I still remember the first time I tasted khachapuri – the moment that golden bread boat with its molten cheese center and bright yellow egg landed in front of me, I was hooked. It’s warm, it’s indulgent, and it feels like a hug in food form. The contrast of fluffy crust, gooey cheese, and runny egg is something you have to experience at least once—and once you do, you’ll want it again and again.

This Easy Khachapuri recipe brings all the soul-satisfying magic of the traditional Georgian dish right into your kitchen, without hours of prep or complicated steps. Whether you’re hosting a brunch or looking for a cozy dinner with minimal effort, this version simplifies the process without sacrificing the comfort and flavor. You’ll be surprised how quickly it all comes together, and even more surprised at how quickly it disappears.

Why You’ll Love This Easy Khachapuri

This dish is a total showstopper, yet it’s easier to make than it looks. The dough is soft and pillowy with a crisp, golden crust, while the combination of melty cheeses and that perfectly baked egg delivers richness in every bite. It’s great as a centerpiece for breakfast, a cozy lunch, or even a late-night treat. Plus, it’s endlessly customizable—you can go traditional or put your own spin on the fillings.

What Kind of Dough Should I Use for Easy Khachapuri?

The beauty of this Easy Khachapuri is its flexibility—you don’t need to be a professional baker to get the dough right. I like to use a simple, homemade yeast dough that’s soft, slightly chewy, and puffs beautifully in the oven. If you’re pressed for time, refrigerated pizza dough or even flatbread dough from the store can absolutely work. It won’t be exactly the same, but it’ll still deliver on texture and taste, especially when warm and filled with cheese.

For those who enjoy making dough from scratch, it only takes a few pantry staples like flour, water, yeast, and a touch of oil. Let it rise for about an hour and it’s ready to shape. The key is forming that iconic boat shape—pinching the edges to hold in all the cheesy goodness and the egg.

Options for Substitutions

Khachapuri is all about that trio of dough, cheese, and egg—but there’s room to make it your own:

Cheese: Traditional versions use a mix of tangy sulguni or imeruli cheese. I usually reach for a combo of mozzarella, feta, and ricotta or cream cheese to get a nice balance of saltiness, creaminess, and meltability.
Egg: You can leave it out if you prefer, or cook it a bit longer for a firmer yolk. A cracked quail egg is a fun twist if you’re making mini versions.
Dough: As mentioned, store-bought pizza dough or naan makes this recipe super fast. Even puff pastry gives it a lighter, crispier texture.
Herbs & Extras: Add finely chopped spinach, garlic, or fresh herbs like parsley or dill to the cheese mixture for extra flavor. A sprinkle of chili flakes or za’atar works beautifully too.

This dish plays well with creativity—so don’t be afraid to experiment.

Ingredients for this Easy Khachapuri

Each ingredient in khachapuri plays a specific role in creating that dreamy, golden, cheesy result. Here’s what you’ll need and why it matters:

All-Purpose Flour – The foundation of the dough. It gives structure and softness, especially when paired with a bit of oil and yeast.
Instant Yeast – Helps the dough rise, making it light and slightly airy on the inside while crisping up on the outside.
Warm Water – Activates the yeast and brings the dough together.
Sugar – Just a pinch to feed the yeast and balance out the salt and cheese.
Salt – Adds flavor to the dough itself and enhances the whole dish.
Olive Oil – Keeps the dough supple and adds a hint of richness.
Mozzarella Cheese – Gives that melty, stretchy texture that’s essential in khachapuri.
Feta Cheese – Brings saltiness and tang, adding depth to the cheese mixture.
Ricotta or Cream Cheese – Adds a creamy, soft layer that balances the firmer cheeses.
Eggs – One per bread boat; the yolk is the star of the show, gently baked to stay rich and slightly runny.

This combination creates a well-rounded filling—melty, creamy, salty, and golden-topped with a luscious egg.

Step 1: Make the Dough

In a large mixing bowl, combine warm water, yeast, sugar, and olive oil. Let it sit for 5–10 minutes until foamy. Stir in salt and gradually add flour, mixing until a soft dough forms. Knead for about 5–7 minutes until smooth, then cover and let rise in a warm place for 1 hour or until doubled in size.

Step 2: Prepare the Cheese Filling

While the dough is rising, mix together the mozzarella, crumbled feta, and ricotta (or cream cheese) in a medium bowl. Adjust the ratio to your taste—more feta for a saltier bite, more ricotta for creaminess. Set the cheese mixture aside.

Step 3: Shape the Khachapuri

Preheat your oven to 450°F (230°C). Once the dough has risen, divide it into two equal pieces. Roll each piece into an oval about 8–10 inches long. Gently roll the long sides inward toward the center, leaving space in the middle, and pinch the ends to create a boat shape.

Step 4: Fill and Bake

Transfer the shaped dough boats to a parchment-lined baking sheet. Fill the centers generously with the cheese mixture, spreading it evenly. Bake for 12–14 minutes, until the edges are golden and the cheese is bubbly.

Step 5: Add the Egg

Remove from the oven and carefully crack an egg into the center of each khachapuri. Return to the oven for another 3–5 minutes—just until the whites are set but the yolk is still slightly runny.

Step 6: Serve Warm

Remove from the oven and brush the crust with a little butter if you’d like extra richness. Serve immediately while the cheese is melty and the yolk is perfect for dipping.

How Long to Cook the Easy Khachapuri

The entire baking process is quick, especially if your oven is well-preheated. After shaping and filling the dough with cheese, bake the khachapuri for 12 to 14 minutes to achieve a golden, slightly puffed crust and bubbling cheese center. Once the cheese is melty and just starting to brown, crack in the egg and return it to the oven for an additional 3 to 5 minutes, depending on how runny you like your yolk. The total baking time comes in at around 15 to 18 minutes.

