Brace yourself for a delicious journey into the world of khachapuri! This beloved Georgian cheese bread is the ultimate comfort food, perfect for cozy nights, festive gatherings, or anytime you crave something warm and cheesy. We’ve gathered 26 irresistible recipes to suit every occasion. Get ready to find your new favorite—let’s dive in!
Classic Georgian Khachapuri
Ready to bake a cheesy, boat-shaped bread that’s a beloved staple of Georgian cuisine? Classic Georgian Khachapuri is a stunning, shareable dish with a golden crust, molten cheese filling, and a runny egg baked right in the center. Follow these methodical steps to create this impressive yet approachable bread at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– ¾ cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp salt
For the Filling
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg, beaten (for egg wash)
– 4 large eggs (for topping)
– 2 tbsp unsalted butter
Instructions
1. In a small bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and ¾ cup warm water (110°F) and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt.
3. Pour the yeast mixture and 1 tbsp olive oil into the flour mixture and stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 450°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide it into 4 equal pieces.
8. Roll each piece into an oval about 10 inches long and 6 inches wide.
9. Twist the two long ends of each oval inward to form a boat shape with raised edges.
10. In a medium bowl, mix 2 cups shredded mozzarella cheese and 1 cup crumbled feta cheese until well combined.
11. Divide the cheese mixture evenly among the 4 dough boats, pressing it into the centers.
12. Brush the raised edges of each boat with the beaten egg using a pastry brush.
13. Bake the khachapuri on the middle rack for 15 minutes until the crust is golden brown.
14. Remove the baking sheet from the oven and carefully crack 1 large egg into the center of each boat.
15. Return the khachapuri to the oven and bake for 5 more minutes until the egg whites are set but the yolks are still runny.
16. Immediately top each khachapuri with ½ tbsp unsalted butter and let it melt into the cheese.
17. Serve the khachapuri hot, instructing guests to stir the egg and butter into the cheese before tearing off pieces of the crust.
Creating this khachapuri yields a crisp, golden crust that contrasts beautifully with the rich, stretchy cheese filling. Consider serving it alongside a simple tomato-cucumber salad or with a dollop of sour cream for a cooling touch.
Adjarian Khachapuri with Runny Egg
Kneading your way into the world of Georgian cuisine, this Adjarian Khachapuri with a runny egg is a boat-shaped bread filled with melted cheese and crowned with a sunny-side-up egg—a visually stunning and comforting dish perfect for brunch or a cozy dinner. Known for its rich, cheesy interior and soft, chewy crust, it’s a hands-on recipe that rewards patience with every gooey bite. Let’s dive into the methodical process of crafting this culinary masterpiece from scratch.
Serving: 4 | Pre Time: 120 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough
– 3 cups all-purpose flour
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– 1 tsp active dry yeast
– 1 tsp sugar
– 1 tsp salt
For the Filling
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1/4 cup plain Greek yogurt
– 1/4 tsp black pepper
For Assembly
– 4 large eggs
– 2 tbsp unsalted butter
Instructions
1. In a small bowl, combine 1 cup warm water (110°F), 1 tsp active dry yeast, and 1 tsp sugar; let it sit for 10 minutes until frothy.
2. In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.
3. Pour the yeast mixture and 2 tbsp olive oil into the flour mixture; stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic; tip: if the dough feels sticky, add 1 tbsp of flour at a time until manageable.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
6. While the dough rises, mix 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, 1/4 cup plain Greek yogurt, and 1/4 tsp black pepper in a medium bowl; set aside.
7. Punch down the risen dough and divide it into 4 equal portions; roll each portion into an oval shape about 1/4-inch thick.
8. Pinch the long sides of each oval upward to form a boat shape, leaving the center flat; tip: press the edges firmly to prevent leaking during baking.
9. Fill each boat with the cheese mixture, leaving a small well in the center for the egg later.
10. Preheat the oven to 425°F and let the filled boats rest for 15 minutes.
11. Bake the khachapuri for 15 minutes until the edges are golden brown and the cheese is bubbly.
12. Remove from the oven and crack 1 large egg into the center well of each boat; tip: for a runnier egg, add it after 12 minutes of baking to avoid overcooking.
