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Khachapuri (Georgian Cheese Bread)

Rated as 4.89 out of 5 Stars
67k

"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?"
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Ingredients

1 h 55 m servings 692
Original recipe yields 4 servings (2 khachapuri)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Footnotes

  • 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


Per Serving: 692 calories; 34.3 60.8 34 197 1983 Full nutrition

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Reviews

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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!

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 peopl...

I forgot the salt and it was still great. I will be making this again.

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 b...

Maybe my favorite bread of all time

It was soooo good.

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 ...