18 Delicious Khachapuri Recipes Traditional

Khachapuri, the cheesy, bread-filled delight from Georgia, is about to become your new favorite comfort food. Whether you’re a seasoned baker or just starting out, these 18 traditional recipes offer a delicious journey into the heart of Georgian cuisine. From the classic Adjarian boat to the Imeretian cheese-filled bread, there’s a khachapuri for every taste and occasion. Ready to dive into these mouthwatering recipes? Let’s get baking!

Classic Georgian Cheese Bread Khachapuri

You might think mastering the art of Khachapuri, the iconic Georgian cheese bread, is a daunting task, but with this step-by-step guide, you’ll be crafting this cheesy, boat-shaped delight like a pro in no time.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 2 cups shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1/4 cup clarified butter
• 1 large pasture-raised egg yolk, for brushing

Instructions

1. In a large mixing bowl, combine the flour, sea salt, and sugar. Whisk to blend evenly.
2. Dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Ensure the water is at the correct temperature to activate the yeast properly.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture, beaten egg, and melted butter. Stir until a dough forms.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 475°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide it into two equal portions. Roll each into an oval shape about 1/4 inch thick.
8. Mix the mozzarella and feta cheeses together. Spoon the cheese mixture along the center of each oval, leaving a 1-inch border.
9. Fold the edges over the cheese, pinching the ends to form a boat shape. Brush the edges with egg yolk for a golden finish. Tip: Ensure the edges are sealed well to prevent cheese leakage.
10. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly. Remove from the oven and drizzle with clarified butter.

Nowhere does comfort food get more indulgent than with this Khachapuri. The crust is golden and crisp, giving way to a molten, cheesy center that’s irresistibly rich. Serve it straight from the oven, tearing off pieces of the bread to dip into the cheesy center for the ultimate experience.

Ajarian Khachapuri with Egg

Unveiling the secrets to mastering Ajarian Khachapuri with Egg, a boat-shaped bread filled with molten cheese and crowned with a perfectly cooked egg, is simpler than you might think. Follow these steps to bring this Georgian delicacy to your table.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups crumbled feta cheese
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1 egg yolk, for brushing

Instructions

1. In a large mixing bowl, combine the flour, sea salt, and sugar. Whisk to blend evenly.
2. Dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Ensure the water is at the correct temperature to activate the yeast properly.
3. Add the yeast mixture and melted butter to the dry ingredients. Stir until a dough forms.
4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 475°F and line a baking sheet with parchment paper.
7. Divide the dough into two equal parts. Roll each into an oval shape, about 1/4 inch thick.
8. Pinch the edges to form a boat shape. Mix mozzarella and feta cheeses, then fill the dough boats with the cheese mixture.
9. Brush the edges with egg yolk for a golden finish. Bake for 15 minutes until the edges are golden brown.
10. Remove from the oven, make a well in the center of the cheese, and pour in the lightly beaten eggs. Tip: The residual heat will cook the eggs to a soft, creamy texture.
11. Return to the oven for 3-5 minutes until the eggs are just set but still runny.
12. Drizzle with clarified butter before serving.

Out of the oven, the Ajarian Khachapuri boasts a crispy crust with a gooey, cheesy center and a velvety egg that blends seamlessly into the dish. Serve it hot, tearing off pieces of the bread to dip into the egg and cheese for an indulgent experience.

