If you have never experienced the warm, gooey delight of Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe, get ready for a little slice of heaven coming your way. This traditional Georgian dish combines pillowy, tender bread with a melty cheese filling that’s just bursting with flavor. It’s not just food; it’s an experience that feels like a comforting hug from the inside out. Perfectly crisp on the outside and irresistibly soft and cheesy inside, this recipe is one of those magical dishes you’ll reach for time and again.
Ingredients You’ll Need
The beauty of this Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe lies in its simplicity—only a handful of ingredients come together to create something truly spectacular. Each ingredient plays a vital role in the flavor, stretch, and texture of the finished bread, ensuring every bite is wonderfully satisfying.
- All-purpose flour, 2 1/2 cups: The foundational ingredient that creates a soft yet sturdy dough capable of holding all that melty cheese.
- Active dry yeast, 1 packet (2 1/4 tsp): Responsible for the beautiful rise and airy texture of the bread.
- Salt, 1 tsp (plus extra for filling): Enhances every flavor, making sure nothing tastes flat.
- Sugar, 1 tsp: Just a touch to feed the yeast and add a subtle balance to the dough.
- Warm water (110°F/45°C), 1/2 cup: Activates the yeast gently to get the dough bubbling with life.
- Milk, 1/4 cup: Adds richness to the dough, contributing to a tender crumb.
- Olive oil (or vegetable oil), 2 tbsp: Brings moisture and a light golden color to the crust.
- Egg for dough, 1: Helps bind the dough and adds extra softness.
- Mozzarella cheese, 2 cups shredded: Provides milky, gooey meltiness essential to the filling.
- Feta cheese, 1 cup crumbled: Brings a salty tang that contrasts perfectly with the mozzarella.
- Ricotta cheese, 1/4 cup (optional): Adds smooth creaminess that makes the filling luscious.
- Egg for filling, 1: Binds the cheese filling into a creamy mixture.
- Ground black pepper, 1/2 tsp: Adds a subtle spicy warmth to round out the flavors.
- Egg for topping, 1: Creates that iconic rich topping that cooks right on the cheese.
- Fresh parsley or dill (optional): Offers a fresh, bright garnish to finish the dish beautifully.
How to Make Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe
Step 1: Prepare the Dough
Start by activating your yeast with warm water and sugar, letting it get frothy and alive—that’s the magic kick-off for any great bread. Combine the flour and salt in a big bowl and create a well for the yeast mixture, milk, oil, and egg. This combo forms the backbone of your dough. Knead it until smooth and elastic—this is when the dough starts showing its true potential. Then, set it aside to rise in a warm spot until it doubles in size, getting fluffy and light like a cloud.
Step 2: Make the Cheese Filling
While the dough is rising, mix the cheeses! The mozzarella and feta bring the perfect balance of melt and tang, and ricotta, if you decide to use it, makes everything ultra-creamy. Add an egg to help bind the filling, along with salt and pepper to make sure every mouthful sings with flavor. This mixture is what makes the Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe so special—rich, indulgent, and packed with personality.
Step 3: Shape the Khachapuri
Once your dough has risen, punch it down and split it in half. Roll out each portion into a generous circle or oval shape to hold all that luscious cheese. Spread the filling in the center but leave the edges clear. Now, comes the fun part: fold the sides toward the middle, leaving the center open like a little bread boat filled with treasure. Pinch the ends together to keep it all nicely contained.
Step 4: Bake the Khachapuri
Preheat your oven to 375 degrees Fahrenheit, and prep a baking sheet. Transfer your shaped Khachapuri carefully and consider brushing the crust’s edges with olive oil for a beautiful golden shine. Bake for about 20-25 minutes until the crust is gorgeous and the cheese is bubbling joyfully. This step is where all your prep work transforms into that irresistible Georgian classic.
Step 5: Add the Egg Topping
Before the final countdown, beat one egg for the topping. Once the Khachapuri comes out of the oven, use the back of a spoon to make a small well in the cheese and crack the egg right there. Slide it back into the oven and bake for another 5-7 minutes, cooking the egg just the way you like it—runny or set. This finishing touch adds richness, making this Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe unforgettable.
Step 6: Serve and Enjoy
Let it cool just a little before diving in so you don’t burn your mouth. Garnish with fresh herbs like parsley or dill for a pop of freshness that cuts through the richness. This bread is best served warm, straight from the oven, with cheese oozing and that silky egg to dip into. You’re officially ready to impress yourself and anyone lucky enough to share this dish.
How to Serve Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe
Garnishes
Brighten up your Khachapuri with fresh green herbs like parsley or dill, which beautifully contrast the creamy cheese and add a fragrant note that elevates each bite. A sprinkle of cracked black pepper or a drizzle of extra virgin olive oil can also create a lovely finishing touch that feels just right.
Side Dishes
This Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe is so rich and satisfying it can shine all on its own, but if you want to round out the meal, try serving it alongside a crisp green salad or some pickled vegetables. These add crunch, acidity, and freshness to balance the warm, cheesy richness perfectly.
