Khachapuri Recipe

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There’s something profoundly comforting about khachapuri, Georgia’s beloved national dish that combines soft, chewy bread with molten cheese and rich dairy. But it’s more than just bread and cheese.

Adjaruli style...

Khachapuri is a symbol of Georgian identity, found in homes, bakeries, and roadside eateries across the country. While the name itself means “cheese bread” (from “khacho” = curds and “puri” = bread), there’s no one way to make it. In fact, each region in Georgia has its own unique version, from the eastern mountainous areas to the western coastal towns.

Imeruli style...

The two most well-known versions are the Adjaruli and Imeretian styles. Adjaruli khachapuri, shaped like a boat, hails from the Adjara region along the Black Sea coast. It’s bold, dramatic, and rich, filled with melted cheese, finished with a soft egg yolk and a pat of butter. You're meant to tear off the crust and swirl it through the cheesy, eggy pool in the middle.

On the other hand, the Imeretian version, known as Imeruli khachapuri, comes from the central Imereti region. It's humbler in presentation: round, sealed, and stuffed with cheese, almost like a stuffed flatbread. Both versions highlight Georgia’s long-standing love for dairy, especially tangy brined cheeses like sulguni and imeruli.

I’m not Georgian, but I love learning about food through its culture. So I made both versions at home, using my own Multi-Purpose Middle Eastern Dough as the base. The Adjaruli is dramatic, perfect for that gooey, golden photo moment, while the Imeretian one is the kind of thing you’d make on a quiet day and enjoy with tea.

Whether you’re pulling the ends into a boat or shaping a simple round disc, the result is the same: crisp outside, soft inside, and cheesy all over. Here's how I did it, two styles of khachapuri, one dough, and a whole lot of joy.

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Ingredients:

(Make 4 Khachapuri)

• Cheese Toppings:

• Mozzarella Freshly Shredded, A Handful

• Gouda Freshly Shredded, A Handful

• Feta Coarsely Crumbled, A Handful

• Chili Flakes, Pinch

• Khachapuri:

• Multi-Purpose Middle Eastern Dough Homemade, 4 Large Dough Balls

• Egg Wash, 1 Beaten Egg

• Egg Yolk, For Garnishing

• Unsalted Butter, For Garnishing

• Parsley Coarsely Chopped, For Garnishing

• Unsalted Butter Melted, For Brushing

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Equipment:

• Oven

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Directions:

1. Please visit my "Multi-Purpose Middle Eastern Dough" page for the recipe.

2. Prep the Oven

3. Preheat your oven to its highest setting.

4. Place a pizza stone, baking steel, or upside-down sheet tray on the middle rack to heat up.

5. Mix the Cheese

6. Combine equal parts shredded mozzarella, shredded gouda, and crumbled feta.

7. The ratio is 1 : 1 : 1.

8. Add a pinch of chili flakes for heat.

9. Chill in the fridge while you shape the dough.

10. Version 1: Adjaruli Khachapuri (Boat-Shaped)

11. Shape the Dough

12. Lightly flour your surface.

13. Roll out a dough ball into an oblong shape.

14. Transfer to parchment paper.

15. Add Filling & Shape

16. Pile the cheese mix into the center.

17. Fold the long sides over like a dumpling and seal well.

18. Flip seam-side down. Cut a slit in the center and gently pull apart to expose the cheese.

19. Pinch the ends to form a boat shape.

20. Brush all over with egg wash.

21. Bake

22. Transfer the parchment with the dough onto the hot tray or stone.

23. Bake until golden brown and puffed, and the cheese is melted.

24. Final Touches

25. Remove from oven briefly.

26. Make a well in the cheese and gently add an egg yolk.

27. Return to oven for 2–3 minutes, until yolk is just set.

28. Top with a small pat of butter and chopped parsley.

29. Serve immediately — tear off edges and dip!

30. Version 2: Imeretian-Style Khachapuri (Round Disc)

31. 3. Shape & Fill

32. Roll the dough into an 8" round.

33. Add cheese mix in the center and some parsley.

34. Gather the edges like a dumpling and seal tightly.

35. Flip seam-side down and gently roll into a thick disc (don’t press too hard).

36. Bake

37. Brush with egg wash.

38. Bake until golden, puffed, and crispy on the bottom.

39. Serve Hot

40. Brush with melted butter and garnish with parsley.

41. Slice and serve while melty and warm inside.

All that yolk and cheese...

All that ooey gooey goodness...

1 slice is never enough...

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Recipe Video: