Khachapuri (Georgian Cheese Bread)
A cheesy, warm Georgian bread filled with melty suluguni and Imeretian cheeses.
Khachapuri is a beloved Georgian comfort food — a soft bread filled with a mixture of cheeses and topped with a runny egg. This version uses mozzarella and feta as substitutions if the traditional cheeses aren't available. It’s perfect for brunch or cozy evenings.
The dough is simple and yeast-risen, forming a crust that crisps beautifully in the oven. The magic lies in the cheesy center — melty, tangy, and savory — with a bright egg yolk stirred in just before serving.
Serve hot, straight from the oven. Tear off the crusts and dip into the molten cheese core!
Ingredients
dough
- 175 g all-purpose flour
- 115 ml warm milk
- 1 tsp dry yeast
- 0.5 tsp sugar
- 4 tsp sunflower oil
filling
- 185 g suluguni (or mozzarella)
- 185 g Imeretian cheese (or feta)
- 1 egg
Instructions
- In a bowl, mix the warm milk with yeast, sugar, and 2 teaspoons of sunflower oil.
- Add the flour and mix until combined. Add the remaining 2 teaspoons of sunflower oil.
- Knead gently (do not over-knead) until the dough is smooth. Let it rest in a warm place for 60 minutes, or until doubled in size.
- Preheat oven to 220–230°C.
- On a floured surface, roll the dough into a round shape like a pizza base.
- Combine the cheeses and place them as a ball in the center of the dough.
- Fold the edges over the cheese and seal them, forming a closed bread.
- Bake for 10–15 minutes, until golden brown.
- Serve hot and enjoy!
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