Feeling adventurous in the kitchen? Let’s explore the warm, cheesy world of khachapuri! This beloved Georgian bread is the ultimate comfort food, perfect for sharing. Whether you’re a seasoned cook or just starting out, these 20 authentic recipes will guide you to delicious success. Get ready to roll up your sleeves and discover your new favorite dish—let’s dive in!
Classic Adjarian Khachapuri with Egg
Tear into this Georgian boat-shaped bread masterpiece. Imagine a golden, chewy canoe cradling molten cheese and a sunny-side-up egg. Rip, dip, and devour—it’s the ultimate shareable comfort food.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 ¼ cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 teaspoon sugar
– ¾ cup warm water (110°F)
– 1 teaspoon salt
– 2 tablespoons olive oil
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 4 large eggs
– 2 tablespoons unsalted butter
Instructions
1. Combine 1 teaspoon sugar and ¾ cup warm water (110°F) in a bowl. Sprinkle 1 teaspoon active dry yeast over the water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together 2 ¼ cups all-purpose flour and 1 teaspoon salt.
3. Pour the yeast mixture and 2 tablespoons olive oil into the flour mixture. Stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks, lightly flour your hands—don’t add too much extra flour to keep it tender.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 475°F and line a baking sheet with parchment paper.
7. Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into an oval about 10 inches long and 6 inches wide.
8. Pinch the long sides of each oval upward to form a boat shape with raised edges, leaving the center flat.
9. In a bowl, mix 2 cups shredded mozzarella cheese and 1 cup crumbled feta cheese. Divide the cheese mixture evenly among the 4 dough boats, piling it into the centers.
10. Bake the khachapuri on the middle rack for 15 minutes until the edges are golden brown and the cheese is bubbling.
11. Remove the baking sheet from the oven. Carefully crack 1 large egg into the center of each khachapuri. Tip: Crack each egg into a small bowl first to avoid shells and control the pour.
12. Return the khachapuri to the oven and bake for 5–7 minutes until the egg whites are set but the yolks are still runny. Tip: Watch closely—overcooking will harden the yolks.
13. Remove from the oven and immediately top each khachapuri with ½ tablespoon unsalted butter, letting it melt into the cheese.
14. Serve immediately while hot. Dive into the crispy, chewy bread edges first, then mix the runny egg yolk into the molten cheese for a creamy, rich dip. For a twist, sprinkle with fresh herbs like dill or add a dash of hot sauce before tearing in.
Cheesy Imeretian Khachapuri
Let’s skip the boring intros. This Cheesy Imeretian Khachapuri is the ultimate cheesy bread boat you didn’t know you needed—think crispy crust, molten cheese center, and total comfort food vibes.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1/2 tsp salt
– 2 tbsp olive oil
– 1 lb mozzarella cheese, shredded
– 1/2 cup feta cheese, crumbled
– 1 egg, beaten
– 1 tbsp unsalted butter, melted
Instructions
1. Combine 1 tsp active dry yeast and 1 tsp sugar in 3/4 cup warm water (110°F) in a small bowl; let sit for 5 minutes until foamy.
2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt; pour in the yeast mixture and 2 tbsp olive oil.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 4 equal pieces; roll each piece into a 6-inch circle.
7. In a medium bowl, mix 1 lb shredded mozzarella cheese and 1/2 cup crumbled feta cheese.
8. Spoon the cheese mixture into the center of each dough circle, leaving a 1-inch border.
9. Fold the edges of the dough over the cheese to form a boat shape, pinching the ends to seal.
10. Brush the dough edges with 1 beaten egg using a pastry brush for a golden finish.
11. Bake on the prepared baking sheet at 425°F for 20-25 minutes until the crust is golden brown and the cheese is bubbly.
12. Remove from the oven and immediately drizzle 1 tbsp melted unsalted butter over the hot cheese.
13. Let cool for 5 minutes before serving to allow the cheese to set slightly.
Rip into this khachapuri while it’s warm for the best experience. The crust stays crispy, while the cheese pull is utterly satisfying—serve it with a side of fresh salad or dip it in marinara for a fun twist.
Megruli Khachapuri with Double Cheese
Just when you thought cheesy bread couldn’t get better, meet the ultimate comfort food upgrade. This Georgian boat-shaped delight packs a double cheese punch that’s pure, stretchy magic. Get ready to dive fork-first into the most satisfying carb creation.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– 1/2 tsp salt
– 3/4 cup warm water (110°F)
– 2 tbsp olive oil
– 1 cup shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg
– 2 tbsp unsalted butter
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp active dry yeast, 1 tsp granulated sugar, and 1/2 tsp salt in a large mixing bowl.
2. Pour in 3/4 cup warm water (110°F) and 2 tbsp olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the risen dough and divide it into 4 equal portions.
