Buzz
I’ve always believed that bread and cheese make the perfect pairing for nearly any meal, often serving as a snack, side dish, or starter. But then I encountered khachapuri—a cheesy bread so satisfying it can be the star of the show. This wonderful Georgian creation is loaded with melty cheese, encased in soft, fluffy bread, and thanks to this pizza dough shortcut, there’s no need to wait hours for the dough to rise.
What exactly is khachapuri?
Khachapuri hails from Georgia (the country, not the U.S. state) and holds the title of the national dish there. This particular style, Adjarian khachapuri, comes from the Adjara region. The bread is molded into the shape of a boat, filled with a creamy cheese mixture, topped with an egg yolk (or a whole egg) and a dollop of butter. If I could choose a boat to sail in, this would be the one.
Cheat by using pizza dough
Traditionally, the bread for khachapuri is a yeast-based dough made from scratch, following the usual process—kneading, proofing, deflating, shaping, and proofing once more. While some recipes may call for milk, sugar, or yogurt, most are simply made from flour, liquid, yeast, and salt. Luckily, you can find bread like this at your local grocery store, with all the hard work already done. Just grab a ball of pizza dough from the freezer or refrigerated section. We’re building a boat now.
How to make khachapuri with store-bought pizza dough
1. Stretch the dough
If you're working with frozen dough, be sure to thaw it first. I typically place it in the fridge overnight, but if you're pressed for time, try this water bath method. Divide the dough ball into portions. A 20-ounce ball of dough makes enough for four personal khachapuris, or you can cut it in half for two larger, shareable ones.
Since the final shape will be oval, it's best to start with an oval shape for the dough. The easiest way to achieve this is by rolling the divided dough into balls. (Check out my video for a dough ball tutorial if you're unsure.) Then, using a rolling pin—or your hands if the dough is soft enough—begin stretching the dough into a flat oval shape. My pre-rolled dough was already in a large circle (a rare luxury), so I simply cut it in half and gently stretched the center. Place the ovals on a parchment-lined baking sheet, and cover with a tea towel.
2. Prepare the cheese mixture
The cheese filling is the hallmark of khachapuri, setting it apart. In Georgia, it’s traditional to use imeruli or sulguni cheese. These cheeses melt beautifully, have a slight stretch, a crumbly texture, and a nice tang. If those aren’t easily available, you can create a similar mix with cheeses that mimic these qualities. I combined shredded mozzarella, muenster, ricotta, and feta for my version. Next time, I think I’ll add more feta for that extra tangy kick. Combine your shredded or chopped cheeses with an egg, salt, pepper, and optional freshly chopped parsley for flavor.
3. Stuff the boats
Unwrap the dough boats and evenly distribute the cheese mixture between them. Spoon the cheese mixture into the center, spreading it out in an oval shape while leaving about an inch or two of dough around the edges. Gently roll the dough edges towards the cheese, so they curl slightly over the cheese, but don’t fully cover it. Twist the ends to secure the shape.
My boats ended up with extra dough on the ends due to the pointed shape I began with, but don’t worry if that happens to you. There's no need to make it perfect; simply twist or seal the ends in whatever way feels easiest for you.
4. Bake the khachapuri
Brush the dough edges with an egg wash and bake the boats in a preheated 375°F oven for 20 to 25 minutes, or until the bread turns golden brown and the cheese sets with the edges beginning to puff. Once out of the oven, use the back of a spoon to create a small indent in the cheese, then drop a raw egg yolk into the center. Add a dollop of butter and serve immediately. Alternatively, if you prefer to avoid raw egg, remove the bread halfway through the baking time, create the divot, and place a whole egg on top. Return it to the oven to finish baking and cook the egg through.
When serving the bread, the cheese should still be warm. Use a fork to gently scramble the cheese with the melted butter and egg yolk, allowing the heat to cook the yolk and thicken the mixture, making it easy to spread. Tear off pieces of the boat and scoop up some of the cheese from the center.
Baking pizza dough at this temperature keeps it soft and perfect for tearing, while the cheese mixture offers a great balance of tangy and melty stretch. I’m sure all the other variations of khachapuri are just as delightful, and I can’t wait to explore them. I think a fridge dedicated entirely to cheese might be a good investment.
Quick and Easy Khachapuri
Ingredients:
1 ball of pre-made pizza dough (cut into halves or quarters)
1 egg
½ cup whole milk ricotta cheese
1 cup shredded whole milk mozzarella
½ cup shredded muenster cheese
¾ cup crumbled feta cheese
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
Egg wash for the bread
2-4 eggs or egg yolks (one per boat)
Pats of butter for finishing
1. Stretch or roll the dough balls with a pin until you form a long oval shape (about 14 inches for half the dough, or 8 inches for personal-sized portions). Lay the ovals on parchment-lined baking sheets. Cover the dough with a tea towel and set aside while the oven preheats to 375°F.
2. In a medium bowl, combine the egg, cheeses, salt, pepper, and parsley. Stir together until fully blended.
3. Uncover the dough boats and divide the cheese mixture evenly between them. Spread the cheese mixture in the center, leaving a one to two-inch border of dough around the edges. Fold the dough over the filling, curling it slightly. Don’t fully cover the filling, and twist the ends to secure the shape. Repeat with the remaining boats.
4. Brush the edges with egg wash and bake the khachapuri breads for 20 to 25 minutes, or until the bread is golden brown and the cheese has melted, with the edges slightly puffed. Press a small indent into the cheese using the back of a spoon, then add a raw egg yolk. Add a pat of butter and serve the boats piping hot immediately.
To prepare cooked eggs, remove the khachapuri halfway through baking. Use a spoon to create an indent in the cheese, then place a whole egg into each boat. Return the khachapuri to the oven and continue baking until the eggs reach your desired doneness. Serve immediately.
