January 30, 2019

Khachapuri is a traditional Georgian dish that’s made its way to Western bakeries in recent years. Bread, egg and cheese makes it a delight for breakfast–although we’ve been known to enjoy it for every meal-and maybe some snacking too. The simplicity of the leavened dough and short prep time means making it at home can be as easy as Sunday morning. Traditionally the filling uses imeruli and sulguni cheese, both native to Georgia, but we find that a mild cheddar or low-moisture mozzarella and a tart feta make for great substitutes. What we love about this dish is that the filling can be dressed up with a number of herbs, veggies and cured meats. So long as you cook veggies beforehand and keep moisture as low as possible, the possibilities are endless. Khachapuri is best enjoyed hot and with your hands, so tear off a piece of bread, dip it in the cheese and egg filling for the classic Middle Eastern experience.

You can learn how to make khachapuri with our online culinary school chef instructor in this tutorial video. Have questions? Email is at [email protected]

Khachapuri-Georgian Cheese Bread


250g plain yogurt
5g baking powder
5g salt
250g bread flour

25.5g plain yogurt
25.5g whole egg
63g grated cheddar cheese
38g crumbled feta

1. Combine flour, salt, baking powder and yogurt in a bowl and mix. Knead to a smooth uniform dough. Rest the dough covered at room temperature for 10 minutes and cut the dough in six pieces.

2. Combine the yogurt, egg and cheeses for the filling. Form the pieces of dough into flat disks that are very thin. Place 1/6th of the filling in the center of the disc and spread a bit. Bring the sides up like you are pleating the dough to make a smaller disk leaving a bit of the filling showing. Press down with the palm of the hand. Repeat with remaining disks. Bake in a 375°F oven until golden brown.

3. Let cool slightly before cutting.