13. Return to the oven and bake for 5 more minutes until the egg whites are set but the yolk remains runny.
14. Immediately top each khachapuri with 1/2 tbsp unsalted butter, letting it melt into the cheese.
15. Serve hot, instructing diners to mix the egg and cheese together before tearing off pieces of the crust.
Luxuriate in the contrast of the crisp, golden crust against the molten, tangy cheese filling, enhanced by the rich, runny egg yolk that binds every bite. For a creative twist, sprinkle with fresh herbs like dill or serve alongside a simple tomato salad to cut through the richness, making it a versatile centerpiece for any gathering.
Imeretian Khachapuri with Cheese Filling
Ready to bake a comforting, cheesy bread that’s perfect for sharing? Imeretian Khachapuri is a Georgian cheese-filled bread with a soft, yeasted dough and a gooey, savory cheese center. Let’s walk through making it step by step, so you can enjoy this warm, pull-apart treat straight from your oven.
Serving: 4 | Pre Time: 120 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the cheese filling:
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg
– 1 tbsp melted butter
Instructions
1. In a large bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F), stirring until dissolved, then let it sit for 5 minutes until foamy.
2. Add 2 cups all-purpose flour, 1 tbsp olive oil, and 1/2 tsp salt to the yeast mixture, mixing with a spoon until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, adding more flour if sticky, then place it in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour until doubled in size.
4. While the dough rises, prepare the cheese filling by combining 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, 1 large egg, and 1 tbsp melted butter in a medium bowl, mixing thoroughly until well blended.
5. Punch down the risen dough and divide it into 4 equal pieces, rolling each into a ball on a floured surface.
6. Roll out each dough ball into a 6-inch circle, then place 1/4 of the cheese filling in the center, leaving a 1-inch border around the edges.
7. Fold the edges of the dough over the cheese filling, pinching them together to seal tightly, then gently flatten each khachapuri into a 1/2-inch thick disc.
8. Preheat your oven to 400°F and line a baking sheet with parchment paper, placing the khachapuri on it seam-side down.
9. Bake the khachapuri for 20-25 minutes until the crust is golden brown and the cheese is bubbly, rotating the baking sheet halfway through for even browning.
10. Remove the khachapuri from the oven and let them cool on a wire rack for 5 minutes before serving.
Fresh from the oven, this khachapuri boasts a soft, slightly chewy crust that gives way to a molten, savory cheese center. For a creative twist, serve it with a dollop of sour cream or a drizzle of honey to balance the saltiness, making it an irresistible centerpiece for any gathering.
Mushroom and Spinach Khachapuri
Unfolding the layers of this comforting dish reveals a savory, cheesy delight that’s surprisingly simple to make at home. Mushroom and Spinach Khachapuri combines earthy mushrooms, fresh spinach, and gooey cheese inside a soft, golden bread boat, perfect for a cozy meal or impressive brunch. Let’s walk through each step together to ensure your success, even if you’re new to baking.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 8 oz cremini mushrooms, sliced
– 4 cups fresh spinach
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
For finishing:
– 1 large egg, beaten
Instructions
1. In a small bowl, combine the warm water (110°F), yeast, and sugar, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour and salt, then pour in the yeast mixture and olive oil.
3. Stir the ingredients until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, heat 1 tbsp olive oil in a skillet over medium heat, then add the sliced mushrooms.
6. Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted, then remove from heat and let it cool slightly.
8. In a medium bowl, mix the cooked mushrooms and spinach with mozzarella, feta, garlic powder, and black pepper.
9. Preheat your oven to 400°F and line a baking sheet with parchment paper.
10. Punch down the risen dough and divide it into 4 equal pieces on a floured surface.
11. Roll each piece into an oval shape about 1/4-inch thick, then spoon the filling down the center, leaving a 1-inch border.
12. Fold the long edges of the dough over the filling, pinching the ends tightly to form a boat shape.
13. Brush the exposed dough with the beaten egg for a golden finish, then bake at 400°F for 20-25 minutes until the crust is crisp and golden.
14. Remove from the oven and let it cool for 5 minutes before serving.
Now, savor the warm, cheesy pull of each bite, with the mushrooms adding a meaty depth and spinach lending a fresh balance. Naturally, this khachapuri shines when served immediately, perhaps with a dollop of sour cream or a side salad for a complete, satisfying meal that’s sure to become a favorite.
