20 Delicious Khachapuri Recipes You Must Try

Dive into the world of Georgian cuisine with these 20 delicious khachapuri recipes that promise to bring a taste of the Caucasus to your kitchen. Whether you’re craving something cheesy, fluffy, or utterly comforting, our roundup has got you covered. Perfect for adventurous home cooks looking to spice up their meal rotation, these recipes are a must-try. Keep reading to discover your next favorite dish!

Classic Adjarian Khachapuri with Egg

Under the soft glow of the kitchen light, there’s something deeply comforting about kneading dough, especially when it’s for a dish as soul-warming as Adjarian Khachapuri. This Georgian boat-shaped bread, with its molten cheese and golden egg yolk, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 1/2 cup milk
• 1 tbsp unsalted butter, melted
• 1/2 tsp active dry yeast
• 1 tsp sugar
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 egg
• 1 tbsp unsalted butter, for topping

Instructions

1. In a small bowl, dissolve sugar in warm water, then sprinkle yeast over the top. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Make a well in the center and pour in the yeast mixture, milk, and melted butter. Stir until a dough forms.
3. Tip: If the dough feels too sticky, add a little more flour, a tablespoon at a time, until manageable.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 475°F. Punch down the dough and divide into two equal parts. Roll each into an oval shape about 1/4 inch thick.
6. Tip: For the classic boat shape, twist the ends of the oval to form points and pinch the edges to create a rim.
7. Sprinkle mozzarella and feta cheeses into the center of each dough boat, leaving a well in the middle for the egg.
8. Bake for 10 minutes, then remove from oven. Crack an egg into the well of each khachapuri and return to oven for 5 minutes or until the egg whites are set but yolk is still runny.
9. Tip: For an extra rich finish, add a tablespoon of butter on top of each khachapuri right after baking.
10. Serve immediately, stirring the egg yolk into the cheese before eating for a creamy, decadent experience.

Melted cheeses blend with the rich egg yolk, creating a luxurious texture that’s both comforting and indulgent. Tear off pieces of the bread to scoop up the filling, savoring each bite as the flavors meld together beautifully.

Cheesy Imeretian Khachapuri

Yearning for a taste of Georgia, I found myself lost in the layers of Imeretian Khachapuri, a cheese-filled bread that whispers comfort with every bite. Its golden crust and molten cheese center are a testament to the simple pleasures of baking.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 1 egg
• 2 cups Imeretian cheese, grated
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 tsp active dry yeast in 3/4 cup warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 2 tbsp melted unsalted butter, and 1 egg to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 375°F and grease a baking sheet with 1 tbsp vegetable oil.
7. Divide the dough into two equal parts, rolling each into a circle about 1/4 inch thick.
8. Sprinkle 1 cup grated Imeretian cheese onto each dough circle, leaving a 1-inch border.
9. Fold the edges over the cheese, pinching to seal, and flip the khachapuri seam side down onto the baking sheet.
10. Bake for 20-25 minutes until golden brown.
11. Brush the tops with melted butter immediately after removing from the oven for a glossy finish.

Unbelievably soft inside with a slightly crisp exterior, this khachapuri is best enjoyed warm, the cheese stretching with every pull. Try serving it with a dollop of sour cream or a sprinkle of fresh herbs for an extra layer of flavor.

