Khachapuri: Easy Georgian Cheese Bread You Can Make at Home

Khachapuri, Georgia’s most iconic cheese-filled bread, is capturing the taste buds of food lovers worldwide. With its gooey, molten cheese center, perfectly baked golden crust, and signature egg yolk topping, this comforting dish offers a rich sensory experience that’s hard to resist.

Hailing from the beautiful Caucasus region, khachapuri has become a symbol of Georgian hospitality and culinary heritage. Its name literally translates to “cheese bread,” but this humble description barely scratches the surface of its appeal. Whether served as a hearty breakfast, light lunch, or indulgent dinner, khachapuri brings warmth and satisfaction to any table.

👉 The star of this recipe is the famous Adjaruli Khachapuri — instantly recognizable by its boat-shaped dough, filled with a luscious mixture of cheeses and crowned with a runny egg yolk and a pat of butter. While traditionally made with local Georgian cheeses like sulguni and imeruli, this easy home version adapts beautifully to widely available cheeses such as mozzarella and feta, ensuring you get authentic flavor without searching specialty stores.

With just a handful of simple ingredients, a bit of kneading, and some basic baking skills, you can bring the magic of Georgia into your own kitchen. The combination of crispy crust, creamy filling, and rich egg creates a dish that’s not only stunning to present but irresistibly satisfying to eat.

✅ In this guide, you’ll learn:

• How to make authentic-style khachapuri at home
• Tips for achieving the perfect dough and cheesy filling
• Simple substitutions if Georgian cheese isn’t available
• Why khachapuri has become a global comfort food favorite

🧀 What Is Khachapuri? The Heart of Georgian Comfort Food 🇬🇪

Khachapuri is the ultimate expression of Georgian hospitality and culinary tradition — a boat-shaped bread filled with a luscious blend of melted cheese, crowned with a runny egg yolk and a pat of butter. Its golden crust, rich filling, and satisfying combination of flavors have made it one of Georgia’s most iconic national dishes.

Served at family tables, celebrations, and cozy cafés, khachapuri is more than food — it’s a symbol of comfort, community, and national pride.

🕰 A Brief History of Khachapuri

The history of khachapuri stretches back centuries, rooted deeply in Georgia’s rich agricultural and dairy traditions. The very name comes from two Georgian words:

• “Khacho” meaning cheese
• “Puri” meaning bread

In Georgia’s lush mountain regions, dairy farming has long flourished, providing an abundance of high-quality milk, yogurt, and cheeses like sulguni and imeruli — key ingredients in traditional khachapuri.

• Generational Tradition:
  Families developed their own khachapuri recipes, carefully passing them down through generations. Over time, every region of Georgia developed its own signature style.
• 19th Century:
  By the 1800s, khachapuri had become a household staple, beloved for both everyday meals and special occasions.
• Soviet Era:
  As Georgian cuisine spread across the USSR, khachapuri gained popularity throughout Eastern Europe, becoming a widely recognized comfort food.
• Global Recognition:
  In recent decades, khachapuri has appeared on international menus, gaining fans across Europe, the U.S., and beyond. In 2019, Georgia even petitioned for UNESCO cultural heritage recognition, cementing its global culinary status.

✅ Today, khachapuri stands as a delicious symbol of Georgia’s enduring culture — simple, warm, and utterly satisfying.

🌍 Regional Varieties of Khachapuri — Exploring Georgia’s Delicious Diversity 🇬🇪

While khachapuri is recognized worldwide as Georgia’s most iconic dish, each region of the country offers its own unique spin — highlighting local ingredients, traditions, and flavors. This incredible variety makes khachapuri not just one dish, but a collection of regional specialties, each worth discovering.

Let’s take a flavorful tour across Georgia’s khachapuri map:

🔸 Imeruli Khachapuri — The Everyday Classic

Region: Imereti (Western Georgia)

• The most common and widely enjoyed version.
• Features a round, flat bread with a simple filling of tangy Imeretian cheese.
• Baked until golden brown, with the cheese fully melted inside.
• Often enjoyed as a daily bread or snack, perfect for breakfast or casual meals.

✅ Simple, comforting, and deeply satisfying — Imeruli is the khachapuri most Georgians grew up with.

🔸 Adjaruli Khachapuri — The Showstopper

Region: Adjara (Black Sea Coast)

• Famous for its boat-shaped dough filled with cheese.
• Topped with a raw egg yolk and a pat of butter added just before serving.
• Diners mix the egg and butter into the hot cheese tableside for a silky, indulgent texture.
• The boat shape is said to symbolize boats on the Black Sea, while the egg represents the rising sun.

✅ Adjaruli is perhaps the most Instagrammable — and most decadent — version of khachapuri.

🔸 Megruli Khachapuri — Double the Cheese

Region: Samegrelo (Western Georgia)

• Similar in shape to Imeruli but with an extra layer of cheese sprinkled on top before baking.
• This creates a double-cheese experience: gooey inside and lightly crispy on top.
• Richer and slightly more indulgent, it’s a cheese lover’s dream.

✅ Megruli brings next-level cheesiness to the table.

🔸 Ossetian Khachapuri — Hearty Mountain Style

Region: Ossetia (Northern mountainous regions)

• Distinct for including additional fillings like mashed potatoes, beet greens, or minced meat alongside cheese.
• Reflects the hearty cuisine of Georgia’s mountainous regions.
• The flavors are rich, earthy, and deeply comforting, perfect for cold weather.

✅ Ossetian khachapuri showcases the diversity of Georgia’s culinary landscape with bold, filling flavors.

👉 Every region’s version is a proud reflection of local life — making khachapuri not just a recipe, but a window into Georgia’s rich cultural tapestry.

📝 Ingredients for Perfect Khachapuri — Simple, Authentic, Delicious 🇬🇪

While khachapuri may look impressive, it relies on simple, everyday ingredients. The key lies in balancing the dough’s soft texture with the rich, gooey cheese filling that defines this Georgian masterpiece. 🧀🍞

Let’s break it down:

🔸 Dough Ingredients

Creating the perfect khachapuri dough is all about basic pantry staples, brought together in just the right proportions:

• 3½ cups (430g) all-purpose flour – The foundation of your dough, providing structure and chew.
• 1 teaspoon salt – Enhances flavor throughout.
• 1 teaspoon active dry yeast – For a light, airy rise.
• 1 tablespoon sugar (optional) – Helps activate the yeast and adds a hint of sweetness.
• 1 cup warm milk (110°F / 43°C) – Provides moisture and tenderness.
• ¼ cup vegetable oil – Adds softness and richness to the dough.
• 1 large egg – Binds the dough and creates a soft, elastic texture.
• 1 egg yolk (for egg wash) – Combined with 1 tablespoon water for brushing the crust, yielding a golden, glossy finish.

✅ Tip: Allowing the dough to rest and rise properly will yield the perfect soft, pillowy texture essential for khachapuri.

🔸 Cheese Filling Selection

The filling is the soul of khachapuri — rich, creamy, and perfectly melty. Traditionally, Georgians use local cheeses like sulguni and imeruli, but excellent substitutes are easy to find:

• 1 lb (450g) low-moisture mozzarella – Provides ideal stretchiness.
• 8 oz (225g) feta cheese – Adds a tangy, salty bite.
• Optional: 4 oz (115g) ricotta or farmer’s cheese – For extra creaminess.
• 2 tablespoons unsalted butter – Mixed into the cheese for luxurious richness.

🧀 Alternative Cheese Substitutes:

• Havarti or Monterey Jack – Mimic the mild flavor of imeruli.
• Mozzarella + Monterey Jack mix – Creates a close substitute for sulguni.

✅ Tip: Always grate or crumble your cheese for an even melt. Avoid pre-shredded cheese for best texture and flavor.

👉 With these accessible ingredients, you can create authentic-tasting khachapuri right in your own kitchen — no specialty store required!

🌟 Additional Toppings and Variations — Customize Your Khachapuri 🍳🧈

One of the beauties of khachapuri, especially the Adjarian (Adjaruli) style, is how customizable it can be. While the traditional recipe remains a favorite, adding creative toppings and flavor twists allows you to make this dish your own.

🔸 The Signature Egg and Butter Finish

• Just before serving, crack 1 raw egg directly into the hot cheese-filled center of the freshly baked khachapuri.
• The residual heat gently cooks the egg white while keeping the yolk gloriously runny.
• Add 2 tablespoons butter to melt into the cheese and egg mixture — creating a rich, silky sauce when stirred tableside.
• Diners tear off pieces of bread and dip them into the luscious, creamy center.

✅ Pro tip: Serve immediately after adding the egg and butter for the ultimate gooey experience.

