Green Khachapuri (Georgian Cheese Bread)

February 25, 2017
3 Ratings
Photo by James Ransom
  • Prep time 1 hour 25 minutes
  • Cook time 35 minutes
  • Makes 2 large or 4 small breads
Author Notes

Of the three recipes for khachapuri I've posted on this site (Classic and Prosciutto/Rosemary), this is my very favorite. The herbs bring such a bright flavor to the whole thing, and is also super pretty at every stage of baking. —Erin Jeanne McDowell

What You'll Need
  • For the dough
  • 4 1/3 cups (522 g) bread flour
  • 1 tablespoon (9 g) instant dry yeast
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (4 g) fine sea salt
  • 10 tablespoons (142 g) unsalted butter, at room temperature
  • 1 cup (242 g) whole milk, warmed to about 100°F
  • 1/3 cup (81 g) warm water
  • For the filling and finishing
  • 1 1/2 cups goat cheese
  • 2 1/2 cups diced fresh mozzarella cheese
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped chives
  • 1 bunch scallions, thinly sliced
  • Egg wash, as needed for finishing
  1. Make the dough: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast, sugar, and salt to combine. Add the butter and mix on low speed until the mixture looks crumbly, about 1 minute.
  2. Add the milk and water and mix the dough on low speed for 4 minutes. Raise the speed to medium and mix until the dough is very smooth, 2-3 minutes more.
  3. Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let the dough rise for 1 1/2 - 2 hours, until the dough is puffed (it may not fully double in size).
  4. Divide the dough as desired: Cut into two even pieces for larger, more shareable khachapuri, or into four even pieces for smaller, individual khachapuri.
  5. Pat the dough into an oval shape with your hands. On a lightly floured surface, roll out the dough, maintaining the oval shape, into an oblong oval about 1/3-inch thick.
  6. Pick the dough up from the ends and transfer it to a parchment-lined baking sheet. Gently stretch the dough when you transfer it to help elongate the oval a bit.
  7. Crumble the goat cheese evenly over the dough, leaving about 1-inch around the edge on all sides. In a medium bowl, mix the mozzarella with the dill, parsley, chives, and scallions to combine. Sprinkle the mozzarella mixture evenly over the goat cheese.
  8. Working your way around the bread, fold the excess dough up and over the filling to create a little wall and encase it. Gently pinch the ends of the oval to help seal. Cover the breads with a piece of plastic wrap sprayed with nonstick spray, and let the bread rise for 30 minutes – 1 hour.
  9. Preheat the oven to 375ºF. Brush the edges of the dough with egg wash.
  10. Transfer to the oven and bake until the crust is golden brown and the cheese is melted and lightly golden, 30-35 minutes for small, 45-50 minutes for large.
  11. Let the khachapuri cool for 5-10 m inutes before serving warm

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

2 Reviews

marina February 23, 2018
I could not believe my eyes - this is exactly what I was craving, the Khachapouri
kath1 March 3, 2017
Oh my, Erin. I was just looking at the wild garlic leaves and thinking what shall I do with them. I have an answer. Sheep cheese from the corner shop will keep the food miles even fewer. I've made Nigella's Feast hapchuri, and used to live right by the restaurant she speaks of in the book, wasn't all that impressed by hers it was dull. This looks so much more exciting.