Something Good for Breakfast – Georgian Khachapuri Bread

I saw this bread, I want to make it, I made it. It was cheesy & gorgeous, it was glistened in butter, it was meant to be.


I made 2 breads. One was just simple egg & cheese. The other was loaded with salami and thyme, dashed with some sumac. The bread with salami has infused itself into the cheese mixture. Thyme was a nice addition giving the bread a subtle lemony minty touch to the khachapuri so it’s not just there to look pretty. Haha.. The whole bread was glistened with oily butter, I am covered with butter smell but it was all worth it at the end.

Watching the butter melting on the khachapuri hurried me finishing the photoshoot and digging in. I started with the edge, pinching down some bread, swirled the egg yolk to mix it up a little then scooped into the boat of cheese and yolk. How wonderful it was…


One thing to note about the filling, it must not be too watery. For example don’t add buffalo mozzarella because it will make the bread soak with water content and the bottom will not be able to hold the filling. I used a combination of cow’s milk mozzarella, cream cheese and feta cheese. This combo gave a stretchy, creamy and tangy taste to the filling. The runny egg yolk smoothly binding all these together. You don’t need to add salt to it because feta being salty pickled curd will season up the filling.

This bread has made my day because of its gorgeous look and fantastic taste. The only regret I have is that how come it took me so long and having contemplating thoughts of making this. My soul is crying out loud!

Georgian Khachapuri Bread (Makes 2 breads)
Adapted from Saveur


  • Bread
    • 2 ½ cup of all purpose flour
    • 1 teaspoon of sugar
    • 1 teaspoon of salt
    • ½ teaspoon of instant yeast
    • ½ teaspoon of baking powder
    • 2 tablespoon of olive oil
    • ½ cup of warm water
    • ½ cup of warm milk
    • A few extra tablespoon of water to adjust the dough.
  • Filling:
    • ½ cup of mozzarella cheese
    • ¼ cup of feta cheese
    • ¼ cup of cream cheese
    • 2 eggs, 1 on each bread
    • 4 slices of butter, 2 on each bread
    • 2 slices of butter, 1 each to glisten the bread
    • Optional: I put in some salami and fresh thyme leaves followed by dashes of sumac when done)


  1. Dissolve sugar in warm water and milk mixture. Add in instant yeast and mix well.
  2. Wait for about 5 minutes or until the top of the water milk mixture becomes frothy.
  3. In the meantime, combine flour, salt, baking powder in a bowl. Mix well.
  4. After 5 minutes, add in the water milk yeast mixture and olive oil.
  5. Mix to form the dough. Add in water if the dough is too dry. If too wet, add a bit of flour. The dough shouldn’t be too hard or too wet and sticky. Once all the flour is well hydrated with water, it will form a rough surface dough. Don’t worry and let it be for 10 minutes.
  6. After that, mix the dough again, you will start to see that the dough is becoming smoother. Mix for about 5 minutes and that will do.

  7. Let the dough ferment to double the size. Usually takes about 1 hour but depending on your room temperature. Sometimes it takes longer.
  8. While waiting for your dough to be ready. Get ready the filling.
  9. Shred the mozzarella cheese, crumble the feta cheese and mix with cream cheese. Mix well.
  10. Once the dough is ready, start preheating the oven at 200°C.
  11. Divide the dough into 2 parts. Shape into ball shape and cover. Let it rest for 10 minutes. This is to relax the gluten for you to work on the dough easily.
  12. Take one dough ball, spread it out and flatten it. Should be about ½ inch in thickness.
  13. Fold and roll in one side towards the center and repeat with the opposite side. Leave space in the center for the filling to sit in.
  14. Take one of the edge, twist and pinch down to seal it. Repeat with the other edge.
  15. Place the dough on the baking pan laid with baking sheets.
  16. Fill up the dough with cheese mixture. Bake in the oven for about 14-15 minutes or until it turns light brown.
  17. Carefully move it out from the oven, make a well in the center of the cheese mixture, crack an egg in.
  18. Put it back to oven to bake for another 4-5 minutes.
  19. Take it out and put 2 slices of butter on the bread. Rub the surface of the bread with a slice of butter. Serve immediately and eat immediately while it’s hot because it’s worth it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s