7. Roll each portion into a 6-inch oval shape, then pinch the ends to create a boat-like form with raised edges.
8. Mix 1 cup shredded mozzarella cheese and 1 cup crumbled feta cheese in a bowl.
9. Fill each dough boat generously with the cheese mixture, leaving the edges clean.
10. Bake at 425°F for 20 minutes until the crust is golden brown and the cheese is bubbly.
11. Crack 1 large egg into a small bowl, being careful not to break the yolk.
12. Remove the khachapuri from the oven and create a small well in the center of the melted cheese with a spoon.
13. Gently slide the whole egg into the well, then return to the oven for 4-5 minutes until the egg white is set but the yolk remains runny.
14. Melt 2 tbsp unsalted butter and drizzle it over the hot khachapuri immediately after baking.
15. Let the khachapuri cool for 2 minutes before serving.
Let the cheese pull you into its stretchy, savory embrace. The contrast of creamy feta and melty mozzarella against the soft, buttery bread is pure bliss. Serve it straight from the oven, tearing off pieces to scoop up the runny egg yolk for the ultimate indulgent bite.
Gurian Khachapuri with Boiled Eggs
Scoop up this Georgian street food classic—a boat-shaped bread filled with cheese and crowned with a boiled egg. Think of it as a savory, shareable breakfast boat that’s perfect for brunch or a cozy dinner. Get ready to tear, dip, and devour.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1/2 tsp salt
– 2 tbsp olive oil
– 1 1/2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 4 large eggs
– 1 tbsp melted butter
Instructions
1. In a bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F); let sit for 5 minutes until foamy.
2. Add 2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp olive oil to the yeast mixture; knead for 5 minutes until smooth.
3. Cover the dough with a damp towel and let rise in a warm place for 1 hour until doubled in size.
4. While the dough rises, place 4 large eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
5. Once boiling, reduce heat to medium and simmer the eggs for 10 minutes; immediately transfer to an ice bath for 5 minutes to stop cooking.
6. Peel the boiled eggs and set aside.
7. Preheat oven to 425°F and line a baking sheet with parchment paper.
8. Divide the risen dough into 4 equal portions; roll each into an oval shape about 1/4-inch thick.
9. Pinch the edges of each oval to form a boat shape with raised sides.
10. In a bowl, mix 1 1/2 cups shredded mozzarella cheese and 1 cup crumbled feta cheese.
11. Fill each dough boat with the cheese mixture, leaving a well in the center.
12. Bake at 425°F for 15 minutes until the edges are golden brown.
13. Remove from oven and crack 1 boiled egg into the center well of each khachapuri.
14. Return to oven and bake for 5 more minutes until the egg whites are set but yolks are still runny.
15. Brush the edges with 1 tbsp melted butter immediately after baking.
16. Serve hot. Gently break the yolk to mix with the cheese before tearing off pieces of bread to dip. Gooey cheese melds with the rich egg yolk for a creamy, savory bite—perfect with a sprinkle of black pepper or a side of fresh herbs. Enjoy it fresh from the oven for the ultimate stretchy, cheesy pull.
Ossetian Khachapuri with Potato Filling
Uncover a Georgian street food gem with a twist—Ossetian Khachapuri swaps cheese for a spiced potato filling, baked in a golden, buttery bread boat. Get ready to tear, dip, and devour this viral-worthy comfort food that’s surprisingly easy to make at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1/4 cup unsalted butter, melted
– 1 tsp salt
– 2 large potatoes, peeled and cubed
– 1/2 cup sour cream
– 1/4 cup chopped fresh dill
– 1 tsp ground coriander
– 1/2 tsp black pepper
– 1 egg, beaten
Instructions
1. Combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F) in a bowl; let sit for 5 minutes until foamy.
2. Mix 2 cups all-purpose flour and 1 tsp salt in a large bowl; pour in the yeast mixture and 1/4 cup melted unsalted butter.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Boil 2 large peeled and cubed potatoes in salted water for 15 minutes until fork-tender; drain well.
6. Mash the potatoes with 1/2 cup sour cream, 1/4 cup chopped fresh dill, 1 tsp ground coriander, and 1/2 tsp black pepper until smooth.
7. Preheat the oven to 400°F and line a baking sheet with parchment paper.
8. Divide the risen dough into 4 equal balls; roll each into a 6-inch circle on a floured surface.
9. Spoon 1/4 of the potato filling into the center of each dough circle, leaving a 1-inch border.
10. Fold the edges of the dough over the filling, pinching to seal and form a boat shape with an open center.
11. Brush the dough with 1 beaten egg for a golden finish.
12. Bake at 400°F for 20–25 minutes until the bread is golden brown and crisp.
13. Let cool for 5 minutes before serving.
A flaky, buttery crust gives way to a creamy, herbed potato center—serve it warm with extra sour cream for dipping or top with a fried egg for a hearty brunch twist.
