Punch down the risen dough and divide it in half. Shape each portion into an oval and create a boat shape by folding the edges inward and pinching the ends.
Fill the center with the cheese mixture.
Bake for 12–15 minutes until the crust is golden and the cheese is bubbling.
(Optional) Crack an egg into the center during the last 3 minutes of baking for an authentic touch.
Brush crust with butter before serving if desired.
Serving and Storage Tips:
Serve hot, straight from the oven. Break off the crust and dip into the cheesy center for the best experience.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispness.
Variations:
Imeretian Khachapuri: Round, pie-style with cheese throughout.
Megruli Khachapuri: Topped with extra cheese on the outside.
Lobiani: Substitute cheese with mashed spiced kidney beans for a vegan version.
FAQ:
Q: Can I use different cheese?
A: Yes! Try a mix of mozzarella, feta, ricotta, or sulguni (traditional Georgian cheese) for authentic flavor.
Q: Is Khachapuri vegetarian?
A: Yes, as long as you use vegetarian cheese and skip the egg or use a vegetarian-friendly alternative.
Q: Can I make the dough ahead?
A: Absolutely. Prepare and refrigerate the dough up to 24 hours in advance. Bring it to room temperature before shaping and baking.
ADVERTISEMENT