Spicy Khachapuri with Jalapeños
Zesty and comforting, this Spicy Khachapuri with Jalapeños brings a fiery twist to the classic Georgian cheese bread. Perfect for holiday gatherings or a cozy winter meal, it combines gooey cheese, fluffy dough, and a kick of heat in every bite. Let’s walk through each step together to ensure your creation turns out beautifully.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the dough: 2 cups all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, 3/4 cup warm water (110°F), 1 tbsp olive oil, 1/2 tsp salt
– For the filling: 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, 1/2 cup diced jalapeños, 1/4 cup chopped fresh cilantro, 1 egg (for egg wash)
Instructions
1. In a large bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F), then let it sit for 5 minutes until frothy. Tip: Use a thermometer to check the water temperature, as water that’s too hot can kill the yeast.
2. Add 2 cups all-purpose flour, 1 tbsp olive oil, and 1/2 tsp salt to the yeast mixture, and mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Punch down the risen dough and roll it out on a floured surface into a 12-inch circle.
6. In a separate bowl, mix 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, 1/2 cup diced jalapeños, and 1/4 cup chopped fresh cilantro until well combined.
7. Spread the cheese mixture evenly over the dough circle, leaving a 1-inch border around the edges.
8. Fold the edges of the dough over the filling to create a boat shape, pinching the ends to seal. Tip: Press firmly to prevent leaks during baking.
9. Beat 1 egg in a small bowl and brush it over the exposed dough edges for a golden finish.
10. Bake in the preheated oven at 425°F for 20-25 minutes, until the crust is golden brown and the cheese is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
11. Remove from the oven and let it cool for 5 minutes before serving.
Just out of the oven, this khachapuri boasts a crisp, golden crust that gives way to a molten, spicy cheese center with pops of jalapeño heat. Serve it warm, tearing off pieces to dip into the cheesy pool, or pair it with a cool yogurt sauce to balance the spice for a memorable meal.
Mini Khachapuri Bites for Parties
Zesty and shareable, these Mini Khachapuri Bites are the perfect party appetizer, blending the cheesy, buttery flavors of traditional Georgian bread boats into a handheld format. They’re surprisingly simple to make, even for beginners, with a methodical approach that ensures success every time. Let’s walk through the process step-by-step to create these golden, cheesy delights.
Serving: 24 bites | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup warm water (110°F)
– 1/4 cup unsalted butter, melted
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
For the filling:
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1 large egg, beaten
– 2 tablespoons unsalted butter, cubed
Instructions
1. In a small bowl, combine the warm water (110°F) and active dry yeast, letting it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the all-purpose flour and salt.
3. Pour the yeast mixture and melted unsalted butter into the flour, stirring until a shaggy dough forms.
4. Tip: Knead the dough on a floured surface for 5 minutes until smooth and elastic, which develops gluten for a better texture.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. Punch down the risen dough and divide it into 24 equal pieces, rolling each into a ball.
8. Flatten each ball into a 2-inch round, creating a slight indentation in the center for the filling.
9. In a medium bowl, mix the shredded mozzarella cheese and crumbled feta cheese until well combined.
10. Spoon about 1 tablespoon of the cheese mixture into the center of each dough round.
11. Fold the edges of the dough over the cheese, pinching to seal and form a boat shape, leaving the center exposed.
12. Tip: Brush the exposed edges of the dough with the beaten egg for a golden, shiny finish after baking.
13. Place a small cube of unsalted butter on top of the cheese in each bite.
14. Arrange the bites on the prepared baking sheet, spacing them 1 inch apart.
15. Bake at 400°F for 12-15 minutes, until the dough is golden brown and the cheese is bubbly.
16. Tip: Let the bites cool for 5 minutes before serving to allow the cheese to set slightly, preventing burns.
17. Remove from the oven and transfer to a serving platter.
Here’s why these bites shine: they offer a crispy, buttery crust that gives way to a gooey, savory cheese center, with the feta adding a tangy contrast. For a creative twist, serve them warm with a dollop of sour cream or a sprinkle of fresh herbs like dill, making them irresistible at any gathering.
Cheese and Herb Khachapuri
Today, we’re making a delightful Cheese and Herb Khachapuri, a Georgian bread boat filled with melted cheese and fresh herbs that’s both comforting and impressive. This recipe breaks down the process into simple, manageable steps so you can achieve that perfect pull-apart texture and savory flavor with confidence.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 teaspoon sugar
– 3/4 cup warm water (110°F)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the filling:
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, and let it sit for 5 minutes until foamy.
2. Add the flour, olive oil, and salt to the yeast mixture, and stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, then place it in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour until doubled in size.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Punch down the dough and divide it into 4 equal pieces, rolling each into an oval shape about 1/4-inch thick.
