Khachapuri

Name: Khachapuri
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 3
Ingredients: Type 00 flour 2 ½ cups; Whole milk warm 0.8 cup; Brewer's yeast 1 tsp; Sugar 1 tsp; Fine salt 1 pinch; Provola cheese 10.5 oz; Egg yolks 3; Egg yolks 1; Whole milk to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Makes: 3
Cost: Very low
Note + the dough rising time (at least 2 hours)

PRESENTATION

Recipe by
Andriana Kulchytska

Khachapuri is a standout in Georgian cuisine, and it's really making waves across Russia and Ukraine. The most famous version, Adjaruli khachapuri, is boat-shaped and filled with melted, stringy cheese. Super tasty, right? Plus, it's topped with a golden egg yolk stirred in just before eating. And look, that mix of gooey cheese and the warm, just-set egg is what makes this Georgian cheese bread so special.

Traditionally, Sulguni cheese is used, but provola cheese works great as a substitute. It offers a rich, almost buttery flavor. The crust? Soft, yet a bit crispy at the edges—perfect for scooping up that delicious filling. Seriously good. It's a dish that’s both fun and satisfying, especially when you tear off a piece and dip it straight into the molten center.

This khachapuri recipe has lots of regional twists—some are round, and others use different cheeses. But that boat shape of Adjaruli? Pretty much iconic. Fans of Eastern European dishes like Syrniki or Vatrushka will appreciate the same love for simple, cheese-filled delights in this bread.

And here's the thing, the khachapuri dough puffs up around the edges, making a perfect spot to hold all that oozy cheese and runny yolk. The filling isn’t just salty; it's got a bit of a tangy kick, especially with a punchy cheese like provola. People who try it often get hooked—no question—whether it’s their first experience or a childhood favorite.

Even as a traditional Georgian dish, it fits seamlessly with other regional comfort foods. Whether you call it a cheese boat or just khachapuri, this dish can turn an ordinary meal into something special and memorable. With its unique combination of flavors and textures, khachapuri is a beloved favorite across Eastern Europe. So, next time you're looking for something warm and comforting, give this incredible Georgian cheese bread a try. You're gonna love it.

INGREDIENTS

for 3 khachapuri: Type 00 flour 2 ½ cups (300 g); Whole milk 0.8 cup (200 g) - warm; Brewer's yeast 1 tsp (5 g); Sugar 1 tsp; Fine salt 1 pinch

for filling: Provola cheese 10.5 oz (300 g); Egg yolks 3

for brushing: Egg yolks 1; Whole milk to taste

Preparation

How to prepare Khachapuri

To prepare the khachapuri, first pour the warm milk 1 and the dry yeast 2 into a bowl. Add the sugar to activate it 3 and mix.

Add 2 tablespoons of flour 4 and mix with a whisk 5, then cover with a dish towel 6. Let it rest for 5 minutes.

Then add the salt 7 and the remaining flour 8. Mix again with the whisk 9 until a homogeneous mixture is obtained.

Transfer the mixture to a work surface 10 and knead it with a little flour until smooth 11. Then transfer it to a large bowl 12.

Cover and let rise for about 2 hours in a warm place 13. When the dough has risen well 14, transfer it to a work surface and divide it into 3 equal portions 15.

Take the first portion and form a ball 16, then do the same for the others 17 and cover them with a dish towel 18.

Roll one out into a disc 19. Place the grated provolone on one of the two sides 21 and then on the other 21.

Fold the edges by rolling the cheese inside 22 23, then pinch the ends 34.

You should form a boat shape 25. Place the boats on a baking sheet lined with parchment paper 26 and fill the inside with plenty of cheese 27.

Beat together egg yolk and milk and brush the khachapuri with the resulting mixture 28. Bake in a preheated static oven at 375°F for 20-25 minutes. When they are golden brown, remove them from the oven 29 and create a cavity in the center of the boat, gently moving the cheese aside with a fork.

Place a yolk inside 31 and bake again for 3 minutes. Remove from the oven 32 and serve your khachapuri hot 33!

Storage

Khachapuri can be stored in the refrigerator for up to a couple of days. We recommend reheating them before serving.

Advice

Add chopped chives to the cheese and replace the milk with traditional Russian kefir. If you wish, enhance the filling with bits of bacon!

For the translation of some texts, artificial intelligence tools may have been used.