Recipe By Chef John
Published Jun 19th
Prep 30m Cook 20m Additional 1h 5m Ready In 1h 55m
Servings 2 khachapuri Calories 692.2

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there’s only a matter of time before it’s delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Recipe Ingredients

  • ½ cup warm milk
  • ⅓ cup warm water
  • 1 ½ teaspoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2 teaspoons olive oil
  • 2 ¼ cups all-purpose flour, divided
  • 1 ½ teaspoons kosher salt
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces low-moisture mozzarella cheese, shredded
  • 8 ounces feta cheese, crumbled
  • 2 large eggs
  • 1 tablespoon butter, cut into 4 pats
  • sea salt to taste
  • 1 pinch cayenne pepper, or to taste

Cooking Directions

  1. 1 Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
  2. 2 Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
  3. 3 Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
  4. 4 Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
  5. 5 Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
  6. 6 Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
  7. 7 Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Nutrition Facts

  • Calories 692.2
  • Carbohydrate 60.8 g
  • Cholesterol 196.9 mg
  • Fat 34.3 g
  • Fiber 2.3 g
  • Protein 34 g
  • Saturated Fat 20.2 g
  • Sodium 1983.2 mg
  • Sugar 6.2 g

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Chef's Notes

You can substitute 3/4 fine salt for the kosher salt; Use 1 pound of any cheese blend you like, but feta adds a welcome tangy flavor.


  1. This is a fun and tasty dish. I made it for breakfast (I'm an early riser). The recipe is straight-forward and easy to follow. I made only one change - my khachapuris turned out very rectangular (long, straight sides) unlike Chef John's, which were more oval and pointy (he described it as "canoe-like). So, I - Read more ...
  2. Absolutely love khachipuri and get it every time we go to a Georgian restaurant. I wanted to make it at home and i did. This recipe is amazing! Sooo easy and delicious!
  3. Very delicious! It's definitely a shareable food, though my wife and I realized that after we were halfway through our own. Check the filling before sprinkling with salt because ours was pretty salty.
  4. I divided mine into two and made it a little flatter but it turned out great! This is truly delicious and one that my kids couldn t stop eating. It will definitely be made again!
  5. What a fun and different way to serve a soft egg. It was a great hit in my family. It is a bit big for one person. Next time I would try to make room for 2 yolks and 1 egg white for two people to share. Made this at the lake in the earthen/Cob - Read more ...
  6. I forgot the salt and it was still great. I will be making this again.
  7. 25 years ago, in Moscow, Georgian restaurant in Russia, first tasted khachapuri with a glass of white wine.... I was in love with the first taste. After that, I always have wanted to make it by myself. Today my dream of baking Khachapuri came true, I could make it by myself with the recipe of - Read more ...
  8. Maybe my favorite bread of all time
  9. It was soooo good.