Nora
Golden, cheesy, and utterly comforting—Easy Khachapuri brings the heart of Georgian cuisine right into your kitchen with just a few basic ingredients. Imagine a warm bread boat cradling gooey cheese and a perfectly runny egg. It’s as satisfying to eat as it is beautiful to serve.
This dish is perfect for lazy weekend brunches or when you’re craving something savory and impressive without a lot of fuss. The dough is pillowy, the cheese is melty, and the egg yolk adds a silky richness that ties everything together. Whether you’re new to baking or a seasoned pro, this simplified version will have you swooning at first bite.
What Is the Easy Khachapuri?
Easy Khachapuri is a simplified take on the traditional Adjarian Khachapuri, a Georgian cheese bread shaped like a boat and topped with egg and butter. The original version uses a homemade yeast dough and regional cheeses like sulguni and imeruli. In this easy version, we streamline the process using everyday pantry staples and accessible cheeses like mozzarella and feta. The result? A soft, golden crust filled with bubbling cheese and a glossy egg center that you mix in right before eating.
Why You’ll Love This Recipe
- Quick and foolproof: No lengthy rising times or complicated ingredients.
- Adaptable: Use your favorite cheeses or herbs to personalize it.
- Impressive presentation: It looks gourmet but is surprisingly easy to make.
- Comforting and indulgent: A perfect blend of chewy crust, creamy cheese, and rich yolk.
- Perfect for any meal: Serve it for breakfast, brunch, lunch, or a cozy dinner.
Ingredients for Easy Khachapuri
- 2 cups all-purpose flour (plus more for dusting)
- ½ teaspoon salt
- ¾ teaspoon instant yeast
- ¾ cup warm water
- 1 teaspoon olive oil (for greasing)
- 1½ cups shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 2 large eggs
- 1 tablespoon butter (optional)
How To Make the Easy Khachapuri
Step 1: Prepare the Dough
In a medium bowl, combine flour, salt, and instant yeast. Stir in warm water gradually until a dough forms. Knead on a lightly floured surface for 4–6 minutes until smooth. Grease the bowl with olive oil, return the dough, and cover it. Let rest for about 1 hour or until doubled in size.
Step 2: Make the Cheese Filling
In a separate bowl, mix the shredded mozzarella and crumbled feta together. This combination gives you both meltiness and tang.
Step 3: Shape the Dough
Preheat oven to 450°F (230°C). Roll the dough into an oval, about 10 inches long. Roll the edges inward from both long sides toward the center, leaving a well in the middle. Pinch the ends to form a pointed boat shape.
Step 4: Fill and Bake
Transfer the shaped dough to a parchment-lined baking sheet. Fill the center with the cheese mixture. Bake for 12–14 minutes or until the crust is golden and the cheese is bubbling.
Step 5: Add the Egg
Remove from the oven, and gently crack an egg into the cheese center. Return to oven for 3–5 more minutes, just until the white is set but the yolk remains runny. Top with a dab of butter if desired.
What to Serve with Easy Khachapuri
Easy Khachapuri is rich and indulgent, so light, crisp accompaniments work best. Consider a simple arugula salad with lemon vinaigrette, marinated olives, or a tangy cucumber-yogurt dip. For brunch, serve it with smoked salmon or roasted cherry tomatoes to balance the creamy richness of the cheese and egg.
Top Tips for Perfecting Easy Khachapuri
- Don’t overbake the egg: The yolk should be runny for that signature creamy mix-in.
- Use parchment paper: It makes transferring the boat shape much easier.
- Try cheese variations: Add a bit of sharp cheddar or gouda for extra depth.
- Let the dough rest: This makes it easier to stretch and shape without tearing.
- Serve hot: The dish is best enjoyed right out of the oven when the cheese is gooey.
Storage Instructions
If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to 2 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving as it can make the dough rubbery and the egg overcooked.
FAQs
Traditionally, khachapuri uses Georgian cheeses like sulguni or imeruli. For easy home versions, mozzarella and feta make a great substitute. Mozzarella offers meltiness, while feta adds a tangy punch that mimics the original flavors well.
Yes, you can use pizza dough for khachapuri. It’s a handy shortcut if you’re short on time. The texture will be slightly different—more chewy than fluffy—but it still delivers that cheesy, eggy comfort.
If you can’t find sulguni or feta, try combining shredded mozzarella with a touch of ricotta or goat cheese. It creates a creamy and slightly salty mix that mimics the original cheese blend.
Khachapuri is a traditional Georgian dish. It originates from the country of Georgia and is considered one of their national foods, known especially for the iconic Adjarian version topped with egg and butter.
The dough for khachapuri is typically a yeasted bread dough, soft and pliable. It’s similar to pizza dough but enriched with a little oil. Homemade dough yields a more authentic texture than store-bought.
Khachapuri is rich in cheese, butter, and egg, making it indulgent but not necessarily unhealthy in moderation. Pair it with a fresh salad or veggies for a more balanced meal.
Want More Breakfast Recipes Ideas?
You might also like the Avocado Egg and Chickpea Salad with Lemon and Herbs, which adds a protein-rich freshness to your morning. Or try the Easy Veggie Patties —crispy on the outside and tender inside, they’re a great match to go with this cheesy bread.
For something a bit sweeter, the Nova Scotia Blueberry Cream Cake delivers a fruity punch that balances the savory nature of khachapuri. You can also explore my Cheesy Spinach Stuffed Shells, especially if you’re looking for more cheese-forward meals. And for hearty mornings, the Hashbrown Breakfast Casserole is another one to bookmark.
Save and Share This Easy Khachapuri
You can pin this recipe for later or print it out to impress your weekend brunch guests.
If you try this Easy Khachapuri, let me know how it turned out in the comments. Did you stick with mozzarella and feta, or switch up the cheese combo? Did you manage to get the yolk perfectly runny?
Your feedback and tweaks can inspire other readers—so don’t hold back!
📌 Save this to your ‘Savory Breakfast Bakes’ board so it’s ready when you crave something warm and satisfying.
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