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Megruli khachapuri is made from soft yeast dough and a creamy cheese filling. It tastes fluffy, tender, and moist. Using common ingredients, you can make the popular Georgian double cheese bread at home. It’s perfect for breakfast, as a snack, or as a main meal. You’ll find a detailed recipe with the exact quantities and step-by-step instructions below.
What is Megruli Khachapuri?
Megruli khachapuri is a type of Georgian cheese bread that originates from the Megrelia region. It is prepared from yeast dough and filled with cheese. Unlike Imeruli khachapuri, Megruli khachapuri is additionally sprinkled with cheese on top and baked in the oven.
What Kind of Cheese for the Filling?
Megruli khachapuri is usually filled with and sprinkled with a mixture of Imeruli and Sulguni cheeses. These are Georgian cheeses.
As an alternative, I use mozzarella cheese, feta, and the farmers cheese tvorog in this recipe. However, you can also use any grated cheese that melts well without becoming too runny.
How to Serve Megruli Khachapuri
Like the buckwheat pancakes, the Georgian cheese bread is perfect for breakfast. It also makes a great snack, alongside the pretzels. Served with a vegetable salad, the Megruli khachapuri also makes a complete main meal, just like the stuffed flatbread with potatoes and cheese.
This double cheese bread tastes best fresh and warm, straight from the oven. But it’s also delicious cold. If you like, you can reheat it the next day in the oven or microwave, just like the pull apart bread with wild garlic.
This Georgian Cheese Bread is
- fluffy,
- creamy,
- moist,
- soft,
- hearty,
- tender,
- heavenly delicious,
- aromatic,
- vegetarian,
- with yeast dough,
- with lots of cheese,
- oven baked,
- easy to make with just a few ingredients,
- perfect for breakfast, a main meal, a side dish, or a snack.
How to Make Megruli Khachapuri: Tips and Tricks
- Use only lukewarm or room warm ingredients for the yeast dough — never cold ones.
- The amount of flour listed for the dough may vary for you. Add enough of it to the liquid mixture until you get a soft, slightly sticky dough. It must not become too firm under any circumstances.
- For the filling, you can use any grated cheese that melts well but doesn’t become too runny.
- You may want to season the filling with salt to taste.
Have you made Megruli khachapuri using this recipe? I look forward to seeing your results, your star rating, and your comment below about how it turned out and how it tasted.
Try these other recipes from Georgian cuisine:
- Khinkali with mushrooms – Georgian dumplings vegan
- Beet pkhali recipe – Georgian national dish
- Adjika – recipe for very hot Georgian spice paste
Megruli Khachapuri
Ingredients
for the dough
- 20 g unsalted butter
- 150 ml milk lukewarm
- 13 g fresh yeast
- 1 tsp sugar
- 1 egg room warm
- 1/2 tsp salt
- approx. 300 g flour
- flour for the work surface
for the filling
- 100 g feta
- 100 g farmers cheese (tvorog)
- 300 g mozzarella cheese grated
- 1 egg white
for brushing and sprinkling
- 1 egg yolk room warm
- 1 tbsp milk room warm
- 150 g mozzarella cheese grated
Instructions
Preparation of the dough
- Melt butter and let it cool slightly.
- Dissolve fresh yeast and sugar in lukewarm milk.
- Add egg, salt, and the melted butter, then stir it all together.
- Add flour a little at a time and knead it into a soft, slightly sticky dough. Then knead it thoroughly for about 10 minutes, cover it, and let it rise in a warm place for 1 hour.
Preparation of the filling
- Crumble feta and farmers cheese finely and mix them with grated mozzarella cheese.
- Add egg white and knead thoroughly.
- Divide the cheese mixture into two equal portions and shape each into a ball.
Preparation of the khachapuri
- Whisk egg yolk with 1 tablespoon of milk.
- Divide the dough into two equal pieces on a floured work surface, shape each piece into a ball, cover them, and let them rest for 10 minutes.
- First, roll out the first dough ball into a circle about 0.2″ (5 mm) thick, place one of the cheese balls in the center, pull the dough over the filling from the edges, and press it together. Flatten the filled dough ball slightly with your hands, then roll it out into a circle about 0.4″ (1 cm) thick.
- Place the dough circle on a baking sheet lined with parchment paper, brush it with the egg yolk and milk mixture, sprinkle half of the grated mozzarella cheese over it, and let it rest at room temperature for 15 minutes.
- Shape the second piece of dough into a cheese-filled flatbread in the same way, place it on a second baking sheet lined with parchment paper, brush it with the egg yolk and milk mixture, sprinkle it with the remaining mozzarella cheese, and let it rest at room temperature for about 15 minutes.
- First bake the first khachapuri, then the second one in a preheated oven at 374 °F (190 °C) for about 15 minutes each, until golden brown.
Notes
- Use only lukewarm or room warm ingredients for the yeast dough — never cold ones.
- The amount of flour listed for the dough may vary for you. Add enough of it to the liquid mixture until you get a soft, slightly sticky dough. It must not become too firm under any circumstances.
- For the filling, you can use any grated cheese that melts well but doesn’t become too runny.
- You may want to season the filling with salt to taste.
- Note the detailed tips and tricks for making the Megruli khachapuri at the top of this post.
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