Khachapuri (Georgian Cheese Bread)

What is Khachapuri?

Khachapuri is a traditional dish of Georgian cuisine. We can also say that this is Georgian cheese bread. In shape, the dish resembles a Turkish pide, but it is larger in size and the filling is usually made of different types of cheese, and an egg yolk is placed in the middle. The cooking process is very long, at least 2 hours you need to wait until the dough rises and bake in the oven for about 20-30 minutes more. The dish is very satisfying and large in size, which does not always work out to eat it completely. I ate khachipuri and was full all day. There is also a rule on how to eat khachipuri correctly: we break off a piece of the side of the “boat” and dip it into the yolk, taking also a little cheese.

Recipe type: Main

Recipe type: Georgian

Yield: 4

Prep time:

Cook time:

Total time:


Cow’s milk 2.5% — 250 ml
Flour — 400 grams
Salt — 1 teaspoon
Sugar — teaspoons
Dry yeast confectionery — 7 grams
Baking powder confectionery — 2 teaspoons
Chicken egg — 6 pieces
Olive (vegetable) oil — 2 tablespoons
Cheese “Brynza” — 220 grams
Suluguni cheese — 320 grams


1. Pour the milk into a saucepan.
2. Add 2 teaspoons of sugar, 7 grams of dry yeast, 2 teaspoons of baking powder to the milk. Mix it up.
3. Put the saucepan in a warm place for 10 minutes. You can heat the oven to 160°F (or 70°C). Turn off the oven. Place the saucepan in the oven for 10 minutes.
4. Mix the contents of the saucepan. Add one chicken egg, 2 tablespoons of vegetable or olive oil. Mix it up.
5. Sift the flour and add one teaspoon of salt.
6. Dough: add flour in parts to a saucepan with milk. Knead with a fork until the dough thickens.
7. Knead the dough further with your hands for 10 minutes.
8. Roll the dough into a ball. Put it in a deep saucepan. Pre-lubricate the walls of the pan with oil so that the dough does not stick. Cover with a kitchen towel or cellophane film.
9. Put the dough in a warm place for one hour.
10. The dough should double in size.
11. Take the dough out of the pan and mash it a little. The dough will decrease in volume.
12. Roll the dough back into a ball. Put it in a saucepan. Cover with a kitchen towel. Remove again for one hour in a warm place.
13. While the dough is being prepared, we will make the filling.
14. Filling: Grate Suluguni cheese. Cheese “Brymza” is crushed with a fork into a smaller fraction. Mix both types of cheese.
15. Get the dough out of the saucepan. Divide the dough into 4 parts.
16. Roll out each part of the dough into an oval shape.
17. Put a little cheese filling on the wide parts of the oval.
18. Wrap the dough so that the nachika on the edges is inside. It should look like Egyptian parchment.
19. Connect the edges together, slightly pinching with your fingers. Get the shape of a “boat”.
20. Put the cheese filling inside the “boat”.
21. Carefully put the “boat” on parchment paper for baking on a baking sheet.
22. Repeat this with each remaining piece of dough.
23. Leave space between the “boats” on the baking paper, as the dough will increase in size in the process!
24. Heat the oven to 430°F (or 220°C).
25. Place a baking sheet in the oven for 10-12 minutes.
26. Pull out the baking sheet and grease each “boat” with egg yolk at the edges. Put it back in the oven for 10 minutes. Cheese and dough should become ruddy.
27. Remove the baking sheet from the oven. In the middle of the filling, make a recess with a teaspoon or measuring spoon. Pour the egg yolk into the recess. Put it back in the oven for 3 minutes.
Serving: Serve khachipuri hot! It is customary to break off the side of bread and dip it into the yolk, grabbing a little cheese filling.
Bon Appetit!

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