good cheesy Khachapuri Georgian Cheese Breadtopped with butter and egg, is a the most amazingly decadent appetizer – and incredibly easy to make from scratch!

This pizza-like cheese bread bakes to perfection and is topped with egg, to create a savory sauce you can dip your bread in as you eat it – and be instantly transported to one of Europe's Easternmost capitol cities, Tbilisi!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

While not technically a pizza, Khachapuri is made with a pizza-like dough, and tons and tons of good, salty, melted cheese. Some types of khachapuri (like the kind our friend Lauren of Explorer Momma's mother in law makes) is shaped a lot like a cheese pizza – a big, puffy round disk, filled with cheesy goodness that you can't get enough of.

How to Make Khachapuri

Making Khachapuri is a lot like making a margherita pizza – only we're rolling the dough into a boat shape and using different cheeses to mimic more Georgian flavors – then topping with butter and egg!

Khachapuri Recipe Ingredients

To make Khachapuri, we will gather the following ingredients:

Cheese – typically, khachapuri uses sulguni cheese, a slightly sour, soft, raw cow's milk cheese typically found in Georgia. Since it's not an easy cheese to source in America, we came up with a blend of feta and muenster to replicate the texture and flavor of sulguni. Of course, we'd rather have the real cheese – but it's a surprisingly decent swap. Tangy raw milk farmers cheese is also a great replacement.
Flour – we're using all purpose flour or bread flour here, since we will rely on yeast to help our dough rise. Bread flour is ideal, as it won't tear when rolling and stretching your dough – but all purpose flour is a great lower gluten flour that won't get tough or overworked.
Water – we're going to use warm water to proof our yeast and act as the liquid for our dough.
Yeast – like pizza doughs, this bread recipe relies on yeast for solid stretchy, springy, and light dough that bakes well with a great crisp snap.
Salt – salt balances our dough, and enhances the flavor of our cheese bread, helping to cut through the rich cheese.
Butter – butter is added to the top of khachapuri when it is hot and bubbling from the oven to create a sauce.
Egg – egg is added as the bread is done in the oven with butter to create a rich sauce that is solid to dip bread into! You can use egg yolk, a whole egg, or skip the egg altogether if you're concerned with uncooked egg.

Instrictions to Make Khachapuri

Once you've gathered your ingredients, we are going to use this process:

Prep

Gather ingredients, shred cheese, clean large surface to roll khachapuri.

Mix Dough

In a large bowl, add water, sugar and yeast.

Make Dough

To make

Roll Out

When dough has risen, and is ready, roll out on well floured surface.

Roll Sides

Roll into large circle and add some cheese all around. Roll sides inwards (making sure cheese is rolled into the sides), into boat shape.

Add Cheese

When you've made a “boat”, add rest of cheese to top.

Bake & Top

Bake until bread is golden brown, cheese has melted, and is bubbling hot. Add butter and egg while khachapuri is still in oven – then remove.

Let Cool Slightly

Let rest 5-8 minutes before serving for melted butter and a cooked egg white – do not cook yolk. Top with chopped cilantro or scallions to serve.

Enjoy!

You can cut khachapuri into slices, or dig in with a knife and fork, scooping up all that butter and yolk as you eat.

Georgian Khachapuri Bread tips and tricks

Add the egg at the end. We're adding the egg at the end of cooking, right as you pull it from the oven, with pats of butter. The egg white will cook from the heat of the bread, and the yolk will stay runny, making a rich sauce to dip your bread into. You can also add the egg on top for the last few minutes of baking if you'd like the egg cooked a bit more, or even skip it altogether.

Let pre-made dough warm to room temperature before using. Let pre-made or store-bought dough sit at room temperature to warm so that it rises slightly and is more pliable before using if using store-bought dough. If you use cold dough, it will spring back too quickly, making your khachapuri too dense and thick.

Proof yeast. Even if you have rapid activate yeast, we prefer to always proof it – meaning watch that it actually is activated. To do this mix yeast into lukewarm (NOT HOT) water, let sit for five to ten minutes, and look that it is foamy. If it does not foam and bubble up, your yeast is likely no longer active and working and you need new yeast. Working yeast is critical for solid dough, and it is so easy to activate it in a recipe, we always try to take the step to activate before cooking to be sure our yeast is still working.

Choose the Right Cheese: Traditional Khachapuri uses a combination of Sulguni and Imeretian cheeses, which aere hard to find in America. A great substitute is a mix of mozzarella or Muenster and feta cheeses. Mozzarella or Muenster offers the gooey, stretchy texture, while feta adds the tangy, salty flavor reminiscent of Georgian cheeses.

