Recipe by Naomi Ross

Classic Khachapuri

Classic Khachapuri add or remove this to/from your favorites
Dairy Dairy
Medium Medium
4 Servings
1 Hour, 30 Minutes

A Khachapuri is a Georgian “pizza.” Literally defined as “cheese bread,” there are different shapes and traditions throughout the regions of Georgia. This version (from the Adjar region) is famous for its iconic boat-like shape and egg in the center. The egg and butter added at the end are whipped into the filling, creating a rich, creamy emulsified “fondue” into which you can tear off and dip pieces of the soft, tender crust. Not for the faint-hearted…share with a friend! Yields: 2 Khachapuri (4 servings)



  • 3/4 cup milk, warmed (not boiling)

  • 2 teaspoons yeast

  • 1 teaspoon sugar

  • 2 and 1/4 cups bread flour

  • 1 teaspoon salt

  • 2 tablespoons butter, softened

  • 1 egg beaten, for brushing

Cheese Filling

  • 8 ounces shredded mozzarella (about 2 cups)

  • 5 ounces feta, crumbled (about 1 cup)

  • 1/3 cup cottage cheese

  • 3 eggs, divided

  • 2 to 4 tablespoons room-temperature butter, divided



Make dough: Sprinkle yeast and sugar over warmed milk; stir to dissolve. Set aside to proof for five to 10 minutes – mixture will become bubbly and foamy.


Combine: Meanwhile, place two cups flour and salt in a large mixing bowl (or in stand mixer with dough hook). Whisk to blend; then make a well in the center, pushing flour against sides of bowl. Add proofed yeast mixture and butter to the well. Mix flour slowly until a dough forms and comes away from sides of bowl.


Knead until dough is a soft and elastic pliable ball, adding in remaining quarter cup flour as needed if dough is too sticky. Cover bowl with a towel and allow to rise until dough is doubled in bulk, about an hour.


Filling: Preheat oven to 425 degrees Fahrenheit. Combine mozzarella, feta, cottage cheese, and one egg in a mixing bowl; stir together until well mixed. Set aside.


Shape: Divide dough in half. Place one half of dough on a lightly floured piece of parchment paper. Using a floured rolling pin, roll out into an oblong shape about a quarter inch thick. Mound half the cheese mixture in the middle of the dough, pressing and spreading into an even layer, leaving a border of plain dough.


Fold in the long sides of dough to slightly cover the cheese on each side. Twist and seal the ends together on each side to form a boat shape. Brush outer edges of dough with egg wash. Slide parchment onto a baking sheet. Repeat with remaining dough and cheese.


Bake: Bake for 10 to 14 minutes, or until dough is lightly browned. Remove from oven; using the back of a spoon, make an indentation in the center of the cheese. Crack two eggs into two separate glasses and pour each one into each indentation. Return to oven; bake for an additional five minutes or until egg is half-way set but still runny.


Remove from oven and add one to two tablespoons butter to the cheesy center of the khachapuri. Serve immediately.


To eat: Use a fork to beat up the egg and butter into the cheese filling. Tear off pieces of the bread’s crust and dip into the cheesy center.


Short on Time? Store-bought pizza dough can be substituted for Khachapuri dough.


From The Giving Table by Naomi Ross. Reprinted with permission from Menucha Publishers. Photography by Baila Gluck.

Classic Khachapuri

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