Khachapuri (Georgian Cheese Bread) from Darra Goldstein, Professor of Russian

Photo courtesy of Bree Lehman

Khachapuri (Georgian Cheese Bread)

Khachapuri is Georgia’s answer to pizza. It comes in a variety of forms, from skillet-cooked rounds to baked boat-shaped loaves. This version has a tender, flaky pastry surrounding a luscious filling of cheese.


  • 2 cups unbleached white flour
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) cold butter, cut in pieces
  • 2 eggs
  • 1/4 cup plain full-fat yogurt
  • 1 1/4 pounds mixed Muenster and Havarti cheeses
  • 1 egg yolk, beaten


Put the flour and salt in a medium bowl and cut in the butter until the mixture resembles coarse cornmeal. Beat 1 egg and stir in the yogurt, then add to the flour mixture. Form into a ball and chill for 1 hour.

Grate the cheeses coarsely, beat the other egg, and stir it into the cheese. Set aside.

Preheat the oven to 350ºF. Grease a large baking sheet. On a floured board roll the dough to a rectangle about 12 x 17 inches. Trim the edges. Spread the cheese mixture on half the dough and then fold the other half over to enclose it, sealing and crimping the edges.

Transfer the bread to the baking sheet and brush with beaten egg yolk. Bake for 50 minutes, or until browned. The bread is best served slightly warm, cut into small squares.

Serves 12 to 15

From Darra Goldstein, Professor of Russian, adapted from her book The Georgian Feast