If you have a soft spot for cheesy, golden breads that feel like a warm hug, you’re in for a treat with this Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe. This traditional Georgian delight is all about a pillowy dough boat loaded with a heavenly blend of cheeses and finished with a luscious egg yolk that runs into every cheesy nook. It’s a comforting, crowd-pleasing dish that’s equally perfect for breakfast, brunch, or any time you crave pure, gooey indulgence.
Ingredients You’ll Need
This Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe relies on simple, wholesome ingredients that come together to create a beautifully balanced flavor and texture. Each component plays a vital role—from the fluffy, elastic dough to the rich, melty cheese filling and that perfect egg finish.
- Salt: Enhances all the flavors of the dough and helps control the yeast activity for perfect rise.
- Dry active yeast: The magic behind the dough’s airy and soft texture.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness to balance the savory elements.
- All-purpose flour: The backbone of the dough, offering structure and tenderness.
- Water: Hydrates the flour to create a workable dough consistency.
- Milk: Adds richness and softness for a tender crumb.
- Olive oil: Gives the dough a silky texture and golden crust.
- Farmers cheese: Provides creamy, mild tanginess that binds the filling beautifully.
- Shredded mozzarella: Melts into a stretchy, gooey layer that’s irresistible.
- Feta cheese: Adds salty, crumbly bursts of flavor for depth.
- Eggs: Four for the egg wash and one for filling each khachapuri to luscious perfection.
- Unsalted butter (optional): Adds richness and a silky finish when melted into the hot cheese.
How to Make Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe
Step 1: Prepare the Dough
Start by combining the salt, dry yeast, sugar, and flour in your stand mixer bowl—this mix forms the base of your soft dough. Warm the water and milk to about 115 degrees Fahrenheit; this temperature helps activate the yeast without killing it. Pour the warm liquids into the dry ingredients and begin kneading with the dough hook until it’s nearly smooth and elastic.
Step 2: Add Oil and First Rise
Incorporate the olive oil into the dough and knead for another minute to create a silkier texture. Drizzle olive oil around a large bowl, place your dough inside, and cover it with plastic wrap. Let it rise in a warm spot for about one hour, or until it doubles in size—this wait is essential for that perfect airy bread.
Step 3: Second Rise and Cheese Filling
After the first rise, gently punch the dough down several times, then cover again for an additional 30 minutes to relax the gluten. Meanwhile, mix the farmers cheese, shredded mozzarella, and feta together to create a flavorful, melty filling that will delight every bite.
Step 4: Shape the Dough Boats
Turn the dough out onto a floured surface and divide it into 4 equal parts. Roll each into about a 9-inch circle, then fold two opposite edges toward the center to create a boat shape. Pinch the ends together firmly to seal—this classic shape is what holds in all that cheesy goodness.
Step 5: Fill and Bake
Place the shaped dough boats on a parchment-lined baking sheet and stuff each with the cheese mixture. Whisk one egg with a teaspoon of water and brush this over the dough edges for a golden finish. Bake in a preheated 450-degree oven for about 15 minutes until the crust turns golden and inviting.
Step 6: Add Egg and Finish Baking
With the backs of a spoon, gently create a 3-inch well in the center of each khachapuri and crack an egg into it. Tuck small pieces of butter into the cheese for extra richness and return to the oven for 5 to 6 more minutes. The egg white should be set but still soft, ready to mingle beautifully with the cheese when served.
How to Serve Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dash of crushed red pepper flakes adds a fresh or spicy pop that complements the creamy cheese. For an added indulgence, a pat of butter melting into the warm bread as you serve amps up the lusciousness.
Side Dishes
This Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe pairs perfectly with fresh salads, like a tangy tomato cucumber salad or crisp greens dressed lightly with lemon vinaigrette. Pickles or marinated vegetables also balance the richness wonderfully.
Creative Ways to Present
For parties, slice the khachapuri into wedges and serve with small bowls of tangy yogurt or a spicy pepper sauce on the side. You could also use mini versions as appetizer boats that wow guests with every cheesy bite.
Make Ahead and Storage
Storing Leftovers
Wrap leftover khachapuri tightly with plastic wrap or store in an airtight container to keep it from drying out. It stays fresh in the fridge for up to 3 days and tastes just as delightful when reheated.
Freezing
You can freeze khachapuri before the final egg bake stage. Wrap each piece well and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, add the egg topping, and bake fresh for that perfect finishing touch.
Reheating
Reheat in a 350-degree oven for about 10 minutes to refresh the crust and warm the cheese filling. Avoid microwaving if possible, as it can make the dough chewy instead of crisp.
FAQs
Can I use other cheeses for the filling?
