With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr 5 mins
total:
1 hr 55 mins
Servings:
4
Yield:
2 khachapuri
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Cheese Blend:
For the Rest:

Directions

Instructions Checklist
  • Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.

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  • Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.

  • Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.

  • Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.

  • Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.

  • Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.

  • Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Chef's Notes:

You can substitute 3/4 fine salt for the kosher salt.

Use 1 pound of any cheese blend you like, but feta adds a welcome tangy flavor.

Nutrition Facts

692 calories; protein 34g 68% DV; carbohydrates 60.8g 20% DV; fat 34.3g 53% DV; cholesterol 196.9mg 66% DV; sodium 1983.2mg 79% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2019
25 years ago, in Moscow, Georgian restaurant in Russia, first tasted khachapuri with a glass of white wine.... I was in love with the first taste. After that, I always have wanted to make it by myself. Today my dream of baking Khachapuri came true, I could make it by myself with the recipe of Chef John. Fantastic taste! It is really delicious. I strongly recommend it to every body. I have nothing to talk about this recipe...... except I added some shredded cheddar cheese. I also ate this bread with some fresh tomatoes and Arugula, This fresh vegetables increase the greatest taste matching with Khachapuri. Thanks John. Read More
(5)
18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2019
25 years ago, in Moscow, Georgian restaurant in Russia, first tasted khachapuri with a glass of white wine.... I was in love with the first taste. After that, I always have wanted to make it by myself. Today my dream of baking Khachapuri came true, I could make it by myself with the recipe of Chef John. Fantastic taste! It is really delicious. I strongly recommend it to every body. I have nothing to talk about this recipe...... except I added some shredded cheddar cheese. I also ate this bread with some fresh tomatoes and Arugula, This fresh vegetables increase the greatest taste matching with Khachapuri. Thanks John. Read More
(5)
Rating: 5 stars
07/14/2019
I forgot the salt and it was still great. I will be making this again. Read More
(1)
Rating: 5 stars
05/01/2019
It was soooo good. Read More
(1)
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Rating: 5 stars
05/13/2019
Maybe my favorite bread of all time Read More
(1)
Rating: 5 stars
07/21/2019
I divided mine into two and made it a little flatter but it turned out great! This is truly delicious and one that my kids couldn t stop eating. It will definitely be made again! Read More
(1)
Rating: 5 stars
07/17/2019
What a fun and different way to serve a soft egg. It was a great hit in my family. It is a bit big for one person. Next time I would try to make room for 2 yolks and 1 egg white for two people to share. Made this at the lake in the earthen/Cob Oven - perfect! Read More
(1)
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Rating: 5 stars
09/05/2019
Very delicious! It's definitely a shareable food, though my wife and I realized that after we were halfway through our own. Check the filling before sprinkling with salt because ours was pretty salty. Read More
Rating: 5 stars
04/18/2020
Absolutely love khachipuri and get it every time we go to a Georgian restaurant. I wanted to make it at home and i did. This recipe is amazing! Sooo easy and delicious! Read More
Rating: 4 stars
12/05/2019
We tried different cheese blends with one boat eggless with a bit of margarine and the other with two eggs and butter. The consensus was skip the egg and try a different combination of cheeses. Read More