Quick and Easy Mini Khachapuri
Hear me out: these mini khachapuris are the ultimate cheesy, eggy, buttery bread boats you can whip up in under an hour. Forget fussy dough—store-bought pizza dough makes this Georgian street food totally doable on a busy weeknight. Get ready to pull apart warm, gooey perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb store-bought pizza dough
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup plain Greek yogurt
– 2 tbsp unsalted butter, melted
– 4 large eggs
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Divide the pizza dough into 4 equal pieces and roll each into a 6-inch oval on a lightly floured surface.
3. Pinch the edges of each oval to form a raised border, creating a boat shape.
4. In a medium bowl, combine the mozzarella cheese, feta cheese, and Greek yogurt until well mixed.
5. Spoon the cheese mixture evenly into the centers of the dough boats, leaving the borders clean.
6. Bake the khachapuris in the preheated oven for 15 minutes, or until the dough is golden and the cheese is bubbly.
7. Remove the baking sheet from the oven and carefully crack one egg into the center of each khachapuri.
8. Return the khachapuris to the oven and bake for an additional 5 minutes, or until the egg whites are set but the yolks are still runny.
9. Brush the dough borders with the melted butter immediately after removing from the oven.
10. Sprinkle the kosher salt and black pepper evenly over the eggs and cheese.
11. Let the khachapuris cool for 2 minutes on the baking sheet before serving.
You’ll love the crispy, buttery crust giving way to that molten cheese and soft egg yolk. Tear off a piece of the bread edge to scoop up the filling—it’s messy, shareable, and totally irresistible. For a fun twist, add a sprinkle of fresh herbs like dill or a dash of hot sauce right before digging in.
Spinach and Cheese Khachapuri
Viral on foodie feeds, this Georgian boat-shaped bread is your new cheesy obsession. Spinach and Cheese Khachapuri bakes up bubbly, golden, and irresistibly pull-apart—a guaranteed crowd-pleaser for brunch or dinner. Get ready to dive into warm, stretchy perfection.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1/4 cup olive oil
– 1 tsp salt
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 2 cups fresh spinach, chopped
– 1 large egg
– 2 tbsp unsalted butter
Instructions
1. In a large bowl, combine warm water, yeast, and sugar; let sit for 5 minutes until foamy.
2. Add flour, olive oil, and salt to the yeast mixture; knead for 8 minutes until a smooth dough forms.
3. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
4. Preheat oven to 425°F and line a baking sheet with parchment paper.
5. Punch down dough and divide into 4 equal pieces; roll each into a 10-inch oval shape.
6. Twist the long edges of each oval inward to form a boat shape, pinching ends to seal.
7. In a medium bowl, mix mozzarella, feta, and chopped spinach until evenly combined.
8. Fill each dough boat with the cheese-spinach mixture, leaving a small border.
9. Bake for 20–25 minutes until crust is golden brown and cheese is bubbly.
10. Remove from oven and create a well in the center of each khachapuri; crack an egg into each well.
11. Return to oven and bake for 3–5 minutes until egg whites are set but yolks are still runny.
12. Immediately top each with 1/2 tbsp butter, letting it melt into the cheese.
Warm from the oven, the crust is crisp yet chewy, giving way to a molten, tangy cheese blend studded with fresh spinach. Serve it straight from the baking sheet for a rustic touch, tearing off pieces to scoop up the creamy egg yolk center—perfect for sharing with friends over a casual meal.
Khachapuri Boat with Feta and Mozzarella
A cheesy, boat-shaped bread that’s pure comfort food magic. Imagine pulling apart warm dough to reveal a molten center of feta and mozzarella—this Georgian staple is about to become your new obsession. Get ready to dive fork-first into the ultimate cheesy carb.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1/2 tsp salt
– 2 tbsp olive oil
– 1 cup crumbled feta cheese
– 1 cup shredded mozzarella cheese
– 1 large egg
– 2 tbsp unsalted butter, melted
Instructions
1. In a bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F); let sit for 5 minutes until frothy.
2. Add 2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp olive oil to the yeast mixture; mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 4 equal portions.
7. Roll each portion into an oval shape about 1/4-inch thick.
8. Pinch the edges of each oval to form raised sides, creating a boat shape.
9. In a bowl, mix 1 cup crumbled feta cheese and 1 cup shredded mozzarella cheese.
10. Fill each dough boat evenly with the cheese mixture, leaving a small well in the center.
11. Bake at 425°F for 15 minutes until the edges are golden brown.
12. Remove from the oven and crack 1 large egg into the center well of each boat.
13. Return to the oven and bake for 5-7 minutes until the egg whites are set but the yolk is still runny.
14. Brush the edges with 2 tbsp melted unsalted butter immediately after baking.
15. Let cool for 2 minutes before serving.
You’ll love the contrast of the crisp, buttery crust against the gooey, salty cheese blend. For a fun twist, tear off pieces of the bread to scoop up the runny egg yolk—it’s messy, delicious, and totally Instagram-worthy.
