Description
If you’ve never tried Khachapuri, get ready for a cheesy, pillowy, and utterly comforting experience. This traditional Georgian dish features a soft, boat-shaped bread filled with a gooey blend of cheeses, crowned with a golden egg yolk and a pat of butter. It’s rich, flavorful, and perfect for tearing apart with your hands while the molten cheese stretches with every bite. Whether you’re serving it for brunch, dinner, or a cozy snack, this iconic bread will steal the show.
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Ingredients
For the Dough:
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2 ¼ cups all-purpose flour
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2 ¼ tsp active dry yeast (1 packet)
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1 tsp sugar
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¾ cup warm water (110°F)
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2 tbsp olive oil
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1 tsp salt
For the Cheese Filling:
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1 cup shredded mozzarella cheese
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1 cup crumbled feta cheese
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½ cup ricotta or farmer’s cheese
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Optional: ¼ cup shredded Monterey Jack or provolone for added meltiness
For the Topping:
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2 egg yolks (1 per khachapuri)
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2 small pats of unsalted butter
Instructions
Step 1: Prepare the Dough
In a small bowl, mix the warm water and sugar. Sprinkle the yeast on top and let it bloom for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil.
Mix and knead the dough for about 7–8 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1 hour or until doubled.
Step 2: Make the Cheese Mixture
In a bowl, combine mozzarella, feta, and ricotta (plus optional cheeses if using).
Stir until evenly mixed and set aside.
Step 3: Shape the Khachapuri Boats
Preheat the oven to 450°F (230°C).
Punch down the dough and divide it into two equal parts.
Roll each piece into an oval about 10 inches long and 6 inches wide.
Place the ovals on a parchment-lined baking sheet.
Roll the long sides inward toward the center to form a boat shape, then pinch the ends together to seal.
Fill each boat with the cheese mixture, spreading it evenly inside the well.
Step 4: Bake the Bread
Bake for 12–14 minutes or until the crust is golden and the cheese is bubbling.
Remove from oven. Make a small well in the center of the cheese using a spoon.
Gently add an egg yolk to each well and place a pat of butter beside it.
Return to the oven for 2–3 minutes, just until the yolk starts to set but remains runny.
Step 5: Serve and Enjoy
Serve immediately while still hot.
To eat traditionally, stir the egg yolk and melted butter into the cheese and tear off pieces of the crust to dip into the filling.
Notes
Use Room Temp Dough – It will rise and shape more easily.
Don’t Overbake – You want the crust golden but the cheese still creamy.
Keep the Egg Yolk Runny – Bake only a few minutes after adding the yolk.
Add a Twist – Try chopped herbs, sautéed spinach, or a pinch of chili flakes for variation.
Serve Fresh – It’s best enjoyed hot out of the oven for the full gooey effect.