Khachapuri is one of those dishes that makes you close your eyes after the first bite and wonder why you didn’t discover it sooner. This traditional Georgian recipe is not just bread; it’s a full culinary experience. Soft, pillowy dough filled with gooey, molten cheese, sometimes topped with an egg and butter right before serving, makes this dish both hearty and indulgent. It’s a staple of Georgian cuisine, enjoyed at family gatherings, street food stalls, and festive celebrations. Today, we’re diving into the art of making Khachapuri at home—comfort food at its best.

Full Recipe

Ingredients

• 3 ½ cups (450 g) all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 packet (7 g) instant yeast

• 1 cup (240 ml) warm milk

• 2 tbsp olive oil or melted butter

• 2 cups (200 g) shredded mozzarella cheese

• 1 cup (100 g) feta cheese (or sulguni if available)

• 1 egg, lightly beaten (for dough wash)

• 2–4 fresh eggs (for topping, optional)

• 2 tbsp unsalted butter (for topping)

Cooking Directions

1. Prepare the Dough: In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm milk and olive oil. Knead until smooth, about 8–10 minutes. Cover and let rise in a warm place for 1 hour or until doubled.

2. Prepare the Cheese Filling: In a bowl, mix mozzarella and feta together. Adjust saltiness depending on your feta.

3. Shape the Dough: Divide dough into 2–3 equal pieces. Roll each piece into an oval or round shape. Place a generous amount of cheese filling in the center. Fold the edges inward, sealing partly but leaving a “boat” shape open.

4. Bake the Khachapuri: Preheat oven to 220°C (425°F). Place shaped bread on parchment-lined trays. Brush edges with beaten egg. Bake for 12–15 minutes until golden.

5. Optional Egg & Butter Finish: For the iconic Adjarian-style Khachapuri, remove from the oven 2 minutes early, crack an egg into the center, and return to bake just until whites are set. Add a knob of butter on top before serving.

6. Serve: Break off pieces of the warm crust and dip into the cheesy, eggy center. Best eaten immediately.

Nutrients (per serving, approx.)

• Calories: 410

• Protein: 15 g

• Fat: 18 g

• Carbohydrates: 42 g

• Fiber: 2 g

• Calcium: 220 mg

Why You’ll Love This Recipe

Khachapuri is more than bread; it’s an entire meal. You get the chewy golden crust, the rich melty cheese, and the optional gooey egg yolk that turns into a natural dipping sauce. It’s comforting, filling, and perfect for breakfast, brunch, or dinner. Plus, it brings a taste of Georgia’s warm hospitality right to your table.

The Origins and Inspiration Behind the Dish

Khachapuri is the pride of Georgian cuisine, dating back centuries. Each region of Georgia has its own style—Adjarian with its signature boat-shape and egg, Imeretian shaped like a round pie, and Mingrelian with extra cheese baked on top. It reflects the Georgian love of dairy and bread, showcasing local cheeses like sulguni or imeruli. Traditionally, it was served during festive occasions or as a generous dish for guests. Today, it’s become a national symbol of Georgia and is loved worldwide.

Ingredient Spotlight

The beauty of Khachapuri lies in the balance of just a few humble yet powerful ingredients. Flour is the foundation, forming the soft but sturdy crust that holds all that gooey cheese in place. A well-kneaded dough gives structure and creates the fluffy interior, while also being elastic enough to shape into the traditional round or boat-like forms. The cheese is the star of the show, with Sulguni being the traditional choice in Georgia. Sulguni melts beautifully and gives that tangy, slightly sour flavor that makes Khachapuri so unique. Outside of Georgia, mozzarella and feta make excellent substitutes—mozzarella provides that satisfying stretch and gooey pull, while feta brings a salty, creamy tang that complements the richness. Eggs play a double role: they’re brushed onto the dough before baking for a glossy finish, and in the famous Adjarian Khachapuri, a whole egg is cracked on top right before serving, creating that luscious, runny yolk that diners mix into the melted cheese. Butter is the finishing touch. A pat of butter stirred into the cheese filling right before eating makes the dish shine, adding creaminess, depth, and that irresistible indulgence that elevates Khachapuri from simple bread to a soul-warming masterpiece.