6. Twist the ends of each oval to form a boat shape, pinching the edges to seal.
7. In a medium bowl, mix the mozzarella cheese, feta cheese, dill, and parsley until well combined.
8. Spoon the cheese mixture evenly into the center of each dough boat, leaving the edges clear.
9. Bake in the preheated oven for 20 minutes until the crust is golden brown and the cheese is bubbly.
10. Remove from the oven and immediately crack an egg into the center of each khachapuri, then return to the oven for 5 minutes until the egg white is set but the yolk is still runny.
11. Brush the edges of the crust with melted butter as soon as they come out of the oven for a glossy finish.
Zesty and aromatic, this khachapuri offers a crispy crust with a gooey, herb-infused cheese center that’s perfect for tearing and sharing. Serve it warm with a side of fresh salad or dip the crust into the runny egg yolk for an extra rich bite.
Sour Cherry and Cheese Khachapuri
Now, let’s dive into a delightful twist on a classic Georgian dish that’s perfect for a cozy winter gathering. This sour cherry and cheese khachapuri combines tangy fruit with creamy, melted cheese in a warm, boat-shaped bread that’s both impressive and surprisingly approachable for home bakers.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 1 cup sour cherries, pitted and drained
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg
– 1 tbsp unsalted butter, melted
Instructions
1. In a small bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F), then let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
3. Pour the yeast mixture and 1 tbsp olive oil into the flour, then stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Punch down the risen dough and divide it into 4 equal portions.
8. Roll each portion into an oval shape about 1/4-inch thick.
9. In a medium bowl, mix 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, and 1 cup sour cherries.
10. Spoon the cheese and cherry mixture onto the center of each dough oval, leaving a 1-inch border.
11. Fold the long edges of the dough over the filling, pinching the ends to form a boat shape.
12. Crack 1 large egg into a small bowl and whisk it lightly.
13. Brush the exposed edges of the dough with the whisked egg using a pastry brush.
14. Bake the khachapuri on the prepared baking sheet for 20-25 minutes until the crust is golden brown.
15. Remove from the oven and immediately brush the filling with 1 tbsp melted unsalted butter.
16. Let the khachapuri cool for 5 minutes before serving.
During baking, the cheese becomes irresistibly gooey while the sour cherries burst with a tangy sweetness that cuts through the richness. For a festive touch, garnish with fresh mint or a drizzle of honey just before serving—this adds a lovely contrast to the savory, cheesy base.
Eggplant and Tomato Khachapuri
A comforting twist on a Georgian classic, this Eggplant and Tomato Khachapuri combines a savory, cheesy filling with a tender, golden crust—perfect for a cozy meal. As a cooking teacher, I’ll guide you through each step methodically, so even beginners can achieve delicious results. Let’s start by gathering our ingredients and prepping the dough for a flavorful adventure.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough:
– 2 cups all-purpose flour
– 1 tsp salt
– 1 tbsp olive oil
– ¾ cup warm water (about 110°F)
For the Filling:
– 1 large eggplant, diced into ½-inch cubes
– 2 medium tomatoes, diced
– 1 cup shredded mozzarella cheese
– ½ cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– ½ tsp black pepper
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt.
2. Add 1 tbsp olive oil and ¾ cup warm water to the flour mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then cover it with a damp cloth and let it rest for 20 minutes at room temperature.
4. While the dough rests, preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Heat 2 tbsp olive oil in a skillet over medium heat, then add the diced eggplant and cook for 8 minutes, stirring occasionally, until softened and lightly browned.
6. Add the diced tomatoes, 1 tsp dried oregano, and ½ tsp black pepper to the skillet, cooking for another 5 minutes until the tomatoes break down slightly.
7. Remove the skillet from heat and stir in 1 cup shredded mozzarella cheese and ½ cup crumbled feta cheese until well combined.
8. Divide the rested dough into 4 equal portions, rolling each into a 6-inch circle on a floured surface.
9. Spoon the eggplant and tomato filling onto the center of each dough circle, leaving a 1-inch border around the edges.
10. Fold the edges of the dough over the filling, pinching to seal and create a boat shape, then place the khachapuri on the prepared baking sheet.
