Georgian Cheese Bread – Cheat’s Khachapuri
Georgian Cheese Bread or Khachapuri is a beloved staple of Georgian cuisine with its distinctive boat-shaped crust oozing with cheese and topped with an egg. This recipe is the cheat’s version which is easy to make, low on ingredients – and can be ready in 30 minutes!
Hospitality at its Best
Khachapuri is typically served for breakfast or brunch, but honestly – given the combination of two of our favourite things, bread & cheese – means it can be enjoyed anytime as a snack or light meal. As a national dish of Georgia, and a symbol of Georgian hospitality, a meal with Khachapuri is a traditional way to welcome family and friends to share a meal.
And if you’re looking for more delicious snack ideas, consider Tapas Two Ways – Potato Crisp Omelette & Pan Con Tomate or these Gochujang Wings with Kimchi Ranch.
Khachapuri is thought to have originated in the Adjara region of Georgia, which is located on the Black Sea coast. The name “Khachapuri” comes from the Georgian word meaning “cheese pie”.
Now, we’re only just at the beginning of autumn, but this is the perfect snack for when the weather turns cooler and you’re looking for something quick and easy but ultimately satisfying to enjoy. This recipe is for Adjarian Khachapuri, but there are some interesting alternatives.
Popular variations of Georgian Cheese Bread include:
- Imeruli khachapuri – shaped like a half-moon, and the cheese filling is topped with a dollop of butter.
- Megruli khachapuri – this version is made with a thinner dough, and the cheese filling is mixed with walnuts and spices.
- Khachapuri lobiani – this version of khachapuri is filled with beans instead of cheese.
More Cheese, Please
Cheeses native to Georgia, namely imeruli and sulguni, are used to make Georgian cheese bread – but these can be hard to come by, so you can use a mix of aged cheddar or mozzarella and ricotta cheese.
Mozzarella is the mildest of these cheeses. It has a milky flavour and a smooth texture. Aged cheddar is the sharpest with a strong, tangy flavour and a crumbly texture. Ricotta adds a mild creaminess to the mix and helps to bind the other ingredients.
No Knead For Yeast
This recipe is the quick and easy cheat’s version, so instead of using sugar and yeast and waiting for the dough to rise overnight, we’re using self-raising flour and full fat strained Greek yoghurt and letting it rest for 5 minutes.
How does it work? Well, the baking powder in the self-raising flour helps the dough to rise, while the yoghurt makes the dough pliable and easy to roll.
Egging You On.
Once the khachapuri comes out the oven, while the cheese is still bubbling, we make a nest in the cheese and drop in an egg yolk and then top with a knob of butter and fresh parsley. The molten cheese will partially cook the yolk, which you’ll then stir through the cheese to make for a rich, creamy and cheesy sauce to enjoy with the bread.
It’s rich, creamy, cheesy and oh so delicious!
If the raw egg yolk isn’t for you simply leave it off, or crack an egg over the top off the filling for the final few minutes of cooking.
Did you Try My Cheat’s Version of Georgian Cheese Bread?
If you tried my Georgian cheese bread or cheat’s khachapuri recipe – please tell me about it! Leave me a comment, give this recipe a rating, and remember to tag your photo #theculinarycartel onInstagramso we can see what you come up with.
Frequently Asked Questions
Jess! Raw egg?
The yolk is partially cooked by the heat of the cheese, but if you remain unconvinced, you could simply top your cheat’s khachapuri with a fried egg, or you could simply omit the egg entirely.
In the UK look out for the red lion stamped on your eggs, which means your eggs are safe to eat raw.
How do I eat khachapuri?
The right way to eat khachapuri is with your hands. Start from the edge, break off pieces of crust, dip it into the cheese and egg sauce and enjoy. It’s way more satisfying that way!