Dough Perfection: If you're making the dough from scratch, use high-quality, all-purpose flour for the best texture. The dough should be soft and slightly sticky. Letting it rest is crucial for developing gluten, which gives the bread its characteristic chewiness. 00 pizza dough also works well.

Yeast Matters: Use fresh, active dry yeast for a reliable rise. The temperature of the water you mix with the yeast is crucial – it should be warm but not hot, ideally around 110°F (43°C), to activate the yeast without killing it.

Boat Shape Technique: Khachapuri is famously boat-shaped. To achieve this, roll your dough into an oval and then roll the edges towards the center, pinching the ends to form a boat shape. This not only gives it its traditional look but also creates a well for the cheese.

Baking Tips: A hot oven is key. Preheat your oven to around 475°F (245°C) for the best results. This high temperature ensures a crisp exterior while keeping the inside soft and gooey. Use a pizza stone if you have one, as it mimics the traditional baking method and gives a better crust.

Adding an Egg: If you're making the Adjarian version (Acharuli Khachapuri), you'll top it with a raw egg and a pat of butter before it finishes baking. The residual heat cooks the egg slightly, but it should still be runny when you serve it.

Our Pro Tip

Recipe Tip

A runny, rich egg yolk is one of the best parts of Adjaruli khachapuri – you want the egg's white to cook, similar to a poached egg, but not so much the yolk cooks. Add it at the end of cooking so you don't overcook the egg!

Practice Makes solid: Don't be discouraged if your first Khachapuri isn't solid. It takes a bit of practice to get the shape and the cheese-to-dough ratio right.

About Adjaruli Khachapuri (Boat-shaped Khachapuri)

Our husband and we developed this recipe after visiting the Republic of Georgia a couple of years ago for our brother in law's wedding – and the entire country grabbed our hearts so strongly, we were delighted to be able to recreate a piece of Georgia at home whenever we're craving rich, good, and cheesy Khachapuri cheese bread!

Khachapuri is a traditional Georgian cheese bread rich with history from the Caucasus region, is a decadent and good rich appetizer that is simple to make and a great introduction to Georgian cuisine and culture.

There are a few types of Khachapuri – the Georgian Cheese bread comes in two distinctly different types that can be found often (though there are a few styles in Georgia) – Imeretian Khachapuri, which is round and shaped like a pizza – and Adjarian Khachapuri, which is shaped like a boat and topped with pats of butter and raw egg to create a rich, gooey sauce when eating. This recipe reflects the Adjarian Khachapuri.

Keeping leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to three days. If made with egg on top, reheat to piping hot.

Can Khachapuri be frozen?

While you can freeze the dough, it's not recommended to freeze the baked Khachapuri as it affects the texture and taste of the cheese.

How to serve Georgian Egg Bread

Khachapuri is best enjoyed fresh from the oven. Tear off a piece of the crust (the 'boat' side) and dip it into the cheesy middle for a good experience.

Experiment with Fillings:

While traditional Khachapuri is filled with cheese, feel free to experiment with additional fillings like sautéed mushrooms, spinach, or even different types of cheese to cater to your taste.

Pairing with Sides:

Pair your Khachapuri with a fresh salad or some pickled vegetables to cut through the richness of the cheese.

Georgian Cheese Bread FAQs

What is khachapuri?

Khachapuri is the national dish of the Republic of Georgia and is a baked cheese bread with many variations. The most popular variation is shaped like a boat and topped with cheese and baked similar to a pizza, then topped with an egg.

Can we use pre-made dough?

This recipe uses a dough that is similar to pizza dough – so you can use pre-made pizza dough. Use a high-quality dough you love (do not use the dough from a can, but the fresh dough that comes in the deli section of a grocery store refrigerated section, instead) – or your own pre-made doughs. We often make huge batches of dough and then freeze individual servings, so we always have dough on hand.
let dough thaw in the fridge overnight, then set in a lightly floured bowl with a warm towel on top in a warm area to let dough rise and warm enough to be pliable.

What cheese is in Khachapuri?

Traditionally, Khachapuri uses Sulguni cheese – a Georgian cheese curd that is tangy and somewhat similar to a fresh, raw feta. Since sulguni isn't readily available in America, especially in areas without Russian/former Soviet markets, we're using a blend of Meunster (or Mozzarella) and feta to mimic the texture and flavor of sulguni.

Is raw egg safe to eat?

According to the CDC, chickens and other live poultry can carry Salmonella bacteria. These germs can spread from the birds to their eggs. If you eat raw or undercooked eggs, you can get sick. Always handle and cook eggs properly to prevent illness.
You can use safest choice ultra pasteurized eggs to cut down on the risk of salmonella.

