Recipes from Georgia: Khachapuri (Georgian Cheese Bread)

Recipes from Georgia

Khachapuri (Georgian Cheese Bread)

Country: Georgia
Course: Bread
Makes: 6 to 8 servings


  • 2 cups flour
  • 3 tbsp oil
  • 3/4 cup plain yogurt
  • 1 tbsp cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup feta cheese
  • 1 cup mozarrela, grated*
  • 1egg, beaten
  • 1 tsp unsalted butter
* Georgian suluguni cheese is traditional.

  1. Mix 1/3 cup of the flour with the oil. Add the yogurt, mixing until well blended. Now add another 1/3 cup of flour.
  2. Sift the cornstarch together with the baking soda and salt and add that to the flour mixture. Now gradually add the rest of the flour, stopping when you have a soft dough.
  3. Dust your dough with a little bit of flour and cover it with a clean kitchen towel. Let rest at room temperature for about an hour.
  4. Meanwhile, soak the feta cheese in water for 10 minutes, then drain and crumble into a bowl with the mozzarella and egg. Mix it all together and then shape into two balls. Set aside.
  5. Divide your dough into two balls and place on a floured surface. Flatten each ball into a 10-inch circle.
  6. Put one cheese ball in the center of each dough circle and flatten a little until each one is about five inches diameter.
  7. Pull up the edges so the dough completely encloses the cheese. Pleat the edges for a tight fit and then shape so each bread is about a 7-inch circle.
  8. Heat a little bit of butter in a skillet and swirl around to completely coat. Reduce heat to low, then put the bread in the skillet seam side up and cover the pan. Cook for 12 minutes, shaking pan every few minutes to prevent burning. Now remove the cover and flip the bread over. Cook for another 12 minutes until you get a nice, deep golden color. Lightly brush with melted butter and let stand for five minutes or so before serving. Cut into slices.