Khachapuri — Georgian Cheese Bread

Name: Khachapuri — Georgian Cheese Bread
Cook time: 120 min
Total time: 120 min
Yield: 4 portions
Cuisine: Georgian
Ingredients: 400 g Wheat flour; 240 ml Warm water; 8 g Salt; 5 g Sugar; 7 g Instant yeast; 300 g Suluguni cheese (or mozzarella); 100 g Imeruli cheese (or feta); 50 g Butter; 4 pcs Eggs

Georgian cuisine

Contains allergens

GlutenMilkEggs

Auto-detected — always check product labels

CR1S halves the time

240 minCR1S: 120 min

⏱ 120 min👤 4 portions🔥 520 kcal★★★★★Medium

A golden, pillowy Georgian cheese bread filled with melted suluguni cheese and topped with a runny egg yolk. Crispy on the outside, stretchy and warm inside — a beloved Georgian staple.

vegetarian

Ingredients

Wheat flour400 g

Warm water240 ml

Salt8 g

Sugar5 g

Instant yeast7 g

Suluguni cheese (or mozzarella)300 g

Imeruli cheese (or feta)100 g

Butter50 g

Eggs4 pcs

Steps

Weigh flour (400 g) using the built-in scale. Set aside in a clean bowl.

GastroLab:Tap Weigh mode. Place empty bowl on scale → tap to tare. Add flour gradually until display shows 400 g.

⏱ 2 min💡 Use the scale for precision — flour packing affects dough consistency.

Prepare yeast mixture: combine warm water (240 ml), sugar (5 g), and instant yeast (7 g). Let rest 5 minutes until foamy.

⏱ 5 min💡 Foamy yeast indicates viability. If no foam, yeast is dead — use fresh yeast.

Install the stirring attachment. Add flour to the GastroLab bowl. Pour yeast mixture and salt (8 g) into flour.

GastroLab:Remove knife. Install stirring attachment. Add all flour to bowl. Pour yeast mixture and salt. Cover with lid.

⏱ 1 min💡 Keep salt separate from yeast initially if possible — salt can inhibit yeast activation, but mixed together in wet dough is fine.

Knead the dough using the Knead Dough program for 2 minutes. The stirring attachment will mix and develop the gluten.

GastroLab:On touchscreen: select Knead Dough → Speed is fixed at 1, Time shows 2 min → press knob once to start.

⏱ 2 min💡 The dough will form a shaggy mass — this is normal. Kneading develops gluten for elasticity.

Remove the bowl with dough. Cover with a damp cloth and let rise at room temperature for 60–90 minutes until doubled in size.

GastroLab:

Hold knob 3 seconds to stop. Remove lid. Extract bowl carefully (stirring attachment stays in bowl). Cover bowl exterior with damp kitchen towel.

⏱ 75 min💡 Warmer room temperature (22–24°C) speeds fermentation. Cooler rooms may need longer. The dough should puff visibly.

Prepare cheese filling while dough rises: Combine suluguni (300 g) and imeruli cheese (100 g). Beat 1 egg and mix into cheese. Set aside.

⏱ 3 min💡 Mixing egg into cheese creates a creamy filling that won't leak during baking. Mozzarella works if suluguni is unavailable.

Once dough has doubled, divide into 4 equal portions. Stretch each into a thin oval (about 20 cm × 12 cm).

⏱ 5 min💡 Work gently — you want a thin but sturdy dough that won't tear. Lightly oil your hands to prevent sticking.

Fill each dough oval: spread cheese filling across the center, leaving a 2 cm border. Fold long sides together and pinch to seal, forming a boat shape.

⏱ 5 min💡 The boat shape (khachapuri's signature) traps the cheese and cradles the egg. Leave a small opening at the top for the final egg.

Place filled khachapuri on a parchment-lined baking sheet. Brush tops with melted butter (50 g). Let rest 15 minutes.

⏱ 15 min💡 Resting allows final fermentation, making the bread lighter. The butter creates a golden crust.

Preheat oven to 200°C (392°F). Bake khachapuri for 15–18 minutes until golden brown. In the last minute, crack 1 egg into the center of each loaf.

⏱ 18 min💡 Add the egg at the very end so the yolk stays runny and the white just sets. The hot cheese will continue cooking the egg.

Remove from oven. Khachapuri is ready when the crust is deep golden and the egg yolk jiggles slightly in the center.

⏱ 2 min💡 The molten cheese and runny yolk are the hallmark of perfect khachapuri. Serve immediately while piping hot.

Chef's note: Serve khachapuri straight from the oven with a knob of fresh butter on top. Tear off pieces of bread and dip into the molten cheese and runny yolk. Pairs beautifully with Georgian red wine or ayran (yogurt drink). In Georgia, this is breakfast, lunch, or a late-night snack — it's that beloved.

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