Description

Khachapuri is a traditional Georgian cheese-filled bread that’s both delicious and comforting. Made with a soft, pillowy dough and filled with a blend of melted mozzarella and feta cheese, khachapuri is perfect for breakfast, lunch, or dinner. It’s an easy-to-make dish that can be customized with different cheese blends or toppings like an egg, making it a versatile meal loved by many. Whether you make it in the classic open-faced version or the popular boat shape, this Georgian delicacy will surely satisfy your cravings for cheesy goodness.

Ingredients

Scale

For the Dough:

3 ½ cups all-purpose flour – This forms the base of your dough and gives it a soft and fluffy texture.
1 teaspoon salt – To enhance the flavor of the bread.
1 teaspoon sugar – Helps activate the yeast and encourages a better rise.
1 tablespoon active dry yeast – A crucial ingredient to make the dough rise and become light and airy.
1 cup warm water (110°F/43°C) – Used to activate the yeast. Be careful not to use water that’s too hot.
2 tablespoons olive oil – Adds moisture to the dough, keeping it tender.
1 egg (for brushing) – This gives the bread a golden, glossy finish when baked.

For the Cheese Filling:

2 cups mozzarella cheese (grated) – Provides that gooey, melt-in-your-mouth texture.
1 cup feta cheese (crumbled) – Gives the filling a tangy, salty flavor.
1 tablespoon unsalted butter (softened) – Adds richness and creaminess to the filling.
1 egg (optional) – Stir into the cheese mixture for a smoother, creamier filling.
Fresh herbs (optional) – Such as dill, parsley, or garlic powder to enhance the flavor.

Instructions

Step 1: Prepare the Dough 🍞

Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently, then let the mixture sit for about 5–10 minutes until it becomes frothy. If it doesn’t foam, your yeast might be expired, and you’ll need to use fresh yeast.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until the dough starts to come together.
Knead the Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes. The dough should become smooth and elastic.
Let It Rise: Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1–2 hours, or until it doubles in size.

Step 2: Prepare the Cheese Filling 🧀

In a bowl, mix the mozzarella cheese, crumbled feta, and softened butter until smooth and creamy.
If you want an extra creamy texture, beat one egg and stir it into the cheese mixture. You can also add herbs like parsley or dill for more flavor.

Step 3: Shape the Khachapuri 🍽️

Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a ball and let them rest for 10 minutes.
Roll each dough ball into an 8–10-inch round on a floured surface.
Place a generous amount of the cheese filling in the center of each dough round, leaving a border around the edges.
Fold the edges of the dough up over the cheese to form a boat shape. Pinch the ends tightly to seal. Leave the center open if you want to add an egg on top later.

Step 4: Bake the Khachapuri 🔥

Preheat your oven to 375°F (190°C). Place the shaped khachapuri on a baking sheet lined with parchment paper.
Brush the dough with a whisked egg for a golden, shiny finish.
Bake the khachapuri for 20–30 minutes, or until the dough is golden and the cheese is bubbling.
If you’re adding an egg, crack it into the center of the khachapuri during the last 5–7 minutes of baking and cook until the egg whites are set but the yolk remains runny.

Step 5: Serve and Enjoy! 🍽️🥂

Remove from the oven and allow it to cool slightly before serving. Serve hot with a dollop of butter on top for an extra indulgent treat.

Notes

Dough Consistency: If the dough feels too sticky while kneading, gradually add more flour, one tablespoon at a time, until it’s smooth.
Cheese Variations: You can experiment with different cheese combinations, such as using provolone, cheddar, or ricotta, depending on your taste preferences.
Egg Topping: Adding the egg is optional, but it gives the khachapuri a creamy texture that’s simply irresistible!
Freezing Tips: You can freeze unbaked khachapuri (before adding the egg) for up to a month. Just bake from frozen, adding extra time.

Prep Time: 1 hour 30 minutes
Cook Time: 25–30 minutes
Category: Breakfast
Cuisine: European

Nutrition

Calories: 450–500 kcal
Sodium: 600–800mg
Fat: 22–28g
Carbohydrates: 55–60g
Fiber: 2g
Protein: 18–22g