EASY! Khachapuri (Georgian Cheese Bread) Recipe! This pizza-like Georgian bread, locally known as Adjarian khachapuri, is a boat-shaped bread with a warm melted cheese filling that’s topped with butter and egg in the middle. It’s an insanely delicious comfort food that you’ll surely love!
What is Khachapuri?
Khachapuri is traditionally a Georgian bread; however, it is also popular in neighboring countries such as Armenia and Turkey.
Khachapuri is literally translated as “cheese bread”. The name connects two different cultures. The word “khacha” in Georgian means “curdled cheese” and “puri“, which comes from India and means “bread“.
Khachapuri is mostly served at breakfast but can be served for lunch or dinner with a side salad. It can also be served as an easy snack or light meal.
Georgia is a small country between Eastern Europe and Western Asia, bordered by the Black Sea on the west, Turkey, Armenia, Azerbaijan on the southern border, and Russia on the north.
Different types of Khachapuri
There are different types of Khachapuri that come in different shapes, depending on the region of Georgia such as boat-shaped, flat like a pizza, etc, and known by different names. The three most popular are Adjarian, Imerulian, and Megrelian Khachapuri.
- Adjarian khachapuri is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle.
- Imerulian khachapuri is made with a yeast dough filled with white Imeretian salted cheese.
- Megrelian khachapuri is similar to Imerulian khachapuri but has more cheese added on top.
Adjarian Khachapuri Recipe
In this post, I am going to show you how to make Adjarian khachapuri. It consists of a slightly sweet pizza-like crust topped with a mix of cheese, butter, and an egg.
The texture of the crust is similar to a pizza, soft, chewy, and crispy. The filling is warm and cheesy, and the egg is cooked to preference.
Khachapuri is typically eaten with your hands. A small piece of crust is torn off from the edge of the boat and dipped into the flavorful melted cheese with butter and runny egg yolk.
How to Make Adjarian Khachapuri?
- First, you make the dough. Then the dough is rolled out into a rectangle.
- Next, the edges of the dough are connected and the dough is shaped into a boat.
- Then you fill the boat with cheese and bake.
- A few minutes before it is fully baked, the egg white is spread in the center of the boat making an indention in the center of the cheese filling, and then top it with the egg yolk.
- After it has cooked for another couple of minutes, a piece of butter is immersed in the melted cheese.
Useful Tips
The water and the milk should be warm to the touch, not hot, as it will kill the yeast and keep the dough from rising.
You can make the dough the day before. Lightly coat the dough with olive oil. Place into a freezer bag and refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
You can make small, medium, or large Khachapuri as you like. If you want to make two, cut the dough in half and roll each piece into a ball.
You can top your khachapuri with one, two, or three yolks, as you like.
The classic Adjarian khachapuri recipe is made simply with cheese and egg yolk. But, nowadays, you’ll also find Khachapuri-like bread with extra toppings, including minced meat, beans, stewed mushrooms, tomatoes, etc.
More Bread Recipes to Try
Khachapuri (Georgian Cheese Bread)
Step-by-Step Recipe
Prep Time 30 mins
Cook Time 15 mins
Resting Time 3 hrs
Servings 4 servings
For the Dough (Makes 4)
300 g all-purpose flour
100 g milk, lukewarm
130 g water, lukewarm
2 g instant yeast
1 tbsp granulated sugar
1/2 tsp salt
1 tbsp oil olive
For the Topping (For one Khachapuri)
50g mixed cheese
1 egg, separated
1/2 tbsp of butter
Instructions
Gather the Ingredients
Ingredients for the dough; plain flour, milk, water, instant yeast, sugar, and salt
Ingredients for the topping; mix cheese, egg, and butter (not in the photo). I used some chili paste as I like it that way but not traditionally used.
Make the Dough
Place the flour, yeast, sugar, and salt in a bowl. Stir to combine.
Add lukewarm water and milk. Mix until the dough comes together.
Add oil to the mixture. knead until the dough is smooth and elastic, about 5 minutes.
Transfer the dough to a lightly oiled large bowl.
Cover the bowl with plastic wrap and a towel, and let the dough rise in a warm place (during colder months) until it has doubled in size, about 1 hour.
Making the dough is very easy when using a bread machine. Alternatively, you can also knead the dough with a stand mixer.
After the dough has risen, punch it down. Place the dough on a lightly floured surface.
Divide the dough into 4 equal parts.
Roll out each one into a round shape. Cover the dough with a towel and let them rest for 15 to 20 minutes.
Shape the dough into boat-shape
Roll up two ends to make the boat shape while leaving the center open for the filling.
Top with Filling & Bake
Place the cheese filling in the center. Leave them to rise for about 30 minutes covered with a towel.
Bake at 230°C for 15 minutes or until lightly golden.
Make an indent in the center of the cheese filling. Add 1/2 tbsp of butter, the egg white and then yolk to the opening, and Return to the oven for 5 more minutes.
Serve immediately.
Khachapuri (Georgian Cheese Bread)
Printable Recipe
Khachapuri (Georgian Cheese Bread)
Ingredients
For the Dough
- 300 g all-purpose flour
- 100 g milk lukewarm
- 130 g water lukewarm
- 2 g instant yeast
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp oil olive
For the Topping
- 50 g mixed cheese
- 1 egg separated
- 1/2 tbsp of butter
Instructions
- Before starting this recipe, organize all the necessary ingredients for the dough and topping.
- For the topping; mix cheese, egg, and butter (not in the photo). I used some chili paste as I like it that way but it is not traditionally used.
- Place the flour, yeast, sugar, and salt in a bowl. Stir to combine.
- Add lukewarm water and milk. Mix until the dough comes together.
- Add oil to the mixture. knead until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to a lightly oiled large bowl.
- Cover the bowl with plastic wrap and a towel, and let the dough rise in a warm place (during colder months) until it has doubled in size, about 1 hour.
- Making the dough is very easy when using a bread machine. Alternatively, you can also knead the dough with a stand mixer.
- After the dough has risen, punch it down. Place the dough on a lightly floured surface.
- Divide the dough into 4 equal parts.
- Roll out each one into a round shape. Cover the dough with a towel and let them rest for 15 to 20 minutes.
- Roll up two ends to make the boat shape while leaving the center open for the filling.
- Place the cheese filling in the center. Leave them to rise for about 30 minutes covered with a towel.
- Bake at 230°C for 15 minutes or until lightly golden.
- Make an indent in the center of the cheese filling. Add 1/2 tbsp of butter, the egg white and then yolk to the opening, and Return to the oven for 5 more minutes.
- Serve immediately.
Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld
More Breakfast Recipes
- Best Hoppers (With Homemade Rice Flour)
- Easy Hoppers in Frying Pan
- Sri Lankan Egg Hoppers (Biththara Appa)
- Easy Hoppers with Store-Bought Rice Flour
- Perfect Sri Lankan Appa (Hoppers, Appam)
- How to Make String Hoppers (With Roasted Rice Flour)
- Easy! Sri Lankan Spicy Omelet Recipe