Khachapuri (Georgian Cheese Bread)

Warm, golden, and oozing with cheese, Khachapuri is one of those comfort foods that grabs your attention the moment it hits the table. The rich aroma of baked bread mixes with the salty sharpness of melted cheese, while the glossy, sunny-side-up egg in the center beckons you to tear, dip, and savor. It’s gooey, chewy, buttery, and satisfying in every bite. This dish is more than just bread, it’s an experience.

Behind the Recipe

The first time I tried Khachapuri, I wasn’t prepared for how deeply comforting it would be. Somewhere between pizza and fondue, but somehow so unique, it had a rustic charm that made me feel instantly at home. It’s the kind of thing you want to eat with your hands, surrounded by laughter and maybe a little bit of a mess on the table. This recipe brings those cozy vibes straight into your kitchen.

Recipe Origin or Trivia

Khachapuri hails from the beautiful country of Georgia, nestled between Eastern Europe and Western Asia. There are many regional versions of this bread, but the most iconic is the Adjaruli Khachapuri. It’s shaped like a boat, filled with tangy Georgian cheese (often sulguni), then topped with a raw egg and a pat of butter just before serving. Traditionally, you tear off the crust and dip it into the cheesy, eggy center. It’s a dish steeped in history and beloved across generations.

Why You’ll Love Khachapuri (Georgian Cheese Bread)

There’s something undeniably magical about bread, cheese, and egg coming together so beautifully. Here’s why this recipe should be on your list:

Versatile: Whether you’re serving it for brunch, lunch, or dinner, Khachapuri fits any mealtime.

Budget-Friendly: With basic ingredients like flour, cheese, and eggs, this recipe won’t break the bank.

Quick and Easy: The dough is simple and forgiving, and most of the magic happens in the oven.

Customizable: Play around with the cheeses or add herbs and spices to your liking.

Crowd-Pleasing: One Khachapuri is a centerpiece, and everyone will be fighting for a piece.

Make-Ahead Friendly: The dough can be prepared in advance and refrigerated for later use.

Great for Leftovers: Reheat it in the oven, and it tastes just as good the next day.

Chef’s Pro Tips for Perfect Results

To make a Khachapuri that wows, keep these tips in your apron pocket:

1. Use high-moisture cheese: A mix of mozzarella and feta gives the best melt and saltiness.
2. Don’t skip the egg yolk: It adds richness and makes the final bite luscious.
3. Brush the crust with butter: Right after baking for that glossy, golden finish.
4. Let the dough rest: It relaxes the gluten, making it easier to shape.
5. Serve immediately: That gooey cheese waits for no one.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few basics:

Mixing Bowl: For prepping your dough and mixing cheese.

Measuring Cups and Spoons: To keep everything precise.

Rolling Pin: For shaping your dough evenly.

Baking Sheet: To support and bake your Khachapuri.

Parchment Paper: Makes cleanup a breeze and prevents sticking.

Ingredients in Khachapuri (Georgian Cheese Bread)

The harmony of this dish comes from the simple, balanced ingredients that complement each other perfectly.

1. All-Purpose Flour: 2½ cups – Forms the base of the dough and provides structure.
2. Warm Water: ¾ cup – Activates the yeast and hydrates the flour.
3. Active Dry Yeast: 1 packet (2¼ teaspoons) – Helps the dough rise and creates airiness.
4. Sugar: 1 teaspoon – Feeds the yeast and balances flavors.
5. Salt: 1 teaspoon – Enhances flavor and strengthens the dough.
6. Olive Oil: 2 tablespoons – Adds richness and helps with dough elasticity.
7. Mozzarella Cheese: 1 cup shredded – Melts beautifully and gives that classic stretch.
8. Feta Cheese: 1 cup crumbled – Adds saltiness and tang.
9. Eggs: 2 large – One for the dough and one for topping.
10. Butter: 2 tablespoons – For brushing and finishing, adds a velvety richness.

Ingredient Substitutions

Ran out of something or want to switch it up? Here’s how:

All-Purpose Flour: Bread flour for a chewier crust.

Mozzarella Cheese: Provolone or Monterey Jack.

Feta Cheese: Ricotta salata or queso fresco.

Olive Oil: Vegetable oil or melted butter.

Ingredient Spotlight

Feta Cheese: This crumbly white cheese brings a punch of flavor that balances the richness of mozzarella.

Egg: Beyond the obvious, the egg yolk is the final touch that brings creamy indulgence to each bite.

Instructions for Making Khachapuri (Georgian Cheese Bread)

Let’s roll up our sleeves and make something truly special. Here are the steps you’re going to follow:

1. Preheat Your Equipment:

Set your oven to 450°F (230°C) and place a baking sheet inside to heat up.