Gluten-Free Khachapuri with Almond Flour
Zap your taste buds with this gluten-free twist on a Georgian classic. We’re making khachapuri with almond flour for a nutty, tender boat that’s ready to dip. Forget complicated dough—this version is surprisingly simple and totally crave-worthy.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups almond flour
– 1/4 cup tapioca flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1/4 cup plain Greek yogurt
– 2 tablespoons olive oil
– 1 1/2 cups shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1 egg yolk
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
3. Add 2 large eggs, 1/4 cup plain Greek yogurt, and 2 tablespoons olive oil to the dry ingredients.
4. Mix with a spatula until a cohesive dough forms, then knead it briefly with your hands into a smooth ball. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to firm up.
5. Divide the dough into 4 equal portions and roll each into an oval shape about 1/4-inch thick on a lightly floured surface.
6. Pinch the ends of each oval to form a boat shape, creating raised edges.
7. Transfer the dough boats to the prepared baking sheet, spacing them 2 inches apart.
8. In a medium bowl, combine 1 1/2 cups shredded mozzarella cheese and 1/2 cup crumbled feta cheese.
9. Evenly distribute the cheese mixture into the center of each dough boat, leaving the edges clear.
10. Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
11. Remove the khachapuri from the oven and use a spoon to create a small well in the center of the cheese in each boat.
12. Crack 1 egg yolk into each well. Tip: For easier handling, separate the yolk by passing it between the halves of the eggshell.
13. Return the khachapuri to the oven and bake for an additional 5 minutes, or until the egg yolk is just set but still runny.
14. Immediately top each khachapuri with 1/2 tablespoon of unsalted butter, letting it melt into the cheese. Tip: Serve right away for the best gooey texture—the residual heat will finish cooking the egg.
Cheesy, nutty, and irresistibly dippable, this khachapuri boasts a tender almond flour crust with a stretchy, molten center. The runny egg yolk blends with the butter for a rich sauce perfect for tearing off pieces of the boat. Try it with a side of crisp salad or roasted vegetables to balance the indulgence.
Khachapuri with Sulguni Cheese
Knead your way to the ultimate comfort food—Khachapuri with Sulguni Cheese. This Georgian bread boat cradles a molten cheese center that’s pure indulgence. Get ready to tear, dip, and devour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 teaspoon sugar
– 3/4 cup warm water (110°F)
– 1/2 teaspoon salt
– 2 tablespoons olive oil
– 8 ounces Sulguni cheese, shredded
– 1 large egg
– 1 tablespoon unsalted butter
Instructions
1. Combine 1 teaspoon sugar and 1 teaspoon active dry yeast in 3/4 cup warm water (110°F). Let sit for 5 minutes until foamy.
2. Mix 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Tip: Use a kitchen scale for precise flour measurement.
3. Pour the yeast mixture and 2 tablespoons olive oil into the flour. Stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide it into 4 equal pieces. Roll each piece into a 1/4-inch thick oval.
8. Twist the long edges of each oval inward to form a boat shape, pinching the ends to seal.
9. Fill each boat with 2 ounces of shredded Sulguni cheese, leaving a small well in the center.
10. Bake at 425°F for 15 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway for even browning.
11. Crack 1 large egg into the center well of each khachapuri. Return to the oven for 5 minutes until the egg whites are set but the yolk is still runny.
12. Remove from the oven and immediately top each with 1/4 tablespoon unsalted butter. Tip: The residual heat will melt the butter into the cheese.
13. Serve immediately while hot and bubbly.
Yielding a crispy, chewy crust that gives way to a stretchy, tangy cheese pull, this khachapuri is a textural dream. The runny egg yolk enriches every bite, creating a luxurious sauce. For a twist, sprinkle with fresh herbs or serve with a side of tomato salad to cut through the richness.
Khachapuri Pie with Herbed Dough
Unlock your inner baker with this viral twist on Georgian comfort food. We’re fusing flaky, herbed dough with the iconic cheesy, eggy heart of khachapuri for a show-stopping pie. Get ready to bake, break, and devour.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tbsp fresh dill, chopped
– 1 tbsp fresh parsley, chopped
– 1 tsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 1/4 cup olive oil
– 1 tsp salt
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 2 large eggs
– 1 tbsp unsalted butter, melted
Instructions
1. Combine 1 tsp active dry yeast and 1 tsp sugar in 3/4 cup warm water (110°F) in a large bowl; let sit for 5 minutes until foamy.
