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Easy khachapuri, Georgian cheese bread-feature-on parchment-on baking sheet

Easy khachapuri, Georgian cheese bread

  • Author: Nicoletta
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 2-4 people 1x


A soft and chewy crust with lovely crispy edges meets a cheesy filling with an Italian twist: a mix of mozzarella and provolone. The egg on top in the last minutes of baking, and a sprinkle of chili flakes, will make every bite a delicious party in your mouth.



For the dough (makes 2)

  • 500 g flour
  • 200 g water
  • 1 egg
  • 100 g milk
  • 5 g sugar
  • 10 g salt
  • 6 g fresh yeast or 2 g dry active yeast (I used dry yeast)
  • 10 g evo oil

For the filling (for 2)

  • 200 g mozzarella, minced or shredded, divided
  • 200 g provolone, minced or shredded, divided
  • 2 small/medium eggs, divided (one for each khachapuri)
  • evo oil, to brush the edges before and after the oven


  1. In a large bowl, or in the bowl of a stand mixer fitted with the dough hook, add the flour, the yeast, the sugar, the egg, the milk, and half of the water.
  2. Mix on low medium until blended, then add the salt and the remaining water. Mix on medium high for about 2-3 minutes, finally, add the extra virgin olive oil and mix until it is completely absorbed and the dough pulls away from the sides of the bowl and wraps around the hook.
  3. Shape the dough into a ball and place it in a bowl. Cover with cling film and let it rise for one hour and a half in a warm place (for me, the oven turned off and with the light on).
  4. After that time, with a knife or a bench scraper, divide the dough into two, shape them into two balls and leave them to rest for 10 minutes, covered with a towel.
  5. Working one dough at a time, lightly flour a work surface, and roll it out with a rolling pin to an oval shape.
  6. Transfer it onto a baking sheet lined with parchment paper and fold the edges back on themselves (about 1-2 cm thick), in order to create a sort of 'embankment'. Pinch the ends to close and form a boat shape.
  7. Fill the center with minced or shredded provolone and mozzarella. Cover with a towel and leave to rise for another 30 minutes. 
  8. Preheat the oven to 210°C/410°F.
  9. Brush the edges with a little oil.
  10. Bake in a preheated oven for 10-12 minutes. Remove from the oven, dig lightly with a spoon to create a small bowl in the center of the bread and crack an egg in the hole. Sprinkle a pinch of salt and put it back in the oven for another 8 minutes or to your desired doneness of the egg.
  11. Remove from the oven, sprinkle a little chili flakes on top (optional) or paprika. Put on a cutting board, let cool a bit, then, break the pinched end of the crust and use it to dip into the soft egg.
  12. Grab a pizza cutter and slice up the rest.
  13. Enjoy!


The filling of this khachapuri is not traditional but works really well. 

Like pizza, I like it thinner, however, you can roll the edges a little thicker, and also, some stuff the edge with cheese.

We baked one and froze the other one raw (with the cheese but without the brushing of oil and the egg), on a baking sheet, covered with plastic. I took it out an hour before, then brush the oil on the border and baked it.

  • Category: Bread
  • Method: Baking
  • Cuisine: Fusion

Keywords: bread, cheese, pizza, delicious, khachapuri, egg, baked

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