Georgian Khachapuri with Melted Cheese
Georgian Khachapuri
Soft boat-shaped Georgian bread filled with bubbling cheese, butter, and a rich egg yolk stirred in at the table.
Khachapuri is one of Georgia's best-loved breads, and the Adjarian version is shaped like a small boat so it can hold a generous pool of melted cheese. The dough should bake up tender and lightly chewy, sturdy enough to tear and dip but still soft around the edges.
A traditional filling often uses Georgian cheeses such as imeruli and sulguni. This home version uses a practical mix of mozzarella, feta, and ricotta for stretch, salt, and creaminess. The goal is a bubbling center that tastes tangy and rich without becoming greasy.
The egg yolk and butter go into the hot cheese just after baking. Stir them through the center while the bread is still steaming, then tear off pieces of crust and swipe them through the molten filling. Serve khachapuri immediately, before the cheese cools and firms.
This recipe makes four individual breads, which are filling enough for a main course with a crisp salad or pickled vegetables. For the best shape, pinch the ends firmly and keep the cheese slightly away from the rim so the dough can rise cleanly.
Nutrition (per serving)
Directions
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1
Mix the flour, yeast, sugar, and salt in a large bowl. Stir in the warm water, milk, and olive oil until a shaggy dough forms.
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2
Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky. Place it in an oiled bowl, cover, and let it rise until puffy, about 1 hour.
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3
Heat the oven to 475°F and place two baking sheets inside to preheat. Stir the mozzarella, feta, and ricotta together in a bowl until evenly combined.
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4
Divide the dough into 4 equal pieces. Roll each piece into an oval about 9 inches long, leaving the center slightly thicker than the edges.
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5
Spoon the cheese filling down the center of each oval. Fold the long edges inward to make raised sides, then twist and pinch the ends tightly to form a boat shape.
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6
Brush the exposed dough with the beaten egg. Carefully transfer the khachapuri to the hot baking sheets, leaving space between them.
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7
Bake for 14 to 16 minutes, until the bread is deeply golden at the edges and the cheese is bubbling in the center.
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8
Remove the pans from the oven. Make a small well in each cheese filling, add 1 egg yolk and 1 tablespoon butter to each bread, and return to the oven for 1 to 2 minutes, just until the yolk warms but stays glossy.
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9
Serve immediately. Stir the yolk and butter into the hot cheese, then tear pieces from the crust and dip them into the melted filling.
Ingredients
- All-Purpose Flour:3 1/2 cups
- Instant Yeast:2 1/4 teaspoons
- Granulated Sugar:1 teaspoon
- Fine Salt:1 1/2 teaspoons
- Warm Water:1 cup
- Whole Milk:1/2 cup
- Olive Oil:2 tablespoons
- Low-Moisture Mozzarella Cheese, Shredded:2 cups
- Feta Cheese, Crumbled:1 cup
- Whole-Milk Ricotta Cheese:1/2 cup
- Large Egg, Beaten:1
- Large Egg Yolks:4
- Unsalted Butter, Cut Into Small Pieces:4 tablespoons
Tips & Notes
- If the dough springs back while shaping, let it rest for 5 minutes before rolling again.
- Keep the filling inside the raised edges so the cheese does not spill onto the baking sheet.
- For a saltier, more Georgian-style flavor, replace some of the mozzarella with brined cheese if available.
- Khachapuri is best eaten right away; reheated leftovers will taste good but the cheese will not be as fluid.