Megruli Khachapuri with Double Cheese

Today, as the early morning light filters through the kitchen window, I find myself drawn to the comforting embrace of baking, specifically to the rich, cheesy depths of Megruli Khachapuri with Double Cheese. This Georgian delight, with its golden crust and molten cheese center, feels like a warm hug on a quiet morning.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1/4 cup milk
• 1 tbsp unsalted butter, melted
• 1 egg
• 1 cup shredded mozzarella cheese
• 1 cup shredded sulguni cheese
• 1 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
2. Gradually add 1/2 cup water and 1/4 cup milk to the flour mixture, stirring until a dough forms. Tip: The dough should be soft but not sticky; adjust with a little more flour if necessary.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with 1 tbsp vegetable oil.
6. Divide the dough into two equal parts. Roll each part into a circle about 1/4 inch thick.
7. Sprinkle 1/2 cup shredded mozzarella cheese and 1/2 cup shredded sulguni cheese over one dough circle, leaving a small border around the edges.
8. Place the second dough circle on top and press the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
9. Brush the top with 1 tbsp melted unsalted butter and make a small hole in the center to allow steam to escape.
10. Bake for 20-25 minutes, until the crust is golden brown. Tip: For an extra glossy finish, brush the baked khachapuri with a beaten egg during the last 5 minutes of baking.
11. Remove from the oven and let it cool for 5 minutes before slicing.

Perfectly golden and bubbling with cheese, this Megruli Khachapuri offers a delightful contrast between the crispy crust and the soft, stretchy cheese inside. Serve it warm, perhaps with a side of crisp salad or a dollop of sour cream, to elevate the experience.

Quick and Easy Khachapuri with Store-Bought Dough

Yesterday, as the evening light faded, I found myself craving something warm, cheesy, and comforting without the hassle of making dough from scratch. That’s when the idea of a quick and easy Khachapuri, using store-bought dough, came to mind—a perfect solution for a cozy night in.

Ingredients

• 1 lb store-bought pizza dough
• 2 cups shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough on a lightly floured surface into a 12-inch circle, ensuring an even thickness throughout.
3. In a bowl, mix the mozzarella and feta cheeses with the salt, then spread the mixture evenly over one half of the dough circle, leaving a 1-inch border around the edges.
4. Fold the other half of the dough over the cheese mixture, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
5. Brush the top of the dough with the melted butter, ensuring full coverage for a golden finish.
6. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.
7. Remove from the oven and let it cool for 5 minutes. Make a small slit in the center of the Khachapuri and crack the egg into it.
8. Return to the oven and bake for an additional 5-7 minutes, or until the egg white is set but the yolk is still runny.

Fresh out of the oven, the Khachapuri boasts a crispy exterior with a gooey, cheesy center, perfectly complemented by the rich, runny egg. Serve it sliced, allowing everyone to dip pieces into the yolk for an indulgent experience.

Spinach and Cheese Khachapuri

Lately, I’ve found myself drawn to the comforting embrace of homemade bread, especially when it’s filled with the rich, melty goodness of cheese and the subtle earthiness of spinach. This Spinach and Cheese Khachapuri is a testament to the joy of baking, a dish that feels like a warm hug on a cool evening.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 cup chopped spinach, squeezed dry
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out into a large circle on a floured surface.
8. In a bowl, mix 1 cup shredded mozzarella cheese, 1 cup crumbled feta cheese, and 1 cup chopped spinach, squeezed dry.
9. Spread the cheese and spinach mixture over half of the dough circle, leaving a 1-inch border.
10. Fold the other half of the dough over the filling and pinch the edges to seal. Tip: For a decorative touch, crimp the edges with a fork.
11. Brush the top with 1 beaten egg and bake for 25-30 minutes until golden brown. Tip: The khachapuri is done when the cheese is bubbly and the crust is crisp.

Soft and pillowy with a golden crust, this khachapuri is a delightful contrast of textures. The filling is luxuriously gooey, with the feta adding a tangy punch against the mild mozzarella. Serve it warm, perhaps with a side of tomato soup for dipping, and watch as it disappears before your eyes.

