Georgian Recipes

Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza. It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.

Different regions of Georgia have their own type of khachapuri with the most common being –

Ajaruli or Acharuli (Georgian: აჭარული ხაჭაპური) – Ajarian khachapuri (from Ajara), in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.

Megruli (Georgian: მეგრული ხაჭაპური), Mingrelian khachapuri (from Samegrelo), circular with cheese added on top.

Imeruli (Georgian: იმერული ხაჭაპური) – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.

Khachapuri Dough Recipe

There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri mentioned in this article.

Ingredients (for 3 khachapuri):

1.15 kilos of flour, 200 ml of water, 200 ml of milk (or water), 1 egg, 1 tbs of yeast and 50 ml of oil.

Warm the water to 35C and stir in the yeast.

Add 1 kilo of flour to a mixing bowl and make a depression in the flour.

Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.

Mix the ingredients from the middle of the bowl until all of the flour is mixed.

The dough should be formed into a soft ball.

Cover the bowl with cling film and leave in a warm place for 2 hours. The dough will rise and look like the picture below.

Add 150 grams of flour and knead the dough.

The dough is sufficient to make 3 khachapuri. Separate the dough into 3 pieces as shown in the picture below.

Congratulations, your dough is now ready to make khachapuri!

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