What to serve with khachapuri

We love serving Khachapuri with pork – it's great alongside pork tenderloin recipeswith a ribeye roast Ham and Bean Soupwith roast chickenwith easy appetizers – anything you love to eat with good savory cheesy bread!

What are the different types of khachapuri?

There are several regional variations of Khachapuri. The most famous include:
Adjarian (Acharuli) Khachapuri: Boat-shaped bread filled with cheese, topped with a raw egg and butter.
Imeretian (Imeruli) Khachapuri: Circular and filled with cheese.
Mingrelian (Megruli) Khachapuri: Similar to Imeretian, but with extra cheese on top.
Ossetian Khachapuri: Filled with potato and cheese.

Can khachapuri be made ahead of time?

It's best enjoyed fresh, but you can prepare the dough ahead of time. Fully baked Khachapuri can be reheated, though the texture of the cheese may change.

How do you Eat khachapuri?

Traditionally, you tear off pieces of the crust and use them to scoop up the cheese and egg mixture.

Is khachapuri a main dish, or a side dish?

It can be both. It's often a standalone meal, especially the larger, more filling versions like Acharuli, but can also be a side dish or appetizer.

How do we get the egg on the khachapuri right?

Add the egg a few minutes before the baking is complete. The heat of the oven will partially cook the egg, but it should remain runny. The white should be cooked, with the yolk still quite runny.

What drink should we serve with Khachapuri?

A light, crisp white wine (for a Georgian wine: try a dry Rkatsiteli) or a sparkling water with lemon can balance the richness of the dish – and our favorite Georgian wines with Saperavi grapes are also a lovely accompaniment!

Visiting Georgia – Where Khachapuri Georgian Cheese Bread is From

We're going to be honest- of all the places on earth we dreamed of visiting Tbilisi Georgia was NEVER at the top of our list. We had nothing to go off of, but Tbilisi was never a place we had heard much about as a tourist destination- so when our brother-in-law announced he was going to hold his wedding in Georgia, we were a bit flummoxed. Was we ever wrong! Tbilisi, and the entire Georgian country, completely blew us away- and quickly topped our list of places we have ever travelled to and want to visit again and again.

Tblisi is gorgeous, affordable, friendly to Americans, and full of things to do. If you're a fan of history, Georgia is the solid place to visit. From Soviet occupation and the Georgian independence (and subsequent recent war) with Russia, to ancient Christian sites – Georgia offers so many good things to see and do.

If you're interested in food history, Georgia is also fabulous to explore. Since Georgia is situated in the Caucasus mountain range, it is the solid spot to see how trade routes from Asia and the Middle East mixed with Europe and Russia – and how each culture has left it's mark to create a uniquely good culinary experience you won't find anywhere else.

Touring both Armenia and Georgia was such a treat for us – the foods are simple, rooted in rich history, and are outstandingly good.

Georgia, and next-door neighbor Armenia are known to be the ancient homes of winemaking – with archaeological finds of winemaking tools dating back to 4,100 BC. There are many places in the Caucuses where you can see ancient winemaking relics, learn about the role of wine in early Christianity (especially thanks to Saint Nino, whose Monastery sits high above the Khaketi winemaking valley region).

And, of course, we ate good food and got to enjoy the fabulous tradition of a Georgian Supra feast: (which was prepared and hosted by our friend Lauren of Explorer Momma's Mother in Law!!)

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Ingredients

⅔ cup warm water, 115 degrees
1 teaspoon active dry yeast
¼ teaspoon sugar
1 tablespoon olive oil, plus more for greasing
1 ¼ cups flour, plus more for dusting
1 teaspoon kosher salt
2 ½ cups shredded Muenster cheese
1 ¼ cup crumbled feta cheese
2 eggs, optional OR 2 egg yolks (we prefer the yolk)
4 tbsp. unsalted butter, cubed

Method

In a large bowl, add water, sugar and yeast.
Let bloom until foamy and fragrant, about 10 minutes.
Add flour, olive oil, and salt to bowl and stir with wooden spoon until a soft, springy dough forms.
Transfer dough to well greased bowl and let rise in a warm area for 1 hour.
Preheat pizza stone in oven at 500 degrees (dont add stone to a hot oven, let it come to temperature in the oven so it doesn't explode.)
Generously flour a counter surface.
Punch down dough, and divide into two round balls.
Roll out one ball onto floured surface into a large disc, about 1/4″ thick.
Add 1/4 cheese mixture to the center of the dough.
Roll the sides to form a boat shape around the dough.
Add another 1/4 cheese to the middle and place into oven.
Bake 30 minutes, or until cheese is bubbly and crust is a golden brown.
Top with fresh egg and pats of butter when removing from oven.
Repeat with second disc for second Khachapuri.
Serve and enjoy!