Mini Khachapuri Bites for Parties

On a quiet evening, when the air carries the faintest hint of autumn, there’s something deeply comforting about preparing bite-sized delights that promise warmth and joy. Mini Khachapuri Bites, with their golden crust and molten cheese center, are perfect for gatherings, offering a taste of Georgian hospitality in every morsel.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt.
3. Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the milk, stirring until a dough forms. Tip: The dough should be pliable but not sticky; add a little more flour if needed.
5. Divide the dough into 24 small balls and press each into a mini muffin tin to form cups.
6. In a separate bowl, mix the mozzarella and feta cheeses. Fill each dough cup with the cheese mixture.
7. Brush the edges of the dough with the beaten egg for a golden finish.
8. Bake for 15-20 minutes, or until the edges are golden and the cheese is bubbly. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
9. Let the bites cool in the tin for 5 minutes before transferring to a wire rack. Tip: They’re easiest to remove when slightly cooled but still warm.

Golden and inviting, these Mini Khachapuri Bites offer a delightful contrast between the crisp pastry and the creamy, salty cheese filling. Serve them on a wooden board with a drizzle of honey for a sweet and savory twist that will captivate your guests.

Khachapuri with Sulguni Cheese

Evenings like these call for something comforting, a dish that wraps you in warmth and whispers of distant places. Khachapuri with Sulguni Cheese is just that—a Georgian treasure, a boat of dough cradling molten cheese, waiting to be torn into and shared.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp active dry yeast
• 3/4 cup warm water (110°F)
• 1 tbsp olive oil
• 2 cups Sulguni cheese, grated
• 1 egg, beaten
• 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.
2. Dissolve 1 tbsp active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 1 tbsp olive oil to the dry ingredients, stirring to form a dough.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 425°F and line a baking sheet with parchment paper.
7. Divide the dough into two equal parts and roll each into an oval shape about 1/4 inch thick.
8. Sprinkle 1 cup Sulguni cheese over each oval, leaving a 1-inch border around the edges.
9. Fold the edges over the cheese, pinching the ends to form a boat shape.
10. Brush the edges with beaten egg and bake for 15-20 minutes until golden brown.
11. Remove from the oven, pour 1 tbsp melted butter into the center of each Khachapuri, and serve immediately.

As you break into the Khachapuri, the cheese stretches in long, gooey strands, the crust offering a slight resistance before giving way. Serve it with a sprinkle of fresh herbs or a side of crisp, pickled vegetables for a contrast in textures and flavors.

Gluten-Free Khachapuri with Almond Flour

Sometimes, the most comforting dishes come from reimagining traditional recipes to fit our modern dietary needs, like this gluten-free khachapuri, a soft, boat-shaped bread filled with molten cheese, made tender with almond flour.

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup cold water
• 2 cups shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 egg yolk, for brushing

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup tapioca flour, 1 tsp xanthan gum, and 1/2 tsp salt until well combined.
3. Add 1/4 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Make a well in the center of the mixture and add 1 large egg and 1/4 cup cold water. Stir until a dough forms. If the dough is too sticky, add a little more almond flour.
5. Divide the dough into two equal parts. On a lightly floured surface, roll each part into an oval about 1/4 inch thick.
6. Transfer the ovals to the prepared baking sheet. Fold the edges inward to create a boat shape, pinching the ends to seal.
7. In a separate bowl, mix 2 cups shredded mozzarella cheese and 1/2 cup crumbled feta cheese. Divide the cheese mixture between the two dough boats.
8. Bake in the preheated oven for 15 minutes. Then, remove from the oven and brush the edges with 1 egg yolk.
9. Return to the oven and bake for another 10-15 minutes, or until the edges are golden brown and the cheese is bubbly.

Lightly crisp on the outside with a gooey, cheesy center, this gluten-free khachapuri offers a delightful contrast in textures. Serve it warm, perhaps with a side of marinara for dipping, to elevate the experience.

