This cheesy bread is the national dish of Georgia, and one of the most amazing dishes to try! It is filled with a 3 cheese and herb mixture and topped with a runny egg. You don’t want to miss this one.
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Recipe Origins
Khachapuri is widely known as the most popular dish from Georgia. This almost-boat-shaped bread filled with cheese and an egg is the national dish of the country and for good reason!
There is so much flavor and deliciousness in a single khachapuri, but if you’re not near a Georgian bakery, they can be hard to find. This article will teach you how to make a delicious khachapuri recipe in your own home.
Why Make this Recipe
- “Travel” to Georgia: If you’ve ever wanted to get a taste of Georgia, this is the way to do it! This recipe is a delicious way to experience a small part of Georgia without ever leaving your kitchen.
- 3 Cheese Filling: The filling of this Khachapuri Recipe is the absolute BEST. There are three cheeses (mozzarella, ricotta, and feta), but you can add any other type of cheese you want too.
What Do I Need to Make this Recipe
Ingredients
- Ricotta: My best advice here is to use high-quality ricotta cheese. Either purchase it from the cheese counter or you can make it yourself.
- Mozzarella: Use fresh mozzarella and shred it yourself on a cheese grater for best results
- Feta: I use a full block of feta which I cut into chunks. This leads to better results than pre-crumbled feta.
- Fresh Herbs: Dill, parsley, chives
- Seasonings: Salt, black pepper
- Milk: I use 2%
- Pantry Staples: Activated dry yeast, granulated sugar, all purpose flour, olive oil, butter
- Eggs
Tools
- Liquid Measuring Cup
- Stand mixer
- Glass Bowl or Metal Mixing Bowl
- Dish Towel
- Instant Pot/Glass Lid (optional)
- Medium Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Small Bowl
- Pastry Brush
How to Make this Recipe
Step 1: Make the Dough
In a small bowl or liquid measuring cup, heat the milk to lukewarm. Add the yeast into the warm milk along with 1 tsp sugar. 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, the rest of the sugar and salt. Add the risen milk and the water and knead until it’s smooth and elastic, about 3 minutes or so.
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.
(I put the dough in the Instant Pot on the YOGURT setting and covered it with a glass lid for one hour, which sped up the rising process). Your dough will be very sticky but this is normal.
Step 2: Make the Filling
While the dough is rising, use a medium bowl to combine the feta, mozzarella, and ricotta cheese. Add the salt, pepper, and chopped herbs (dill, chives, and parsley). Stir to combine and set aside.
Step 3: Form the Dough
Preheat the oven to 375 degrees.
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 piece about 10” long and 6 inches wide. Roll the long edges in toward the center until a boat-shape is formed. Use your fingers to twist the corners and pinch them together.
Line a baking sheet with parchment paper and put the dough on the paper.
Step 4: Fill the Khachapuri
Divide the cheese mixture in quarters. Add ¼ of the cheese in each boat.
Once all boats are filling, whisk up an egg in a small bowl.
Use a pastry brush to brush the edges of the dough with the egg.
Step 5: Bake
Put the tray in the oven and bake for about 15 minutes.
After 15 minutes, 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.
Then place a few dollops of butter (maybe ⅓ tsp each) around the cheese mixture and put the tray back in the oven. Bake until the eggs set (an additional 8-10 minutes). Enjoy!
Expert Tips
- There are many different types of khachapuri in Georgia. The kind that we are making today, with the boat shape filled with cheese and an egg, is called khachapuri adjaruli.
- If you would like to prepare the khachapuri dough ahead of time, you can do so! You can allow the dough to refrigerate in the fridge overnight and then cut and shape them in the morning.
- Though it’s not traditional, you can also make this recipe using store bought pizza dough for an easier and faster experience.
- In order not to overcook the egg, try not to cook it until the whites set all the way. If you cook until the white is completely the set, the egg yolk won’t be runny. Instead, slightly undercook the egg, and it will continue to cook once it is removed from the oven.
Did you enjoy this Khachapuri recipe? If so, make sure to check out these other recipes I picked out just for you:
- Ham and Cheese Quiche Recipe
- Homemade Macaroni and Cheese Recipe
- Margherita Pizza Recipe
- Honey Barbecue Chicken Pizza
- Quinoa Salad with Sun Dried Tomato and Feta Cheese
Khachapuri Recipe
Equipment
- Liquid Measuring Cup
- Stand Mixer
- Glass Bowl or Metal Mixing Bowl
- Dish Towel
- Instant Pot/Glass Lid (Optional)
- Medium Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Small Bowl
- Pastry Brush
Ingredients
Bread Ingredients
- ½ cup milk
- 1 tsp dry active yeast
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 ½ cup all-purpose flour
- 1 cup water
- 1 tbsp olive oil
Filling Ingredients
- 1.5 cup Feta
- 1.5 cup Mozzarella
- ¾ cup Ricotta
- ½ tsp Salt
- ¼ tsp black Pepper
- 4 eggs
- 1 tbsp Dill
- 3 tbsp Chives
- 1 tbsp Parsley
- 3 tbsp butter
Instructions
- In a small bowl or liquid measuring cup, heat the milk to lukewarm. Add the yeast into the warm milk along with 1 tsp sugar. 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, the rest of the sugar and salt. Add the risen milk and the water, and knead until it’s smooth and elastic, about 3 minutes or so.
- 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. (I put the dough in the Instant Pot on the YOGURT setting and covered it with a glass lid for one hour, which sped up the rising process). Your dough will be very sticky but this is normal.
- While the dough is rising, use a medium bowl to combine the feta, mozzarella, and ricotta cheese. Add the salt, pepper, and chopped herbs (dill, chives, and parsley). Stir to combine and set aside.
- Preheat the oven to 375 degrees.
- 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 piece about 10” long and 6 inches wide. Roll the long edges in toward the center until a boat-shape is formed. Use your fingers to twist the corners and pinch them together.
- 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. Once all boats are filling, whisk up an egg in a small bowl. Use a pastry brush to brush the edges of the dough with the egg.
- Put the tray in the oven and bake for about 15 minutes.
- After 15 minutes, 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. Then place a few dollops of butter (maybe ⅓ tsp each) around the cheese mixture and put the tray back in the oven. Bake until the eggs set (an additional 8-10 minutes). Enjoy!
Notes
- There are many different types of khachapuri in Georgia. The kind that we are making today, with the boat shape filled with cheese and an egg, is called khachapuri adjaruli.
- If you would like to prepare the khachapuri dough ahead of time, you can do so! You can allow the dough to refrigerate in the fridge overnight and then cut and shape them in the morning.
- Though it’s not traditional, you can also make this recipe using store bought pizza dough for an easier and faster experience.
- In order not to overcook the egg, try not to cook it until the whites set all the way. If you cook until the white is completely the set, the egg yolk won’t be runny. Instead, slightly undercook the egg, and it will continue to cook once it is removed from the oven.
Alona says
This is a great recipe, it’s easy to make, the whole family loves it, and kids are saying they like it better than pizza :)) thank you!
Alona says
Thanks for clarifying, I’ll give this recipe a try!
Alona says
Hi, just wondering where does that 1 cup of water go, there’s no mention of it in instruction section. Thanks.
The Foreign Fork says
Hey Alona, great catch!! It goes in at the same times as the milk with the risen yeast. I just updated the recipe card. Thanks for pointing that out!