Imeretian Khachapuri

Zesty and inviting, Imeretian Khachapuri is a Georgian cheese-filled bread that’s as fun to make as it is to eat. This recipe will guide you through creating this cheesy masterpiece with a methodical approach, ensuring delicious results every time.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1/2 cup whole milk, warmed to 110°F
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 1/2 cups Imeretian cheese, grated (substitute with a mix of mozzarella and feta if unavailable)
• 1 tbsp clarified butter, for brushing

Instructions

1. In a large mixing bowl, whisk together the flour, salt, and sugar. Create a well in the center.
2. Pour the warmed milk into the well, add the beaten egg and melted butter. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Punch down the dough and divide into two equal parts. Roll each into a circle about 1/4 inch thick.
7. Sprinkle half of the grated cheese over one dough circle, leaving a 1-inch border. Cover with the second dough circle and seal the edges by pinching together.
8. Transfer the khachapuri to the prepared baking sheet and brush the top with clarified butter. Bake for 20-25 minutes, until golden brown. Tip: For an extra glossy finish, brush with more butter right after baking.
9. Let cool for 5 minutes before slicing. Serve warm. Tip: Pair with a crisp, acidic salad to cut through the richness of the cheese.

Kneaded to perfection, this Imeretian Khachapuri boasts a flaky exterior with a molten, cheesy center. For a twist, try adding a sprinkle of nigella seeds on top before baking for a nutty flavor contrast.

Megruli Khachapuri

Let’s dive into the art of making Megruli Khachapuri, a Georgian cheese-filled bread that’s as delightful to make as it is to eat. This guide will walk you through each step, ensuring your khachapuri turns out perfectly golden and irresistibly cheesy.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1/2 cup warm water (110°F)
• 1/4 cup whole milk, warmed to 110°F
• 1 tbsp active dry yeast
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 1/2 cups grated Sulguni cheese
• 1/2 cup grated mozzarella cheese
• 1 tbsp clarified butter, for brushing

Instructions

1. In a large mixing bowl, combine the warm water, warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the flour, salt, beaten egg, and melted butter to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or 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 two equal parts. Roll each into a 10-inch circle.
7. Mix the Sulguni and mozzarella cheeses in a bowl. Spoon half of the cheese mixture onto the center of each dough circle, leaving a 1-inch border.
8. Fold the edges of the dough over the cheese, pinching to seal and creating a boat shape. Tip: Ensure the seal is tight to prevent cheese leakage.
9. Brush the dough with clarified butter and bake for 15-20 minutes until golden brown. Tip: For an extra glossy finish, brush with more butter right after baking.
10. Let the khachapuri cool for 5 minutes before serving.

Golden and bubbling with cheese, Megruli Khachapuri offers a crispy exterior that gives way to a soft, stretchy interior. Serve it hot, with a side of sour cream or a simple tomato salad for a refreshing contrast.

Penovani Khachapuri

Begin by exploring the rich, buttery layers of Penovani Khachapuri, a Georgian cheese-filled bread that’s as delightful to make as it is to eat. This guide will walk you through each step to achieve flaky perfection, ensuring even beginners can master this savory treat.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup clarified butter, chilled
• 1/2 cup cold water
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Whisk to blend evenly.
2. Add 1/2 cup chilled clarified butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup cold water, stirring with a fork until a dough begins to form. Tip: The dough should be slightly sticky but manageable. If too dry, add water 1 tbsp at a time.
4. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a medium bowl, mix 1 cup shredded mozzarella and 1 cup crumbled feta cheese until well combined.
7. Roll out the chilled dough on a floured surface to a 1/8-inch thickness. Cut into 6-inch circles using a round cutter or bowl.
8. Place a generous tablespoon of the cheese mixture in the center of each circle. Fold the edges over the cheese, pinching to seal. Tip: Ensure the edges are well-sealed to prevent cheese leakage during baking.
9. Brush the tops of each khachapuri with the lightly beaten egg wash for a golden finish.
10. Bake on the prepared sheet for 20-25 minutes, or until the khachapuri are golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.

The Penovani Khachapuri emerges from the oven with a crisp, flaky exterior giving way to a molten, cheesy center. Serve warm, perhaps with a side of tangy tomato chutney, to elevate the flavors further.

