The Ultimate, Delicious Georgian Khachapuri with Cheese

Georgian cuisine is a treasure trove of flavors and traditions, and one dish that truly captures the heart of this culinary heritage is Georgian Khachapuri with Cheese. This delicious, cheesy bread is not only a staple in Georgia but also a favorite around the world for its rich taste and satisfying texture. In this article, we’ll walk you through a simple, step-by-step recipe that even beginner cooks can follow. So, roll up your sleeves and get ready to bring a taste of Georgia into your kitchen!

Introduction to Georgian Khachapuri with Cheese

Georgian Khachapuri with Cheese is a delightful combination of soft, pillowy dough and a creamy, melted cheese filling. Traditionally enjoyed as a snack, appetizer, or even a meal, khachapuri represents the warmth and hospitality of Georgian culture. Whether you’re hosting a dinner party or simply want to treat yourself, this recipe offers a satisfying blend of textures and flavors that will surely impress your guests.

In Georgia, khachapuri comes in many regional varieties. The version we’re focusing on today features a rich cheese filling that oozes with flavor. With its rustic charm and authentic taste, this dish is perfect for those looking to explore international cuisine right at home.

Ingredients for the Perfect Georgian Khachapuri with Cheese

Creating the perfect Georgian Khachapuri with Cheese starts with selecting the right ingredients. Here’s a breakdown of what you’ll need:

Dough Ingredients

• Flour: 3 ½ cups of all-purpose flour (plus extra for dusting)
• Warm Water: 1 cup (around 110°F/43°C to help activate the yeast)
• Active Dry Yeast: 1 packet (2 ¼ teaspoons)
• Sugar: 1 teaspoon (to feed the yeast)
• Salt: 1 teaspoon
• Olive Oil: 2 tablespoons

Cheese Filling Ingredients

• Cheese: 2 cups of grated mozzarella cheese (for a melty texture)
• Feta Cheese: 1 cup crumbled (for a tangy flavor)
• Eggs: 1 or 2 (depending on your preference for richness)
• Butter: 2 tablespoons (for extra creaminess; optional)

Optional Garnishes

• Fresh Herbs: Chopped parsley or dill for garnish
• Eggs: An extra egg per khachapuri, if you want to create the signature runny center (popular in the Adjaruli style)

Step-by-Step Instructions to Make Georgian Khachapuri with Cheese

Follow these simple steps to prepare a delicious Georgian Khachapuri with Cheese:

1. Prepare the Dough

Activating the Yeast

• Mix Water, Yeast, and Sugar: In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to work its magic.

Mixing the Dough

• Combine Flour and Salt: In another bowl, sift together the flour and salt.
• Add Yeast Mixture and Olive Oil: Pour the frothy yeast mixture and olive oil into the flour. Mix until the dough begins to come together.
• Knead the Dough: Turn the dough onto a floured surface and knead for about 7-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little extra flour gradually.

Letting the Dough Rise

• Rest the Dough: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

2. Prepare the Cheese Filling

• Mix the Cheeses: In a medium bowl, combine the grated mozzarella and crumbled feta cheese. If you like a richer flavor, add one or two eggs to the mixture and stir well.
• Add Butter (Optional): For an extra creamy texture, you can mix in a couple of tablespoons of softened butter. This step is optional but highly recommended for a decadent result.

3. Assemble the Khachapuri

Shaping the Dough

• Divide the Dough: Once the dough has risen, punch it down and divide it into 4-6 equal pieces, depending on the size you prefer.
• Roll Out the Dough: On a lightly floured surface, roll each piece into a circle or oval shape about ¼ inch thick. Ensure the edges are slightly thicker, as they will be folded over the filling.

Filling and Baking

• Add the Filling: Spoon a generous amount of the cheese mixture into the center of each dough circle. Avoid overfilling, as you want to ensure the cheese is nicely encased by the dough.
• Shape the Khachapuri: Carefully fold the edges of the dough over the cheese to form a boat or a pocket shape. Pinch the ends to seal in the filling.
• Optional Egg Addition: For those who love the signature runny egg, make a small well in the center of the cheese filling and crack an extra egg into it before baking.

4. Baking

• Preheat Your Oven: Set your oven to 425°F (220°C) and let it preheat completely.
• Bake the Khachapuri: Place the prepared khachapuri on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the dough turns a beautiful golden brown and the cheese is bubbly and slightly browned.
• Monitor the Egg: If you added an egg to the center, keep a close eye on the khachapuri. The egg should be cooked just enough to keep the yolk runny, which usually takes the last 3-5 minutes of baking.

Tips and Tricks for a Flawless Georgian Khachapuri with Cheese

Achieving the perfect Georgian Khachapuri with Cheese is all about attention to detail. Here are some insider tips to elevate your dish:

• Dough Consistency: The dough should be soft yet slightly tacky. Adjust the flour or water slightly if needed to achieve the right consistency.
• Cheese Variety: While mozzarella and feta are traditional, you can experiment with other cheeses such as sulguni or even cheddar. Mixing different cheeses can add complexity to the flavor.
• Room Temperature Ingredients: Make sure all ingredients, especially eggs and butter, are at room temperature. This helps in achieving a uniform mixture and better texture.
• Baking Time: Ovens vary, so keep an eye on your khachapuri. You want a golden crust with melted, bubbly cheese inside.
• Resting Time: Allow the dough to rise fully. Patience is key here, as a well-risen dough will make all the difference in texture.

