Khachapuri is Georgia’s iconic cheese-filled bread: soft, warm dough wrapped around a generous, bubbling cheese filling. It is a beloved comfort food served in homes, bakeries, cafés, and restaurants throughout the country. This easy Georgian khachapuri recipe explains the dough, filling, shaping options, and best ways to serve it.
What Is Khachapuri?
The name khachapuri refers to bread filled with cheese, and the dish has many regional styles. Imeruli khachapuri is a round, sealed cheese bread, while Adjarian khachapuri is shaped like a boat and finished with butter and an egg. Other versions vary in dough, shape, cheese, and toppings.
A Georgian Culinary Tradition
Khachapuri is more than a snack; it is part of everyday Georgian food culture and is often shared at family meals and celebrations. The combination of crisp edges, tender bread, and salty melted cheese makes it especially satisfying when served straight from the oven.
Ingredients
- 500 g flour
- 7 g instant yeast
- 300 ml warm water or milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
- 350 g mozzarella and feta, or another melting cheese blend
- 1 egg and a little butter for Adjarian-style serving
How to Make Khachapuri
- Combine the flour, yeast, sugar, salt, warm liquid, and oil to form a soft dough.
- Knead until smooth and elastic, then cover and let it rise until doubled in size.
- Divide the dough and flatten each piece. Place cheese in the center, seal the edges, and shape into a round or boat.
- Bake at 220°C until the bread is golden and the cheese is bubbling.
- For Adjarian khachapuri, add an egg and butter near the end of baking, then cook until the white is set but the yolk remains soft.
Tips for Better Georgian Khachapuri
Use a cheese blend that melts well while retaining a little tang. Avoid overfilling the dough, and allow the shaped bread to rest briefly before baking. A very hot oven helps the crust brown while keeping the interior tender.
How to Eat It
Serve khachapuri hot. Tear pieces of bread and dip them into the melted cheese, mixing in the egg and butter when using the Adjarian style. It is delicious for breakfast, lunch, or a shared dinner with a fresh salad.
