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Georgian Khachapuri (Cheese Bread)

Course Bread
Cuisine Georgian
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 2 loafs
Author International Cuisine


  • 3 1/4 cups of flour
  • 200 ml water
  • 200 ml milk
  • 1 egg
  • 1/2 Tablespoon active dry yeast
  • 25 ml oil
  • For the filling:
  • 6 oz Imeretian cheese
  • 6 oz Sulguni or substitute a combination of mozzarella and feta total of 12 oz combined
  • salt and pepper to taste
  • 1 egg yolk and water to make egg wash


  • Warm the water to around 100 degrees and stir in the yeast
  • Add 2 3/4 cups of flour to a mixing bowl and make a depression in the flour
  • Add the yeast water, milk, oil and a raw egg.
  • You can add 1 teaspoon of sugar if you want your bread to have a golden color.
  • Mix the ingredients from the middle of the bowl until all the flour is mixed
  • The dough should be formed into a soft ball
  • Cover the bowl with plastic wrap and leave in a warm place for two hours to rise.
  • Preheat oven to 450 degrees
  • Add 1/2 cup of flour and knead the dough until it is soft and smooth
  • separate the dough into 2 pieces
  • on a floured surface roll out one piece of the dough into a circle about 11 "
  • Place the combination of seasoned cheese in the middle
  • Gather up the edges of the circle enclosing the cheese.
  • Flip over and roll out again to about a 9" diameter disc.
  • Transfer the khachapuri to a cookie sheet lined with parchment paper or a warm pizza stone
  • Repeat with the second part of the dough of freeze for later use.
  • Mix the egg yolk and water in a cup and brush the dough with the egg wash.
  • Bake for 18-20 minutes until golden brown.
  • Let cool for a few minutes and serve warm.