Serving Suggestions and Variations

Georgian Khachapuri with Cheese is a versatile dish that pairs well with various accompaniments. Here are some serving suggestions and variations to try:

Serving Ideas

• With a Fresh Salad: Serve your khachapuri alongside a crisp green salad dressed lightly with olive oil and lemon juice. The fresh acidity complements the rich cheese filling beautifully.
• As a Main Course: Enjoy it as a hearty meal by pairing it with a bowl of traditional Georgian soup like kharcho or a side of grilled vegetables.
• For Breakfast: A warm slice of khachapuri with a soft-boiled egg can be a delightful and filling breakfast option.

Variations to Consider

• Adjaruli Style: Experiment by creating a small well in the center of the cheese filling, crack an egg into it, and let it bake until the egg white is set but the yolk remains runny.
• Herb Infusion: Add finely chopped fresh herbs like dill, parsley, or basil directly into the cheese mixture for an extra burst of flavor.
• Spicy Kick: If you enjoy a little heat, sprinkle some red pepper flakes into the cheese mix or drizzle a bit of hot sauce on top just before serving.

Health Benefits and Nutritional Information

While Georgian Khachapuri with Cheese is undeniably delicious, it’s also important to enjoy it in moderation as part of a balanced diet. Here are some nutritional insights:

• Protein-Rich: Thanks to the cheese and eggs, this dish is a good source of protein, essential for muscle repair and growth.
• Calcium: The cheese provides calcium, which is vital for strong bones and teeth.
• Energy Boost: The carbohydrates from the dough make this dish an excellent source of energy, perfect for starting your day or recharging in the afternoon.
• Portion Control: Due to its richness, a smaller portion can be quite satisfying. Pair it with a fresh salad or vegetable soup to balance the meal.

Remember, while khachapuri is a wonderful treat, balancing it with lighter meals throughout the day can help maintain a healthy diet.

Frequently Asked Questions About Georgian Khachapuri with Cheese

Conclusion

Georgian Khachapuri with Cheese is more than just a dish—it’s an experience that brings a slice of Georgian culture right to your table. With its soft, tender dough and rich, melty cheese filling, this recipe is sure to become a favorite in your home. Whether you’re a seasoned cook or just starting out in the kitchen, this step-by-step guide makes it easy to create a delicious and authentic meal that’s perfect for any occasion.

Embrace the art of Georgian cooking by preparing this delightful khachapuri, and don’t hesitate to experiment with different cheeses and herbs to make the recipe your own. Serve it as a comforting snack, a hearty meal, or a special treat for family and friends. Enjoy the process, savor every bite, and share the warmth and love that goes into every loaf of Georgian Khachapuri with Cheese.

Recipe Card: Georgian Khachapuri with Cheese

The Ultimate, Delicious Georgian Khachapuri with Cheese

Course: Snack, Appetizer, Main CourseCuisine: Georgian

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

3

hours 

30

minutes

A delicious, traditional Georgian cheesy bread featuring a soft, pillowy dough filled with a rich blend of mozzarella and feta cheeses. Perfect as a snack, appetizer, or complete meal that brings a taste of Georgia right to your table.

Ingredients

• For the Dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 cup warm water (around 110°F/43°C)

• 1 packet active dry yeast (2 ¼ teaspoons)

• 1 teaspoon sugar

• 1 teaspoon salt

• 2 tablespoons olive oil

• For the Cheese Filling:

• 2 cups grated mozzarella cheese

• 1 cup crumbled feta cheese

• 1 or 2 eggs (depending on desired richness)

• 2 tablespoons butter (optional, for extra creaminess)

• Optional Garnish:

• Chopped fresh parsley or dill

• Additional egg per khachapuri (for a signature runny center, as in the Adjaruli style)

Directions

• Activate the Yeast: In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let the mixture sit for 5–10 minutes until frothy.
• Prepare the Dough: In another bowl, sift together the flour and salt. Pour in the frothy yeast mixture and olive oil, and mix until a dough begins to form. Turn the dough out onto a floured surface and knead for 7–10 minutes until it becomes smooth and elastic. Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1–2 hours until doubled in size.
• Prepare the Cheese Filling: In a medium bowl, combine the grated mozzarella, crumbled feta, and eggs. For extra creaminess, mix in the softened butter. Stir well until all ingredients are evenly incorporated.
• Assemble the Khachapuri: Punch down the risen dough and divide it into 4–6 equal pieces. Roll each piece into a circle or oval shape about ¼ inch thick. Spoon a generous amount of the cheese filling into the center of each dough circle, avoiding overfilling. Carefully fold the edges of the dough over the filling to form a boat or pocket shape. If desired, create a small well in the center and crack an extra egg into it for a runny center.
• Bake the Khachapuri: Preheat your oven to 425°F (220°C). Place the assembled khachapuri on a parchment-lined baking sheet. Bake for 15–20 minutes until the dough is golden brown and the cheese is bubbly and slightly browned. If you added an egg, keep a close eye to ensure the white sets while the yolk remains runny.
• Serve: Remove from the oven, garnish with chopped fresh herbs if desired, and serve warm. Enjoy your authentic taste of Georgian cuisine!

Happy cooking and bon appétit!