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Khachapuri is one of Georgia’s most beloved traditional dishes, combining soft bread dough with a generous filling of Georgian cheese. This classic version is made with yeast dough that is left to rise slowly, creating a soft and tender texture. Filled with rich cheese and baked until golden, it represents the simple, comforting character of traditional Georgian home cooking.

Khachapuri has been an essential part of Georgian cuisine for generations, with different regions of the country developing their own distinctive versions. Some are round and filled with cheese, while others have open, boat-like shapes or layered dough.

This recipe represents a traditional method of preparing Khachapuri with yeast dough rather than one specific regional variety. Historically, Georgian families adapted the cooking method to what was available at home, baking Khachapuri on a traditional ketsi, in an oven, or in a pan. Despite these variations, the combination of freshly prepared dough and generous Georgian cheese remains at the heart of the dish.

Step 1

Warm the milk, water, or a mixture of both to about 30°C (86°F). Dissolve the fresh yeast in the warm liquid, then add the eggs and gradually incorporate the flour. Mix and knead until a soft dough begins to form.

Step 2

Melt the butter or cooking fat. Continue kneading the dough with greased hands, gradually working in the melted fat until it is completely absorbed. Lightly dust the dough with flour, cover with a clean kitchen towel, and leave in a warm place to rise for 3–4 hours. During this time, gently knead the dough down 2–3 times as it rises.

Step 3

Prepare the cheese filling. If the cheese is very salty, cut it into pieces and soak it in cold water until some of the excess salt is removed. Fresh, unsalted cheese does not need soaking. Drain thoroughly before using.

Step 4

Crumble or mash the cheese well, then combine it with the egg and softened butter until the filling is evenly mixed.

Step 5

Divide the risen dough as needed and roll each portion into a round shape. Place a generous amount of cheese filling in the center, bring the edges of the dough together over the filling, and seal securely. Turn seam-side down and gently flatten into a round Khachapuri.

Step 6

Bake until the dough is cooked through and beautifully golden. Khachapuri can traditionally be cooked on a ketsi, in a pan, or baked in an oven. If baking in the oven, brush the top with beaten egg yolk before baking for a glossy golden finish. Serve warm.

• Keep the liquid warm rather than hot — excessive heat can damage the yeast.
• Allow enough time for the dough to rise slowly for a softer texture and better flavor.
• If using salty Georgian cheese, soak it in cold water before preparing the filling.
• Drain soaked cheese thoroughly so excess moisture does not make the filling watery.
• Do not roll the filled Khachapuri too thin, as the dough may tear and release the cheese.
• Serve Khachapuri freshly baked and warm for the best texture and flavor.

• Calories: ~550 kcal per serving
• Protein: ~24 g per serving
• Fat: ~25 g per serving
• Rich in calcium from the cheese