2. Stir 2 1/4 cups all-purpose flour, 1 tbsp fresh dill, 1 tbsp fresh parsley, and 1 tsp salt into the yeast mixture.
3. Add 1/4 cup olive oil and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it into a 12-inch circle on a floured surface.
8. Transfer the dough circle to the prepared baking sheet.
9. Mix 2 cups shredded mozzarella cheese and 1 cup crumbled feta cheese in a bowl, then spread it over the dough, leaving a 1-inch border.
10. Fold the edges of the dough over the cheese to form a crust, pinching to seal.
11. Brush the crust with 1 tbsp melted unsalted butter.
12. Bake at 400°F for 25 minutes until the crust is golden brown.
13. Remove the pie from the oven and create two shallow wells in the center of the cheese filling.
14. Crack 2 large eggs into the wells, being careful not to break the yolks.
15. Return the pie to the oven and bake for 8-10 minutes until the egg whites are set but the yolks are still runny.
16. Let the pie cool for 5 minutes before slicing.
Just baked, this pie delivers a crisp, herbed crust that shatters to reveal a molten, tangy cheese center. The runny egg yolk blends into the filling for a luxuriously rich bite. Serve it warm, tearing off pieces to dip into the gooey middle—it’s messy, shareable, and utterly irresistible.
Vegan Khachapuri with Cashew Cheese
Make your taste buds travel without leaving your kitchen. This vegan khachapuri swaps traditional cheese for a creamy cashew blend that’s just as indulgent. Get ready to tear, dip, and devour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup warm water (110°F)
– 1 tbsp olive oil
– 1 cup raw cashews (soaked 4 hours)
– 1/4 cup nutritional yeast
– 2 tbsp lemon juice
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1 tbsp chopped fresh dill
– 1 tbsp melted vegan butter
Instructions
1. Combine 1 1/2 cups all-purpose flour and 1/2 tsp salt in a large bowl.
2. Pour in 1/2 cup warm water (110°F) and 1 tbsp olive oil, then mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp towel and let it rest for 15 minutes to relax the gluten.
5. Drain 1 cup soaked raw cashews and blend them with 1/4 cup nutritional yeast, 2 tbsp lemon juice, 1/2 tsp garlic powder, and 1/4 tsp black pepper until completely smooth.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Divide the rested dough into 4 equal portions and roll each into a 6-inch oval shape.
8. Twist the ends of each oval to create a boat shape, pinching the edges to seal.
9. Spoon the cashew cheese mixture into the center of each dough boat, leaving a 1/2-inch border.
10. Brush the exposed dough edges with 1 tbsp melted vegan butter for a golden finish.
11. Bake at 425°F for 18-20 minutes until the crust is puffed and golden brown.
12. Remove from oven and immediately sprinkle with 1 tbsp chopped fresh dill.
Golden and bubbly straight from the oven, this vegan khachapuri boasts a crisp, chewy crust that gives way to a luxuriously creamy center. The cashew cheese delivers a tangy, savory punch balanced by fresh dill—perfect for tearing apart and dipping into extra sauce or a side salad.
Khachapuri Rolls with Garlic Butter
Whip up a viral-worthy twist on the Georgian classic. These Khachapuri Rolls pack all the cheesy, garlicky goodness into a portable, shareable format. Get ready for your new go-to party snack.
Serving: 8 rolls | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 package (16 oz) store-bought pizza dough
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg, beaten
– 4 tbsp unsalted butter, melted
– 3 cloves garlic, minced
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll the pizza dough into a 12×16-inch rectangle on a lightly floured surface.
3. Combine the mozzarella and feta cheeses in a bowl, then sprinkle evenly over the dough, leaving a 1-inch border.
4. Tightly roll the dough lengthwise into a log, pinching the seam to seal. Tip: Chill the log for 10 minutes for cleaner slicing.
5. Slice the log into 8 equal pieces using a sharp serrated knife.
6. Place the rolls cut-side up on the prepared baking sheet, spacing them 2 inches apart.
7. Brush the tops and sides generously with the beaten egg.
8. Bake for 20-25 minutes, or until the rolls are golden brown and puffed.
9. While baking, mix the melted butter, minced garlic, and parsley in a small bowl.
10. Remove the rolls from the oven and immediately brush with the garlic butter mixture. Tip: The hot rolls will absorb the butter best right out of the oven.
11. Let the rolls cool on the baking sheet for 5 minutes before serving. Tip: For extra crispiness, transfer to a wire rack after brushing.
Bubbly, golden, and impossibly cheesy, these rolls offer a pull-apart texture with a savory garlic punch. Serve them warm with a side of marinara for dipping, or slice them open and stuff with extra herbs for a fresh kick.
