Georgian Cheese Bread Recipe I Large Oven Baked Khachapuri
Georgian Cheese Bread Recipe I Large Oven Baked Khachapuri is a medium Georgian recipe that serves 4. 460 calories per serving. Recipe by Georgian Cuisine at Tamada's Table on YouTube.
Prep: 1 hr 15 min | Cook: 22 min | Total: 1 hr 57 min
Cost: $5.11 total, $1.28 per serving
Ingredients
- 200 g Plain Yogurt (room temperature, full‑fat for best texture)
- 0.5 tsp Baking Soda (activates with yogurt to leaven dough)
- 1 Egg (yolk goes into dough, white used for filling and egg wash)
- 50 g Unsalted Butter (softened at room temperature, cut into cubes)
- 1 tbsp Granulated Sugar
- 250 g All-Purpose Flour (plus extra for dusting work surface)
- 1 tbsp Olive Oil (used on hands for kneading to keep dough soft)
- 100 g Feta Cheese (crumbled; authentic Georgian cheese can be substituted with sulguni)
- 150 g Mozzarella Cheese (shredded; provides meltiness)
- 0.25 tsp Black Pepper (freshly ground)
- 2 tbsp Sunflower Seeds (sprinkled on top for garnish)
- 0.5 tsp Salt
Instructions
Activate Baking Soda
Stir the baking soda into the room‑temperature yogurt until fully dissolved.
Time: PT2M
Combine Egg Yolk, Sugar, and Butter
In a large mixing bowl, whisk the egg yolk with the sugar and softened butter until the mixture is smooth and pale.
Time: PT3M
Add Yogurt Mixture to Dough Base
Pour the yogurt‑baking‑soda mixture into the bowl with the yolk‑sugar‑butter blend and stir until combined.
Time: PT5M
Incorporate Flour and Salt
Gradually add the flour and salt, mixing with a wooden spoon or hand until a shaggy dough forms.
Time: PT5M
Knead the Dough
Lightly oil your hands with olive oil and knead the dough on a floured surface until smooth and elastic, about 5 minutes.
Time: PT5M
Rest the Dough
Cover the dough with a clean cheesecloth and let it rest at room temperature for 30 minutes.
Time: PT30M
Prepare the Cheese Filling
In a separate bowl, whisk the egg white, then fold in crumbled feta, shredded mozzarella, and black pepper until evenly combined.
Time: PT5M
Shape the Dough Circles
Divide the rested dough into two equal pieces. On a lightly floured surface, roll each piece into a 10‑11‑inch circle, keeping the center slightly thinner.
Time: PT10M
Fill and Pleat
Place the cheese filling in the center of each dough circle, leaving a border. Brush the border with the reserved egg white, then fold the edges up, pleating like a purse and pinching firmly to seal.
Time: PT10M
Add Steam Hole and Toppings
Transfer each assembled hajapuri onto a parchment‑lined baking sheet, poke a small hole in the center of the top, brush with beaten egg (optional), and sprinkle sunflower seeds.
Time: PT5M
Bake
Bake in a pre‑heated oven at 200°C (392°F) for 20‑25 minutes, until the crust is golden brown and the cheese is bubbling.
Time: PT22M
Temperature: 200°C
Rest Before Cutting
Remove from the oven and let the hajapuri rest for 5 minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 18 g
- Carbohydrates
- 45 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Plain Yogurt: Greek yogurt, buttermilk (use 180 g)
- Instead of Baking Soda: baking powder (use 1 tsp)
- Instead of Egg: egg substitute (for vegans)
- Instead of Unsalted Butter: margarine, ghee
- Instead of Granulated Sugar: honey (use 2 tsp)
- Instead of All-Purpose Flour: bread flour, whole‑wheat flour (will be denser)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Feta Cheese: sulguni, crumbled goat cheese
- Instead of Mozzarella Cheese: provolone, young cheddar
- Instead of Black Pepper: white pepper
- Instead of Sunflower Seeds: sesame seeds, pumpkin seeds
- Instead of Salt: sea salt
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush (optional)
- Oven
- Clean Cheesecloth (optional)
- Measuring Cups and Spoons
- Knife
Critical Steps — Do Not Skip
- Activating baking soda with yogurt to create lift
- Kneading with oil to keep the dough soft and prevent excess flour
- Sealing the pleated edges tightly to avoid cheese leakage
- Creating a steam vent hole in the center before baking
Chef Tips from the Video
- For an authentic Georgian flavor, substitute feta with sulguni or a mix of sulguni and mozzarella.
