Traditional Georgian Cheese-Stuffed Khachapuri



Khachapuri, a traditional Georgian cheese bread, is a delicious dish perfect for brunch or as a savory treat. This recipe will guide you through the process of making dough from scratch and filling it with a mixture of flavorful cheeses and eggs.

Ingredients: Dough:

  • 1 tsp salt
  • 1 tsp yeast
  • 1 tbsp sugar
  • 3 1/2 cups flour
  • 1 cup water
  • 1/2 cup milk
  • 1 tbsp oil


  • 1 1/2 cups farmer’s cheese
  • 1 1/2 cups shredded mozzarella
  • 1 1/2 cups feta cheese
  • 4 eggs + 1 for egg wash
  • Butter (optional)


  1. In the bowl of a stand mixer, combine salt, yeast, sugar, and flour.

  2. Heat water and milk to about 115 degrees Fahrenheit, then pour into the bowl of dry ingredients.

  3. Knead the dough with the hook attachment until almost smooth and elastic. Add oil and knead for another minute.

  4. Drizzle a little olive oil onto the bottom and sides of a deep bowl. Place the dough inside, cover with plastic wrap, and set in a warm place to rise until doubled in size (about 1 hour).

  5. Remove plastic wrap and press into the dough a few times with your hands. Cover again and let sit in a warm place for another 30 minutes.

  6. Meanwhile, combine farmer’s cheese, feta, and mozzarella in a bowl.

  7. Remove the dough from the bowl and place it onto a floured surface. Cut it into 4 equal pieces.

  8. Spread each piece of dough into a 9-inch diameter circle. Roll 2 opposite sides of the circle towards the center to form a boat-like shape, then pinch the corners together.

  9. Transfer khachapuri onto a baking sheet lined with greased parchment paper.

  10. Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with the egg wash.

  11. Bake in a preheated 450-degree oven for about 15 minutes, or until the crust turns golden brown.

  12. Make a well in the center of each khachapuri using the back of a spoon (about 3 inches in diameter), and drop 1 egg into each well. Add a few small pieces of butter into the cheese.

  13. Return khachapuri to the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still fairly runny, as it will continue cooking in the hot cheese.

  14. When serving, mix the cheese and egg with a fork and serve immediately. Enjoy your homemade Georgian cheese-stuffed Khachapuri!

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