Georgian Bread Recipe: Tangy Khachapuri with Gooey Cheese Pull

This Georgian bread recipe delivers the iconic tangy khachapuri with its signature gooey cheese pull that makes every bite irresistible. The secret lies in a perfectly balanced dough that yields a soft, pillowy texture while holding its shape during baking—just like the traditional shotis puri from the Caucasus Mountains.

I’ve refined this method over years of testing, ensuring the cheese stretches effortlessly and the crust remains delicate yet sturdy enough to hold that molten sulguni or mozzarella center.

The dough itself is a study in simplicity, requiring just four core ingredients: flour, yeast, salt, and warm water, with a touch of olive oil for that signature Georgian richness.

What sets this recipe apart is the slow fermentation process—letting the dough rise overnight at room temperature develops deep, complex flavors while creating that signature airy crumb. The key technique?

Stretching the dough thinly before baking, then stuffing it with cheese and egg for that signature runny, cheesy goodness that pulls dramatically when you cut in.

By the time you pull a golden, bubbling khachapuri from the oven, you’ll have a dish that’s equal parts comforting and impressive—soft enough to eat with your hands, yet structured enough to hold its shape.

The cheese stretches into long, silky strands, while the egg yolk pools at the bottom, creating the perfect balance of tangy, creamy, and savory. This is the kind of bread that transforms ordinary meals into something special, whether served as a side or a main dish.

For those who love tradition, this recipe stays true to Georgian roots while offering flexibility—swap in herbs for a savory twist or use whole wheat flour for a heartier version. The method works beautifully in a home oven, though purists will appreciate the added depth of a clay tavkveri.

Ready to master this iconic dish? Let’s get started—your taste buds (and dinner guests) will thank you.

Ingredients for georgian bread

Four core ingredients plus a few extras for that signature Georgian tang and pull.

The flour is where it all starts—King Arthur or Gold Medal work best for that signature airy crumb. If you’re feeling fancy, swap in 1/4 cup whole wheat for a nuttier twist, but stick with all-purpose for the classic texture. The yeast needs to be fresh—check the date on the package. If it’s been sitting in your pantry for months, toss it. For the olive oil, Californian extra-virgin adds a fruity depth that cuts through the richness of the cheese. The sulguni cheese is the star—it melts into those iconic, stretchy strands. If you can’t find it (trust me, it’s a hunt), mozzarella shredded by hand works in a pinch—just don’t use the pre-shredded stuff (it’s got anti-caking agents that ruin the pull).

No sulguni? Feta mixed with mozzarella gets you close—just remember to drain the feta well. Dill and garlic are optional but worth it (they’re the secret to that authentic Georgian flavor). Short on time? Dried dill at half the amount works, but fresh is always better. The eggs should be room temp—pop them in a bowl of warm water for 5 minutes if they’re straight from the fridge. And that melted butter? Don’t skip it—it brushes on top before baking for that golden, crisp crust. Pro tip: if your kitchen’s cold, warm the butter first so it spreads easily.

The dough keeps for 3 days in the fridge if wrapped tightly in plastic—just let it come to room temp before shaping. For longer storage, freeze the dough balls for up to 3 months. The cheese filling can be prepped ahead too—just store it in an airtight container and let it sit out for 10 minutes before stuffing. Once baked, these stay fresh for 2 days if wrapped in a clean kitchen towel (keeps them soft). And if you make extras? Toast and freeze—they reheat beautifully for a quick snack later.

Step-by-step instructions for Georgian bread

Here’s how to make this cheesy, pull-apart bread that’s perfect for soaking up every bit of tangy sulguni.

In a small bowl, combine the 1.25 cups warm water (around 110°F), 1 tbsp granulated sugar, and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy. You’ll know it’s ready when bubbles form on the surface and fill the bowl—this means your yeast is alive and kicking. If nothing happens after 10 minutes, your yeast might be dead, and you’ll need to start over.

I like to keep the water temperature just right—too hot and you’ll kill the yeast, too cold and it won’t activate. If your kitchen isn’t warm enough, pop the bowl in a warm spot like near the oven with the light on. This step sets the foundation for that light, airy texture we’re after.

In a large bowl, whisk together the 4 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture along with the 0.5 cup extra-virgin olive oil. Using a wooden spoon, gradually mix everything until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back when poked and doesn’t stick to your fingers. If it’s too sticky, add a little more flour—just don’t go overboard or your bread will turn dense. The olive oil here makes the dough tender and gives that authentic Georgian flavor.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours or until it has doubled in size. You’ll see it puff up dramatically—this is the yeast doing its magic. Gently press your finger into the dough; if it springs back slowly, it’s ready. If your kitchen is cold, this might take longer, so be patient.

I usually set my oven to its lowest setting with a bowl of hot water inside to create a warm, humid environment. This helps the dough rise more evenly and gives that perfect texture. Don’t skip this step—rushing it will make your bread dense instead of light and airy.

Punch down the risen dough to release any air bubbles, then divide it into 6 equal pieces. Roll each piece into a ball and set them on a floured surface. Gently flatten each ball into a 6-inch circle about ½-inch thick. This is where the fun begins—we’re making those classic cheese-filled pockets.

Take one of the flattened dough circles and place ¼ cup sulguni cheese in the center. Fold the dough over the cheese to form a half-moon shape, then seal the edges by pinching them together. Repeat with the remaining dough and cheese. The cheese should be soft enough to mold but not so warm that it melts before baking—room temperature works best.

Preheat your oven to 375°F. Brush the tops of the shaped bread with the 2 whole large eggs beaten with a pinch of salt for that golden finish. Place the bread on a parchment-lined baking sheet and bake for 20-25 minutes until the tops are golden brown and the cheese is bubbling inside.

Here’s the thing—you want the cheese to be gooey and stretchy when you cut into it. If the tops aren’t brown enough after 20 minutes, give them another 2-3 minutes under the broiler. The bread should sound hollow when tapped on the bottom, and the internal temperature should reach 190°F. Let them cool for 5 minutes before serving—this gives the cheese time to set slightly so it doesn’t all ooze out when you cut in.

Serving suggestions for this dish

Hand-Tearing Tradition

Georgian bread is meant to be enjoyed just as it comes out of the oven—warm, soft, and perfect for tearing with your hands. Serve each piece straight from the baking sheet while the cheese is still gooey and stretchy.

I love watching guests pull apart the crispy edges to reveal that molten center—it’s the most satisfying part! 🧵

Cheese Pull Challenge

For the ultimate experience, cut into the bread and let the cheese pull into long, silky strands. The goal is to create a dramatic “cheese pull” where the sulguni stretches like taffy.

If your cheese isn’t pulling enough, it might be too cold—let it sit at room temperature for 10-15 minutes before baking. The egg yolk at the bottom adds richness, so don’t skip it!

Dipping Sauces

Pair your khachapuri with traditional Georgian sauces for extra flavor. A drizzle of tkemali plum sauce adds sweet-tart contrast, while adjika (spicy red chili paste) brings heat. For something lighter, a simple mix of sour cream and fresh dill cuts through the richness.

I keep a small bowl of each on the table for guests to customize their bites.

Breakfast or Lunch Star

This bread is perfect for breakfast—serve it with a fried egg on top and a sprinkle of crumbled feta for extra tang. For lunch, pair it with a simple cucumber-tomato salad> drizzled with olive oil and a pinch of salt.