Khachapuri with Sulguni Cheese

Somewhere between a pizza and a cheese-filled bread, Khachapuri with Sulguni Cheese is a Georgian delight that’s surprisingly simple to make at home. Start by gathering your ingredients and preheating your oven to 375°F.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp clarified butter, melted
• 1 1/2 cups Sulguni cheese, shredded
• 1 pasture-raised egg, lightly beaten
• 1 tbsp unsalted butter, cubed

Instructions

1. In a large mixing bowl, combine the flour, sea salt, and sugar. Whisk to blend evenly.
2. Sprinkle the active dry yeast over the warm water in a separate bowl. Let sit for 5 minutes until frothy, indicating activation.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture along with the melted clarified butter. Stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide into two equal portions. Roll each into a oval shape about 1/4 inch thick.
8. Sprinkle the shredded Sulguni cheese evenly over each oval, leaving a 1-inch border. Fold the edges over the cheese to create a boat shape.
9. Brush the edges with the beaten egg and bake for 20-25 minutes until golden brown. Tip: For an extra glossy finish, brush with more egg wash halfway through baking.
10. Remove from the oven and immediately place a few cubes of unsalted butter on top of the cheese in each Khachapuri. Tip: The residual heat will melt the butter, creating a creamy texture.

Zesty and rich, the Khachapuri boasts a crispy exterior with a molten, cheesy center. Serve it straight from the oven, tearing off pieces of the bread to dip into the gooey cheese for an authentic Georgian experience.

Khachapuri with Feta and Mozzarella

Let’s dive into the art of making Khachapuri, a delectable Georgian cheese-filled bread that’s as fun to make as it is to eat. This version combines the tangy sharpness of feta with the creamy melt of mozzarella, creating a perfect balance of flavors encased in a golden, fluffy dough.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp clarified butter, melted
• 1 cup feta cheese, crumbled
• 1 cup mozzarella cheese, shredded
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a large mixing bowl, whisk together the flour, salt, and sugar. Sprinkle the yeast over the warm water and let sit for 5 minutes until frothy.
2. Pour the yeast mixture and melted clarified butter into the dry ingredients. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°F. Punch down the dough and divide into two equal portions. Roll each into a 10-inch circle.
6. Mix the feta and mozzarella cheeses in a bowl. Spoon half of the cheese mixture onto the center of each dough circle, leaving a 1-inch border.
7. Fold the edges of the dough over the cheese, pinching to seal and creating a boat shape. Brush the edges with the beaten egg.
8. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra golden finish, broil for the last 2 minutes, watching closely to prevent burning.
9. Remove from the oven and let cool for 5 minutes before serving. Tip: Serve with a pat of butter melting into the center for added richness.

Now, the Khachapuri boasts a crispy exterior with a soft, cheesy interior that’s irresistibly pull-apart. The combination of feta and mozzarella offers a delightful contrast in textures and flavors. Try serving it with a side of spicy tomato chutney for an extra kick.

Spinach and Cheese Khachapuri

Whisking together the vibrant flavors of Georgia, this Spinach and Cheese Khachapuri is a delightful twist on the traditional bread boat, filled with a luscious, cheesy spinach center. Perfect for beginners, this recipe breaks down each step to ensure a foolproof, delicious outcome.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 2 cups fresh spinach, finely chopped
• 1 tbsp clarified butter
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the flour, sea salt, and sugar. Whisk to blend evenly.
2. Sprinkle the yeast over the warm water in a small bowl. Let stand for 5 minutes until frothy, indicating activation.
3. Make a well in the center of the dry ingredients. Pour in the yeast mixture, beaten egg, and melted butter. Stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece thinly without tearing.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Meanwhile, prepare the filling by combining ricotta, mozzarella, feta, spinach, and black pepper in a bowl. Mix until uniformly incorporated.
7. Preheat the oven to 375°F. Punch down the dough and divide into two equal portions. Roll each into a 10-inch circle.
8. Spread half of the cheese-spinach mixture onto each dough circle, leaving a 1-inch border. Fold the edges over the filling, pinching to seal and form a boat shape.
9. Brush the edges with clarified butter. Bake for 20-25 minutes until golden brown. Tip: For an extra glossy finish, brush with more butter halfway through baking.
10. Remove from the oven and let cool for 5 minutes before serving. Tip: Serve with a drizzle of honey for a sweet and savory contrast.

