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+ servings
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Khachapuri is a gondola-shaped Georgia bread whose yeastless dough is kneaded with yogurt and stuffed with different grated cheeses.

Course: Appetizer, Main Course
Cuisine: Georgian, Vegetarian
Servings: 4 people
Author: Vera Abitbol
For the dough
  • 2 cups flour
  • teaspoon baking powder
  • cup yogurt
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • ½ cup milk (warm)
  • 2 pinches white pepper
  • ½ teaspoon salt
For the filling
  • ½ lb feta , grated
  • lb mozzarella , grated
  • ¼ lb ricotta (or 1/3 lb grated Gouda)
  • 2 tablespoons plain yogurt
  • Pepper
  • Salt
  • Eggs + butter (for adjaruli khachapuri only)
  1. Mix all the dry ingredients in a bowl with a spoon.
  2. Add yogurt and oil and knead, adding the milk gradually until light and smooth.
  3. Form a ball, cover with a plastic wrap and refrigerate 1 hour.
  4. Mix all ingredients for the filling (except butter and eggs) and reserve.
Shaping and preparation of the imeruli khachapuri
  1. Divide dough into 8 balls of equal size.
  2. Roll out each ball of dough into a 10-inch (25 cm) diameter circle.

  3. Place the stuffing in the center of the circle.
  4. Fold the edges to the center, and press together.

  5. Turn dough on the other side.
  6. Gently roll out with a rolling pin until you get a circle of about 8 inches (20 cm) in diameter.

  7. Do not press too hard with the rolling pin as stuffing might come out.
  8. Heat a nonstick lightly oiled skillet over low heat.
  9. Put in a khachapuri and cover.
  10. When the first side is golden brown, turn over and cook the other side, always covered with the lid.
Shaping and preparation of adjaruli khachapuri
  1. Preheat oven to 410 F / 210 C.

  2. Spread the dough, giving it the shape of a gondola.
  3. Add the cheese filling in the center.
  4. Brush the edges of the gondola with egg yolk.
  5. Bake for 15 to 20 minutes.
  6. Open the oven, break an egg in the center of the gondola on top of the melted cheeses.
  7. Cook the egg for a few minutes.
  8. Monitor the cooking of the egg which must not dry. The yolk should stay liquid.
  9. Put a knob of butter on top as the khachapuri comes right out of the oven. Serve hot.