Khachapuri Georgian Cheese Bread + Video (2024)

Home | Course | Breads | Khachapuri (Georgian Cheese Bread)

Table of Contents

• Ingredient Notes and Substitutions
• Boat Shaped Cheese Bread
• How to Make Khachapuri (Georgian Cheese Bread)
• Frequently Asked Questions
• Khachapuri Georgian Cheese Bread Recipe

The boat shape of the khachapuri looks tricky, but is actually very easy to form! Take a look at the video in the recipe card below for a visual guide.

If you want to play around with different toppings, try making Manakish or this Armenian Flatbread, or lavash, to customize and serve however you like!

Ingredient Notes and Substitutions

• Dough – A simple combination of all-purpose flour, olive oil, salt, instant dry yeast, and sugar. Using an instant yeast speeds up the process considerably as it does not have to proof first.
• Mozzarella Cheese – It’s important to use freshly shredded cheese rather than the pre-shredded, bagged alternative. The waxy preservatives (sometimes potato starch) on the pre-shredded cheese will prevent proper melting and alter texture.
• Feta Cheese – I recommend using crumbled feta. If you’re working with a block, break off smaller pieces to scatter about. Goat cheese is your best substitute.
• Large Eggs – If you want to use an egg wash, rather than an olive oil brushing, then keep an extra egg on standby.
• Parsley – I recommend freshly chopping this herb for your topping, but you could use the dried seasoning if fresh is unavailable. Use oregano, thyme, or rosemary as a substitute.

Boat Shaped Cheese Bread

ThisKhachapuri recipeis also known asGeorgian Cheese Bread. There are many variations of Georgian cheese bread and each depends on the region and baker from where it’s made. This recipe for the boat-shaped kind, is called khachapuri adjaruli. It’s a yeast bread stuffed with multiple different kinds of cheese and gets topped with an egg in the center.

How to Make Khachapuri (Georgian Cheese Bread)

1. Form the Dough. Add the flour, oil, salt, yeast, sugar, and water in the bowl of a stand mixer. Using a dough hook, mix on low speed for a couple of minutes before increasing the speed until the wet dough forms.
2. Let Rise. Move the dough to a large bowl greased with olive oil. Cover with plastic wrap and set in a warm place for about an hour, or until the dough has doubled in size.
   Note: I like to place the bowl in a microwave. Another neat trick is to turn on your dryer for just a couple of minutes, turn it off, and place the covered dough in the dryer with the door closed.
3. Divide and Let Rest. Place the risen dough on a floured surface. Work into two round pieces, cover with plastic wrap, and let sit for another 15 minutes.
4. Preheat & Prep the Filling. Set your pizza stone in an oven while it preheats to 500°F. Meanwhile, combine the cheeses in a large bowl.
5. Shape the Dough. Lightly flour your work space and roll one of the dough rounds into a 10” wide, ⅛“ thick circle. Sprinkle a quarter of the cheese mixture into the center, leaving a ½“ border uncovered.
6. Form the Boat. Roll one edge of the circle a third of the way toward the center. Repeat on the other side, leaving a 3” space in the center. Pinch and twist the ends of the rolls together to create the boat shape. Spread another quarter of the cheese mixture to the center.
7. Repeat & Rise. Repeat with the second dough round as above. Let rise for a final 15 minutes.
8. Egg Wash & Bake. Brush the dough with an egg wash or with olive oil. Place the bread boats at least 3” apart on the pizza stone and bake for about 15 minutes.
9. Add the Egg. Remove from the oven. Indent the cheesy center on each bread boat with a measuring cup or bottom of a small glass. Crack an egg into the center of each bread boat and return to the oven until the egg whites set.
10. Serve! Remove the bread from the oven, sprinkle with parsley, and serve immediately.

Frequently Asked Questions

Still Hungry?