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Cozy Georgian Khachapuri Cheese Bread Recipe with Crispy Golden Crust Easy and Perfect

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This cozy Georgian khachapuri cheese bread features a crispy golden crust and a gooey, melty cheese filling, perfect for chilly evenings or casual gatherings. It balances a slightly tangy dough with a rich, savory cheese blend for a comforting and crowd-pleasing treat.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour (440g), sifted
  • 1 1/4 cups warm water (about 105°F/40°C)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup feta cheese (150g), crumbled
  • 1 1/2 cups mozzarella cheese (170g), shredded
  • 1/2 cup ricotta or farmer’s cheese (120g) (substitute with cottage cheese if needed)
  • 1 large egg, beaten
  • Pinch of freshly ground black pepper
  • 2 tbsp unsalted butter, melted (for brushing)

Instructions

  1. Activate the yeast: In a mixing bowl, combine warm water (about 105°F/40°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: Add flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Add olive oil and knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.
  3. Let it rise: Cover the dough bowl with a damp towel or plastic wrap. Leave in a warm, draft-free spot for about 1 hour or until doubled in size.
  4. Prepare the cheese filling: Mix feta, shredded mozzarella, ricotta (or cottage cheese), beaten egg, and black pepper in a bowl until creamy but still textured. Set aside.
  5. Shape the dough: Punch down the risen dough to release air. Divide into 2 equal portions or keep whole for one large bread. Roll out on a lightly floured surface into an oval or circle about 10-12 inches wide, leaving edges thicker.
  6. Add the filling: Spoon cheese mixture into the center, leaving a 1-2 inch border. Fold edges towards the center, pinching and twisting ends to create a boat shape.
  7. Bake: Preheat oven to 475°F (245°C). Place khachapuri on parchment-lined baking sheet or pizza stone. Bake for 12-15 minutes until crust is puffed and golden and cheese is bubbly and starting to brown. Tent with foil if cheese bubbles too fast.
  8. Finish with butter: Remove from oven and immediately brush crust with melted butter. Let cool for 5 minutes before serving.

Notes

Use a pizza stone for a crisper bottom crust or a heavy baking sheet lined with parchment paper. If the cheese bubbles too fast, tent loosely with foil to prevent over-browning. For gluten-free, use a gluten-free flour blend but expect softer dough. Brush with melted butter immediately after baking for a glossy, flavorful crust. Leftovers store well refrigerated for 2 days and reheat gently in the oven to maintain crispness. Avoid microwave reheating to prevent chewy crust.

Nutrition

Keywords: khachapuri, Georgian cheese bread, crispy crust, cheese filling, comfort food, easy bread recipe, traditional Georgian, melty cheese, homemade bread

Find it online: https://goldensimmer.com/cozy-georgian-khachapuri-cheese-bread-recipe-with-crispy-golden-crust-easy-and-perfect/