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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved




Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

1 Hours

Cooking Time

45 Minutes

Recipe By Savory Spice Test Kitchen

This version of khachapuri, a traditional dish from the country of Georgia, combines three kinds of cheese and homemade dough that elevates the modest ingredients to the next level.

Recipe Notes

Pre-made dough can be substituted for the scratch dough recipe. You may need to adjust the size of the khachapuri to produce four individual servings.


For dough:

1.5 cups warm water

1.5 tsp. active yeast

1 tsp. granulated sugar

2 ½ cups all-purpose flour, plus more for dusting

2 tsp. Kosher Salt

For filling:

8 oz. low-moisture part-skim mozzarella cheese, shredded

8 oz. Muenster cheese, shredded

8 oz. feta cheese, crumbled

5 large eggs

2 Tbsp. unsalted butter, cubed

Savory Spice ingredients in this recipe

  • Marjoram

    Marjoram is of the mint family and is often confused with oregano, but by no means is it the same. Dried marjoram leaves are sweet and light in fla...

    View full details
  • Crushed Urfa Chiles

    Crushed Urfa Chiles are a darker variety of chile flakes that carry a little more bite in spice than your typical crushed red pepper flakes or Alep...

    View full details


For dough: In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit for 5 min. to allow yeast to activate. Add flour, salt, and marjoram and mix on medium-low speed until a smooth, wet dough forms. Transfer dough to a clean greased bowl, cover, and let rise until doubled in size, about 1 hour. Once risen, turn dough out onto a lightly floured surface and divide into 4 equal portions. Place each piece of dough onto a piece of lightly floured parchment paper. Gently shape each portion into large ovals, about 8 inches wide and 10 inches long.

For filling: Place a pizza stone or heavy baking sheet into the oven and preheat to 500 degrees. Combine mozzarella, Muenster, feta, and marjoram. Pile a quarter of the mixture across each of the 4 ovals. Fold dough edges up over the cheese to form a border, about 2-inches wide all the way around. Twist ends once to form small “handles.” At this point, the uncooked khachapuri should resemble boats. Let them rise for 15 more min. Meanwhile, whisk 1 of the eggs in a small bowl. Trim the parchment paper to just larger than the khachapuri. Gently move the “boats” with parchment onto the pizza stone or baking sheet. You may have to bake the khachapuri in batches depending on the size of your stone. Brush the edges of each one with beaten egg and bake for 12 to 14 min., or until the dough is lightly golden. Crack 1 egg into the filling of each of the khachapuri and bake for 2 to 3 more min., just until the white of the egg is no longer translucent. Top each one with about 1/2 Tbsp. of cubed butter and a sprinkle of Urfa chile. Serve immediately.