Sweet Khachapuri with Honey and Walnuts
Forget everything you know about sweet breads—this Georgian-inspired khachapuri is a game-changer. Featuring a flaky, buttery crust cradling a warm, honey-walnut filling, it’s the ultimate cozy dessert or brunch showstopper. Ready in under an hour, it’s surprisingly simple to whip up and guaranteed to impress.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/3 cup cold water
– 1 cup walnuts, finely chopped
– 1/2 cup honey
– 1 large egg
– 1 tablespoon milk
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5. Gradually pour in the cold water, mixing with a fork until a dough just comes together.
6. Tip: Avoid overworking the dough to keep the crust tender and flaky.
7. On a lightly floured surface, roll the dough out into a 12-inch circle about 1/4-inch thick.
8. In a medium bowl, stir together the finely chopped walnuts and honey until well combined.
9. Spread the walnut-honey mixture evenly over the center of the dough circle, leaving a 2-inch border all around.
10. Fold the edges of the dough up and over the filling, pleating as you go to create a rustic, open-faced tart.
11. In a small bowl, whisk the large egg with the milk to make an egg wash.
12. Brush the egg wash generously over the exposed dough edges.
13. Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and the filling is bubbly.
14. Tip: Check at 20 minutes—if the crust browns too quickly, tent loosely with foil.
15. Let the khachapuri cool on the baking sheet for 10 minutes before slicing.
16. Tip: For extra shine and flavor, drizzle with a little extra honey while still warm.
17. Look for a perfect contrast: the crust is crisp and buttery, while the filling stays gooey and fragrant. Serve it warm with a scoop of vanilla ice cream for a decadent twist, or enjoy it as a sweet afternoon treat with coffee.
Khachapuri with Mushroom and Cheese Filling
Whip up a viral-worthy twist on a Georgian classic that’s pure comfort in every bite. This khachapuri swaps traditional cheese for a savory mushroom and cheese filling, delivering an umami-packed punch. Get ready to tear, dip, and devour.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 teaspoon granulated sugar
– 3/4 cup warm water (110°F)
– 1/4 cup olive oil
– 1 teaspoon salt
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled feta cheese
– 1 large egg, beaten
– 1 tablespoon chopped fresh parsley
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar, and 1 teaspoon salt in a large bowl.
2. Pour in 3/4 cup warm water (110°F) and 1/4 cup olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Heat 1 tablespoon unsalted butter in a skillet over medium heat until melted.
6. Add 8 ounces thinly sliced cremini mushrooms and cook for 8 minutes, stirring occasionally, until browned and tender.
7. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, then remove from heat.
8. Preheat your oven to 425°F and line a baking sheet with parchment paper.
9. Punch down the risen dough and divide it into 4 equal portions.
10. Roll each portion into a 6-inch oval shape on a floured surface.
11. Fold the edges of each oval inward to create a boat shape, pinching the ends to seal.
12. In a bowl, mix the cooked mushrooms with 1 cup shredded mozzarella cheese and 1/2 cup crumbled feta cheese.
13. Spoon the mushroom and cheese mixture evenly into the center of each dough boat.
14. Brush the edges of the dough with 1 large beaten egg for a golden finish.
15. Bake at 425°F for 15 minutes until the crust is golden brown and the cheese is bubbly.
16. Remove from the oven and immediately top with 1 tablespoon chopped fresh parsley.
17. Let cool for 5 minutes before serving to allow the filling to set slightly.
Knead that dough just until smooth to avoid a tough crust. Keep an eye on the mushrooms—cook them until all liquid evaporates for maximum flavor. Brush the egg wash carefully to prevent it from pooling in the filling. The result is a crispy, chewy crust hugging a gooey, savory center with earthy mushroom notes. Serve it warm, tearing off pieces to scoop up the melty cheese, or pair it with a simple salad for a complete meal.
Spicy Khachapuri with Chili Flakes
Zap your taste buds with this fiery twist on a Georgian classic. We’re loading up khachapuri with chili flakes for a spicy kick that’ll make your next meal unforgettable. Get ready to bake, dip, and devour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 tsp active dry yeast
– 1/2 tsp sugar
– 1/2 tsp salt
– 1/2 cup warm water (110°F)
– 2 tbsp olive oil
– 1 cup shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg
– 2 tbsp chili flakes
– 2 tbsp unsalted butter
Instructions
1. Combine 1/2 cup warm water (110°F), 1/2 tsp sugar, and 1/2 tsp active dry yeast in a bowl and let sit for 5 minutes until foamy.
2. Mix 1 1/2 cups all-purpose flour and 1/2 tsp salt in a large bowl.
3. Pour the yeast mixture and 2 tbsp olive oil into the flour bowl and stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide it into 4 equal pieces.
