheese mixture in quarters. Add ¼ of the cheese in each boat.
- Put the tray in the oven and bake for about 25 minutes until the dough starts to brown.
- Once the dough is just starting to brown, remove the sheet from the oven. Use a spoon to make a small pocket in the center of the cheese filling on each khachapuri.
- Crack one egg into each pocket. Bake until the egg whites set (an additional 3-4 minutes). The egg will continue to cook after the adjaruli khachapuri is removed from the oven.
- When you remove the khachapuri from the oven, place a square pat of butter (maybe 1 tsp each) around the cheese mixture. You can do this again before serving if desired.
- To serve, use a fork to break the end off of your bread, and use this to break the egg yolk. Mix the yolk into your hot, melty cheese. This will make a delicious egg-cheese sauce in the center of your boat. Then continue to use the bread to scoop the cheese up. Eat and enjoy!
Notes
- Feta Cheese: The best feta cheese comes in a block. It is easily crumbled but much creamier than the pre-crumbled kind.
- Mozzarella: Again, buy a block and grate it yourself for the best results.
- Ricotta: High quality ricotta will taste the best. You can buy it from the cheese counter or make it yourself.
- Using bread flour will make your dough even sturdier and easier to work with. If you have any trouble with this dough recipe, try switching up your flour.
- The most authentic way to enjoy khachapuri is to break off small pieces of the crust and dip them in the center to soak up the creamy cheese and egg. If you try to break your khachapuri too soon after it comes out of the oven, your cheese and egg will ooze out of the center and cover your plate.
- You can make your Khachapuri any size you’d like. It can be made small enough for a personal breakfast or large enough to feed a crowd if you are not shy about sharing.
- Though it’s not very authentic, you can use any store-bought pizza dough for this recipe. Allow your dough to come to room temperature before you try to work with it.
- Traditionally khachapuri is made with imeruli and sulguni cheese, but the closest American alternatives are feta and mozzarella. If you happen to have access to a specialty cheese store, see if you can make this recipe truly authentic! If you are not worried about it being truly authentic, feel free to try out different kinds of cheese.
- Your eggs will continue to cook slightly after you pull the dish out of the oven so the easy way to ensure the perfect egg consistency is to slightly undercook it.
Leave a Reply