11. Bake in the preheated oven at 400°F for 20 minutes, or until the crust is golden brown and the cheese is bubbly.
12. Remove from the oven and let cool for 5 minutes before serving. The khachapuri emerges with a crisp, flaky crust that gives way to a creamy, tangy filling—the roasted eggplant adds a meaty texture, while the tomatoes provide a bright acidity. Serve it warm as a hearty appetizer or pair it with a simple salad for a complete meal, and don’t be afraid to drizzle with extra olive oil for added richness.
Savory Khachapuri with Bacon
Often, the best comfort foods are those that combine familiar flavors in unexpected ways, and this savory khachapuri with bacon does just that by blending the cheesy, boat-shaped Georgian bread with smoky, crispy bacon. It’s a hearty, indulgent dish perfect for a cozy weekend brunch or a satisfying dinner, and with this methodical guide, even beginners can master it. Let’s walk through each step together to create a golden, cheesy masterpiece that’s sure to impress.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 8 oz bacon, chopped
– 1 1/2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 2 large eggs
– 2 tbsp unsalted butter, melted
Instructions
1. In a small bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F), stirring gently until dissolved, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt, then pour in the yeast mixture and 1 tbsp olive oil, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, then place it in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
4. While the dough rises, cook 8 oz chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels and set aside.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the risen dough and divide it into 4 equal pieces, rolling each into an oval shape about 1/4-inch thick.
7. Twist the ends of each oval to form a boat shape, pinching the edges to secure them, then place on the prepared baking sheet.
8. In a medium bowl, mix 1 1/2 cups shredded mozzarella, 1 cup crumbled feta, 1/4 cup grated Parmesan, and the cooked bacon until well combined.
9. Spoon the cheese-bacon mixture evenly into the center of each dough boat, leaving the twisted edges bare.
10. Bake in the preheated oven at 425°F for 15 minutes until the crust is golden brown and the cheese is bubbly.
11. Remove from the oven and create a small well in the center of each khachapuri, then crack 1 large egg into each well.
12. Return to the oven and bake for an additional 5-7 minutes until the egg whites are set but the yolks are still slightly runny.
13. Brush the twisted edges with 2 tbsp melted unsalted butter immediately after baking for a glossy finish.
14. Let the khachapuri cool for 2-3 minutes before serving to allow the filling to set slightly.
The result is a delightful contrast of textures: a crisp, buttery crust gives way to a molten, cheesy interior punctuated by smoky bacon bits, while the runny egg yolk adds a rich, silky sauce when broken. For a creative twist, serve it with a side of fresh arugula dressed in lemon juice to cut through the richness, or top with a sprinkle of red pepper flakes for a hint of heat.
Whole Wheat Khachapuri
Ready to bake a cozy, cheesy delight? Whole wheat khachapuri is a Georgian bread boat filled with molten cheese and topped with an egg—perfect for a comforting winter meal. This version uses whole wheat flour for a nutty flavor and extra fiber, making it both delicious and wholesome.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups whole wheat flour
– 1/2 cup all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 1/2 tsp salt
– 3/4 cup warm water (110°F)
– 2 tbsp olive oil
For the filling:
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1/4 cup plain Greek yogurt
– 1 tbsp unsalted butter, melted
For topping:
– 4 large eggs
– 2 tbsp chopped fresh dill
Instructions
1. In a large bowl, combine 2 cups whole wheat flour, 1/2 cup all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, and 1/2 tsp salt.
2. Add 3/4 cup warm water (110°F) and 2 tbsp olive oil to the dry ingredients, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, then place it in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Punch down the risen dough and divide it into 4 equal pieces, rolling each into an oval shape about 1/4-inch thick.
6. Twist the edges of each oval inward to form a boat-like shape, pinching the ends to secure them.
7. In a medium bowl, mix 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, and 1/4 cup plain Greek yogurt until well combined.
8. Divide the cheese mixture evenly among the dough boats, spreading it to the edges but leaving a slight border.
9. Bake the khachapuri on the prepared baking sheet for 15 minutes at 425°F until the crust is golden and the cheese is bubbly.
10. Remove the khachapuri from the oven and use a spoon to create a small well in the center of the cheese filling in each boat.
11. Crack 1 large egg into each well, then return the khachapuri to the oven and bake for 5-7 minutes at 425°F until the egg whites are set but the yolks are still runny.
12. Brush the edges of the khachapuri with 1 tbsp melted unsalted butter and sprinkle with 2 tbsp chopped fresh dill before serving.
Perfectly baked, this khachapuri boasts a crisp whole wheat crust that gives way to a gooey, savory cheese center with a rich, runny egg. Serve it hot, tearing off pieces of the bread to dip into the cheesy egg mixture for an interactive meal—it’s ideal for sharing on a chilly evening or as a standout brunch dish.