Khachapuri with Feta and Mozzarella

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of kneading dough for Khachapuri, a dish that carries the warmth of Georgian hospitality in every cheesy bite. It’s a simple pleasure, blending the tang of feta with the stretchy melt of mozzarella, wrapped in a golden, pillowy bread that feels like a hug from the inside.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast
• 3/4 cup warm water (110°F)
• 1 tbsp olive oil
• 1 cup feta cheese, crumbled
• 1 cup mozzarella cheese, shredded
• 1 egg, beaten

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 1 tbsp olive oil to the dry ingredients, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide into two equal parts. Roll each into a oval shape about 1/4 inch thick.
8. Sprinkle 1/2 cup feta cheese and 1/2 cup mozzarella cheese onto each oval, leaving a 1-inch border.
9. Fold the edges over the cheese, pinching the ends to form a boat shape.
10. Brush the edges with beaten egg and bake for 20-25 minutes until golden brown.
11. Remove from oven and let cool for 5 minutes before serving.

Delightfully, the Khachapuri emerges from the oven with a crust that’s golden and slightly crisp, giving way to a soft, cheesy center that’s irresistibly gooey. Serve it warm, perhaps with a drizzle of honey for a sweet contrast to the salty cheese, or simply enjoy it as is, letting the flavors speak for themselves.

Vegan Khachapuri with Cashew Cheese

As the morning light filters through the kitchen window, the thought of crafting something warm, comforting, and entirely plant-based brings a quiet joy. Today, we’re embracing the art of baking with a twist on a classic, using cashew cheese to create a Vegan Khachapuri that’s as nourishing as it is delightful.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup olive oil
• 1 cup cashew cheese
• 1/2 cup vegan butter, melted
• 1 tbsp flaxseed meal
• 3 tbsp water

Instructions

1. In a small bowl, combine flaxseed meal with 3 tbsp water to create a flax egg. Set aside for 5 minutes until thickened.
2. In a large mixing bowl, whisk together flour, salt, and sugar. Add yeast and warm water, stirring until just combined.
3. Add olive oil and flax egg to the dough mixture. Knead on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 375°F. Divide dough into 4 equal parts and roll each into an oval shape.
6. Spread 1/4 cup cashew cheese in the center of each oval, leaving a 1-inch border. Fold edges over the cheese, pinching ends to form a boat shape.
7. Brush edges with melted vegan butter. Bake for 20-25 minutes until golden brown.
8. Remove from oven and let cool for 5 minutes before serving.

How the crust crisps to perfection while the cashew cheese remains luxuriously creamy inside is nothing short of magical. Serve it alongside a crisp salad or enjoy it as is, letting the flavors speak for themselves.

Khachapuri with Mushrooms and Herbs

Under the soft glow of the kitchen light, the process of making Khachapuri with Mushrooms and Herbs feels like a quiet meditation, a gentle blend of flour, cheese, and earthiness coming together in a dance of flavors and textures.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 cup sliced mushrooms
• 2 tbsp chopped fresh herbs (dill, parsley)
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out into a circle on a floured surface.
8. Spread 1 cup shredded mozzarella cheese and 1 cup crumbled feta cheese over the dough, leaving a border.
9. Top with 1 cup sliced mushrooms and 2 tbsp chopped fresh herbs.
10. Fold the edges of the dough over the filling, pinching to seal.
11. Brush the dough with 1 beaten egg for a golden finish.
12. Bake for 25-30 minutes until the crust is golden and the cheese is bubbly.

The crust emerges golden and crisp, cradling a molten center of cheese and mushrooms, each bite a harmonious blend of savory and herbal notes. Serve it warm, perhaps with a side of crisp salad or a dollop of sour cream, to elevate the experience.

