Georgian Cheese Bread (Khachapuri)

While there are many regional iterations, the Khachapuri is probably the most familiar to Americans. Cheese blend and egg bake in the center, it is thought to evoke a boat, the ocean, and the sun, testament to the Ajarki region on the Black Sea.

Ajarski Khachapuri is a boat-shaped Georgian bread with a cheese-stuffed crust and an egg baked into the center. It’s only a matter of time before this fun bread is delivered to every home for pizza night and ordered from every brunch menu the morning after. This versatile bread takes a little finesse, but the payoff is well worth it; after all, what more could you want other than cheesy, soft, chewy bread dipped in runny yolk and molten cheese?

The recipe requires 30 mins Preparation time, 1hr 25 mins Cooking time, Serves 4



  • ½ cup warm milk
  • ? cup warm water
  • 1 (.25 ounce) package active dry yeast
  • 1 ½ teaspoons white sugar
  • 2 ¼ cups all-purpose flour, or more as needed, for dusting
  • 2 teaspoons olive oil
  • 1 ½ teaspoons kosher salt

Cheese Blend:


  • 2 large eggs
  • 1 tablespoon butter, cut into 4 pats
  • sea salt to taste
  • 1 pinch cayenne pepper, or to taste (Optional)


  • 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, 1 to 1 1/2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C).
  • 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, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.



You can use 1 pound of any cheese blend, but feta adds a welcome tangy flavor.

You can substitute 1 1/8 teaspoons fine salt for the kosher salt.