Storage and Reheating Tips

Khachapuri is undoubtedly best enjoyed fresh, when the bread is warm, the crust is slightly crisp, and the cheese is molten and stretchy. However, if you find yourself with leftovers, they can be saved with a little care. Wrap your Khachapuri tightly in foil to keep it from drying out and refrigerate for up to 2 days. When it’s time to reheat, skip the microwave—microwaving tends to make the bread rubbery and takes away from the dish’s charm. Instead, preheat your oven to 180°C (350°F) and warm the bread for about 10 minutes until the cheese melts again and the crust regains its bite. If you’d like to freeze Khachapuri, you can do so after baking. Wrap each piece tightly in cling film followed by foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and then reheat in the oven until hot and bubbly. With these tips, you can extend the life of this indulgent bread and enjoy its cheesy goodness even a day or two later.

Common Variations to Try

One of the most exciting aspects of Khachapuri is the variety of regional styles that exist across Georgia, each with its own character. The Imeretian Khachapuri is perhaps the simplest and most widespread: a round, pie-style bread stuffed with cheese inside. It’s comforting, hearty, and perfect for sharing. The Mingrelian version takes things up a notch by adding extra cheese on top before baking, making it even richer and gooier. The most iconic variation, however, is the Adjarian Khachapuri, known for its boat shape. In this version, the hollowed center is filled with cheese, then topped with a raw egg and a knob of butter as soon as it comes out of the oven. Diners mix everything together before tearing off pieces of bread to scoop up the cheesy, buttery mixture. Beyond these classics, modern interpretations sometimes feature different fillings—minced meat, sautéed spinach, or even mushrooms—though purists will argue that cheese should always be the star. The adaptability of Khachapuri makes it a fun dish to experiment with while still honoring its Georgian roots.

Pairing Recommendations

Khachapuri is undeniably rich, so the best pairings are those that bring freshness and balance. A crisp cucumber and tomato salad tossed with fresh herbs such as dill, parsley, or cilantro is a traditional and refreshing complement. The light acidity and crunch of the vegetables cut through the richness of the cheese and butter, making the whole meal feel more balanced. For drinks, a glass of dry white wine, such as a crisp Sauvignon Blanc, works beautifully, as does sparkling water with lemon to cleanse the palate between bites. A light beer pairs nicely too, providing a refreshing contrast to the hearty bread and cheese. In Georgia, a unique and traditional companion is tarragon soda, a bright, herbal, slightly sweet drink that offsets the heaviness of the dish in a playful way. Whether you choose wine, water, or soda, the goal is to keep the meal refreshing and prevent it from feeling too heavy.

Health Benefits

While Khachapuri is undoubtedly an indulgence, it’s not without its nutritional upsides. The cheese, whether Sulguni, mozzarella, or feta, is a valuable source of protein and calcium, both of which are important for bone health and muscle function. The eggs provide additional protein along with vitamins A, D, and B12, which support immunity, vision, and energy production. The bread itself, though carb-heavy, gives a steady source of energy, making Khachapuri a filling dish that keeps you satisfied for hours. Of course, the butter and cheese mean it’s also high in fat and calories, so moderation is key. But when paired with a fresh salad or eaten as part of a balanced meal, Khachapuri can absolutely fit into a healthy diet. It’s a reminder that food is about nourishment for the body and joy for the soul, and this Georgian favorite delivers both in spades.

Conclusion

Khachapuri is the ultimate comfort food that tells a story of tradition, hospitality, and indulgence. Whether you go for the classic Adjarian version with the egg or the simpler Imeretian round, this Georgian cheese bread is bound to impress your family and guests. Once you make it, you’ll understand why it has captured hearts worldwide. Soft, cheesy, buttery, and soul-warming—this is a dish you’ll come back to again and again.