Khachapuri, the beloved cheese-filled bread from Georgia, has been winning hearts around the world with its gooey center and crispy exterior. This traditional dish combines the simple pleasure of freshly baked bread with the indulgence of melted cheese, creating a comfort food experience like no other. With just a few basic ingredients and some simple techniques, you can create authentic khachapuri in your own kitchen that rivals any Georgian bakery.
The most popular version, Adjaruli khachapuri, features a boat-shaped bread filled with a mixture of cheeses and topped with an egg. While traditionally made with Georgian sulguni cheese, this recipe adapts to use more readily available options without sacrificing flavor. The combination of the crispy crust, melted cheese, and runny egg creates a sensory experience that’s both visually stunning and deliciously satisfying.
What Is Khachapuri
Khachapuri is Georgia’s beloved national dish – a warm, cheese-filled bread that perfectly balances crisp exterior with a gooey, indulgent filling. This iconic comfort food has become a cultural symbol of Georgian hospitality.
History of Khachapuri
Khachapuri’s origins date back centuries in Georgian cuisine, with the word itself derived from “khacho” (cheese) and “puri” (bread). This cheese bread emerged from Georgia’s strong agricultural traditions, where dairy farming thrived in the mountainous regions.
The dish evolved over generations, with families passing down their unique recipes and techniques. By the 19th century, khachapuri had become firmly established as a staple in Georgian households.
During the Soviet era, khachapuri gained popularity throughout the region as Georgian cuisine spread to other republics. Despite cultural shifts, the traditional methods of preparation remained largely unchanged.
Today, khachapuri has gained international recognition, appearing in restaurants worldwide. In 2019, the Georgian government even sought UNESCO cultural heritage status for this beloved dish.
Regional Varieties
Georgia’s diverse regions have each developed their own distinctive khachapuri styles, reflecting local ingredients and cultural influences:
Imeruli khachapuri – The most common variety, featuring a round, flat bread filled with cheese and baked to golden perfection. This version originates from western Georgia’s Imereti region.
Adjaruli khachapuri – A boat-shaped pastry from coastal Adjara, topped with a raw egg and butter mixed tableside. The egg represents the sun, while the bread shape resembles a boat.
Megruli khachapuri – Similar to Imeruli but with additional cheese sprinkled on top before baking, creating a double-cheese experience. This rich variant comes from Georgia’s Samegrelo region.
Ossetian khachapuri – From mountainous regions, featuring potato or meat fillings alongside cheese. This variation reflects the cultural exchange between Georgian and Ossetian communities.
Ingredients
Khachapuri requires simple yet specific ingredients to achieve its authentic taste. The quality of cheese particularly matters in this traditional Georgian bread, as it provides the distinctive flavor that makes khachapuri so beloved.
Dough Ingredients
The dough for khachapuri requires basic pantry staples. You’ll need 3½ cups all-purpose flour for the base, which provides structure and that satisfying chew. 1 teaspoon salt enhances flavor, while 1 teaspoon active dry yeast gives the dough its rise.
For moisture and richness, add 1 cup warm milk (around 110°F) and ¼ cup vegetable oil. Some recipes include 1 tablespoon sugar to help activate the yeast and provide subtle sweetness.
One large egg helps bind the dough and creates a tender texture. For the final golden crust, reserve a separate egg yolk mixed with a splash of water for brushing before baking.
Cheese Filling Selection
The defining element of khachapuri is its cheese filling. Traditional Adjarian khachapuri uses a combination of sulguni and imeruli Georgian cheeses, which can be difficult to find outside Georgia.
For accessible substitutes, use a mixture of 1 pound low-moisture mozzarella for stretchiness and 8 ounces feta cheese for tanginess. Some recipes incorporate 4 ounces ricotta for creaminess.
Fresh farmer’s cheese or mild havarti can replace imeruli, while low-moisture mozzarella mixed with monterey jack mimics sulguni well. The cheese should be grated or crumbled and combined with 2 tablespoons unsalted butter for richness.
Additional Toppings and Variations
The classic Adjarian khachapuri features a raw egg cracked into the center just before serving. The heat from the freshly baked bread partially cooks the egg, creating a creamy sauce when mixed.