Creative Ways to Present
Turn this dish into a centerpiece by baking one large Khachapuri instead of two smaller ones. You can also serve individual mini boats at a party for a playful and shareable appetizer. Pair it with small bowls of fresh yogurt or spicy chutneys to bring in new layers of texture and taste, making this traditional dish even more inviting.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which isn’t very common), keep them wrapped tightly in the fridge and consume within 2 days. The bread might lose some of its original crispness, but the cheesy goodness stays strong and satisfying.
Freezing
Khachapuri freezes beautifully. After baking and cooling completely, wrap it well in plastic wrap and then in foil or a freezer-safe bag. It will keep for up to 2 months without losing too much flavor or texture.
Reheating
To bring your leftover Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe back to life, reheat it in a 350°F oven for about 10-15 minutes until warmed through. Avoid microwaving to keep the crust crisp and the cheese melty and delicious.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While mozzarella and feta are traditional and key to the authentic taste, you can experiment with other melty, tangy cheeses like fontina or halloumi to make the filling your own.
Is it necessary to add an egg on top?
The egg topping is classic and adds richness, but you can skip it if you prefer. The Khachapuri will still be delicious and cheesy without it.
Can I make this recipe vegan or dairy-free?
This recipe relies heavily on cheese for its signature taste and texture, so making it vegan requires substantial substitutions. Using vegan cheese alternatives and plant-based milk could work, but it won’t taste quite the same. Still, experimenting is always fun!
How do I know when the dough has risen enough?
Look for the dough to double in size and have a slightly puffed, airy feel when you gently press it with your fingertip. If the indentation stays, your dough is ready.
Can I prepare the dough the night before?
Definitely! You can make the dough ahead and refrigerate it overnight. Just bring it back to room temperature before shaping and baking for best results.
Final Thoughts
This Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe is one of those irresistible dishes that feel special every time you make it, yet surprisingly easy and fun to put together. It’s a delicious way to bring a taste of Georgian hospitality and warmth right into your kitchen. So grab your ingredients, roll up your sleeves, and treat yourself to this soulful, cheesy delight—you deserve it!
Print
Georgia-Style Cheese-Filled Bread (Khachapuri) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Bread
- Method: Baking
- Cuisine: Georgian
Description
Khachapuri is a traditional Georgian cheese-filled bread known for its soft, fluffy dough and rich, gooey cheese filling, topped with a perfectly baked egg. This recipe guides you through making the dough from scratch, preparing a delicious blend of mozzarella, feta, and ricotta cheeses, and baking the bread boat-style for an authentic and irresistible Georgian treat.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup warm water (110°F/45°C)
- 1/4 cup milk
- 2 tbsp olive oil (or vegetable oil)
- 1 egg (for dough)
For the Cheese Filling:
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- 1/4 cup ricotta cheese (optional, for creaminess)
- 1 egg (for filling)
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
For Serving:
- 1 egg (for egg topping)
- Fresh parsley or dill for garnish (optional)
Instructions
- Prepare the Dough: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Mix Dough Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, milk, olive oil, and egg.
- Knead the Dough: Mix the ingredients together until the dough begins to form. Turn it onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
- Let Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
- Make the Cheese Filling: While the dough is rising, combine shredded mozzarella, crumbled feta, ricotta (if using), egg, salt, and pepper in a medium bowl. Stir until the mixture is creamy and well blended.
- Shape the Khachapuri: Once the dough has risen, punch it down and divide into 2 equal portions. Roll each into a round or oval shape about 10-12 inches in diameter on a floured surface.
- Fill and Form the Bread: Spread the cheese mixture evenly over the dough, leaving a small border. Carefully fold the edges over the cheese filling, leaving the center exposed like a boat. Pinch the ends together to form the traditional shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Bake the Khachapuri: Transfer the shaped Khachapuri to the baking sheet. Optionally, brush the edges with olive oil for a golden finish. Bake for 20-25 minutes until the bread is golden and cheese is melted and bubbling.
- Add the Egg Topping: While baking, beat the egg for topping. When the bread is done, make a small indentation in the cheese center and crack an egg into each Khachapuri or the center of the large one.
- Finish Baking: Return Khachapuri to the oven and bake an additional 5-7 minutes until the egg sets to your liking, whether soft or firm.
- Serve: Remove from oven, let cool slightly, and garnish with fresh parsley or dill if desired. Serve warm and enjoy this classic Georgian delicacy.
Notes
- For a creamier filling, adding ricotta cheese is optional but recommended.
- If you prefer, you can make a single large Khachapuri instead of two smaller ones by adjusting the dough shaping accordingly.
- Brush the dough edges with olive oil before baking for a beautiful golden crust.
- Egg doneness can be adjusted to preference; for a runnier yolk, reduce the additional baking time.
- Serve immediately warm for the best flavor and texture.
