Georgian-style Khachapuri

Cookinero 21 March 2025

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Real Georgian khachapuri is best made with Caucasian matsoni. The dough is very tender and airy. You can buy matsoni in the store or replace it with a similar fermented milk product. Natural yogurt is best. In the classic recipe, Georgian khachapuri is made with yeast dough with matsoni, baked in the oven, and Imeretian cheese is used as a filling. Contrary to popular belief, suluguni is already a variation. We present a step-by-step recipe on how to make real Georgian khachapuri.

How to cook Georgian-style Khachapuri

Step 1

Prepare the dough. Add sugar, a tablespoon of vegetable oil, a couple of tablespoons of flour to warm milk and mix. Dissolve the yeast in this mixture and leave in a warm place for 15 minutes. Then add matsoni, egg and salt to the milk mixture. Mix. Add flour in small portions, mixing thoroughly. Add softened butter in the process. Knead the dough until smooth, adding flour as needed. Grease your hands with vegetable oil to make kneading easier. The dough should become soft and elastic, but not hard. This will take about 20-25 minutes. Cover the dough with film and put it in a warm place for 60 minutes.

Step 2

While the dough is rising, prepare the filling. In a bowl, mix the cheese, egg and salt. Leave it on the table.

Step 3

After the dough has risen, knead it again, roll it into a ball, cover with film and place in a warm place for 90 minutes.

Step 4

When the dough has rested, start making khachapuri. Divide the dough into 3 parts. Roll each part with a rolling pin into round flat cakes about 0.5 cm thick.

Step 5

Place the filling in the center of each flatbread, dividing it into 3 equal parts. Wrap the filling in the dough, gathering it to the top. Compact with your hands, turn over and knead lightly. Roll out carefully with a rolling pin. Pierce with a fork in several places to allow air to escape during baking.

Step 6

Place the khachapuri on a baking sheet and place in the oven at 180°C for 20 minutes.

Step 7

Caucasian cuisine always has a lot of greenery. Therefore, decorate the dish before serving with an assortment of parsley, dill and cilantro. Cilantro is a must! It is one of the foundations of Georgian cuisine.