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Baking Georgian Cheese Bread - Khatchapuri

Written by: TAMADA



Time to read 1 min


Prep time

15 min

Cook time

20 min


1-2 pers






For the batter:

  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 1 cup warm milk
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup melted butter

For the filling:

  • 2 cups shredded mozzarella cheese
  •  1 cup crumbled feta cheese
  •  1 cup crumbled ricotta cheese
  •  2 eggs
  •  Salt and pepper to taste


Step 1

Gather ingredients and have a wooden board ready.

Step 2

In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 10 minutes until frothy.

Step 3

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise for 1-2 hours until doubled in size

Step 4

Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.

Step 5

In a separate bowl, mix together the mozzarella, feta, ricotta, eggs, salt, and pepper until well combined.

Step 6

 Divide the dough into 4 equal portions. Roll out each portion into an oval shape. Spread a quarter of the cheese mixture onto each oval of dough. Fold the edges of the dough over the filling to create a boat shape with the cheese exposed in the center.

Step 7

Bake the khachapuri for 15-20 minutes until the crust is golden and the cheese is bubbly and slightly browned.

Khachapuri is best enjoyed fresh out of the oven when the cheese is still gooey and delicious. Feel free to customize the filling with different cheeses or even add cooked bacon, spinach, or herbs for a twist on this classic Georgian dish. Enjoy your homemade khachapuri!