Oven-Baked Khachapuri with Egg
Incredibly tasty and original - like a celebration every day! Oven-baked khachapuri with egg is a Georgian dish with a juicy filling. It’s served just as it is, in a dough “boat,” always hot. The stretchy melted cheese mixes with the egg - so delicious!
Updated : 16 December, 2025
Easy
More than 1 hour.
Ingredients
1 tablespoon
Vegetable oil
Dough
400 grams
Wheat flour
7 grams
Dry yeast
1 tablespoon
Sugar
1 teaspoon
Salt
2 tablespoon
Vegetable oil
300 milliliters
Water
Filling
150 liter
Water
200 grams
Adyghe cheese
180 grams
Mozzarella
6
Chicken eggs
40 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 oven-baked khachapuri with egg? First, prepare the ingredients. For cheese I used mozzarella and Adyghe cheese. In the classic Georgian version, Imeretian cheese is used, or half Imeretian and half sulguni.
Step 2
Take a large bowl. Pour in 300 ml of warm boiled water, add 1 tablespoon sugar, and 7 g instant dry yeast.
Step 3
Add 3 tablespoons of all-purpose flour (from the total amount).
Step 4
Mix everything until smooth and place the bowl in a warm spot for 15 minutes to activate the yeast.
Step 5
After that, sift 300 g all-purpose wheat flour into the bowl in portions and add 1 teaspoon salt.
Step 6
Mix well and knead the dough.
Step 7
Gather the dough in the bowl with your hands, then add 2 tablespoons vegetable oil.
Step 8
Knead thoroughly by hand for about 10 minutes until the dough reaches the right texture. Cover the bowl with a towel and leave in a warm place for 1 hour.
Step 9
After 1 hour, dust the work surface with a little flour, place the dough on it, and knead for about 2 minutes.
Step 10
Shape the dough and divide it into 4 equal pieces. Roll each piece into a ball, cover with a towel, and let rise for 20 minutes.
Step 11
For the filling, crumble 200 g Adyghe cheese in a deep bowl. Grate 180 g mozzarella on a coarse grater into the same bowl and mix the cheeses together.
Step 12
Add 1 egg to the cheese mixture, then add 150-200 ml warm boiled water and mix until smooth.
Step 13
Place each dough ball on a lightly floured surface and roll into a flatbread about 2 mm thick.
Step 14
Stir the filling once more and spoon 1 tablespoon of filling onto each of two opposite edges of the flatbread.
Step 15
Fold the edges of the flatbread over the filling on both sides.
Step 16
Shape into a “boat” and seal the ends well.
Step 17
Place the shaped pieces on a baking tray greased with a little vegetable oil. Fill each one with 3 tablespoons of filling and leave in a warm place to proof.
Step 18
After 15 minutes, bake in an oven preheated to 220°C (428°F) for 10 minutes.
Step 19
After 10 minutes, remove the tray and brush the pastry with beaten egg.
Step 20
Crack 1 egg into the center of each khachapuri and add 10 g butter.
Step 21
Return to the oven for 2 more minutes.
Step 22
Remove the tray with the finished khachapuri from the oven.
Step 23
Transfer the khachapuri to plates and serve.
Step 24
Cook together, cook simply, cook at home - the tastiest dishes from accessible ingredients! Enjoy your meal and a warm tea time!
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