2. Combine Ingredients:

In a bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until foamy. Add flour, salt, olive oil, and one egg. Mix until a dough forms, then knead for 5-7 minutes until smooth.

3. Prepare Your Cooking Vessel:

Line a piece of parchment paper and lightly flour it. Roll out the dough into an oval shape, about 12 inches long and 6 inches wide.

4. Assemble the Dish:

Combine shredded mozzarella and crumbled feta. Pile the cheese into the center of the dough, leaving a 1-inch border. Roll the edges inward and pinch the ends to make a boat shape.

5. Cook to Perfection:

Transfer the parchment with the assembled dough onto the hot baking sheet. Bake for 14-16 minutes or until golden brown and bubbling.

6. Finishing Touches:

Remove from oven, crack an egg into the center, and return to oven for 3 more minutes until the white sets but the yolk remains runny. Brush the crust with butter.

7. Serve and Enjoy:

Serve hot and encourage guests to tear the crust and dip into the molten center. Heaven.

Texture & Flavor Secrets

Every bite of Khachapuri is a contrast of textures and layers of flavor. The crust is golden and crisp, yet tender enough to tear. The cheese is stretchy, salty, and buttery. And that egg yolk? It’s like silk that binds it all together. The result is rich, comforting, and just a little bit addictive.

Cooking Tips & Tricks

Here are a few extra gems to help your Khachapuri shine:

• Let the dough rise in a warm spot to speed things up.
• Don’t overload with cheese or the center will flood.
• Use parchment to easily transfer and lift the bread.

What to Avoid

Here are the common pitfalls and how to dodge them:

• Using cold ingredients: They slow down yeast activity and can affect rise.
• Cracking the egg too early: It will overcook and lose that perfect yolk.
• Skipping the resting time: Makes the dough tougher and harder to shape.

Nutrition Facts

Servings: 4
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

If you’re planning ahead, the dough can be prepped and chilled overnight. You can also shape the Khachapuri and freeze it (minus the egg) for future cravings. Reheat leftovers in the oven to restore crispness, and the cheese will melt beautifully all over again.

How to Serve Khachapuri (Georgian Cheese Bread)

Khachapuri is best served hot from the oven. Pair it with a crisp cucumber salad or a fresh tomato and herb plate for balance. A glass of sparkling water or a citrusy soda works great to cut through the richness.

Creative Leftover Transformations

Don’t let leftovers go to waste. Try these tasty ideas:

• Reheat and top with a poached egg for breakfast.
• Cut into strips and serve with soup.
• Toast and drizzle with chili oil for a spicy snack.

Additional Tips

• Add chopped spinach or sautéed mushrooms into the cheese for extra depth.
• Sprinkle sesame or nigella seeds on the crust before baking for a flavor boost.
• Serve with a touch of fresh dill or parsley for brightness.

Make It a Showstopper

Presentation is half the fun. Brush the crust with a golden egg wash before baking for that glossy finish. Serve it on a rustic board with a napkin-lined basket for tearing and dipping. That gooey center deserves a dramatic reveal.

Variations to Try

• Meaty Khachapuri: Add cooked ground beef or lamb inside the cheese filling.
• Garlicky Twist: Rub garlic butter along the crust before baking.
• Spicy Cheese Mix: Add chopped jalapeños or chili flakes to the cheese blend.
• Mini Boats: Shape smaller individual versions for appetizers.
• Sweet Version: Use ricotta and honey with a dusting of cinnamon for a dessert twist.

FAQ’s

Q1: Can I make Khachapuri without yeast?

Yes, but it will be more like a flatbread. The yeast helps with rise and fluff.

Q2: What cheese is closest to sulguni?

A mix of mozzarella and feta gets you close in texture and flavor.

Q3: Can I use pre-made pizza dough?

You can, but homemade dough gives a softer, richer result.

Q4: Can I make this gluten-free?

Yes, by using a 1:1 gluten-free flour blend that includes xanthan gum.

Q5: Do I have to add the egg on top?

It’s traditional, but optional. You can skip it if you prefer.

Q6: How do I know when it’s baked enough?

The crust should be golden, and the cheese bubbling before you add the egg.

Q7: Can I prepare the cheese filling ahead of time?

Absolutely, mix and refrigerate up to a day in advance.

Q8: What other herbs can I add?

Chopped parsley, dill, or thyme all pair beautifully.

Q9: What makes the crust shiny?

Brushing with butter or egg wash right after baking adds a glossy finish.

Q10: Can I reheat it in the microwave?

Yes, but it’s best reheated in the oven for the perfect texture.

Conclusion

Khachapuri is more than just a dish, it’s a cozy experience filled with bubbling cheese, soft golden crust, and rich eggy goodness. It’s simple, satisfying, and full of heart. Trust me, you’re going to love this. Give it a try and let it bring a little bit of Georgian magic to your table.

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