Rich in texture and flavor, the Khachapuri boasts a crispy exterior with a gooey, cheesy center. For a brunch twist, top each serving with a sunny-side-up egg, letting the yolk mingle with the molten cheese.

Mushroom and Cheese Khachapuri

Sometimes, the most comforting dishes come from combining simple, wholesome ingredients into something extraordinary. Mushroom and Cheese Khachapuri is a perfect example, blending earthy mushrooms with gooey, melted cheese in a soft, bread-like vessel that’s both satisfying and surprisingly easy to make.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp clarified butter, melted
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 cup finely chopped cremini mushrooms
• 1 tbsp olive oil
• 1 pasture-raised egg, lightly beaten
• 1 tbsp chopped fresh dill

Instructions

1. In a large bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and melted clarified butter, stirring until a dough forms.
2. Transfer dough to a floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
3. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5 minutes, until softened. Set aside to cool.
5. Preheat oven to 375°F. Punch down dough and divide into two equal portions. Roll each into a 10-inch circle.
6. In a bowl, mix ricotta, mozzarella, feta, sautéed mushrooms, and dill. Spread half the mixture onto each dough circle, leaving a 1-inch border.
7. Fold edges over the filling, pinching to seal and creating a boat shape. Brush edges with beaten egg.
8. Bake for 20-25 minutes, until golden brown. Tip: For an extra glossy finish, brush with more beaten egg halfway through baking.
9. Let cool for 5 minutes before serving. Tip: Serve with a sprinkle of fresh dill and a side of marinara sauce for dipping.

Cheesy, mushroom-filled khachapuri offers a delightful contrast of textures—crispy edges give way to a soft, cheesy center. Enjoy it warm, when the cheese is at its most stretchy and inviting, or try topping with a fried egg for a decadent twist.

Khachapuri with Minced Meat

Preparing Khachapuri with minced meat is a delightful way to bring the flavors of Georgia to your kitchen. This recipe combines the richness of cheese-filled bread with the savory depth of minced meat, creating a dish that’s both comforting and exotic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 cup whole milk mozzarella, shredded
• 1 cup feta cheese, crumbled
• 1/2 lb ground beef, 80% lean
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp unsalted butter
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine sifted flour, sea salt, and sugar. Whisk to blend evenly.
2. Dissolve active dry yeast in warm water (110°F) and let sit for 5 minutes until frothy. Tip: Water temperature is crucial for yeast activation.
3. Pour yeast mixture into dry ingredients, add melted clarified butter and lightly beaten egg. Mix until a dough forms.
4. Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
5. While dough rises, heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent.
6. Add ground beef, cumin, and smoked paprika to the skillet. Cook until beef is browned and no pink remains, about 5-7 minutes. Drain excess fat and set aside.
7. Preheat oven to 375°F. Punch down risen dough and divide into two equal portions. Roll each into a 10-inch circle.
8. Mix shredded mozzarella and crumbled feta in a bowl. Spread half the cheese mixture onto each dough circle, leaving a 1-inch border.
9. Divide the minced meat mixture between the two, placing it on top of the cheese. Fold edges over the filling, pinching to seal.
10. Brush the tops with unsalted butter and bake for 20-25 minutes until golden brown. Tip: For a glossy finish, brush with more butter right after baking.
11. Let cool for 5 minutes before slicing. Tip: Resting allows the cheese to set slightly, making slicing cleaner.

Khachapuri with minced meat offers a crispy exterior with a gooey, cheesy interior, punctuated by the savory notes of spiced beef. Serve it with a side of tangy tomato salad to cut through the richness, or enjoy it as a hearty standalone meal.