Sweet Khachapuri with Honey and Walnuts

There’s something deeply comforting about the combination of sweet and savory, especially when it comes wrapped in the warmth of freshly baked bread. Today, I found myself lost in the making of Sweet Khachapuri with Honey and Walnuts, a dish that feels like a hug in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1/4 cup honey
• 1/2 cup walnuts, finely chopped
• 1 tsp salt
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt until well combined.
3. Add 1/2 cup melted unsalted butter and 1/2 cup whole milk to the flour mixture, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
5. Roll out the dough into a circle about 12 inches in diameter and transfer it to the prepared baking sheet.
6. Sprinkle 1/2 cup finely chopped walnuts evenly over the dough, leaving a 1-inch border around the edges.
7. Drizzle 1/4 cup honey over the walnuts, ensuring even distribution.
8. Fold the edges of the dough over the filling, pinching to seal and creating a boat shape.
9. Brush the edges of the dough with the beaten egg for a golden finish.
10. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the filling is bubbly. Tip: Keep an eye on the khachapuri during the last 5 minutes to prevent over-browning.
11. Remove from the oven and let cool for 5 minutes before serving. Tip: For an extra touch of sweetness, drizzle with additional honey before serving.

Zesty and rich, the Sweet Khachapuri with Honey and Walnuts offers a delightful contrast of textures—crispy edges giving way to a soft, nutty center. Serve it warm with a dollop of clotted cream or a side of fresh berries for an unexpected twist.

Khachapuri Pizza Style with Tomato Sauce

Yesterday, I found myself lost in the thought of blending the comforting embrace of khachapuri with the universal love for pizza, creating something uniquely delightful. This fusion, a Khachapuri Pizza Style with Tomato Sauce, is a testament to the beauty of culinary experimentation.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil
• 1 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Mix well.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 425°F. Punch down the dough and roll it out on a floured surface into a 12-inch circle.
7. Transfer the dough to a greased baking sheet. Spread 1 cup tomato sauce evenly over the dough, leaving a 1-inch border.
8. Sprinkle 2 cups shredded mozzarella cheese and 1/2 cup crumbled feta cheese over the sauce.
9. Fold the edges of the dough over the filling to create a crust. Brush the crust with 1 beaten egg.
10. Bake for 20-25 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra golden crust, brush with more egg wash halfway through baking.
11. Let the pizza cool for 5 minutes before slicing. Tip: Allowing it to rest ensures the cheese sets perfectly.

The first bite reveals a crispy crust giving way to a molten center, a harmonious blend of tangy tomato sauce and rich cheeses. Try serving it with a drizzle of olive oil and a sprinkle of fresh herbs for an added layer of flavor.

Khachapuri with Smoked Cheese and Bacon

Gently, the aroma of smoked cheese and crispy bacon fills the kitchen, a comforting reminder of the simple joys in life. This dish, a twist on the traditional Khachapuri, combines the warmth of freshly baked bread with the rich flavors of smoked cheese and bacon, creating a meal that feels like a hug.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup unsalted butter, melted
• 1 cup smoked cheese, shredded
• 1/2 cup bacon, cooked and crumbled
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 1/4 cup melted unsalted butter to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Divide the dough into 4 equal parts, rolling each into a oval shape.
8. Sprinkle 1 cup shredded smoked cheese and 1/2 cup crumbled bacon evenly over each oval.
9. Fold the edges of the dough over the filling, pinching the ends to form a boat shape.
10. Brush the edges with 1 beaten egg for a golden finish.
11. Bake for 20-25 minutes until the crust is golden and the cheese is bubbly.

Soft, with a slight crunch from the bacon, each bite offers a smoky depth that’s beautifully balanced by the buttery bread. Serve it warm, perhaps with a side of tomato soup for dipping, to elevate the comfort factor.

Low-Carb Khachapuri with Cauliflower Crust

Dreaming of a cozy evening with a dish that comforts yet keeps things light, I found myself drawn to the idea of a low-carb khachapuri. Its cauliflower crust, a tender embrace for the rich, cheesy filling, offers a delightful twist on the traditional, making it a perfect choice for those seeking warmth without the weight.

