Authentic Megrelian Khachapuri
Bright, tasty, fluffy, yeast-free - an easy family snack! Authentic Megrelian khachapuri is made with matsoni, which you can replace with kefir. The cheese goes in two layers - inside and on top - so the flatbreads taste rich and creamy and look beautifully golden.
Updated : 14 January, 2026
Easy
About 1 hour.
Ingredients
Dough
350 grams
Wheat flour
250 grams
Matsoni
1
Eggs
1 tablespoon
Vegetable oil
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
Filling
400 grams
Sulguni
1
Eggs
Brushing
100 grams
Sulguni
1
Egg yolks
2 tablespoon
Matsoni
Topping
20 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Megrelian khachapuri? Start with the dough. A key feature of Megrelian khachapuri is that it’s usually made with matsoni - a Georgian fermented dairy product with a tangy, cultured taste. If you can’t get matsoni, replace it with cultured sour milk or thick, low-fat sour cream.
Step 2
Mix matsoni with the egg, vegetable oil, baking soda, and salt.
Step 3
Sift the flour. Knead a soft, elastic dough, adding flour little by little. Don’t add all the flour at once, or the dough may turn too stiff. Flour with higher gluten content works best here - it makes the dough more elastic and less likely to tear when rolling and shaping.
Step 4
The finished dough should be elastic, soft, easy to handle, and slightly sticky.
Step 5
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 6
While the dough chills, prepare the filling.
Step 7
Grate the cheese on a coarse grater.
Step 8
Combine the cheese with the egg and mix. If the filling is very salty, you can balance it by mixing in some farmer’s cheese/quark.
Step 9
Roll the dough out on a floured surface into a round sheet about 1 cm (≈0.4 in) thick and about 35 cm (≈14 in) in diameter.
Step 10
Place the cheese filling in the center and spread it over the dough with your fingers, leaving a 3 cm (≈1.2 in) border around the edges.
Step 11
Gather the edges of the dough up over the filling. Flip it over and gently roll it out, trying not to tear the dough. Roll slowly, and pop air bubbles with a skewer - dough often tears where trapped air stretches it. If small tears appear, lightly dust them with flour; the cheese topping will cover them.
Step 12
Roll the flatbread to roughly the same diameter it had before filling. If the dough tears a lot, don’t roll it too large - roll to about 30 cm (≈12 in). To move it to a baking tray, you can carefully roll it around a long rolling pin and transfer it that way, or roll it out directly on a large sheet of parchment dusted generously with flour.
Step 13
Transfer the khachapuri to a parchment-lined baking tray and bake in a preheated oven at 170-180°C (338-356°F) for 15-20 minutes. The top may puff up a lot - don’t worry, it will settle after you take it out.
Step 14
While it bakes, prepare the topping.
Step 15
Grate more cheese on a coarse grater and mix it with the egg yolk and matsoni.
Step 16
Mix thoroughly.
Step 17
Take the khachapuri out of the oven and spread the topping evenly over the surface. Return it to the oven for 10-15 minutes, until the top is browned. If you have an upper broil/grill setting, you can use it.
Step 18
Remove the finished khachapuri from the oven - it should be golden outside and baked through.
Step 19
Immediately brush the surface with melted butter. Slice and serve. Enjoy!
Author note
Share the recipe
