Easy Khachapuri

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Khachapuri is one of those dishes that once you try it, you never forget it. The moment I pulled my first golden, boat-shaped bread out of the oven and saw that bubbling cheese and runny egg center, I knew I had struck culinary gold. There’s something almost magical about the combination of soft dough, salty cheese, and rich egg that feels both indulgent and comforting. It’s no surprise it quickly became a favorite in my kitchen.

When I first attempted Khachapuri, I wasn’t sure if I could get that perfectly crisp yet tender crust just right. But after a few tweaks and a whole lot of cheese tasting (which I didn’t mind at all), I nailed the perfect version. This easy Khachapuri recipe is exactly what I wished I had when I started: minimal fuss, big flavor, and approachable for home bakers like me.

I find myself making it for brunches, cozy Sunday mornings, and even lazy dinners when I want something a bit more special than the usual toast or sandwich. It fills the kitchen with a heavenly aroma and brings everyone to the table fast. Let’s just say, once you try this, you’ll find yourself craving Khachapuri again and again.

Why You’ll Love This Easy Khachapuri

If you’re a fan of cheesy bread or crave savory pastries, this dish will win you over instantly. The crust is chewy and golden, offering the perfect vehicle for the melty cheese filling. The egg yolk nestled on top brings a luxurious richness that makes each bite unforgettable.

You don’t need a mixer or fancy ingredients—just simple pantry staples and a bit of love. Whether you’re entertaining guests or just want to treat yourself, this easy Khachapuri is a crowd-pleaser with a wow factor. It looks impressive, but it’s far easier to make than you might expect.

Plus, it’s endlessly customizable, so you can play with the fillings and toppings to suit your taste. Once you try it, I promise it will earn a permanent spot in your recipe rotation.

Ingredients

Flour: Forms the base of the dough, giving it that perfect chew and structure.

Warm water: Helps activate the yeast and bring the dough together smoothly.

Active dry yeast: Gives the dough its rise and a slightly airy texture.

Sugar: Just a touch to feed the yeast and help with browning.

Salt: Balances the flavors and enhances the cheese.

Olive oil: Adds richness to the dough and helps it stay tender.

Mozzarella: Melts beautifully and creates that classic stringy cheese pull.

Feta: Adds salty tang and a touch of creamy texture.

Eggs: One to enrich the dough, and others to top the bread with a runny yolk finish.

Butter: Melted and brushed on for a glossy, golden crust and added flavor.

How to Make Easy Khachapuri

Step 1: Prepare the Dough

In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit until frothy, about 5 to 10 minutes. Add flour, salt, olive oil, and one egg. Mix until a shaggy dough forms, then knead until smooth and elastic. Cover and let rise in a warm place for about an hour, or until doubled in size.

Step 2: Shape the Dough Boats

Preheat your oven to 450°F (230°C). Punch down the dough and divide it into two equal pieces. Roll each into an oval, then roll the sides inward lengthwise, pinching the ends to form a boat shape. Transfer to a parchment-lined baking sheet.

Step 3: Add the Cheese Filling

In a bowl, mix the shredded mozzarella and crumbled feta. Fill the center of each dough boat generously with the cheese mixture, spreading it evenly.

Step 4: Bake and Add the Egg

Bake the Khachapuri for about 12 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove from the oven, carefully crack an egg into the center of each bread, and return to the oven for 3 to 5 more minutes—just until the egg whites are set but the yolks remain runny.

Step 5: Serve with Butter

Brush the crust with melted butter and serve immediately while hot. Tear off pieces of crust and dip them into the cheesy, eggy center for the ultimate bite.

Recipe Variations and Possible Substitutions

While traditional Khachapuri uses a blend of mozzarella and feta, you can experiment with other cheeses too. I’ve tried it with ricotta and sharp cheddar—a bit nontraditional but still delicious. If you’re short on mozzarella, Monterey Jack or provolone are good melty alternatives.

For a tangier twist, swap in goat cheese or use a Bulgarian feta if you can find it. And if you’re avoiding eggs, you can skip the one on top and still end up with an ultra-cheesy bread.

To make this recipe gluten-free, use a 1:1 gluten-free flour blend that works well for yeasted doughs. Just be sure to let it hydrate fully and add a touch more olive oil to keep things tender.

Serving and Pairing Suggestions

Easy Khachapuri is rich enough to stand alone, but I often like to pair it with a crisp cucumber-tomato salad drizzled in red wine vinegar. The freshness cuts the richness beautifully.

It’s also excellent with a bowl of soup—like a light chicken broth or creamy tomato. For brunch, serve with sliced avocado or smoked salmon on the side.

A glass of dry white wine, sparkling water with lemon, or even a cup of black tea make great pairings, depending on the mood.

Storage and Reheating Tips

If you have leftovers (rare in my house), wrap them in foil or store in an airtight container in the fridge for up to 3 days.

To reheat, bake in a 350°F oven for 8 to 10 minutes. The crust stays crisp, and the cheese gets gooey again. I don’t recommend microwaving, as it makes the dough rubbery.

You can also freeze unbaked Khachapuri (without the egg). Wrap tightly, freeze, then bake from frozen with a few extra minutes added to the baking time.

FAQs

What is Easy Khachapuri?

Easy Khachapuri is a simplified version of the classic Georgian cheese-filled bread. It’s made with a soft dough base, filled with a mix of cheeses, and topped with a baked egg.

Can I make Easy Khachapuri without yeast?

Yes, although the texture will change. You can use baking powder instead and skip the rise time, but the bread will be more like a thick flatbread.

What cheeses work best for Easy Khachapuri?

Mozzarella and feta are a perfect pair for their melting quality and flavor contrast. You can also use provolone, Monterey Jack, or even a touch of goat cheese.

How do I eat Easy Khachapuri properly?

Traditionally, you tear off pieces of the crust and dip them into the cheesy center, mixing the egg in as you go.

Can I prep Easy Khachapuri ahead of time?

Yes! You can shape and fill the boats and store them in the fridge for a few hours before baking. Just add the egg right before you pop them into the oven.

Related Recipe You’ll Like

If you loved this cheesy, savory indulgence, you might want to try my Cheesy Baked Tennessee Onions next. It has the same comfort-food vibes with a gooey cheese finish. Or go for something sweet and salty with Blueberry Cheesecake Heaven Rolls for a dessert that truly lives up to its name. And if you’re in the mood for more unique bread creations, the Fluffy Cottage Cheese Cloud Bread is one of my fluffiest, most delightful finds.

Save and Share This Recipe for Later

Don’t let this one get lost in your feed! Pin this Easy Khachapuri to your favorite Pinterest board so you can come back to it any time. Trust me, you’ll want to make it again. Share it with your fellow food lovers, send it to your cheese-obsessed friends, or bookmark it for your next weekend brunch inspiration. Great food is even better when it’s shared!

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