This warm, boat-shaped cheese bread taught me how a few simple ingredients can turn into something extraordinary. I first tried khachapuri at a tiny Georgian café on a rainy afternoon, and the moment I tore off the blistered edge and dipped it into the molten center, I knew I needed to bring it home to my kitchen. The crust was tender with a delicate chew, the filling rich and tangy, and the egg in the middle was like velvet. What makes this version special is how approachable it is for a weeknight, yet celebratory enough for a weekend brunch. The dough is soft and easy to handle, the three-cheese blend melts into a luscious pool, and that final egg bakes just until the white is set and the yolk stays saucy. My family always hovers by the oven, waiting for the moment I slide the tray out. We gather around, tear off the crisp edges, and stir the yolk into the cheese to create the creamiest dip. It is simple comfort with a bit of theater, and every time I make it, I remember that cozy café and the joy of discovering a new classic.

Ingredients

• All-Purpose Flour: Choose unbleached all-purpose or type 00 for a soft, supple dough with a delicate chew. Look for finely milled flour; it hydrates evenly and rolls out smoothly without tearing.
• Yeast: Instant dry yeast mixes directly into flour for speed, while fresh yeast offers a subtle aroma if you enjoy proofing. Either works; just ensure the water feels warm like bathwater.
• Ricotta: Whole-milk ricotta melts into a creamy base that carries the flavors of the tangy and stretchy cheeses. Drain if watery for a richer filling and better structure.
• Feta: Brings salty brightness that balances the richness. Choose a block packed in brine for better flavor and crumble it finely for even distribution.
• Mozzarella: Low-moisture mozzarella creates that classic cheese pull. Shred it yourself for the best melt and to avoid anti-caking agents.
• Eggs: Nestled into the cheese toward the end, the eggs set gently. Medium to large work fine; pull them from the fridge early so they bake evenly.

Instructions

Make the Cheese Blend: In a medium bowl, combine ricotta, crumbled feta, and shredded mozzarella until fully integrated. If ricotta seems watery, press gently with a spoon against the bowl to release extra moisture. Chill the mixture while you make the dough to keep it firm and easy to portion later. Mix the Dough: For instant yeast, whisk flour, yeast, and a pinch of salt in a large bowl. Add 1 cup warm water and mix until shaggy, then knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic. For fresh yeast, dissolve it in 2 to 4 tablespoons warm water with a pinch of sugar until foamy, then add to the flour and proceed. First Rise: Shape the dough into a ball, place in a lightly oiled bowl, and cover. Let rise at room temperature, ideally 73 to 78 F, until doubled, about 30 minutes. The dough should feel airy and spring back slowly when pressed. Shape the Boats: Preheat the oven to 360 F with a rack in the center. Line a baking tray with parchment. Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into an oval about 8 to 9 inches long and 1/4 inch thick. Roll the long sides inward toward the center to form logs, pinching at both ends to create a canoe shape. Fill and Bake: Divide the chilled cheese mixture among the four boats, leaving a narrow border. Bake for 15 minutes until the edges are lightly golden and the cheese is bubbling. Rotate the tray halfway through for even coloring and to prevent hot spots. Add the Eggs and Finish: Remove the tray. Using a fork, create a small well in the center of each cheese filling. Crack an egg into each well and return to the oven for 4 to 7 minutes. Bake until whites are set but yolks remain runny, or longer if you prefer firmer yolks. Rest and Serve: Cool for 5 minutes to help the cheese settle. Serve warm. Tear off the crusty edges and swirl into the molten center for the classic khachapuri experience.

Storage Tips

Let leftovers cool completely before storing to prevent condensation that softens the crust. Wrap each boat tightly in foil or place in an airtight container. Refrigerate for up to 2 days. For reheating, place on a parchment-lined tray at 325 F for 10 to 12 minutes until the crust is crisp and the center is warmed through. If you prefer to freeze, bake the boats with cheese only, cool, wrap well, and freeze for up to 3 months. Reheat from frozen at 350 F for 15 to 20 minutes, then add a fresh egg and bake until set. Avoid microwaving, which turns the crust chewy and the cheese oily.

Ingredient Substitutions

Use unbleached all-purpose flour for a classic texture; bread flour works but makes the crust chewier. If fresh yeast is unavailable, 2 1/4 teaspoons instant yeast is reliable. Swap ricotta with farmer cheese or well-drained cottage cheese at a 1:1 ratio for a lighter texture. Feta can be replaced with queso fresco or a mild goat cheese; start with a little less and adjust salt to taste. Low-moisture mozzarella melts most cleanly, but provolone or Monterey Jack can stand in, cup for cup, with a slightly different flavor profile. For a richer finish, dot with butter after baking; for a lighter version, use part-skim ricotta and mozzarella.

Serving Suggestions

Serve khachapuri straight from the oven alongside a crisp cucumber and tomato salad dressed with red wine vinegar and olive oil. For brunch, add pickled onions, marinated olives, and fresh herbs like dill or parsley. A simple soup, such as tomato or lentil, pairs well with the cheesy richness. Sprinkle crushed red pepper or a pinch of smoked paprika for gentle heat, or drizzle with a touch of good olive oil for extra gloss. For gatherings, set the boats on a large board and let guests tear and dip. A squeeze of lemon brightens the cheese and keeps each bite lively.

Cultural Background

Khachapuri is a beloved staple of Georgian cuisine, with regional versions that reflect local cheeses and traditions. The boat-shaped style with an egg on top is commonly associated with the Adjara region, while other forms are round and fully enclosed. In homes and roadside bakeries, it is both comfort food and a celebratory dish, often shared family-style. Though Georgian cheeses like sulguni and imeruli are traditional, cooks outside Georgia lean on accessible options that approximate the same melt and tang. What remains constant is the communal aspect: tearing, sharing, and savoring together.

Seasonal Adaptations

In spring, fold in chopped tender herbs like dill, parsley, or tarragon for a fresh lift. Summer invites a spoonful of roasted peppers or cherry tomatoes, well-drained to avoid watering down the cheese. In fall, a pinch of nutmeg in the ricotta adds warmth. Winter calls for a little extra richness: brush the hot crust with melted butter or ghee as it comes out of the oven. For holidays, shape the dough into a large centerpiece boat and crack several eggs along the center line, baking just until the whites set. Always keep add-ins dry so the filling stays luscious, not soupy.

Meal Prep Tips

Mix the cheese filling up to 24 hours in advance and store chilled. Make the dough the day before, let it rise once, then refrigerate overnight; bring to room temperature for 45 minutes before shaping. Shaped but unbaked boats filled with cheese can rest in the fridge for up to 6 hours. When ready to bake, slide them onto a hot tray to encourage oven spring, then add eggs near the end. For packing lunches, bake without eggs and reheat in a toaster oven; the crust stays crisp and the cheese creamy.

There is a small ceremony to eating khachapuri, and it never gets old: tear, swirl, savor, repeat. If you make it once, do not be surprised when it becomes the thing your family asks for on cozy evenings and lazy weekend mornings.