2 tablespoons butter is traditionally added to the hot cheese center. Fresh herbs like cilantro, parsley, or dill make excellent garnishes that add color and flavor.
Regional variations include adding minced garlic (1-2 cloves) to the cheese mixture or incorporating caramelized onions. Some modern adaptations include crispy bacon bits or roasted red peppers.
For spice lovers, a sprinkle of Aleppo pepper or black pepper adds pleasant heat. Vegetable versions might include spinach or mushrooms folded into the cheese mixture.
Preparation Steps
Creating authentic khachapuri requires attention to detail through several distinct stages. The process involves making a soft, slightly tangy dough, preparing a rich cheese filling, and then shaping and baking the bread to achieve its signature appearance and texture.
Making the Dough
Start by combining 3½ cups of all-purpose flour with 1 teaspoon of salt in a large bowl. In a separate container, dissolve 2¼ teaspoons of active dry yeast in 1 cup of warm milk (110°F), then add 1 tablespoon of sugar and let stand for 5-10 minutes until foamy.
Add 2 tablespoons of olive oil and 1 egg to the yeast mixture, then pour into the flour. Mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1½ hours until doubled in size.
Preparing the Cheese Filling
Traditional khachapuri filling uses a combination of cheeses to achieve the perfect texture and flavor. Mix 1 pound of crumbled feta cheese with 8 ounces of shredded mozzarella in a large bowl.
Add 8 ounces of farmer’s cheese or ricotta to the mixture. This creates a creamier consistency when baked.
Stir in 2 beaten eggs, reserving 1 additional egg for later. The eggs help bind the filling and create a silky texture.
Mix in 2 tablespoons of butter (cut into small pieces) and ¼ teaspoon of salt. For additional flavor, add 2 tablespoons of chopped fresh herbs like parsley or dill.
Ensure all ingredients are well combined but avoid overmixing, which can make the filling too dense.
Assembling and Baking
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 2-4 equal portions, depending on desired size.
Roll each portion into an oval shape about ¼-inch thick. For Adjaruli style, fold the edges to create a boat shape with pointed ends.
Spoon the cheese filling into the center, leaving about 1-inch of dough around the edges. Fold and twist the edges to form a rim.
Brush the dough edges with beaten egg for a golden finish. Bake for 15 minutes until the crust turns golden brown.
For authentic Adjaruli style, create a well in the center of the cheese, add a raw egg, and return to the oven for 3-5 minutes. Finish with a tablespoon of butter while still hot.
Serving and Enjoying Khachapuri
Khachapuri is best enjoyed hot from the oven when the cheese is still gooey and the bread is warm and fragrant. The traditional Georgian cheese bread offers a delightful sensory experience that can be enhanced with proper serving techniques and complementary beverages.
Serving Suggestions
Khachapuri is traditionally served as a standalone dish rather than a side, owing to its hearty nature. The boat-shaped Adjaruli variation is typically enjoyed by tearing off pieces of the bread crust and dipping them into the melted cheese and egg center.
For a complete experience, serve khachapuri on a wooden board or ceramic plate to retain heat longer. A small knife can be provided to help guests cut through the crust.
Fresh herbs like cilantro or parsley make excellent garnishes, adding color and a flavor contrast to the rich cheese.
For a more substantial meal, consider serving khachapuri with a simple side salad dressed with vinaigrette to cut through the richness of the cheese.
Pairing with Drinks
Georgian wine makes an authentic and excellent pairing with khachapuri. Dry amber (orange) wines like Rkatsiteli or semi-sweet Khvanchkara complement the savory cheese flavors perfectly.
If wine isn’t preferred, try pairing with Georgian mineral water like Borjomi, which helps cleanse the palate between bites of the rich bread.
For non-alcoholic options, black tea with lemon works surprisingly well, as its slight astringency balances the creamy cheese.
Cold lager beer is another popular choice, especially with the more substantial Adjaruli khachapuri. The carbonation and crisp flavor provide a refreshing contrast to the dense bread.
During summer months, try serving with ayran (a yogurt drink) or a simple cucumber-mint water for a cooling effect.