🔸 Fresh Herbs for Brightness 🌿

• Chopped parsley
• Fresh dill
• Cilantro (for a Georgian twist)

These fresh herbs add a pop of color, aroma, and brightness, beautifully balancing the rich cheese.

🔸 Regional & Creative Fillings

• Minced garlic (1–2 cloves): Adds a savory punch when mixed into the cheese filling.
• Caramelized onions: Bring a subtle sweetness that complements the salty cheese.
• Crispy bacon bits: A modern adaptation that adds smokiness and crunch.
• Roasted red peppers or sun-dried tomatoes: Offer a sweet-tangy contrast to the creamy filling.

🔸 For Spice Lovers 🌶

• Aleppo pepper flakes or crushed red pepper flakes: Add a gentle, fruity heat.
• Freshly ground black pepper: A classic seasoning that enhances the savory notes.

🔸 Vegetarian & Garden Variations 🌱

• Fresh spinach or sautéed mushrooms folded into the cheese mixture.
• Blanched broccoli or zucchini ribbons for a seasonal twist.

✅ Tip: Lightly cook or squeeze excess moisture from vegetables before adding to avoid a soggy filling.

👉 Whether you stick with the traditional recipe or experiment with toppings, khachapuri offers endless ways to personalize this beloved Georgian comfort food.

👨‍🍳 How to Make Khachapuri at Home: Step-by-Step Guide 🥖🧀

While khachapuri may look complex, breaking it down into clear steps makes the process approachable for any home cook. Follow these simple instructions to create authentic, bakery-worthy khachapuri in your own kitchen.

🔸 1️⃣ Making the Perfect Dough

The dough is the foundation of khachapuri — soft, slightly chewy, with just enough richness to balance the filling.

Ingredients for the Dough:

• 3½ cups (430g) all-purpose flour
• 1 teaspoon salt
• 2¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 1 cup warm milk (110°F / 43°C)
• 2 tablespoons olive oil
• 1 large egg

Instructions:

1️⃣ In a large mixing bowl, combine the flour and salt. Set aside.
2️⃣ In a separate small bowl, dissolve the yeast and sugar in the warm milk. Let sit for 5–10 minutes until foamy.
3️⃣ Once activated, add the olive oil and egg into the yeast mixture.
4️⃣ Pour the wet ingredients into the flour mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
5️⃣ Transfer the dough onto a floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (but not sticky).
6️⃣ Place the dough into a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

✅ Pro tip: A properly kneaded dough will spring back slightly when pressed and have a smooth surface.

🔸 2️⃣ Preparing the Cheese Filling

The rich, gooey filling is what makes khachapuri so irresistible. A balanced blend of salty, creamy, and stretchy cheeses is key.

Ingredients for the Filling:

• 1 lb (450g) crumbled feta cheese
• 8 oz (225g) shredded mozzarella
• 8 oz (225g) farmer’s cheese or ricotta
• 2 large eggs (plus 1 extra egg reserved for later)
• 2 tablespoons unsalted butter (cut into small cubes)
• ¼ teaspoon salt (optional, depending on cheese saltiness)
• 2 tablespoons chopped fresh herbs (parsley, dill, or cilantro)

Instructions:

1️⃣ In a large bowl, combine the feta, mozzarella, and farmer’s cheese/ricotta.
2️⃣ Gently fold in 2 beaten eggs to bind the mixture.
3️⃣ Add the butter cubes and optional salt (taste the mixture first, as feta can be salty enough).
4️⃣ Stir in the chopped herbs for extra freshness and flavor.
5️⃣ Mix gently until evenly combined. Avoid overmixing to keep the filling light and creamy.

✅ Pro tip: The cheese mixture should be rich but scoopable — not too loose or too dense.

👉 With your dough risen and filling prepared, you’re now ready for the next exciting step: shaping and assembling your khachapuri!

🥖 Serving and Enjoying Khachapuri — How to Eat It Like a True Georgian 🇬🇪

Khachapuri is at its most delicious when served piping hot, straight from the oven — with its golden crust, gooey cheese, and silky egg center inviting you to dive right in. The way you serve and eat khachapuri is part of the full sensory experience that makes this dish so beloved.

🔸 Best Served Hot and Fresh

• Timing is key: Khachapuri should be served immediately after baking while the cheese remains perfectly melted and the crust stays crisp yet tender.
• The runny egg yolk in Adjaruli khachapuri should be gently mixed into the cheese center right at the table, creating a rich, creamy filling.