Sweet Khachapuri with Fruit

Here’s a delightful twist on the classic khachapuri, combining the richness of cheese with the freshness of fruit for a perfect balance of flavors.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, melted
• 1/2 cup whole milk, warmed to 110°F
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1/2 tsp sea salt
• 1 cup ricotta cheese, drained
• 1/2 cup mozzarella cheese, shredded
• 1 pasture-raised egg, lightly beaten
• 1 cup mixed seasonal fruits (such as berries and peaches), diced
• 1 tbsp honey, for drizzling

Instructions

1. In a large mixing bowl, combine the warmed milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the sifted flour, sea salt, and melted clarified butter to the yeast mixture. Knead into a smooth dough for 8 minutes.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 375°F and line a baking sheet with parchment paper.
5. Divide the dough into two equal parts. Roll each into a circle about 1/4 inch thick.
6. In a separate bowl, mix the ricotta, mozzarella, and beaten egg until well combined.
7. Spread the cheese mixture evenly over each dough circle, leaving a 1-inch border.
8. Arrange the diced fruits on top of the cheese mixture.
9. Fold the edges of the dough over the filling, pinching to seal.
10. Bake for 20-25 minutes, or until the crust is golden brown.
11. Remove from the oven and drizzle with honey before serving.

As you take your first bite, the crisp crust gives way to a creamy, cheesy center, punctuated by the sweet and tangy bursts of fruit. Serve warm with a dollop of crème fraîche for an extra layer of indulgence.

Khachapuri with Cottage Cheese

Oftentimes, the simplest dishes bring the most comfort, and this Khachapuri with Cottage Cheese is no exception. A Georgian classic, this cheese-filled bread is a delightful blend of soft, pillowy dough and rich, creamy filling, perfect for any meal of the day.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1/2 cup warm water (110°F)
• 1/2 cup whole milk, warmed to 110°F
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 1/2 cups full-fat cottage cheese, drained
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 1 tbsp clarified butter, for brushing

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 tsp fine sea salt, and 1 tsp granulated sugar. Whisk to blend.
2. Make a well in the center of the dry ingredients. Pour in 1/2 cup warm water, 1/2 cup whole milk, 1 large lightly beaten pasture-raised egg, and 2 tbsp melted unsalted butter. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Meanwhile, prepare the filling by combining 1 1/2 cups drained full-fat cottage cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup crumbled feta cheese in a bowl. Mix well.
6. Preheat the oven to 375°F. Punch down the dough and divide into two equal portions. Roll each into a circle about 1/4 inch thick.
7. Spread half of the cheese mixture onto each dough circle, leaving a 1-inch border. Fold the edges over the cheese, pinching to seal and creating a boat shape.
8. Transfer the khachapuri to a baking sheet lined with parchment paper. Brush the edges with 1 tbsp clarified butter. Bake for 20-25 minutes, until golden brown.
9. Remove from the oven and let cool for 5 minutes before serving. Tip: For an extra touch, crack an egg into the center of each khachapuri during the last 5 minutes of baking.

Vibrant with a golden crust and a molten cheese center, this Khachapuri with Cottage Cheese is a textural dream. Serve it warm, with a drizzle of honey or a sprinkle of fresh herbs for a contrasting flavor profile.

Khachapuri with Ricotta and Herbs

Savory and satisfying, Khachapuri with Ricotta and Herbs is a delightful twist on the classic Georgian cheese-filled bread. This version, with its creamy ricotta and aromatic herbs, is perfect for those looking to explore international flavors with a familiar ingredient.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups whole milk ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp clarified butter, melted

Instructions

1. In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Sprinkle the yeast over the warm water in a small bowl, let stand until frothy, about 5 minutes.
3. Add the yeast mixture and olive oil to the dry ingredients, stir until a dough forms.
4. Turn the dough onto a floured surface, knead until smooth and elastic, about 10 minutes.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. In a medium bowl, mix the ricotta, mozzarella, Parmesan, dill, and chives until well combined.
8. Punch down the dough, divide into two equal portions, and roll each into a 10-inch circle.
9. Spread the cheese mixture over one half of each circle, leaving a 1-inch border.
10. Fold the other half over the filling, press the edges to seal, and crimp with a fork.
11. Brush the tops with the beaten egg and bake until golden brown, about 20-25 minutes.
12. Remove from the oven, brush with melted clarified butter, and let cool slightly before serving.