Ingredients

• 2 cups riced cauliflower
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1 egg yolk
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, microwave the riced cauliflower for 4 minutes, then let it cool slightly. Tip: Squeeze out as much moisture as possible using a clean kitchen towel to ensure a crispier crust.
3. Mix the cauliflower with 1/2 cup mozzarella, Parmesan, egg, salt, and garlic powder until well combined.
4. Press the mixture onto the prepared baking sheet into a 1/4-inch thick oval shape, creating a well in the center for the filling.
5. Bake the crust for 20 minutes or until golden and firm. Tip: Let the crust cool for 5 minutes before adding the filling to prevent sogginess.
6. Combine ricotta, feta, and the remaining mozzarella, then spread this mixture into the well of the crust.
7. Create a small indentation in the center of the cheese mixture and carefully place the egg yolk in it.
8. Drizzle the olive oil over the top and bake for another 10 minutes, or until the egg yolk is just set. Tip: For a runnier yolk, reduce the baking time by 2 minutes.

Khachapuri’s cauliflower crust offers a subtly nutty base, beautifully contrasting the creamy, tangy filling. Serve it straight from the oven, perhaps with a sprinkle of fresh herbs, for a dish that’s as visually appealing as it is satisfying.

Khachapuri with Ricotta and Herbs

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself drawn to the comforting embrace of baking. There’s something profoundly soothing about the process, especially when it leads to a dish as heartwarming as this one.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup olive oil
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup chopped fresh herbs (basil, parsley, dill)
• 1 egg, beaten

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 1/4 cup olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when poked.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out into a 12-inch circle on a floured surface.
8. In a bowl, mix 1 cup ricotta cheese, 1/2 cup grated mozzarella cheese, and 1/4 cup chopped fresh herbs.
9. Spread the cheese mixture over the dough, leaving a 1-inch border. Fold the edges over the filling, pinching to seal.
10. Brush the edges with 1 beaten egg and bake for 25 minutes until golden brown. Tip: For an extra glossy finish, brush with egg wash again halfway through baking.
11. Let cool for 5 minutes before slicing. Tip: Allowing it to rest ensures the cheese sets for cleaner slices.

Now, the khachapuri emerges from the oven, its crust golden and flaky, the cheese molten and fragrant with herbs. Serve it warm, perhaps with a drizzle of honey for a sweet contrast to the savory filling, and watch as it brings everyone to the table.

Khachapuri Stuffed with Minced Meat

Amidst the quiet of the morning, the thought of Khachapuri stuffed with minced meat brings a warm, comforting presence to mind, a dish that cradles the soul with its rich flavors and tender textures.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup warm water and 1/4 cup milk, mixing until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onions and 2 cloves minced garlic, sautéing until translucent, about 3 minutes.
4. Add 1/2 lb ground beef and 1/2 lb ground pork to the skillet. Cook until browned, breaking apart with a spoon, about 5 minutes.
5. Stir in 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp cumin, and 1/2 tsp salt. Cook for another 2 minutes, then remove from heat.
6. Preheat the oven to 375°F. Divide the dough into 4 equal parts. Roll each into a circle about 1/4 inch thick.
7. Spoon the meat mixture onto one half of each dough circle, leaving a 1-inch border. Top with 1 cup shredded mozzarella cheese and 1/2 cup crumbled feta cheese.
8. Fold the dough over the filling, sealing the edges by pressing with a fork. Brush the tops with 1 beaten egg.
9. Bake for 20-25 minutes, or until golden brown. Let cool for 5 minutes before serving.

Buttery and rich, the Khachapuri offers a delightful contrast between the crispy crust and the juicy, flavorful filling. Serve it with a side of cool yogurt or a crisp salad to balance the warmth of the spices.