Tips for Perfect Easy Khachapuri

Don’t Overload the Cheese: It’s tempting, but too much filling can spill over and soften the crust. A generous but balanced amount works best.
Use Room Temperature Eggs: Cold eggs can delay cooking and may crack the hot cheese layer. Room temp eggs help the yolk set just right.
Keep an Eye on the Oven: Because ovens vary, start checking around the 12-minute mark. The cheese should be bubbly, not browned.
Roll the Dough Evenly: A uniform thickness ensures the crust bakes at the same rate, avoiding undercooked spots.
Brush the Crust with Butter: For an extra golden finish and irresistible aroma, a light butter glaze after baking goes a long way.
Eat It Fresh: This dish is at its absolute best when hot out of the oven. That egg yolk is made for dipping!

With just a few careful steps, you’ll pull off a homemade khachapuri that rivals any you’d find in a Georgian café.

Watch Out for These Mistakes While Cooking

Overproofing the Dough: Letting the dough rise too long can make it collapse or become overly airy, making shaping tricky.
Cracking the Egg Too Early: If added at the start, the yolk will overcook and lose that luscious, dippable texture.
Using Low-Moisture Cheeses Only: The filling can become too dry without something creamy like ricotta or cream cheese.
Shaping the Boat Too Narrow: You need enough space in the center to hold the filling comfortably—too small and everything spills.
Skipping the Preheat: A hot oven is key for that immediate puff and golden crust.
Not Lining the Tray: Cheese tends to bubble over—use parchment to avoid sticking and cleanup hassle.
Cooking the Egg Too Long: If you want a runny yolk, keep a close eye and pull it just in time.

What to Serve With Easy Khachapuri?

Fresh Cucumber & Tomato Salad

A simple chopped salad with lemon juice and olive oil keeps things light and bright next to the rich bread.

Georgian Lobio (Red Bean Stew)

Earthy and spiced with coriander, this bean stew complements the cheese-laden khachapuri beautifully.

Pickled Vegetables

The tang of pickled cucumbers, onions, or even beets cuts through the richness and adds a crunchy contrast.

Dry Red Wine or Sparkling Water

For drinks, a dry red wine pairs well, or sparkling water with lemon for a refreshing, alcohol-free option.

Soft-Boiled Eggs or Omelet

Make it a brunch feast by serving with eggs cooked your favorite way—just don’t skip the yolk!

Grilled Eggplant or Zucchini

Charred veggies with a drizzle of yogurt or tahini make a perfect warm side.

Ajika or Spicy Tomato Sauce

For a kick, serve a spoonful of this Georgian condiment on the side—it’s herby, spicy, and delicious.

Fresh Grapes or Sliced Pear

A bit of fruit balances the savoriness and adds a subtle sweetness to your meal.

Storage Instructions

Khachapuri is best enjoyed hot and fresh, but if you have leftovers, don’t worry—they reheat well with the right care. Let them cool completely before storing. Wrap each piece in foil or place in an airtight container and refrigerate for up to 3 days.

To reheat, avoid the microwave if you can. Instead, warm it in the oven at 350°F (175°C) for about 10 minutes, or until the cheese is melty and the crust is crisp again. If the egg was already added, it will likely cook more during reheating—so expect a firmer yolk.

Freezing is also an option if you skip the egg step. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and bake until heated through.

Estimated Nutrition

The nutrition can vary based on cheese types and serving size, but here’s an approximate breakdown per khachapuri:

Calories: 520
Protein: 20g
Carbohydrates: 45g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 170mg
Sodium: 750mg
Fiber: 2g
Sugar: 2g

It’s certainly a comfort food, rich in fats and protein, making it ideal for a filling, indulgent meal.

Frequently Asked Questions

What kind of cheese works best if I can’t find traditional Georgian cheese?

A mix of mozzarella for meltiness, feta for tang, and ricotta or cream cheese for creaminess is a great substitute. It mimics the texture and flavor of sulguni and imeruli.

Can I make khachapuri without yeast?

Yes, a no-yeast dough using baking powder or even flatbread dough can work in a pinch, though the texture will be a bit more dense and less puffy.

Is it possible to make this gluten-free?

Absolutely! Use a good-quality gluten-free flour blend designed for baking. Just be mindful that gluten-free doughs can be more fragile, so handle with care while shaping.

Can I prepare the dough ahead of time?

Yes, you can make the dough a day in advance and refrigerate it after the first rise. Let it come to room temperature before shaping.

What should the egg look like when it’s done?

The whites should be just set while the yolk remains slightly runny—perfect for dipping. Keep a close eye during the final few minutes of baking.

Can I make mini versions for parties?

Definitely! Just divide the dough into smaller portions and adjust the filling. Quail eggs are a fun touch for the egg topping.

How do I know when the crust is fully baked?

The edges should be golden brown and firm to the touch. If it’s pale or feels doughy, give it another couple of minutes in the oven.

What if I don’t like runny eggs?

No problem—just bake the egg a bit longer until the yolk is fully set. It’s still delicious and holds together well when slicing.

Conclusion

Easy Khachapuri is everything comfort food should be—warm, indulgent, satisfying, and fun to make. Whether you’re crafting it for the first time or perfecting your go-to recipe, this version strips away any intimidation and delivers the same rich, cheese-filled joy. It’s a guaranteed hit at any table, ready to be torn into and shared, with that golden yolk as the perfect finishing touch.