Mingrelian Cheese Bread (Megruli Khachapuri)
მეგრული ხაჭაპური Megruli KhachapuriSay it: meh-GROO-lee ha-cha-POO-ree
Megruli khachapuri is a rich, cheese-filled bread from the Samegrelo region of western Georgia. This round flatbread is filled with a tangy mixture of local cheeses and then topped with even more cheese that bakes into a golden, bubbly crust. Eaten warm, it offers a perfect balance of chewy bread and gooey, salty cheese with a hint of richness from butter or egg yolk sometimes added at the table. It is a beloved everyday bread as well as a centerpiece at Georgian feasts and family gatherings.
Mingrelian Cheese Bread (Megruli Khachapuri)
მეგრული ხაჭაპური, Megruli Khachapuri
Pronounced meh-GROO-lee ha-cha-POO-ree
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, combine the warm water, yeast, and sugar. Let stand 5-10 minutes until foamy. Add the salt, oil or melted butter, and 3 cups (375 g) of the flour. Mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour as needed, until the dough is smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
While the dough rises, grate or finely crumble all the cheeses. Set aside 1/2 cup (about 60 g) of the grated sulguni for the topping. Mix the remaining cheese with the beaten egg until evenly combined. The filling should be quite salty and hold together loosely.
Preheat the oven to 450°F (230°C) with a pizza stone or heavy baking sheet inside. Punch down the risen dough and divide it into two equal pieces.
On a well-floured surface, roll or stretch one piece of dough into a 10- to 11-inch (25-28 cm) circle. Spread half the cheese filling in an even layer over the circle, leaving a 1-inch (2.5 cm) border.
Fold the border over the filling and pinch the edges together, then gently flatten and stretch the dough back into a 9- to 10-inch (23-25 cm) round. Transfer carefully to a piece of parchment paper. Repeat with the second piece.
Brush the tops lightly with melted butter. Sprinkle the reserved grated sulguni evenly over both breads, pressing it gently into the surface.
Slide the khachapuri (still on parchment) onto the hot stone or baking sheet. Bake 12-15 minutes until the bread is golden brown on the bottom and the cheese on top is bubbling and beginning to brown in spots.
Remove from the oven, brush the edges with a little more melted butter if desired, and serve immediately while the cheese is still stretchy and hot.
Regional variants
Adjarian khachapuri is boat-shaped with an egg and butter added at the end, while Imeretian khachapuri has cheese only inside and no cheese crust on top. Modern versions sometimes add herbs or use different local cheeses.
Cook's notes
- Traditional Georgian cheeses can be hard to find; the suggested mozzarella-feta blend gives a very close flavor and melt.
- Do not skimp on the salt in the dough—the cheese filling is quite salty and balances the bread beautifully.
- For the classic Mingrelian finish, some cooks crack a small egg yolk onto the center of the hot cheese crust right after baking and stir it in at the table.
Serve with
Fresh tomatoes, cucumber salad, or a glass of Georgian wine. Often served with extra pats of butter on the side.
Make ahead and storage
The dough can be made and refrigerated overnight after the first rise. Bring to room temperature before shaping. Baked khachapuri is best fresh but can be reheated in a hot oven for 5 minutes.
