Golden, cheesy, and crowned with a vibrant egg yolk, Khachapuri is the ultimate comfort bread that feels as much like a celebration as it does a meal. This Georgian specialty is a boat-shaped bread filled with melted cheese and topped with a just-set egg. When it emerges from the oven, hot and bubbling, you tear off the crusty sides and swirl it through the molten cheese and egg center. It’s rich, rustic, and unforgettable.

Though traditionally associated with Georgian cuisine, Khachapuri has won hearts far beyond the Caucasus region. This easy version brings the flavors of a traditional Ajaruli Khachapuri into your kitchen with accessible ingredients and straightforward steps. Whether for a weekend brunch, a cozy dinner, or as an impressive addition to your baking repertoire, it’s a bread worth mastering.

What Kind of Dough Should I Use for Khachapuri?

You can use a homemade enriched dough made with flour, yeast, milk, and a touch of sugar for softness and structure. However, if you’re short on time, store-bought pizza dough or even refrigerated bread dough can work in a pinch. Just make sure it’s pliable and sturdy enough to hold the cheesy filling without collapsing.

Ingredients for the Easy Khachapuri

All-Purpose Flour
This provides the base for the dough, giving it enough structure to shape the bread boat without becoming too tough.

Warm Milk
Milk softens the dough and gives it a tender crumb, balancing the crusty exterior once baked.

Active Dry Yeast
Essential for rise. It leavens the dough, creating lightness and chew.

Sugar
Just a touch to feed the yeast and encourage browning.

Salt
Balances the sweetness and enhances the cheesy richness.

Butter
Adds moisture and subtle richness to the dough.

Eggs
One for the dough and one per Khachapuri to nestle into the cheese.

Mozzarella Cheese
Melts beautifully to give that gooey cheese pull effect.

Feta Cheese
Provides tang and saltiness that contrasts perfectly with the creamy mozzarella.

Olive Oil or Egg Wash
Brushed over the crust to promote a golden, shiny finish.

How To Make the Easy Khachapuri

Step 1: Prepare the Dough

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Stir in the melted butter, salt, egg, and flour. Mix until a dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic. Let the dough rise in a greased bowl, covered, for about 1 hour or until doubled in size.

Step 2: Make the Cheese Filling

In a separate bowl, mix the shredded mozzarella and crumbled feta together. You want a balance of melty texture and salty tang.

Step 3: Shape the Khachapuri

Preheat your oven to 450°F (230°C). Divide the risen dough into equal pieces (usually 2 large or 4 smaller breads). Roll each piece into an oval, then roll the long sides inward to form a boat shape, pinching the ends closed. Transfer to a parchment-lined baking sheet.

Step 4: Fill and Bake

Spoon the cheese mixture generously into the center of each dough boat. Bake for about 12–14 minutes, or until the cheese is bubbling and the crust is golden.

Step 5: Add the Egg

Carefully remove from the oven, and with the back of a spoon, create a small well in the cheese. Crack an egg into the center of each Khachapuri. Return to the oven for 3–5 more minutes, just until the egg white sets but the yolk remains runny.

Step 6: Serve Immediately

Brush the crust with olive oil or a quick egg wash for shine. Serve hot, tearing off the edges and swirling them through the gooey, cheesy egg center.

Serving and Storing Your Easy Khachapuri

Khachapuri is best served piping hot, straight out of the oven. That’s when the cheese is at its gooiest and the egg yolk is perfectly runny. Serve it with a simple side salad or fresh herbs like parsley or dill to cut through the richness. You can also drizzle a bit of melted butter on top if you want to lean all the way into indulgence.

If you have leftovers, wrap them tightly in foil or store them in an airtight container. To reheat, place in a 350°F oven for 8–10 minutes. Avoid microwaving if you want to preserve the crust’s texture and the egg’s delicacy.

Frequently Asked Questions

What if I don’t like runny eggs?

You can cook the Khachapuri a few minutes longer after adding the egg, or whisk the egg before pouring it into the well if you prefer a scrambled texture.

Can I make the dough ahead of time?

Absolutely. The dough can be made a day in advance and stored in the fridge. Just bring it to room temperature before shaping.

What cheese substitutions work?

Try a mix of mozzarella and ricotta, or even cottage cheese for a creamier feel. Halloumi or shredded provolone also blend well.

Can I freeze Khachapuri?

You can freeze the shaped, unbaked dough boats with cheese (no egg). Freeze on a tray, then transfer to a bag. When ready, bake from frozen, adding the egg halfway through as normal.

Do I need a pizza stone?

Not required, but it can help with an evenly crisp bottom crust. A preheated baking sheet also works great.

Is this recipe kid-friendly?

Very much so! Kids enjoy shaping the boats and love the cheesy center. You might want to fully cook the egg for younger children.

Want More Savory Bread Ideas?

You might also like the Homemade Flaky Croissants, a French-inspired pastry perfect for breakfast. Or try the Pillsbury Biscuit Garlic Butter Cheesebombs, which offer a buttery, cheesy bite that pairs well with soups.

If you’re into hearty pairings, the Garlic Butter Steak Bites & Creamy Parmesan Shells makes a fantastic dinner companion to a slice of Khachapuri. For a different texture, the Loaded Tater Tot Appetizers give a crispy alternative with a similarly rich, cheesy vibe.

Or if you’re leaning toward cozy flavors, Mississippi Sin Quiche delivers a creamy, savory bite in every forkful. All these recipes share that comforting, satisfying energy that makes savory bakes so beloved.

Pin and Tell Me How Yours Turned Out

You can save this to your baking boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did your egg yolk set just right? Did you try different cheeses? Leave a comment below. I’m always excited to see how your Khachapuri creations turned out.

Easy Khachapuri

Author: Julia Koch
Total Time: 12 minute
Yield: 2 large or 4 small Khachapuri

Print Recipe

Description

This Easy Khachapuri brings the iconic Georgian cheese bread into your kitchen without the need for hard-to-find ingredients or complicated steps. It’s a golden, boat-shaped bread filled with a mix of melty mozzarella and tangy feta, crowned with a just-set egg yolk for the ultimate indulgence.

Instructions

In a large bowl, combine warm milk, sugar, and yeast. Let sit until foamy (5–10 minutes).
Add melted butter, salt, 1 egg, and flour. Mix and knead until smooth (about 8 minutes).
Let the dough rise in a greased bowl, covered, for 1 hour or until doubled in size.
Preheat oven to 450°F (230°C). Mix mozzarella and feta in a bowl.
Divide dough into 2 or 4 pieces. Roll into ovals and shape into boats by rolling and pinching the long sides.
Place on parchment-lined sheet and fill centers with cheese mixture.
Bake 12–14 minutes until golden and bubbling.
Remove, make a well in the cheese, and crack an egg into each.
Return to oven for 3–5 minutes until the egg white is set and yolk is runny.
Brush crust with olive oil or egg wash. Serve immediately.

Prep Time: 20 minutes
Rising Time: 60 minutes
Cook Time: 15–18 minutes
Category: Breakfast