Absolutely! While the classic blend of farmers cheese, feta, and mozzarella creates that authentic flavor and texture, feel free to experiment with other mild, melty, or crumbly cheeses such as ricotta, goat cheese, or even a sharp cheddar for a twist.
Is it necessary to use a stand mixer?
Not at all! A stand mixer makes kneading easier, but you can mix and knead the dough by hand using a sturdy spoon and your hands until it is smooth and elastic.
What if I don’t have farmers cheese?
Farmers cheese is mild and slightly tangy, but you can substitute it with ricotta, a mix of cream cheese and ricotta, or even cottage cheese if you drain it well to remove excess moisture.
Can I make mini khachapuri?
Yes! Simply divide the dough into smaller portions, adjust the shaping and baking time slightly, and you will have charming personal-sized cheese breads perfect as snacks or appetizers.
How runny should the egg yolk be?
Ideally, the whites should be mostly set, and the yolks should remain runny to mix beautifully with the warm cheese. This creates the creamy, rich center that makes this Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe so irresistible.
Final Thoughts
This Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe is pure joy on a plate and one of those recipes that once you try, you’ll be hooked forever. It captures the spirit of home cooking with its simple ingredients and comforting flavors. So go ahead, gather your ingredients, roll up your sleeves, and dive into this cheesy adventure—you won’t regret it!
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Cheese-Stuffed Georgian Khachapuri (Cheese Bread) Recipe
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
Description
Khachapuri is a traditional Georgian cheese bread known for its boat-shaped dough filled with a sumptuous blend of farmers cheese, mozzarella, and feta, topped with a runny egg and butter. This recipe guides you through making the soft, elastic dough and baking the bread to golden perfection, resulting in a rich, cheesy, and eggy delight perfect as a hearty breakfast or comforting snack.
Ingredients
For the dough:
- 1 tsp salt
- 1 tsp dry active yeast
- 1 tbsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 cup water
- 1/2 cup milk
- 1 tbsp olive oil
For the filling:
- 1 1/2 cups farmers cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
- 4 eggs (plus 1 extra for egg wash)
- unsalted butter (optional, for topping)
Instructions
- Combine dry ingredients: In the bowl of a stand mixer, mix salt, dry active yeast, granulated sugar, and all-purpose flour to create your dry dough base.
- Prepare wet ingredients: Heat the water and milk until warm, about 115°F, then pour the warm liquid into the dry ingredients bowl to activate the yeast.
- Knead the dough: Attach the hook to the mixer and knead the mixture until the dough becomes smooth and elastic, signifying proper gluten development.
- Add oil: Incorporate the olive oil into the dough and knead for another minute to ensure an even texture and moisture.
- First proof: Lightly oil a deep bowl with olive oil, place the dough in it, cover with plastic wrap, and set it in a warm spot for about 1 hour until doubled in size.
- Punch down and second proof: Remove plastic wrap, gently press down the dough to release gases, cover again, and let rest for an additional 30 minutes in a warm place.
- Prepare cheese filling: While the dough rises, combine farmers cheese, shredded mozzarella, and feta cheese in a bowl, mixing well.
- Shape dough: Transfer dough to a floured surface, divide into 4 equal pieces, roll each into a 9-inch diameter circle, then fold two opposite sides toward the center to create a boat shape and pinch the ends securely.
- Arrange on baking sheet: Place each shaped dough onto a baking sheet lined with greased parchment paper to prevent sticking.
- Fill and egg wash: Stuff each dough boat with the cheese mixture. Beat 1 egg with a teaspoon of water and brush over the dough edges for a glossy, golden finish.
- Initial bake: Bake in a preheated oven at 450°F for about 15 minutes or until the crust turns golden brown, indicating it is partially cooked.
- Add egg and butter topping: Using the back of a spoon, create a 3-inch diameter well in the center of each khachapuri. Crack an egg into each well, then dot with small pieces of unsalted butter over the cheese.
- Final bake: Return the khachapuri to the oven and bake for another 5 to 6 minutes. The egg whites should be set while the yolks remain runny to create the signature texture.
- Serve: Let the khachapuri cool slightly. Mix the cheese and egg yolk together with a fork just before eating for a creamy, rich bite. Serve immediately for the best taste.
Notes
- The water and milk temperature is critical to activate the yeast without killing it; keep it around 115°F.
- Use fresh, good-quality cheese for the best flavor.
- The egg in the final bake should have set whites but a runny yolk for authentic khachapuri texture.
- You can substitute farmers cheese with ricotta if unavailable, though the flavor profile will change.
- Brush the dough edges with egg wash to achieve a shiny and appealing crust.
- Serve khachapuri immediately after baking as it is best enjoyed warm with the egg yolk mixed in.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Georgian
