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Khachapuri (Georgian Cheese Filled Bread)

Slofoodgroup Team December 23, 2020

Khachapuri - A Decadent Cheese Bread from Georgia

Khachapuri is maybe one of the most famous Georgian dishes known both nationally and internationally. It is so popular that the price of making Khachapuri is used as a measurement of inflation in Georgia. There are several versions of Khachapuri. One classic version of this leavened bread reigns from the Adjaria region on the Georgian coast.

Adjaruli Khachapuri is shaped like a boat, filled with sulguni cheese, and topped with an egg yolk. However, the dish can have many shapes and types of fillings. It's no wonder why it a popular choice throughout Georgia and beyond. Endless combinations of cheeses are used but we feel like this feta-cottage-mozzarella cheese trio is a phenomenal choice. Although not used traditionally, nutmeg is the kick this dish needs for a fuller mouth. Nutmeg and white cheese is generally a good idea so don’t be afraid to add as much or as little to make this dish perfect for you.

If this has been your introduction to Khachapuri, you might be wondering how to eat this Georgian cheese bread. This is the best part! No forks or spoons are required for the melty, cheesy goodness. Simply tear a piece of bread from the edge, dip in the cheese, and savor!

 How to Make Adjaruli Khachapuri

Serves: 4

Prep Time: 15‘

Cooking Time: 33’

Additional Time: 30-45’ 


For the dough:
  • 4 cups/500 grams white all purpose flour
  • 1 cup/250 ml lukewarm milk
  • ½  tsp/7 grams instant dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp oil

For the cheese mix:

  • 8 tbsp shredded mozzarella or gouda
  • 1 cup crumbled feta cheese
  • 2 tbsp cottage cheese
  • ½ cup diced mozzarella
  • 1 tbsp crème fraîche
  • ½ tsp nutmeg 
  • Salt to taste
  • ½ tsp freshly cracked pepper
  • Flake sea salt to sprinkle on top
  • 4 egg yolks


  1. Combine flour, salt, yeast, sugar and warm milk in a bowl. Using the hook attachment, knead the dough until it takes shape; Add oil and knead until the dough is smooth and elastic;
  2. Place the dough in a greased bowl; Cover and let it double in size, for about 30-45 min in a warm, draft free environment; Remove from the bowl and divide the dough into 4 balls;
  3. Preheat oven at 180C/360 F, fan on and line a baking tray with parchment paper;
  4. Add the shredded mozzarella/gouda to a bowl and set aside;
  5. To another bowl, mix the feta cheese, the diced mozzarella, the creme fraiche and season to taste; 
  6. Place one dough ball on a lightly floured surface and roll out into a rectangle about 3 - 6 mm/⅛  to ¼ inch thick; add 1 tbsp of shredded cheese on each of the long sides of the dough;  Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal;
  7. Lift dough onto a baking sheet; Repeat shaping and stuffing the other dough balls. Fill the canoes with the wet cheese mixture.
  8. Bake at 180C/360F, fan on for 30 min; remove from the oven, add the egg yolk on top of the cheese and bake for 3-4 minutes more; 
  9. Serve warm; Tear off one end and use it to stir the egg yolk into the cheese.