There are countless different versions of khachapuri (the legendary cheese-filled bread) found throughout different regions of Georgia, however, there are three that tend to reign supreme: the iconic Adjaruli khachapuri, simple and satisfying Imeruli khachapuri, and gooey, cheese-topped Megruli khachapuri.
The last one is an excellent compromise of the overly indulgent Adjarian version and the simplistic Imeretian version.
Megruli khachapuri is essentially like a double-cheese pizza and it is really one of the most decadent types of Georgian cheese bread — especially if you don’t want to go all out with the butter and egg yolk that you find in the Adjaran version.
This khachapuri also looks a bit more impressive on the table than an Imeruli but it is just as simple and straightforward to make.

How to Make a Megrelian Khachapuri
This recipe is easy to make and uses basic ingredients so anyone can undertake it.
You can start off by making your dough, which is just a basic yeasted dough that comes together in about ten minutes. Begin by blooming your active dry yeast in warm milk, heated to about 40°C (102°F).
Whisk this together in a small bowl until the yeast is dissolved and set aside for about five to ten minutes, just until the yeast is a bit puffed (it won’t expand like crazy because there is no sugar in it) and it smells distinctively fragrant and yeasty.
Once your yeast has proofed, then whisk in an egg and a tablespoon of neutral oil until well combined. Set aside until needed.
In a large mixing bowl, whisk together your flour and your salt. Make a well in the centre of the flour and pour in your milk, yeast, egg and oil mixture. Using a wooden spoon or a silicone spatula to mix everything together just until all of the wet ingredients are incorporated into the flour and a shaggy dough has formed.

Turn the dough out onto a clean work surface and knead the dough until it becomes smooth, pliable and very supple. Avoid adding any more flour unless the dough is really sticky (this can happen depending on the brand of flour you’re using or the humidity of the day).
Gather your dough into a taught ball and transfer to a large oiled bowl. Cover with plastic or a damp towel and set in a warm place to rise until it’s doubled in size, about one hour depending on the temperature of your room.
While the dough is rising, take the time to prepare your filling. All you need to do is grate your Imeruli and sulguni cheese (set aside about fifty grams of sulguni cheese for sprinkling on the khachapuri later) and transfer it to a bowl.
If you’re not in Georgia or can’t get your hands on either of these cheeses then you can sub in feta cheese for the Imeruli and low-moisture, whole milk mozzarella for the sulguni.

Crack one large egg over the grated cheese and stir it until well combined. Move the filling to the refrigerator until you’re ready to use it.
Once your dough has risen, gently punch it down and turn it out onto a very lightly floured work surface. Again, avoid using too much flour here as it can make it very tricky to properly seal the dough when you add the filling later.
Using a rolling pin, roll out the dough into a circle that’s about 20-25 centimetres (8-10 inches) in diameter. Pile your filling into the centre of the dough, leaving about a 5-centimetre (3-inch) perimeter of dough around the filling. Tightly pinch and fold the dough over the cheese to filling encase the filling.

Once you’re sure that the cheese is completely sealed into the dough, gently roll it out with a rolling pin until it reaches about 35 centimetres (14 inches) in diameter. Cut a steam vent in the centre of the dough and then sprinkle your reserved sulguni cheese over the top of the khachapuri.
Transfer your khachapuri to a parchment-lined baking sheet and then bake in a 220°C (425°F) oven for about 10-15 minutes or until the crust is golden brown and the cheese is melted, bubbling and beginning to brown.

Transfer the khachapuri to a wire rack and allow it to cool for about five minutes before cutting into wedges and digging in! Make sure to make this alongside other classics like a Georgian salad, badrijani nigvzit or ajapsandali for a delicious Georgian feast!

Megruli Khachapuri
Ingredients
Dough
- 75 ml (⅓ cup) warm milk heated to 40°C/102°F
- 2 g (½ tsp) active dry yeast
- 1 large egg
- 1 tbsp sunflower oil
- 200 g (1⅔ cups) all-purpose flour
- 8 g (1 tsp) salt
Filling
- 200 g (2 cups) Imeruli cheese grated (see note)
- 150 g (1½ cups) Sulguni cheese grated (see note)
- 1 large egg
Instructions
Dough
- In a small bowl, whisk yeast into milk until dissolved. Set aside until slightly foamy and very fragrant, about 5-10 minutes. Whisk in egg and oil until well combined. Set aside.
- In a large mixing bowl, whisk together flour and salt. Make a well in the centre and pour in wet ingredients. Using a wooden spoon or silicone spatula, stir until a dry, shaggy dough forms. Turn out onto a clean work surface and knead until the dough become smooth, supple and is just barely tacky, about 5-10 minutes.
- Transfer to a lightly oiled bowl, cover with plastic or a damp tea towel and move to a warm place. Let rise until doubled in size, about one hour.
Filling & Assembly
- Preheat oven to 220C/425F. In a small bowl, combine the Imeruli cheese, 100 grams of the sulguni cheese and the egg. Mix to combine and set aside.
- Gently punch down your dough and turn it out into a lightly floured work surface. Roll the dough in a circular shape until it reaches about 25 centimetres (10 inches) in diameter. Pile the filling into the centre, patting it into a disk and leaving a 5-centimetre (3-inch) perimeter of dough around the edges. Pleat the dough around the filling, pinching it to seal the filling completely.
- Gently roll the khachapuri out, ensuring the filling is completely sealed in until it reaches about 35 centimetres (14 inches) in diameter. Cut a small steam vent in the centre of the khachapuri. Sprinkle remaining 50 grams of sulguni over the khachapuri.
- Transfer to a parchment-lined baking sheet. Bake until cheese is melted and the khachapuri is puffed and lightly golden brown, about 10-15 minutes. Transfer to a wire rack and allow to cool for about five minutes before slicing and serving.
Video
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Making a delicious Megruli khachapuri isn’t difficult at all and the results are so worth the minimal effort! If you’re looking to impress anyone at your next dinner party, consider serving this up!
Are you looking for a perfect recipe for this cheese bread? Have any questions? Let me know in the comments!

This Khachapuri recipe really is wonderful, I’ve used it twice now and I’m in love!
Personally, I’ve substituted feta and mozarella cheese for the Georgian cheeses as I have no way to aquire them easily. It works really well and the taste is comparable to the Khachapuri a Georgian friend once served me.
I also fried my Khachapuri instead of baking it, as that is how I know it. I would recommend making smaller Khachapuri ‘pies’ if you want to fry it, though, just to ensure that it is cooked through. I’ve split the amount into two to three parts, cooked each side for about 3 minutes on medium heat and put the lid on it for about a minute on each side, that has worked really well.
Thank you for uploading this recipe!