Khachapuri – Georgian Cheese Bread

This boat-shaped Adjaruli Khachapuri is a whole meal in one! My Khachapuri recipe is filled with three different types of cheese, butter, and egg yolk. It is surrounded by a delicious soft homemade chewy bread. In summary, this Georgian dish is usually served as breakfast, lunch, or sometimes next to a nice bowl of soup. Given that, either way, it is a perfect meal to serve any time of the day and any season! Shaped into a boat, this dish will for sure sail into your stomach with such bliss once you have that first bite!

Without doubt, Adjaruli Khachapuri is known to be delicious! It’s not only tasty but it’s cute unique shape is what makes it more fun! It’s a boat-shaped cheese bread that is eaten by tearing off the ends of the bread and dunking it into the cheesy yolk center. In addition, its size is perfectly portioned for one person and it’s a whole meal in one!

The first Khachapuri I ever tried was one Saturday morning I went down to my local Armenian bakery to buy my favorite Matnakash bread. I noticed a large boat-shaped cheese bread. When I see something new in a bakery I must try it! It tasted like a Breakfast cheese pizza. Until now, I always wondered if I sprinkled the edges of the bread with garlic powder I bet it would taste amazing! I shall try that next time, of course! As I have mentioned above this is a Georgian dish, but you’ll see this in many Armenian homes for breakfast as well.

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT KHACHAPURI – GEORGIAN CHEESE BREAD

• WHAT CHEESE TO USE IN KHACHAPURI?
• ⏳HISTORY OF KHACHAPURI
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THESE KHACHAPURI – GEORGIAN CHEESE BREAD
• STEPS TO MAKE THIS KHACHAPURI – GEORGIAN CHEESE BREAD
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD

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WHAT CHEESE TO USE IN KHACHAPURI?

Khachapuri is originally made with a Georgian cheese called Sulguni or Imeruli. They both have a similar taste. They both have a soft, springy texture with a slightly sour, salty taste. Another alternative option (not original) is if your local international stores do not carry those cheeses, the next closest cheese I found was an Egyptian cheese called Halloumi or Haloumi. You can also use Mozzarella mixed with some Feta Cheese which is also a great alternative! Lastly, I love mixing in some Ricotta cheese (not original) for that soft creamy texture it gives a great balance!

⏳HISTORY OF KHACHAPURI

It is not certain what time period this dish was made, but it could be dated back many centuries ago! Georgians call this dish’s signature name “khacho” which translates to cheese curd. And “puri” which translates to bread. This dish is one of the many that is served often for breakfast, and lunch, or see them on dinner tables during family events! One of the most important factors in the culture of Georgian foods is hospitality. This dish is usually served in households to welcome new guests into people’s homes with its warm and cheesy taste.

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🍴INGREDIENTS YOU’LL NEED TO MAKE THIS KHACHAPURI – GEORGIAN CHEESE BREAD

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed Ingredients in Recipe Card down below)

FOR THE DOUGH

• All-Purpose Flour (Sifted)
• RapidRise Instant Yeast (Fast-Acting)
• Whole Milk
• Water
• Sugar
• Salt
• Olive Oil

FOR THE CHEESE

• Halloumi Cheese (not original – see other alternatives above)
• Mozzarella Cheese
• Ricotta Cheese

TOPPINGS (Optional)

• Cilantro/Parsley
• Aleppo Pepper
• Eggs

Note: Keep in mind that the original Khachapuri recipe uses a different type of Georgian cheese. Please see other options of cheeses you can use above – WHAT CHEESE TO USE IN KHACHAPURI.

STEPS TO MAKE THIS KHACHAPURI – GEORGIAN CHEESE BREAD

This recipe seems difficult, but it’s very easy to make! Follow these easy step-by-step instructions, and indeed you’ll be closer to enjoying this tasty cheesy Khachapuri bread!

Step 1: YEAST FERMENTATION

Firstly, start by warming your milk to 115° degrees (F). Add yeast, water, and sugar to the warm milk and cover with a tight lid or plastic wrap. Allow this to sit for 10 minutes for fermentation to start.

Step 2: FORMING INTO DOUGH

In a large bowl, sift flour, add salt, and combine. (If you would like to add any other herb or seasoning for more flavor, this is the time to do it.) Add the fermented yeast mixture to the sifted flour, oil, and combine. Knead dough by hand or an electric mixer for 5 minutes by adding a very tiny amount of oil at a time while kneading to form into an elastic dough. If dough starts to become too sticky sprinkle some flour as you knead. Cover with cling plastic wrap and place in a room temperature for about 45 minutes to allow proofing to start. For the most part, this process should allow your dough to double in size.

PREHEAT YOUR OVEN TO 425° DEGREES (F.)

🔥IMPORTANT NOTE: If using a cast-iron skillet or a pizza stone, place into the oven while warming up. Use special Heat Resistant Kitchen Gloves when placing your Khachapuri into the skillet. Hold Khachapuri with parchment paper when placing into skillet.

Step 3: CHEESE MIXTURE

In a separate bowl combine all your cheeses together and add a little bit of water to eventually have a slightly mushy texture.

Step 4: SHAPE THE DOUGH

Lay out a Parchment paper and cut the dough into 4 equal-sized balls.

Step 5: FORMING KHACHAPURI BOAT

Roll out the dough into a 1/4″ thickness with a rolling pin and flatten down the dough into a long oval shape. The reason for opening dough over parchment paper is to make it easier for you to rotate while rolling out dough and moving Khachapuri onto the baking dish. Add about 5-6 heaping tablespoons of cheese in the center of your dough. Some like to fill the cheese up to the edge of the dough and roll edges filled with cheese. I prefer my Khachapuri edges not filled with cheese in the same way as I have shown in the photos below. Roll edges inwards 2x on each side and push down firmly to seal edges closed. Lastly, pinch the ends and then twist to close the sides.

Step 6: SECOND TIME PROOFING

Loosely lay a plastic wrap over your Khachapuri boats and allow them to sit for another 45 minutes to proof again.

Step 7: FIRST BAKE

Once your dough has risen, brush a light amount of butter or egg yolk over the edges of the bread and bake for 20-25 minutes in a preheated oven at 425­° degrees (F.) on a hot cast iron skillet or hot baking pan.

Step 8: FINAL BAKE WITH EGG

Once your bread is golden brown, remove it from the oven. With a spoon or a fork, form a well shape in the center or sides of the Khachapuri and place 1 or 2 egg yolks or the entire egg (your choice) inside the well. Add a slice of hardened butter on top of the cheese and brush again with melted butter over your edges. Place back into the oven for another 2 minutes until the eggs have slightly cooked. Finally, allow it to cool off for a few minutes before enjoying it!

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance! 

RECIPE CARD

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