- Brush the crust with melted butter just after baking for extra shine and richness.
- Serve hot with a dollop of sour cream or a fresh herb salad.
Troubleshooting
Dough is too dry and cracks when shaping.
Add a teaspoon of olive oil or a splash of warm water and knead until smooth.
Cheese leaks out during baking.
Ensure the pleated edges are firmly pinched and brush the seam with egg white to act as a seal.
Crust is soggy instead of golden.
Make the steam vent hole in the center and bake at a full 200°C; avoid over‑crowding the oven.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in oven to retain crispness.
Freezer: Wrap tightly in foil and freeze for up to 1 month; bake from frozen at 200°C for 30‑35 minutes.
Room temperature: Best enjoyed fresh; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared a day ahead and refrigerated, covered tightly.
- Cheese filling can be mixed up to 24 hours in advance and kept chilled.
Frequently Asked Questions
What is the cultural significance and history of Large Georgian Hajapuri in Georgian cuisine?
Hajapuri, more commonly known as khachapuri, is a national symbol of Georgia and dates back to medieval times. The boat‑shaped version, called Adjaruli khachapuri, is traditionally served with a cracked egg and butter, representing hospitality and communal sharing.
What are the traditional regional variations of khachapuri in Georgian cuisine?
Georgia has several regional styles: Imeretian (circular, cheese‑only), Megrelian (cheese with extra butter), and Adjaruli (boat‑shaped with egg). The recipe in this video follows the Adjaruli style, using a cheese‑filled dough that is folded into a purse shape.
How is Large Georgian Hajapuri traditionally served in Georgia?
Traditionally, the hot cheese bread is placed on a wooden board, the center is cracked open for a raw egg, and a pat of butter is added. Diners tear off pieces of crust and dip them into the molten cheese and egg mixture.
During which occasions is Large Georgian Hajapuri typically prepared in Georgian culture?
Khachapuri is a staple at family gatherings, celebrations, and holiday feasts such as New Year and Christmas. It is also served in everyday meals as a hearty snack or main dish.
What authentic ingredients are essential for a traditional Georgian Hajapuri and what are acceptable substitutes?
Authentic ingredients include sulguni or imeruli cheese, yogurt‑based dough, and butter. In this recipe, feta and mozzarella are used as a substitute for sulguni, which works well when combined with a good quality feta.
What other Georgian dishes pair well with Large Georgian Hajapuri?
Khachapuri pairs beautifully with Georgian salads such as beet and walnut salad (phtiti), fresh tomato and cucumber salad, and a glass of Georgian red wine like Saperavi.
What are the most common mistakes to avoid when making Large Georgian Hajapuri at home?
Common errors include over‑kneading the dough, adding too much flour (which makes the crust tough), and not sealing the pleated edges tightly, which leads to cheese leakage. Also, forgetting the steam vent hole can cause a soggy center.
Why does this Hajapuri recipe use yogurt and baking soda instead of a traditional yeast dough?
The yogurt‑baking‑soda combination creates a quick‑rise dough that is softer and slightly tangy, matching the traditional texture without the long fermentation time required for yeast.
Can I make Large Georgian Hajapuri ahead of time and how should I store it?
Yes. The dough can be refrigerated overnight, and the assembled but unbaked hajapuri can be frozen. Store the baked bread in an airtight container and reheat in a 180°C oven for 5‑7 minutes to restore crispness.
What does the YouTube channel Georgian Cuisine at Tamada's Table specialize in?
Georgian Cuisine at Tamada's Table focuses on authentic Georgian recipes presented in English, offering step‑by‑step tutorials, cultural background, and practical tips for home cooks worldwide.
How does the YouTube channel Georgian Cuisine at Tamada's Table's approach to Georgian cooking differ from other cooking channels?
The channel emphasizes traditional techniques, uses locally available ingredients, and provides detailed explanations of cultural context, whereas many other channels adapt recipes to Western tastes without preserving authentic methods.
Last updated: September 6, 2026