8. Roll each piece into an oval shape about 1/4-inch thick.
9. Twist the edges of each oval to form a boat shape, pinching the ends to secure.
10. Mix 1 cup shredded mozzarella cheese, 1 cup crumbled feta cheese, and 2 tbsp chili flakes in a bowl.
11. Fill each dough boat with the cheese mixture, leaving a well in the center.
12. Bake at 425°F for 15 minutes until the edges are golden brown.
13. Remove from the oven and crack 1 large egg into the center well of each khachapuri.
14. Return to the oven and bake for 5 more minutes until the egg whites are set but the yolks are still runny.
15. Immediately top each khachapuri with 1/2 tbsp unsalted butter, letting it melt into the cheese.
Flaunt that golden, bubbly crust straight from the oven. The cheese pulls into spicy, stretchy strands, while the runny egg yolk creates a rich, dippable sauce. Serve it hot and tear off pieces to scoop up the gooey center—perfect for a bold brunch or a cozy dinner showstopper.
Khachapuri with Smoked Cheese and Herbs
Whip up this Georgian cheese bread that’s about to become your new obsession. We’re loading it with smoked cheese and fresh herbs for a flavor bomb that’s perfect for sharing. Get ready to tear, dip, and devour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– 3/4 cup warm water (110°F)
– 1/2 tsp salt
– 2 tbsp olive oil
– 8 oz smoked mozzarella cheese, shredded
– 4 oz feta cheese, crumbled
– 1 large egg
– 2 tbsp fresh dill, chopped
– 1 tbsp fresh parsley, chopped
– 1/4 cup unsalted butter, melted
Instructions
1. Combine 1 tsp active dry yeast and 1 tsp granulated sugar with 3/4 cup warm water (110°F) in a bowl; let sit for 5 minutes until foamy.
2. Mix 2 cups all-purpose flour and 1/2 tsp salt in a large bowl.
3. Pour the yeast mixture and 2 tbsp olive oil into the flour; stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it into a 10-inch oval on a floured surface.
8. Pinch the edges to form a raised border, creating a boat shape.
9. In a bowl, mix 8 oz shredded smoked mozzarella, 4 oz crumbled feta, 2 tbsp chopped fresh dill, and 1 tbsp chopped fresh parsley.
10. Spread the cheese mixture evenly inside the dough boat, leaving the borders clean.
11. Bake at 425°F for 15 minutes until the crust is golden and the cheese is bubbly.
12. Remove from the oven and crack 1 large egg into the center of the hot cheese.
13. Return to the oven and bake for 5 more minutes until the egg white is set but the yolk is still runny.
14. Drizzle 1/4 cup melted unsalted butter over the top immediately after baking.
Keep it fresh by serving hot—the gooey cheese pulls and runny yolk are irresistible. Tear off pieces of the crust to scoop up the filling, or pair it with a crisp salad for a complete meal. This dish shines with its smoky depth and herby brightness, making it a standout for brunch or appetizers.
Khachapuri Stuffed with Minced Meat
Grab your stretchy pants because this Georgian boat of cheesy, meaty goodness is about to become your new obsession. It’s a flavor-packed upgrade on the classic, with a savory minced meat filling that takes comfort food to a whole new level.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 tsp active dry yeast
– 1/2 tsp granulated sugar
– 1/2 tsp salt
– 1/2 cup warm water (110°F)
– 2 tbsp olive oil
– 1/2 lb ground beef (80/20 blend)
– 1/2 lb ground pork
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1 cup shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg
– 2 tbsp unsalted butter, melted
Instructions
1. Combine 1/2 cup warm water (110°F), 1/2 tsp active dry yeast, and 1/2 tsp granulated sugar in a large bowl; let sit for 5 minutes until foamy.
2. Add 1 1/2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp olive oil to the yeast mixture; mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
