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Khachapuri Georgian cheese bread sliced open with golden egg yolk flowing over melted cheese center.
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Khachapuri - Georgian Cheese Bread

Khachapuri is a traditional Georgian cheese bread made with soft yeast dough filled with a blend of mozzarella, feta, and Monterey Jack, baked until golden, then finished with a runny egg and melted butter. Rich, comforting, and best served hot from the oven.
Prep Time20 minutes
Cook Time20 minutes
Rising Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Brunch
Cuisine: Georgian
Servings: 4
Calories: 694kcal
Author: Joanna Cismaru

Ingredients

For the Dough:

  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • ⅔ cup warm water about 110°F
  • 2 tablespoons vegetable oil

For the Cheese Filling:

  • 1 cup mozzarella cheese shredded
  • 1 cup feta cheese crumbled
  • 1 cup Monterey Jack cheese shredded
  • 1 large egg for mixing with the cheese

For Topping:

  • 2 large eggs for each bread
  • 2 tablespoons butter for each bread
US Customary - Metric

Instructions

  • In a large bowl, combine the flour, sugar, salt, and instant yeast. Add the warm water and vegetable oil, then mix until the dough comes together.
    process shots showing how to make khachapuri.
  • Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
    process shots showing how to make khachapuri.
  • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until it doubles in size.
    process shots showing how to make khachapuri.
  • In a medium bowl, combine mozzarella, feta, and Monterey Jack cheese. Mix in 1 egg to bind the cheese mixture. Set aside.
    process shots showing how to make khachapuri.
  • Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • Punch down the risen dough and divide it into two equal portions. Roll each portion into an oval shape, about 10 inches long.
    process shots showing how to make khachapuri.
  • Spoon half of the cheese filling onto the center of each oval, leaving a 1-inch border around the edges. Roll the edges inward, pinching the ends to form a boat shape.
    process shots showing how to make khachapuri.
  • Transfer the shaped breads onto the prepared baking sheet. Bake for 15 minutes, or until the bread is golden brown and the cheese is bubbling.
    process shots showing how to make khachapuri.
  • Remove the breads from the oven and use a spoon to make a small well in the center of the cheese. Crack one egg into the well of each bread.
    process shots showing how to make khachapuri.
  • Return to the oven and bake for another 4-5 minutes, or until the egg whites are set but the yolks remain runny. Top each bread with 1 tablespoon of butter while still hot. Serve immediately.
    process shots showing how to make khachapuri.

Notes

  1. Warm water should be around 110°F (43°C). If it feels hot to the touch, it is too hot for the yeast.
  2. Knead the dough until smooth and elastic. It should feel soft and slightly tacky, not dry.
  3. Let the dough fully double during the rise. Under risen dough will bake dense instead of light.
  4. Seal the ends of the boat shape firmly so the filling stays in place while baking.
  5. Keep an eye on the egg during the final bake. You want set whites and a runny yolk.
  6. Add the butter immediately after baking so it melts right into the cheese and egg.
  7. Khachapuri is best eaten fresh. The texture changes as it cools, so serve it hot.

Nutrition

Serving: 1serving | Calories: 694kcal | Carbohydrates: 52g | Protein: 31g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 235mg | Sodium: 1457mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 0.01mg | Calcium: 572mg | Iron: 4mg
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