Absolutely irresistible when warm, the Khachapuri boasts a crispy exterior with a gooey, herb-infused cheese center. For an extra touch, serve with a side of marinara sauce for dipping or a simple arugula salad to balance the richness.

Gluten-Free Khachapuri

Begin your gluten-free baking journey with this delightful Khachapuri, a Georgian cheese-filled bread that’s as satisfying to make as it is to eat. Perfect for those avoiding gluten, this recipe promises a crispy exterior with a gooey, cheesy center that’s irresistible.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum
• 1 tsp sea salt
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup olive oil
• 1 pasture-raised egg, lightly beaten
• 2 cups shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 tbsp clarified butter, melted

Instructions

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, sea salt, and granulated sugar until well combined.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Ensure the water is at the correct temperature to activate the yeast properly.
3. Add the yeast mixture, olive oil, and lightly beaten egg to the dry ingredients. Mix until a dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a little more flour.
4. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Divide the dough into two equal parts. Roll each part into a circle about 1/4 inch thick.
7. In a separate bowl, mix the shredded mozzarella and crumbled feta cheese. Spoon half of the cheese mixture onto the center of each dough circle.
8. Fold the edges of the dough over the cheese, pinching to seal and form a boat shape. Tip: Ensure the edges are well sealed to prevent cheese leakage during baking.
9. Brush the tops with melted clarified butter and bake for 20-25 minutes, or until golden brown.
10. Just out of the oven, the Khachapuri will have a crispy crust with a molten cheese center. For an extra touch, crack an egg into the center of each Khachapuri during the last 5 minutes of baking for a richer flavor.

Juxtaposing textures and flavors, this Gluten-Free Khachapuri offers a crispy crust that gives way to a soft, cheesy interior. Serve it warm, perhaps with a side of fresh tomato salad, to balance the richness of the cheese.

Vegan Khachapuri

Just when you thought vegan cuisine couldn’t get any more comforting, along comes Vegan Khachapuri, a plant-based twist on the classic Georgian cheese-filled bread. This recipe guides you through creating a dairy-free delight that’s as satisfying to make as it is to eat, perfect for those cozy nights in or impressing guests with your culinary skills.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 3/4 cup warm water (110°F)
• 1/2 tsp sea salt
• 1 tbsp olive oil, plus extra for greasing
• 1 cup vegan mozzarella shreds
• 1/2 cup vegan cream cheese
• 1 tbsp nutritional yeast
• 1/4 tsp garlic powder

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the flour, sea salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or 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 two equal parts. Roll each into an oval shape about 1/4 inch thick.
7. In a separate bowl, mix the vegan mozzarella, vegan cream cheese, nutritional yeast, and garlic powder until well combined.
8. Spread the cheese mixture evenly over the center of each dough oval, leaving a 1-inch border around the edges.
9. Fold the edges of the dough over the cheese mixture, pinching the ends to form a boat shape.
10. Bake for 15-20 minutes until the crust is golden brown and the cheese is bubbly.
11. Let cool for 5 minutes before serving.

Delight in the stretchy, melty vegan cheese and the perfectly golden crust that makes this Vegan Khachapuri a standout dish. Serve it with a side of marinara sauce for dipping or a fresh salad to balance the richness.

