Whenever I had the opportunity (usually in a Georgian restaurant), khachapuri was usually one of my first choices. I haven’t been to Georgia yet, but if all the cuisine of the country goes in this direction, I have to visit this country very soon! If you are also fans of this dish, the recipe for khachapuri will surely be useful to you! 🙂

Georgian cuisine

The cuisine of this country is definitely associated with feasts (supra), toasts and churchkhela (nuts and fruit sunk in concentrated grape juice). I didn’t get to know Georgian cuisine on the spot, but Georgia is on my list of countries to visit. In Georgian cuisine, you will also find other of its flagship dishes – khinkali (dumplings with various types of filling, but the basic ones are meat and broth). Georgian dishes are full of delicious meats, cheeses and local vegetables.

Georgian cuisine is also famous from excellent wines, which are more and more often found also in Poland.


Khachapuri (ხაჭაპური) is baked cheese bread. You can meet him in several variants. This recipe is the Adjara version. You can also meet, among others khachapuri imeruli and megruli.


  • wheat flour – 0.5 kg
  • yeast – 1/4 cube (25 g)
  • milk – 200 ml
  • warm water – 150 ml
  • butter – 50 g
  • feta cheese – 200 g
  • mozzarella cheese – 250 g (2 balls)
  • 3 eggs
  • spoon of salt
  • spoon of sugar

In Georgia, a special cheese is used for khachapuri, which is made for this purpose. It is a soft, already matured rennet cheese, usually unsalted.


We start by mixing yeast with sugar. After a while of mixing, they should change to a liquid consistency. Add a little warm milk and mix. In a bowl, combine the remaining ingredients (flour, the rest of the milk, warm water) and add the yeast leaven to them. After the dough is first kneaded, pour the melted butter. We made them with a robot with a kneading hook, but you can do it manually.

After kneading, leave the dough aside for about an hour to rise in a warm place. After this time, we divide them into 3-4 parts. This amount of dough will produce 3-4 khachapuri, depending on what size you form.

After dividing the dough, we roll out (or stretch it in our hands) the dough into a circle. We stretch into the shape of a boat and wrap the edges. Then we put a mixture of all the cheeses, finely chopped or crushed. It is important that on both sides of the “boat” we have two protruding ends (they can be used to mix the egg with cheese and butter).

Bake the khachapuri at 225 degrees C for about 15 minutes. Watch the khachapuri change colour. If they get too dark, take them out sooner. After taking it out, put on a plate, add a raw egg to the cheese and add a little butter. We mix it so that all the ingredients combine with the cheese and the egg is curdled.

Enjoy your meal! 🙂