✅ Pro tip: If serving a crowd, bake multiple khachapuri in batches and bring them out one by one for maximum enjoyment.

🔸 Traditional Serving Suggestions

• Standalone Dish:
  Due to its rich and hearty nature, khachapuri is typically served as the main course rather than a side dish.
• Interactive Dining:
  For Adjaruli (boat-shaped) khachapuri, diners traditionally tear off pieces of the outer crust and dip them into the cheesy, buttery, eggy center — creating a fun and interactive eating experience.
• Serving Vessels:
  Present khachapuri on a rustic wooden board or ceramic platter. These not only hold heat well but also add a traditional Georgian touch to your table.
• Cutlery (optional):
  A small knife can be provided for guests who prefer cutting neat slices, though many prefer to eat it with their hands, as is customary in Georgia.

🔸 Garnishes and Pairings

• Fresh Herbs:
  Sprinkle chopped parsley, cilantro, or dill over the top for a fresh, herbal brightness that cuts through the richness.
• Salad Pairing:
  Balance the dish with a simple green salad dressed in a light vinaigrette. The acidity complements the cheese and butter beautifully.
• Beverage Pairings:
  • Crisp white wines like Georgian Tsinandali or a dry Sauvignon Blanc
  • Sparkling water or light beer
  • Traditional Georgian mineral waters like Borjomi also pair wonderfully.

✅ Pro tip: The rich flavors of khachapuri are best balanced by light, refreshing drinks that cleanse the palate between bites.

👉 Whether you’re enjoying khachapuri for breakfast, lunch, or dinner, its warm, cheesy embrace will make any meal feel like a special occasion.

🍷🥂 The Perfect Drinks to Pair with Khachapuri — Authentic Georgian Pairings & More

Khachapuri’s rich, cheesy goodness begs for the right beverage to balance its flavors. Whether you prefer wine, beer, or non-alcoholic options, thoughtful drink pairings will elevate your khachapuri experience to the next level.

🔸 1️⃣ Georgian Wine — The Ultimate Authentic Pairing 🍇

Georgia is considered the birthplace of wine, making its local varietals a natural choice for pairing with khachapuri:

• Rkatsiteli (Amber / Orange Wine):
  A dry, slightly tannic wine made with extended skin contact. Its subtle acidity and complex notes perfectly complement the buttery, cheesy filling of khachapuri.
• Khvanchkara (Semi-Sweet Red):
  Lightly sweet with soft tannins, this wine balances the salty richness of the cheese while adding a hint of fruitiness.
• Saperavi (Dry Red):
  For those who enjoy a deeper, bolder wine, this full-bodied red adds a pleasant contrast to the creamy khachapuri center.

✅ Pro tip: Serve Georgian wines slightly chilled to enhance their refreshing qualities when paired with rich dishes.

🔸 2️⃣ Georgian Mineral Water — Cleanse the Palate 💧

• Borjomi:
  Georgia’s famous naturally carbonated mineral water, with its unique slightly salty profile, helps cut through the fat and refresh the palate between bites.
• Nabeglavi:
  Another popular Georgian mineral water with a gentler mineral taste — perfect for lighter versions of khachapuri.

🔸 3️⃣ Tea — A Traditional Non-Alcoholic Choice 🍵

• Strong Black Tea with Lemon:
  The natural astringency of black tea balances the cheese and butter, while a splash of lemon brightens each sip.

✅ Excellent for serving khachapuri at brunch or alongside lighter khachapuri variations.

🔸 4️⃣ Beer — A Popular Modern Pairing 🍺

• Light Lager or Pilsner:
  The crisp carbonation cuts through the richness, refreshing the palate with every bite.
• Wheat Beer (Hefeweizen):
  Its subtle fruitiness and light body pair especially well with herb-topped or bacon-enhanced khachapuri.

✅ Beer works especially well with Adjaruli khachapuri, where the egg, butter, and cheese create an extra decadent bite.

🔸 5️⃣ Summer Refreshers — For Warm Weather ☀️

• Ayran (Savory Yogurt Drink):
  Its cool, slightly salty tang complements the cheese beautifully and soothes the palate.
• Cucumber-Mint Water:
  Refreshing, hydrating, and naturally cooling, perfect for serving khachapuri on hot summer days.

👉 No matter which beverage you choose, a thoughtfully paired drink will turn your khachapuri feast into a full Georgian culinary experience.