Four Cheese Khachapuri
Gathering around a warm, cheesy bread is one of life’s simple pleasures, and this Four Cheese Khachapuri delivers exactly that. It’s a Georgian-inspired boat-shaped bread filled with a gooey, savory blend of cheeses, perfect for pulling apart and sharing. Let’s walk through making it together, step by step.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– 3/4 cup warm water (110°F)
– 1/2 tsp salt
– 2 tbsp olive oil
For the Cheese Filling:
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup ricotta cheese
– 1 large egg
– 2 tbsp unsalted butter, melted
Instructions
1. In a small bowl, combine the warm water, yeast, and sugar; let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the yeast mixture and olive oil into the flour bowl; stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
6. While the dough rises, preheat your oven to 425°F and line a baking sheet with parchment paper.
7. In a medium bowl, mix the mozzarella, feta, cheddar, ricotta, egg, and melted butter until well combined.
8. Punch down the risen dough and divide it into 4 equal pieces on a floured surface.
9. Roll each piece into an oval shape about 1/4-inch thick.
10. Pinch the ends of each oval to form a boat shape, leaving the center open.
11. Evenly divide the cheese mixture among the dough boats, spreading it into the centers.
12. Bake in the preheated oven for 15-20 minutes until the crust is golden brown and the cheese is bubbly.
13. Remove from the oven and let it cool for 5 minutes before serving.
Fresh from the oven, this khachapuri boasts a crisp, golden crust that gives way to a stretchy, molten cheese center with a tangy kick from the feta. For a fun twist, crack an extra egg into the hot cheese right after baking and stir gently for a creamy, rich finish—perfect for dipping with crusty bread or fresh veggies.
Sweet Pumpkin Khachapuri
Unveiling a cozy twist on a Georgian classic, this Sweet Pumpkin Khachapuri combines the comforting warmth of spiced pumpkin with the irresistible pull of melted cheese in a golden, boat-shaped bread. We’ll walk through each stage methodically, ensuring even beginners can achieve that perfect, gooey center and crisp crust. Let’s begin by gathering our ingredients and preheating the oven.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the Dough
– 2 cups all-purpose flour
– 1/2 cup warm water (110°F)
– 1/4 cup plain yogurt
– 2 tbsp olive oil
– 1 tsp active dry yeast
– 1 tsp sugar
– 1 tsp salt
For the Filling
– 1 cup canned pumpkin puree
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp honey
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
For Finishing
– 1 tbsp olive oil
– 1 egg yolk (for egg wash)
Instructions
1. Combine 1/2 cup warm water (110°F), 1 tsp sugar, and 1 tsp active dry yeast in a bowl; let sit for 5 minutes until foamy.
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Add the yeast mixture, 1/4 cup plain yogurt, and 2 tbsp olive oil to the flour; knead for 8 minutes until smooth. Tip: If the dough feels sticky, add 1 tbsp of flour at a time until manageable.
4. Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 400°F.
6. In a medium bowl, whisk 1 large egg until smooth.
7. Add 1 cup canned pumpkin puree, 2 tbsp honey, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt to the egg; mix thoroughly.
8. Fold in 1 cup shredded mozzarella cheese, 1/2 cup crumbled feta cheese, and 1/4 cup grated Parmesan cheese until combined.
9. Punch down the risen dough and divide it into 4 equal pieces.
10. Roll each piece into an oval shape about 1/4-inch thick on a floured surface.
11. Spoon the pumpkin-cheese filling down the center of each oval, leaving a 1-inch border.
12. Twist the long edges of the dough inward to form a boat shape, pinching the ends to seal. Tip: Ensure the seals are tight to prevent filling from leaking during baking.
13. Place the shaped khachapuri on a baking sheet lined with parchment paper.
14. Brush the dough edges with 1 tbsp olive oil.
15. Whisk 1 egg yolk with 1 tbsp water and brush it over the dough for a golden finish.
16. Bake at 400°F for 25-30 minutes, until the crust is golden brown and the filling is bubbly. Tip: Check at 20 minutes; if the crust browns too quickly, tent with foil.
Aromatic and inviting, this khachapuri emerges with a crisp, golden crust that gives way to a sweet, spiced pumpkin and molten cheese center. Serve it warm, tearing off pieces of bread to scoop up the filling, or pair it with a dollop of Greek yogurt for a tangy contrast that highlights the autumn flavors.