Khachapuri with Sun-Dried Tomatoes and Basil

Remembering the first time I stumbled upon the warmth of freshly baked khachapuri, its golden crust and gooey center felt like a hug from a long-lost friend. This version, with sun-dried tomatoes and basil, brings a vibrant twist to the traditional Georgian cheese bread, blending the familiar comfort with a burst of Mediterranean flavors.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 packet active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out into a 12-inch circle on the prepared baking sheet.
8. In a separate bowl, mix 1 cup shredded mozzarella cheese, 1 cup crumbled feta cheese, 1/2 cup chopped sun-dried tomatoes, and 1/4 cup fresh basil leaves, chopped.
9. Spread the cheese mixture over the dough, leaving a 1-inch border around the edges.
10. Fold the edges over the filling, pinching to seal, and brush the crust with 1 beaten egg. Tip: The egg wash gives the crust a golden shine.
11. Bake for 20-25 minutes until the crust is golden and the cheese is bubbly. Tip: Let it cool for 5 minutes before slicing to allow the cheese to set slightly.

The khachapuri emerges from the oven with a crisp crust giving way to a molten center, where the tangy feta and sweet sun-dried tomatoes meld beautifully. Tear into it warm, perhaps with a drizzle of honey for a surprising contrast, or pair it with a crisp salad for a light yet satisfying meal.

Khachapuri with Caramelized Onions and Gouda

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about kneading dough, the rhythmic motion a meditation. This khachapuri, with its golden crust and melting heart of caramelized onions and gouda, is a hug in food form, a reminder of the simple joys that cooking can bring.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp sugar
• 1 cup shredded gouda cheese
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Mix well.
2. Dissolve 1 tbsp active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough is ready when it springs back when poked.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, heat 1 tbsp butter in a pan over medium heat. Add 2 large thinly sliced onions and 1 tsp sugar. Cook for 20 minutes, stirring occasionally, until caramelized.
7. Preheat the oven to 375°F.
8. Punch down the dough and roll it out into a circle on a floured surface.
9. Spread the caramelized onions over the dough, leaving a 1-inch border. Sprinkle 1 cup shredded gouda cheese over the onions.
10. Fold the edges of the dough over the filling, pinching to seal. Brush the top with 1 beaten egg.
11. Bake for 25 minutes or until the crust is golden brown. Tip: For an extra glossy finish, brush with more beaten egg halfway through baking.
12. Let cool for 5 minutes before slicing. Tip: Letting it rest ensures the cheese sets slightly, making it easier to cut.

Khachapuri emerges from the oven with a crust that crackles under the knife, giving way to a tangle of sweet onions and molten gouda. Serve it warm, perhaps with a drizzle of honey for a touch of sweetness that plays beautifully against the savory depths of the dish.

Khachapuri with Pesto and Goat Cheese

Khachapuri, a gem from the heart of Georgia, cradles the soul with its warm, cheesy embrace. Today, we’re gently folding in the vibrant freshness of pesto and the creamy tang of goat cheese, creating a melody of flavors that dance softly on the palate.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 1/4 cup olive oil
• 1/2 cup pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled goat cheese
• 1 egg, beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup warm water and 1/4 cup olive oil, mixing until a dough forms. Tip: The dough should be soft but not sticky; adjust flour or water as needed.
2. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Preheat the oven to 375°F. Roll the dough into a circle about 12 inches in diameter. Tip: For an even thickness, rotate the dough a quarter turn after each roll.
4. Spread 1/2 cup pesto evenly over the dough, leaving a 1-inch border. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup crumbled goat cheese over the pesto.
5. Fold the edges of the dough over the filling, pinching to seal. Brush the edges with 1 beaten egg. Tip: The egg wash gives the khachapuri a golden, glossy finish.
6. Bake for 20-25 minutes, until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing.

Your khachapuri emerges from the oven with a crust that’s golden and crisp, giving way to a molten center where pesto and cheeses meld beautifully. Serve it warm, perhaps with a drizzle of honey for a sweet contrast to the savory filling.

Summary

Feasting on these 20 delicious Khachapuri recipes is like taking a culinary tour of Georgia from your kitchen! Each recipe offers a unique twist on the classic cheese-filled bread, promising to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the cheesy goodness with friends by pinning this article on Pinterest!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.