Khachapuri (Georgian cheese boat)
- Didier
- 2 hours ago
- 2 min read
The ultra-indulgent “cheese boat” from Georgia
Khachapuri is one of the most iconic dishes in Georgian cuisine.
This generous cheese-filled bread is a true symbol of hospitality and sharing in Georgia.
There are several regional variations, but the most famous is the Adjarian khachapuri, recognizable by its boat-like shape filled with melted cheese, an egg, and a piece of butter.
Right out of the oven, everything is mixed together to create an incredibly creamy texture, perfect for dipping the edges of the bread into.
Fun fact: In Georgia, khachapuri is said to be so popular that it’s even used as an informal economic indicator to measure the cost of living.
In this homemade version, I’m sharing an accessible recipe to make a golden, melty, and irresistible khachapuri — perfect for a cozy meal or an indulgent brunch.
Recipe (Makes 4 khachapuri)
Ingredients
For the dough
150 g warm water
150 g warm milk
25 g sugar
5 g yeast
500 g flour
10 g salt
30 g neutral oil
For the filling
500 g shredded mozzarella
200 g crumbled feta
300 g grated comté cheese
4 eggs (optional)
40 g butter (optional)
Instructions
Step 1: The dough
In a bowl, mix the warm water, warm milk, sugar, and yeast. Let rest for 5 to 10 minutes.
Add the flour, salt, and oil. Knead until you get a soft and slightly elastic dough.
Cover and let rise for 1 to 1½ hours, until doubled in size.
Step 2: The filling
Mix the mozzarella, feta, and comté in a bowl. Set aside.
Step 3: Shaping
Divide the dough into four pieces. Roll each piece into an oval shape.
Fold the edges inward to create a boat shape, then pinch the ends together.
Generously fill the center with the cheese mixture.
Step 4: Baking
Preheat your oven to 220°C (425°F).
Bake the khachapuri for 12 to 15 minutes, until the crust is beautifully golden.
Step 5: Serving
Right out of the oven, add an egg yolk and a small piece of butter on top.
Mix the cheese, egg, and butter directly into the khachapuri.
Serve immediately by dipping the bread edges into the melted filling.
Tip
The more cheese varieties you use, the richer the flavor will be (you can also add cheeses like emmental or gouda).
Personally, I used comté, but you can absolutely make it with just mozzarella and feta.
For an even more indulgent version, you can also place cheese inside the edges before folding them over.
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