Khachapuri is Georgia's cheese-filled bread, baked into a boat shape and finished with a raw egg and a pat of butter stirred in tableside. You make it by building a soft, slightly sweet yeasted dough, shaping it into an open boat, filling it with a salty-tangy cheese blend, and baking it until the crust is golden and the cheese is bubbling and just short of scorched at the edges.
The dish comes from Adjara, a region on Georgia's Black Sea coast, and the boat shape is a real fishing-village invention: it holds the cheese and egg without spilling, the same way a bowl holds soup. Georgians eat it as breakfast, a snack, or a full meal, and it shows up at nearly every Georgian gathering.
Most home versions fail in one of two places: a dough that's too dense because it was over-kneaded, or a filling that weeps grease because the cheese blend was wrong. Neither is hard to fix once you know what to watch for.
What Actually Matters
The cheese blend is the whole dish. Traditional Georgian cheeses (sulguni and imeretian) aren't sold in most US grocery stores, so a mix of low-moisture mozzarella for stretch and feta for salt and tang is the closest, most reliable substitute. Skip the feta and the filling tastes like a plain cheese pizza. Skip the mozzarella and it won't pull into strings when you tear a piece off.
Georgian Khachapuri
Serves 4. Prep time: 25 minutes (plus 1 hour rise). Cook time: 20 minutes. Total time: 1 hour 45 minutes.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 2 cups shredded low-moisture mozzarella
- 1 cup crumbled feta cheese
- 4 large eggs
- 4 tablespoons unsalted butter
Method
- Whisk the warm water, yeast, and sugar together and let it sit for 5 minutes until foamy.
- Mix in the flour, salt, and olive oil. Knead for 6 to 8 minutes until smooth and only slightly tacky. Do not over-knead.
- Cover and let rise in a warm spot for 1 hour, until doubled.
- Combine the mozzarella and feta in a bowl. Preheat the oven to 475 degrees F.
- Divide the dough into 4 pieces. Roll each into an oval about 10 inches long.
- Fold the long edges in and twist the ends to form a boat shape with raised sides. Fill each boat with the cheese mixture, leaving the center slightly hollowed.
- Bake for 15 minutes, until the crust is golden and the cheese is bubbling.
- Pull the oven rack out, crack one egg into the center of each boat, and return to the oven for 3 to 4 minutes, until the egg white just sets but the yolk stays runny.
- Top each boat with a tablespoon of butter and serve immediately, stirring the egg and butter into the cheese at the table.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 620 |
| Protein | 28g |
| Fat | 34g |
| Carbohydrates | 52g |
These figures are calculated estimates based on standard ingredient data, not lab-verified values.
Tips, Variations, and Storage
If you can't find good mozzarella and feta, a mix of Monterey Jack and a salty white cheese like queso fresco works in a pinch. Leftover khachapuri reheats well in a 350 degree F oven for 10 minutes; skip the microwave, it turns the crust rubbery. Some regions of Georgia make a closed, round version called imeruli khachapuri; the boat shape here is the Adjaruli style, the one most associated with the dish internationally.
FAQ
Is khachapuri the same as pizza?
No. It's an enriched bread dough, closer to a soft roll than a pizza crust, and it's meant to be torn and dipped, with the egg and butter stirred into the cheese before eating.
Can I make the dough ahead?
Yes. After the first rise, refrigerate the dough for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What if I don't want a raw-ish egg yolk?
Leave the egg in the oven for an extra 2 to 3 minutes until the yolk is set to your liking, or skip the egg entirely and just serve the cheese boats.
Can I freeze khachapuri?
Freeze the baked, unfilled-with-egg boats for up to a month. Reheat from frozen in a 375 degree F oven until hot through, then add a fresh egg if you like.
What do I serve with it?
A simple cucumber and tomato salad and a glass of dry Georgian or other dry white wine are the traditional pairing.
More From Wine Drop Cookery
This recipe is part of the Georgian Recipes hub. For the gear that makes yeasted doughs easier, browse Kitchen Essentials and Pots, Pans, and Cookware, or see everything at once in All Products From The Collections.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.