This Khachapuri recipe is a classic Georgian cheese bread filled with a rich blend of cheeses, baked until golden, and finished with butter and a runny egg yolk. Stretchy, indulgent, and deeply comforting, this homemade khachapuri is perfect for special occasions, weekend baking, or when you’re craving comfort food.
Why This Recipe Works
This Georgian Cheese Khachapuri is rich, golden, and completely irresistible, with soft homemade bread wrapped around a molten cheese center finished with butter and egg yolk. Here’s why I love it:
- Iconic Georgian Cheese Bread: Khachapuri is one of the most searched Georgian recipes for a reason. The boat-shaped bread with raised edges and gooey cheese center makes it instantly recognizable and incredibly fun to eat.
- Ultra-Cheesy, Stretchy Center: A blend of mozzarella or chihuahua cheese, feta, and ricotta creates that signature stretchy, creamy filling. Once baked, the cheese bubbles and melts into the most indulgent center.
- Soft, Golden Homemade Dough: The olive oil–based dough bakes up tender on the inside with a lightly crisp, golden exterior. It holds the filling perfectly while staying soft enough to tear and dip.
- Egg Yolk and Butter Finish: Adding egg yolks and butter straight from the oven is what makes authentic khachapuri so special. Stirring everything together creates a rich, velvety cheese dip that’s deeply satisfying.
- Perfect for Sharing and Special Meals: This traditional Georgian bread is ideal for weekend baking, gatherings, or when you want to serve something impressive and comforting. It’s the kind of recipe everyone asks about after the first bite.
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Ingredients
- 00 Flour – A finely milled flour that gives the dough a soft, smooth texture. All-purpose flour works well too if that’s what you have.
- Warm Water – Helps activate the yeast and bring the dough together. It should feel warm to the touch, not hot.
- Honey – Feeds the yeast and adds a subtle sweetness that balances the salty cheese filling. Sugar can be used instead.
- Active Dry Yeast – The leavening agent that makes the dough rise and gives it a light, airy texture. Instant yeast can also be used in the same amount.
- Chihuahua Cheese or Low-Moisture Mozzarella – The main melting cheese that creates a stretchy, gooey filling. Mozzarella is the easiest substitute.
- Feta Cheese – Adds a tangy, salty flavor that balances the mildness of the other cheeses.
- Ricotta or Cottage Cheese – Brings creaminess to the filling and keeps it soft even after baking.
- Heavy Cream – Mixed with egg yolk for the egg wash to give the crust a golden, glossy finish.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Activate the Yeast: Mix warm water, honey, and yeast. Let sit 5–7 minutes until foamy and active.
- Make the Dough: Add flour, salt, olive oil, and the yeast mixture to a mixer. Knead for about 10 minutes until smooth and elastic.
- First Rise: Lightly oil a bowl, place the dough inside, coat evenly, cover, and let rise in a warm spot for about 1 hour until doubled.
- Prepare Cheese Filling: Combine shredded cheese, feta, ricotta or cottage cheese, and heavy cream. Mix well and set aside. Do not add salt.
- Divide Dough: Punch down the dough and divide into 6 equal portions. Shape into balls and keep covered.
- Roll Dough: Roll one dough ball into a small oval, about 4×6 inches.
- Add Cheese: Place about ½ cup of cheese filling in the center of the dough.
- Pinch Edges: Pinch all the edges together to seal the filling inside.
- Flip & Roll: Flip the dough seam-side down and gently roll it longer into an oval.
- Slice the Center: Cut lengthwise through the center, stopping short of the ends.
- Roll Each Side: Roll each cut side outward to form raised borders.
- Gently Pull Sides Open: Carefully pull the sides apart to open the center.
- Add Extra Cheese: Fill the open center with more cheese as needed.
- Brush & Bake: Transfer to a parchment-lined baking sheet. Brush only the borders with egg yolk mixed with cream. Bake at 450°F for 25 minutes until golden.
- Add Egg Yolks: Remove from oven, place one egg yolk in the center of each khachapuri, and bake 5 more minutes.
- Finish & Serve: Add butter to the hot cheese center and stir until melted and creamy. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cheese Options: I like using mozzarella, feta, and ricotta for a balanced filling, but you can swap in provolone, Monterey Jack, or cream cheese for a milder flavor. Use what melts well and tastes good to you.
- Dough Alternatives: You can make this with all-purpose flour if you don’t have 00 flour. However, when possible, use 00 flour since it produces a softer, more elastic dough which makes it is easier to shape and bakes up lighter and more tender.
- Sweetener Options: You can substitute sugar for the honey using the same amount. Honey adds a slightly deeper flavor, but sugar will still activate the yeast properly and help the dough rise as expected.
What to Serve with Khachapuri
Soups
- Khachapuri is rich and cheesy, so it pairs beautifully with something warm and savory on the side. We love serving it with Kharcho Georgian Beef Soup for a hearty, traditional meal.
- It’s also great with lighter options like Soup with Pelimeni or creamy favorites such as Clam Chowder and Creamy Chicken and Gnocchi Soup.
Salads & Side Dishes
- For something fresh to balance the richness of the cheese, try serving Khachapuri with Spicy Georgian Cabbage or a colorful Georgian Beets and Beans Salad.