Gluten-Free Khachapuri
Haven’t you been searching for a gluten-free version of that cheesy, boat-shaped Georgian bread that’s taken the internet by storm? This gluten-free khachapuri delivers all the gooey, savory satisfaction without the wheat, using a simple blend of alternative flours to create a tender, pliable crust that’s perfect for beginners to handle. Let’s walk through each step together to build this impressive dish from the ground up.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough:
– 1 cup (120g) gluten-free all-purpose flour blend
– 1/2 cup (60g) almond flour
– 1 teaspoon xanthan gum
– 1 teaspoon active dry yeast
– 1/2 teaspoon granulated sugar
– 1/2 teaspoon salt
– 3/4 cup warm water (110°F)
– 2 tablespoons olive oil
For the Filling:
– 8 ounces (225g) whole-milk mozzarella cheese, shredded
– 4 ounces (115g) feta cheese, crumbled
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions
1. In a small bowl, combine the warm water (110°F), yeast, and sugar; let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the gluten-free flour, almond flour, xanthan gum, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients; stir with a wooden spoon until a shaggy dough forms.
4. Tip: Knead the dough by hand for 3-4 minutes on a lightly floured surface—it will be slightly sticky, but avoid adding extra flour to prevent dryness.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, mix the shredded mozzarella and crumbled feta in a medium bowl; set aside.
7. Preheat your oven to 425°F and line a baking sheet with parchment paper.
8. Punch down the risen dough and divide it into 4 equal portions on the prepared baking sheet.
9. Tip: Shape each portion into a 6-inch oval with your hands, then pinch the ends to form a boat-like shape with raised edges.
10. Evenly divide the cheese mixture among the dough boats, pressing it gently into the centers.
11. Bake at 425°F for 15-18 minutes, until the crust is golden brown and the cheese is bubbly.
12. Remove from the oven and use a spoon to create a small well in the center of the cheese in each khachapuri.
13. Crack the egg into a small bowl, then carefully pour it into one well; repeat for remaining khachapuris if desired, or use one egg total divided.
14. Tip: Return to the oven and bake for 4-5 minutes more, just until the egg whites are set but the yolks are still runny.
15. Brush the crust edges with melted butter immediately after baking.
Using a fork to swirl the runny yolk into the molten cheese creates a luxuriously creamy sauce that soaks into the tender, slightly nutty crust. Serve these boats hot, tearing off pieces of the crust to scoop up the filling—they’re perfect for a cozy brunch or as a shareable appetizer that’ll have everyone asking for the recipe.
Vegan Khachapuri with Cashew Cheese
You’ve probably seen those gorgeous, cheese-filled Georgian bread boats called khachapuri popping up on food blogs and restaurant menus lately. Today, we’re making a completely plant-based version that’s just as indulgent and satisfying, using a creamy cashew cheese that mimics the traditional stringy, savory filling perfectly.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the Cashew Cheese Filling
– 1 1/2 cups raw cashews, soaked for 4 hours
– 1/2 cup unsweetened almond milk
– 2 tbsp nutritional yeast
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp salt
For Assembly
– 1 tbsp olive oil
– 1 tbsp chopped fresh dill
Instructions
1. In a small bowl, combine the warm water (110°F), sugar, and yeast. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the yeast mixture and 1 tbsp olive oil into the flour. Stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: The dough should spring back slightly when poked.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. While the dough rises, drain the soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, garlic powder, and salt.
7. Blend the cashew mixture on high for 2-3 minutes until completely smooth and creamy. Tip: Scrape down the sides as needed to ensure no chunks remain.
8. Preheat your oven to 425°F and line a baking sheet with parchment paper.
9. Punch down the risen dough and divide it into 4 equal pieces.
10. Roll each piece into an oval shape about 1/4-inch thick.
11. Twist the two long ends of each oval inward to form a boat shape, pinching the ends to secure.
12. Place the dough boats on the prepared baking sheet and brush the edges with 1 tbsp olive oil.
13. Spoon the cashew cheese filling into the center of each boat, dividing it evenly.
14. Bake at 425°F for 20-25 minutes, until the crust is golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
15. Remove from the oven and immediately sprinkle with chopped fresh dill.
Best served warm, this vegan khachapuri boasts a soft, chewy crust that gives way to a rich, tangy cashew cheese center. Break off a piece of the crust to scoop up the filling for the authentic experience, or pair it with a simple salad for a complete meal.