Khachapuri with Smoked Cheese

Here’s a methodical guide to crafting the perfect Khachapuri with Smoked Cheese, a dish that combines the comfort of bread with the rich, smoky flavors of cheese. Let’s dive into the process, ensuring every step is clear and achievable for beginners.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 1/2 cups smoked cheese (such as smoked mozzarella or gouda), grated
• 1 tbsp unsalted butter, for greasing

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, fine sea salt, and granulated sugar. Whisk to blend evenly.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy, indicating activation.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture, lightly beaten egg, and melted clarified butter. Stir until a dough forms.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 375°F and lightly grease a baking sheet with unsalted butter.
7. Punch down the risen dough and divide it into two equal portions. Roll each into a circle about 1/4 inch thick.
8. Sprinkle half of the grated smoked cheese onto each dough circle, leaving a 1-inch border. Fold the edges over the cheese, pinching to seal and creating a boat shape.
9. Bake in the preheated oven for 20-25 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra golden crust, brush the edges with a little beaten egg before baking.
10. Remove from the oven and let it cool for 5 minutes before serving. Tip: Serve with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.

Marvel at the contrast of the crispy, golden crust against the gooey, smoky cheese center. This Khachapuri is best enjoyed warm, offering a comforting bite that’s perfect for sharing or savoring solo on a cozy evening.

Khachapuri with Honey and Nuts

Oftentimes, the most comforting dishes come from combining simple, high-quality ingredients with time-honored techniques. Today, we’re diving into the art of making Khachapuri, a Georgian cheese-filled bread, elevated with a drizzle of honey and a sprinkle of nuts for a sweet and savory twist.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups crumbled feta cheese
• 1/4 cup honey
• 1/4 cup chopped walnuts, toasted

Instructions

1. In a large mixing bowl, whisk together the flour, salt, and sugar. Sprinkle the yeast over the warm water and let sit for 5 minutes until frothy.
2. Make a well in the center of the dry ingredients and pour in the yeast mixture, beaten egg, and melted clarified butter. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the dough and roll it into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
7. In a medium bowl, mix the mozzarella and feta cheeses. Spread the cheese mixture over the dough, leaving a 1-inch border around the edges.
8. Fold the edges of the dough over the cheese, pinching the corners to form a boat shape. Tip: Ensure the edges are sealed well to prevent cheese from leaking.
9. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra golden crust, brush the edges with a little beaten egg before baking.
10. Remove from the oven and immediately drizzle with honey and sprinkle with toasted walnuts. Serve warm.

Delightfully, the Khachapuri emerges from the oven with a crisp, golden crust giving way to a molten, cheesy center, perfectly balanced by the sweetness of honey and the crunch of nuts. For an indulgent twist, serve with a side of sour cream or a light, crisp salad to cut through the richness.

Khachapuri with Pumpkin and Cheese

Unveiling a twist on the classic Georgian delight, this Khachapuri with Pumpkin and Cheese combines the earthy sweetness of pumpkin with the rich, tangy flavors of cheese, all encased in a fluffy, golden bread. Perfect for autumn gatherings or a cozy night in, this dish is as pleasing to the eye as it is to the palate.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1/2 cup warm water (110°F)
• 1/2 cup pureed pumpkin
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/2 tsp sea salt

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the sifted flour and sea salt to the yeast mixture, stirring to form a dough. Knead on a floured surface for 8 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 375°F. Punch down the dough and divide into two equal portions.
5. Roll each portion into a circle about 1/4 inch thick. Spread the pumpkin puree over each circle, leaving a 1-inch border.
6. Sprinkle the mozzarella and feta cheeses over the pumpkin puree. Fold the edges of the dough over the filling, pinching to seal.
7. Brush the tops with the beaten egg and bake for 25 minutes, or until golden brown.
8. Remove from the oven and drizzle with melted clarified butter before serving.

Offering a delightful contrast of textures, the crust is crisp and chewy, while the filling is creamy and slightly sweet. Serve warm with a side of sour cream or a crisp, green salad for a complete meal.

Conclusion

Hungry for a taste of Georgia? These 18 khachapuri recipes offer a delicious journey through traditional flavors perfect for any home cook. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access to these cheesy, buttery delights. Happy cooking!

Bella Bacinos