- It also pairs nicely with lighter sides like Burrata Salad or crisp, tangy Pickled Cucumbers and Tomatoes.
FAQs
Do I have to add the egg yolk on top?
No, it’s optional. The yolk adds richness and a traditional look, but the bread is still delicious without it. Just finish with butter for a creamy center.
Can I make the dough ahead of time?
Yes. You can prepare the dough up to a day in advance and refrigerate it, covered. Let it come to room temperature before shaping and baking.
How do I know when the dough has risen enough?
It should double in size and feel soft and airy when gently pressed. If your kitchen is cool, it might take a little longer than an hour.
Can I freeze khachapuri?
Yes. Once baked and cooled, wrap each piece tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm and the cheese is soft again.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven until the crust is crisp and the cheese is melted again.
More Recipes You’ll Enjoy
- Chimichurri Sauce – A bright and flavorful herb sauce that pairs perfectly with grilled meats or fresh bread.
- Greek Bougatsa – A traditional Greek dessert made with layers of flaky phyllo and creamy custard filling.
- Vegetable Eggplant Spread and Lamb Luylya-Kabob – A savory combination of smoky eggplant spread and juicy grilled lamb kabobs.
- Beef Harissa – A rich and aromatic beef dish infused with bold spices and slow-cooked for deep flavor.
I hope you loved this Khachapuri recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Khachapuri (Georgian Cheese Bread Recipe)
Khachapuri is a traditional Georgian cheese-filled bread, most commonly shaped like a boat and filled with melted cheese, butter, and egg yolk. While there are several regional styles, this version is closest to Adjaruli Khachapuri, which is baked open-face and finished with butter and egg.
Ingredients
- 4 cups 00 flour
- 1 3/4 cups warm water
- 2 tsp honey
- 2 1/4 tsp active dry yeast
- 1 1/2 tsp salt
- 1/4 cup olive Ooil
- 6 cups Chihuahua shredded quesadilla cheese shredded, or low moisture mozzarella
- 6 oz feta crumble
- 1 1/2 cups ricotta or cottage cheese
- 3 tbsp heavy cream
- 1 egg yolk for egg wash
- 6 eggs yolk for finishing
- butter for finishing
Instructions
Activate the Yeast
- In a bowl, mix the warm water, honey, and yeast together. Set aside for 5–7 minutes, or until the mixture becomes foamy and bubbly, indicating the yeast is active.
Make the Dough
- Add the flour, salt, olive oil, and yeast mixture to a stand mixer. Mix for about 10 minutes, until the dough becomes smooth and elastic.
- Lightly oil a deep bowl, place the dough inside, and turn to coat evenly. Cover and let rise in a warm area for about 1 hour, or until doubled in size.
Prepare the Cheese Filling
- In a bowl, combine all the cheeses with one egg. Do not add salt, as the feta provides enough seasoning. Mix until evenly combined and set aside.
Shape the Khachapuri
- Once the dough has doubled in size, divide it into six equal portions. Shape each portion into a ball and keep covered while working one at a time.
- Roll one dough ball into a 4×6-inch oval. Place about ½ cup of the cheese filling in the center. Pinch all edges together to seal, then flip seam-side down.
- Gently roll outward until the dough reaches about 4–8 inches. Slice through the center lengthwise and tuck each side outward to form raised borders. Add more cheese filling to the center and lightly press.
- Transfer to a parchment-lined baking sheet and repeat with the remaining dough.
Bake
- Preheat the oven to 450°F (232°C).
- Mix the egg yolk with the heavy cream to make the egg wash. Brush the egg wash only along the borders of the dough.
- Bake for 25 minutes, until the bread is golden and the cheese is bubbly.
Add Egg Yolks and Butter
- Remove the khachapuri from the oven and carefully place one egg yolk into the center of each bread, discarding the whites. This step is optional but highly recommended.
- Return to the oven and bake for an additional 5 minutes.
- Immediately after baking, add butter generously to the cheese center, about 2 tablespoons per bread. Stir while hot until melted and creamy.
Notes
- Use warm water, not hot. The water should feel just warm to the touch to help activate the yeast without killing it.
- Let the dough rise fully. Giving it enough time to double in size ensures a soft, airy texture once baked.
- Mix the cheese filling well. Evenly combined cheeses give every bite the right balance of flavor and creaminess.
- Skip extra salt. Feta already adds plenty of saltiness, so there’s no need to add more.
- Roll the dough evenly. Keeping the thickness consistent helps the bread bake uniformly and hold its shape.
- Shape on parchment paper. This makes transferring the khachapuri to the baking sheet easier and prevents sticking.
- Keep an eye on the oven. The bread can brown quickly at 450°F, so check it a few minutes before the timer ends.
- Add the egg yolk while the bread is hot. The residual heat gently cooks the yolk and allows it to blend into the melted cheese and butter.
- Tear and dip to eat. Traditionally, you pull pieces of bread from the edges and dip them into the hot cheese, butter, and egg mixture in the center.
- Serve immediately. Khachapuri tastes best fresh from the oven, when the cheese is gooey and the crust is crisp.
- Reheat in the oven. Warm leftovers at 350°F for 8–10 minutes to restore the soft texture and melted cheese center.
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