Khachapuri (Georgian Cheese Bread)
This Khachapuri (Georgian Cheese Bread) is my favorite excuse to eat cheese, bread, and eggs all in one bite. It’s warm, gooey, and impossible to resist fresh out of the oven.
Servings: 4 servings
Calories: 779kcal
Ingredients
- 1 pound pizza dough store bought or homemade
Filling
- 1 cup feta cheese
- 1 cup ricotta cheese
- 2 ½ cup shredded mozzarella cheese
- 2 tablespoons onion salt from Trader Joe's or dried dill
- 2-4 eggs + 1 for egg wash if you're making 2 larger ones, you need 2 eggs and if you're making 4 smaller ones you'll need 4 eggs
- 2-4 tablespoons unsalted butter if you're making 2 larger ones, you need 2 tablespoons and if you're making 4 smaller ones you'll need 4 tablespoons
- 2 teaspoons Everything But The Bagel Seasoning
- ½ teaspoon red pepper flakes for spice, add or Trader Joe's Chili Onion Crunch or the flakes
- 2 tablespoons green onion finely chopped
Instructions
Store-bought dough instructions
- Place cold dough in a bowl with a touch of oil, and swirl it around to coat the dough. Cover with a tea towel and let it rest for at least an hour. Punch down the dough to release any air bubbles.
Preparing the Khachapuri (Georgian Cheese Bread)
- Preheat your oven to 350ºF. I use a convection oven. Increase the temperature to 375ºF to work in a still oven. Watch the cooking time.
- For the cheese filling, add mozzarella, feta, ricotta cheese, and onion salt or dried dill to a bowl. Mix all together.
- Divide the dough in half, then create 2-4 balls (depending if you want 4 smaller or 2 larger ones to share). Roll one piece of dough into a 9-10” oval, about 1⁄8” thick.
- Place the rolled dough onto a baking sheet lined with parchment paper and begin filling the center with the cheese mixture, leaving a 1⁄2” border all the way around.
- Roll the left side of the dough toward the center 2-3 times so it overlaps with the cheese. Repeat on the opposite side. The Khachapuri will start to form a boat shape.
- Pinch and twist both narrow ends of the dough twice to seal.
- Brush the edges of the dough with egg wash, and top with Everything But The Bagel Seasoning (optional) while it's still wet.
- Place the baking sheet with the Khachapuri in the oven and bake for 20 minutes.
- After 20 minutes, remove the Khachapuri from the oven and form a well in the center of the cheese. Crack an egg into the well. Break 1 tbsp of unsalted butter into several pieces and drop them in the cheese.
- Bake for an additional 5 minutes or until the egg is cooked. Remove from the oven and enjoy while the Khachapuri is still warm and the cheese is gooey. Sprinkle with some green onions and additional spicy toppings if you'd like.
Video
Notes
- If using store-bought pizza dough, let it rest at room temperature for at least an hour before using so the gluten relaxes and the dough becomes easier to shape.
- You can prepare and freeze the pizza dough ahead of time for convenience. Thaw it in the fridge overnight before using.
- Don’t press the cheese mixture into the dough. Lightly spoon it on top so the dough stays soft and fluffy underneath.
- Khachapuri is best served straight out of the oven when the cheese is hot, gooey, and bubbling.
- If you're not a fan of runny eggs, you can leave the egg out. It still tastes delicious without it.
- Stir the egg, cheese, and melted butter together right before eating to create a rich and creamy filling for dipping the crust.
- Everything But The Bagel Seasoning adds a flavorful crunch to the crust, but you can also use chili flakes, green onion, or Chili Onion Crunch.
Nutrition
Calories: 779kcal | Carbohydrates: 59g | Protein: 39g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 217mg | Sodium: 5393mg | Potassium: 187mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1303IU | Vitamin C: 1mg | Calcium: 685mg | Iron: 4mg