Breakfast Khachapuri with Sausage
There’s nothing quite like a warm, cheesy bread boat to start your morning, and this Breakfast Khachapuri with Sausage puts a hearty, American twist on the classic Georgian dish. Today, I’ll walk you through making it from scratch, so you can enjoy a restaurant-worthy breakfast right at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1/2 lb breakfast sausage, casings removed
– 2 large eggs
– 2 tbsp unsalted butter, melted
Instructions
1. In a small bowl, combine the warm water, yeast, and sugar; let it sit for 5 minutes until foamy.
2. In a large bowl, mix the flour and salt; pour in the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then place it in an oiled bowl, cover with a towel, and let it rise in a warm spot for 1 hour until doubled in size.
4. While the dough rises, cook the sausage in a skillet over medium heat for 8–10 minutes, breaking it into small pieces until browned and no longer pink; drain any excess grease and set aside.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the risen dough and divide it into 4 equal pieces; roll each piece into an oval shape about 1/4-inch thick.
7. Pinch the edges of each oval to form a boat-like shape, creating raised sides to hold the filling.
8. In a bowl, mix the mozzarella, feta, and cooked sausage; evenly divide this mixture among the dough boats, pressing it into the centers.
9. Bake the khachapuri on the prepared sheet for 15 minutes until the edges are golden brown.
10. Remove the khachapuri from the oven and carefully crack an egg into the center of each one; return to the oven and bake for another 5–7 minutes until the egg whites are set but the yolks are still slightly runny.
11. Brush the edges of the khachapuri with melted butter immediately after baking.
So, you’ll love the gooey, stretchy cheese paired with savory sausage and a rich, runny egg yolk that soaks into the soft bread. Serve it hot with a side of fresh fruit or a drizzle of hot sauce for an extra kick, making it a perfect centerpiece for a leisurely weekend brunch.
Seafood Khachapuri with Shrimp
Just imagine pulling a golden, boat-shaped bread from the oven, its center bubbling with a rich, cheesy blend and plump shrimp. This Seafood Khachapuri with Shrimp is a showstopping twist on the classic Georgian dish, perfect for a festive holiday meal or an impressive weekend project. Let’s walk through each step together to ensure your success.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 1 lb large shrimp, peeled and deveined
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1/2 cup ricotta cheese
– 1 large egg
– 2 tbsp unsalted butter
– 1 tbsp chopped fresh dill
– 1/2 tsp black pepper
Instructions
1. In a small bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F); let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
3. Pour the yeast mixture and 1 tbsp olive oil into the flour; stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, pat 1 lb large shrimp dry with paper towels to ensure they sear properly.
7. In a skillet over medium-high heat, melt 2 tbsp unsalted butter and cook the shrimp for 2 minutes per side until pink and opaque; set aside.
8. In a medium bowl, mix 2 cups shredded mozzarella cheese, 1 cup crumbled feta cheese, 1/2 cup ricotta cheese, 1 tbsp chopped fresh dill, and 1/2 tsp black pepper.
9. Preheat your oven to 425°F and line a baking sheet with parchment paper.
10. Punch down the risen dough and divide it into 4 equal pieces on a floured surface.
11. Roll each piece into an oval shape about 1/4-inch thick, then pinch the ends to form a boat shape with raised edges.
12. Evenly distribute the cheese mixture into each dough boat, leaving a well in the center.
13. Arrange the cooked shrimp on top of the cheese mixture in each boat.
14. Crack 1 large egg into a small bowl, then carefully pour it into the well of each khachapuri, avoiding breaking the yolk.
15. Bake at 425°F for 15-18 minutes until the crust is golden brown and the egg white is set but the yolk remains runny.
16. Remove from the oven and let cool for 5 minutes before serving.
Out of the oven, this khachapuri boasts a crisp, chewy crust that gives way to a molten, tangy cheese blend studded with sweet, tender shrimp. For a creative twist, drizzle with lemon juice or hot sauce right before eating to brighten the rich flavors, and serve it family-style with a simple green salad to balance the indulgence.
Conclusion
Embark on a delicious journey through Georgia’s beloved cheese bread! This collection offers a khachapuri for every craving and occasion, from cozy dinners to festive gatherings. We hope you find a new favorite—give a recipe a try, then share which one you loved in the comments below. Don’t forget to pin your top picks to Pinterest to save them for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
