My Georgia friend showed me this dish, and we haven’t stopped making it!

Step 2: Make the Dough

In a large mixing bowl, combine the yeast mixture with warm milk, olive oil, salt, and 2 ½ cups of flour. Stir until the dough begins to form.

Transfer to a lightly floured surface and knead for about 8–10 minutes, adding more flour as needed, until you have a soft, elastic dough.

Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 to 1½ hours, or until doubled in size.

Step 3: Prepare the Cheese Filling

While the dough is rising, mix your cheeses in a bowl. Taste and adjust the salt level if needed. The feta will provide saltiness, so you may not need to add more.

Step 4: Shape the Boats

Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.

Once risen, divide the dough into two equal parts. Roll each into an oval about 10 inches long.

To shape: Roll the long edges inward on both sides toward the center, pinching the ends to form a pointed “boat” shape. Press down the center slightly to make room for the filling.

Step 5: Fill and Bake

Spoon the cheese mixture into the center of each boat, spreading it evenly.

Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.

Step 6: Add the Egg and Butter

Remove the khachapuri from the oven and carefully crack an egg into the center of each one (don’t break the yolk!). Return to the oven for 2–3 minutes, just until the egg white sets but the yolk is still runny.

Add 1 tablespoon of butter to the hot cheese mixture right after removing from the oven.

🥄 How to Eat It

Khachapuri is best eaten hot. Use a fork or tear off pieces of crust to mix the egg and butter into the cheese center. Each bite is a perfect blend of crisp crust, creamy cheese, silky egg, and rich butter.

🧡 Final Thoughts

This dish is more than just food—it’s a Georgian cultural experience. Every time we make it, it brings people together around the table, just like it did when my friend first introduced it to me. Now, it’s your turn to enjoy this warm, cheesy masterpiece. Try it once, and you’ll understand why we haven’t stopped making it!

Pro Tip: Pair it with a simple tomato-cucumber salad or a glass of chilled white wine for the full Georgian vibe.

Would you like a printable version or a video tutorial next?