Khachapuri (Georgian Cheese Bread)

Introduction

Khachapuri is a Georgian cheese bread with a crispy, buttered exterior and a molten cheese filling that pulls apart in stretchy strands. The dough rises twice for depth of flavor, while the three-cheese blend—feta, smoked provolone, and Parmesan—creates a savory, tangy interior that contrasts perfectly with the golden crust. This works as a weeknight dinner, a make-ahead side, or a satisfying vegetarian main course.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes (includes two rise periods)
• Servings: 4

Ingredients

Dough

• ½ cup warm water
• 1 packet (¼ oz) active dry yeast
• 1 Tbsp white granulated sugar
• 3 eggs
• 2 cups flour, plus more to dust counter top, hands, etc.

Filling

• 3 eggs
• 8 oz feta cheese, grated or cut into small pieces
• 12 oz smoked provolone cheese, grated or cut into small pieces
• 2 oz grated Parmesan cheese, grated or cut into small pieces

Instructions

1. Add sugar to warm water in a large bowl. Add yeast and wait 5 minutes.
2. Add eggs, flour, and salt. Mix with fork until dough becomes too stiff.
3. Knead with hands until smooth, approximately five minutes, on floured surface. Add flour as needed if dough sticks to your hands.
4. Let dough rise in greased bowl for 30 minutes in a warm place or until doubled in size. Punch down dough, and let it rise again.
5. While dough is rising, mix ingredients for filling in separate bowl.
6. Preheat oven to 350°F.
7. When dough is ready, divide in half. With a rolling pin, flatten dough until it is the size and shape of your cookie sheet. Carefully lay flattened dough on greased cookie sheet.
8. Cover dough with cheese filling prepared as above, spreading evenly to within ½ inch of the edge of dough. Roll out the remaining dough to the same size as shape. Cover cheese filling with second layer of dough. Moisten the edges of the dough with water and press to seal.
9. Bake at 350°F for 10 minutes. Butter the top layer of dough liberally. Return Khachapuri to oven and continue cooking until dough is golden brown.
10. Cut with a pizza cutter or knife. Serve hot, cold, or reheated in the microwave!

Variations

Herb-forward filling: Stir 2 tablespoons of fresh dill and 1 tablespoon of fresh parsley into the cheese mixture before spreading. This brightens the filling and adds a traditional Georgian note without changing texture.

Butter-brushed crust: Replace the single butter application with a light brush after the first 10 minutes of baking and again before serving. This gives you a richer, more deeply golden exterior.

Egg-studded top: Before sealing the top layer of dough, press 3–4 whole eggs into indentations across the surface, then seal around them. The eggs cook into pockets of runny yolk that you can break into as you eat.

Spinach and cheese blend: Mix 1 cup of lightly sautéed, drained spinach into the cheese filling. The spinach adds earthiness and moisture without overpowering the cheese flavors.

Reduced cheese: Use 6 oz feta, 10 oz smoked provolone, and 1 oz Parmesan if you prefer a lighter, less dense filling or are serving smaller portions.

Tips for Success

Watch the dough rise time carefully. The second rise can happen faster than the first because the dough is already warm and active. Check after 20 minutes rather than waiting a full 30—overproofed dough will spread thin and won’t hold the cheese filling securely.

Press the edges firmly to seal. If you don’t seal the dough well, cheese will leak out during baking and scorch on the pan. Use your fingertips or a fork to crimp the perimeter before sliding into the oven.

Don’t skip the butter application at the 10-minute mark. This step is what gives khachapuri its signature golden, crispy-buttered top. Use a pastry brush and don’t hold back—liberal butter is the point.

Test for doneness by color, not time. Every oven runs differently, and the final bake time depends on how thick you’ve rolled the dough. The top should be golden brown and the bottom should sound hollow when you tap it.

Let it cool slightly before cutting. The cheese will be molten inside. A 2–3 minute rest on the counter makes it easier to cut cleanly and safer to eat.

Storage and Reheating

Reheat individual slices in a 350°F oven for 5–8 minutes, wrapped loosely in foil, until the cheese is warm and the crust regains some crispness. Microwave reheating is fastest but will soften the crust; if you use the microwave, wrap the slice in a paper towel and heat for 30–45 seconds.

FAQ

Can I make the dough ahead and bake khachapuri the next day?

Yes. Prepare the dough through the first rise, then cover and refrigerate overnight. The next day, let it come to room temperature (about 30 minutes), punch it down, and proceed with the second rise and assembly. The cold fermentation actually improves flavor.

What if my dough is too sticky to work with?

Add flour in small pinches during kneading, not all at once. The dough should be soft and slightly tacky, not dry and stiff. If you’ve already added too much flour, the resulting khachapuri will be dense rather than tender. It’s better to dust your work surface and hands lightly than to over-flour the dough itself.

Can I use different cheeses?

You can substitute other semi-hard or fresh cheeses, but avoid soft cheeses like ricotta or cream cheese, which release too much liquid during baking. Mozzarella, gruyère, or aged cheddar work well in place of provolone or Parmesan, though the flavor profile will shift accordingly.

Why does cheese leak out around the edges?

This usually happens if the dough seal isn’t tight or if the filling is too wet. Make sure you press the edges firmly and spread the cheese evenly, leaving that ½ inch of dough border clear. If you’re adding spinach or other wet ingredients, squeeze them very dry first.