National Dish Georgia: Khachapuri (Recipe)
In this article
Meet Khachapuri, Georgia’s most famous bake and a dish that locals treat as nothing less than a national treasure. Often described as Georgian pizza, it is a boat or round of golden yeast dough cradling a molten, salty cheese filling, finished with butter and — in many versions — an egg cracked into the centre. It is generous, comforting food that belongs on a festive table just as much as on a quiet weeknight one, and this recipe brings it within easy reach of any home kitchen.
About Khachapuri
Khachapuri, Georgia’s celebrated national dish, is not only a pleasure to eat but an essential part of Georgian culture. This savoury bake, frequently likened to pizza, wins people over with a delicious cheese filling framed by a golden crust of dough. Its particular charm lies in its variety and its rich, satisfying flavour, which makes it indispensable at any celebration. Every region has its own take, so no two khachapuri are ever quite the same.
Ingredients (serves 1–2)
- 500 g plain flour
- 300 ml warm water
- 1 sachet dried yeast
- 1 pinch of sugar
- 1 tsp salt
- 250 g sulguni cheese or mozzarella
- 100 g feta
- 30 g butter
- 1 egg
Shopping for the ingredients
When buying the cheese, try to choose as authentic an option as possible — sulguni is the traditional choice, and you will find it in Georgian, Turkish and Eastern European shops. If it is unavailable, mozzarella makes a perfectly good stand-in. The feta lends the filling extra sharpness and freshness. For the dough you need a good flour, ideally a strong white or type 550 and above.
Preparing the dish
Make sure all the ingredients have come up to room temperature, as this helps the yeast get going. It is also worth measuring everything out and keeping it within reach before you start, which makes the whole process run far more smoothly. A warm, draught-free spot for the dough to prove is the last thing to organise.
Step-by-step instructions
- Combine the flour, yeast, sugar and salt in a bowl and slowly pour in the warm water.
- Knead the dough until it is smooth and elastic, then cover it and leave it to prove in a warm place for about 1 hour.
- Meanwhile, crumble or grate the sulguni and the feta and mix them together.
- Once proved, divide the dough in two and roll each piece into a round.
- Spread the cheese mixture over the rounds, leaving a clear border.
- Fold the border over the filling and shape each round into a boat.
- Bake at 250°C for around 15 minutes, until the dough is golden brown. Shortly before the end of the baking time, crack an egg into the centre and finish baking.
- Serve piping hot, with pieces of butter dotted over the khachapuri.
Gluten-free / lactose-free version
Khachapuri adapts well to particular dietary needs. If you are avoiding lactose, reach for one of the many lactose-free cheeses now available; a firm lactose-free mozzarella melts convincingly. The traditional dough can also be made with a gluten-free flour blend so that anyone with a gluten intolerance can enjoy it — add a little xanthan gum to help the dough hold together while you shape the boats.
Tips for vegans and vegetarians
Khachapuri is vegetarian by nature, since the filling is built entirely on cheese. For a vegan version, use a plant-based cheese with good melting properties, swap the butter for plant-based margarine and brush the crust with a little oat milk instead of egg wash. Leaving out the egg in the centre changes the look a touch but not the pleasure of tearing off a piece of warm, cheesy bread.
More tips and tricks
Scattering fresh herbs such as coriander or dill over the bake once it comes out of the oven adds a welcome lift. Brushing the border of the dough with a mixture of egg yolk and cream before baking gives you an even deeper golden crust. Do not skimp on the resting time either — a well-proved dough is what gives khachapuri its light, pillowy edge.
Adapting the recipe to your taste
Khachapuri invites experimentation with different cheeses. A popular variation is to fold in a little smoked cheese, which gives the filling real depth. Adding spinach or mushrooms to the cheese is another delicious route, and one that echoes the vegetable-forward spirit of dishes such as Pkhali. Shape and size are up to you as well: the open-boat form is the best known, but a sealed round works just as nicely.
Ingredient substitutions
If you cannot find sulguni, mozzarella combined with feta produces a very close result — and if you would rather make your own, Sulguni is well worth attempting at home. Lactose-free cheeses cover dairy intolerances, while gluten-free flour blends replace the wheat in the dough. Beans make a hearty alternative filling altogether, as in Lobiani.
Drink pairing ideas
A Georgian white wine or a cool lager complements the flavour profile of khachapuri beautifully and rounds off the meal. A crisp amber wine made in the traditional qvevri style is especially good against all that salty cheese. For something non-alcoholic, try Matsoni thinned with cold water and a pinch of salt.
Serving and presentation ideas
Serve the khachapuri straight from the oven on a rustic wooden board. Decorate the board with fresh herbs and offer a bowl of assorted dips alongside for a shared, sociable experience. Set it out as part of a wider spread with a few starters such as Nigvziani Badrijani and let everyone tear off pieces at the table.
A bit of history
Khachapuri comes from the Georgian province of Imereti and has travelled, by way of the country’s wonderfully varied Georgian cuisine, into the affections of food lovers worldwide. Every region has developed its own version, from the boat-shaped Adjarian style to the flatter Imeretian round, which is why the dish carries such cultural weight. It is a staple of the supra, the traditional Georgian feast, where bread and cheese sit at the heart of hospitality.
More recipe ideas
Summary: Khachapuri
Khachapuri is more than just a dish; it is a piece of Georgian tradition that brings people together and turns every bite into a small feast. With its golden crust and its molten, salty filling, it delivers comfort and generosity in equal measure. Whether you bake it as a boat with an egg in the middle or as a simple stuffed round, it never fails to draw people to the table. With this recipe you bring a piece of Georgia into your own kitchen.