5. While the dough rises, heat a large skillet over medium-high heat; add 1/2 lb ground beef and 1/2 lb ground pork.
6. Cook the meat for 5 minutes, breaking it up with a spoon, until no longer pink.
7. Add 1 small finely diced yellow onion to the skillet; cook for 3 minutes until softened.
8. Stir in 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
9. Remove the skillet from heat and let the meat mixture cool completely.
10. Punch down the risen dough and divide it into 4 equal pieces.
11. Roll each piece into an oval shape about 1/4-inch thick.
12. Pinch the ends of each oval to form a boat shape with raised edges.
13. In a medium bowl, combine 1 cup shredded mozzarella cheese and 1 cup crumbled feta cheese.
14. Spread one-quarter of the cooled meat mixture into the center of each dough boat.
15. Top the meat in each boat with one-quarter of the cheese mixture.
16. Crack 1 large egg into a small bowl; whisk it lightly with a fork.
17. Brush the raised edges of each dough boat with the whisked egg.
18. Bake the khachapuri on a parchment-lined baking sheet at 400°F for 18-20 minutes until the crust is golden brown.
19. Remove from oven and immediately drizzle 2 tbsp melted unsalted butter over the hot cheese in each boat.
20. Let cool for 5 minutes before serving.
Warm, cheesy, and utterly satisfying, the melted mozzarella and feta create a stretchy, gooey pool that perfectly complements the spiced meat. Tear off a piece of the crispy, buttery crust and dip it right into the center for the ultimate bite. Serve it alongside a simple cucumber salad to cut through the richness, or enjoy it as a hearty standalone meal that’s guaranteed to impress.
Layered Khachapuri with Puff Pastry
Let’s skip the fuss and get straight to the flaky, cheesy magic. Layered Khachapuri with puff pastry is your new go-to for a showstopping appetizer or brunch centerpiece—think buttery layers, melty cheese, and golden edges, all ready in a flash.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (17.3 oz) package frozen puff pastry, thawed
– 2 cups shredded mozzarella cheese
– 1 cup crumbled feta cheese
– 1 large egg
– 1 tablespoon water
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold one sheet of puff pastry onto the prepared baking sheet.
3. Sprinkle 1 cup of shredded mozzarella cheese evenly over the pastry, leaving a ½-inch border around the edges.
4. Crumble ½ cup of feta cheese over the mozzarella layer.
5. Unfold the second sheet of puff pastry and place it directly on top of the cheese layer.
6. Press the edges firmly with a fork to seal the pastry sheets together.
7. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
8. Brush the egg wash generously over the top of the pastry.
9. Use a sharp knife to score diagonal lines across the top, about 1 inch apart, for a decorative pattern.
10. Bake in the preheated oven for 20–25 minutes, until the pastry is puffed and deep golden brown.
11. Remove from the oven and immediately brush the top with 2 tablespoons of melted butter.
12. Let cool for 5 minutes before slicing into squares.
Vibrant and indulgent, this khachapuri boasts a crisp, flaky exterior that gives way to a gooey, savory cheese pull. Serve it warm with a drizzle of honey for a sweet-salt contrast or alongside a fresh tomato salad to cut through the richness—either way, it disappears fast.
Khachapuri with Sun-Dried Tomatoes and Basil
Savor a Georgian classic with a sun-kissed twist—this khachapuri swaps tradition for tangy sun-dried tomatoes and fresh basil. We’re crafting a cheesy, boat-shaped bread that’s perfect for tearing and sharing. Get ready to bake a showstopper that’s as vibrant as it is delicious.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp sugar
– ¾ cup warm water (110°F)
– 1 tsp salt
– 2 tbsp olive oil
– 1 cup shredded mozzarella cheese
– ½ cup crumbled feta cheese
– ¼ cup chopped sun-dried tomatoes
– ¼ cup fresh basil leaves, chopped
– 1 large egg
– 2 tbsp unsalted butter
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp sugar in a large mixing bowl.
2. Pour in ¾ cup warm water (110°F) and 1 tsp salt, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 4 equal portions on a floured surface.
7. Roll each portion into an oval shape about ¼-inch thick, then twist the ends to form a boat-like shape.
8. In a separate bowl, mix 1 cup shredded mozzarella cheese, ½ cup crumbled feta cheese, ¼ cup chopped sun-dried tomatoes, and ¼ cup chopped fresh basil leaves.
9. Spoon the cheese mixture into the center of each dough boat, leaving the edges clean.
10. Bake in the preheated oven at 425°F for 20-25 minutes until the crust is golden brown and the cheese is bubbly.
11. While baking, whisk 1 large egg in a small bowl and melt 2 tbsp unsalted butter in a saucepan over low heat.
12. Remove the khachapuri from the oven and immediately crack an egg into the center of each hot cheese filling.
13. Brush the crust edges with the melted butter for a glossy finish.
14. Return to the oven and bake for an additional 3-5 minutes until the egg whites are set but the yolk remains runny.
15. Let cool for 5 minutes before serving.
Zesty sun-dried tomatoes cut through the rich, gooey cheese blend, while fresh basil adds a herbal brightness. The crust bakes up crisp and golden, perfect for dipping into that runny egg yolk. Serve it warm with a drizzle of olive oil or alongside a simple salad for a complete meal.
Summary
Embark on a delicious journey through Georgia with these 20 authentic khachapuri recipes! From the classic Adjarian boat to creative twists, there’s a cheesy, warm bread for every home cook. We hope you find a new favorite—give one a try this weekend, leave a comment telling us which you loved, and don’t forget to share the article on Pinterest to spread the joy!