Khachapuri (Georgian Cheese Bread)


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

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hrs 5 mins
Total Time:
1 hrs 55 mins
2 khachapuri



  • ½ cup warm milk

  • cup warm water

  • 1 (.25 ounce) package active dry yeast

  • 1 ½ teaspoons white sugar

  • 2 ¼ cups all-purpose flour, or more as needed, for dusting

  • 2 teaspoons olive oil

  • 1 ½ teaspoons kosher salt

Cheese Blend:

  • 8 ounces feta cheese, crumbled

  • 4 ounces Monterey Jack cheese, shredded

  • 4 ounces low-moisture mozzarella cheese, shredded


  • 2 large eggs

  • 1 tablespoon butter, cut into 4 pats

  • sea salt to taste

  • 1 pinch cayenne pepper, or to taste (Optional)


  1. Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.

  2. Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup 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).

  4. While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.

  5. Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.

  6. Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.

  7. 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.

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

    close up view of Khachapuri (Georgian Cheese Bread) on a parchment paper lined baking sheet
    Chef John

Chef's Notes:

You can substitute 1 1/8 teaspoons fine salt for the kosher salt.

You can use 1 pound of any cheese blend, but feta adds a welcome tangy flavor.

Nutrition Facts (per serving)

692 Calories
34g Fat
61g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 692
% Daily Value *
Total Fat 34g 44%
Saturated Fat 20g 101%
Cholesterol 197mg 66%
Sodium 1983mg 86%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 34g
Vitamin C 0mg 1%
Calcium 775mg 60%
Iron 6mg 31%
Potassium 274mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love