Mike Nadelman
Khachapuri is a traditional Georgian bread. That is Georgia, the country, not the state. It is quite literally a cheese boat. Originating from sailors. The shape of the bread is meant to resemble a boat. The cheese is the sea, and the egg yolk is the Sun. To me it resembles an awesome boat of deliciousness. You can use various cheeses if you like, but usually its made with just 2, a wet and a dry cheese like Mozerella and Feta or Queso Fresco and Cotija.
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Total Time 3 hours
Course Main Course, Side Dish, Snack
Cuisine Bar Snack, Bread, Georgian, Vegetarian
Servings 2 khachapuri



  • 1 cup warm milk
  • 1/4 cup warm water
  • 1 package .25 ounce active dry yeast
  • 1 ½ teaspoons white sugar
  • 2 ¼ cups self-rising flour (or strong)
  • 2 teaspoons sunflower oil
  • 1 ½ teaspoons kosher salt
  • 1 large egg

Cheese Blend:

  • 8 ounces feta cheese crumbled
  • 4 ounces Monterey Jack cheese shredded
  • 4 ounces low-moisture mozzarella cheese shredded


  • 2 egg yolks
  • 1 tablespoon high quality butter


  • Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.
  • Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, about 2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C). You can also use a wood based oven, pizza oven or modified BBQ for indirect heat
  • While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.
  • Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.
  • Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.
  • Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
  • Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg. Plate khachapuri; tear off one end and use it to stir butter into egg.


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