History of Khachapuri

The origin story of Khachapuri’s dish is unknown, but we do know that it dates from the Middle Ages. The existence of such a dish in our country is perfectly logical, given the popularity of bread and cheese. Georgians frequently left their homes to go shepherding, so they couldn’t bring much food with them, and making food on the road is difficult, no matter whether you’re in the mountains or on the pasture. They needed to come up with a simple dish that was both easy to prepare and eat. What could be easier than preparing a dough out of flour and water, stuffing it with cheese, and baking it? It’s a delectable, high-calorie packed dish known as “Khachapuri,” where “Khacha” refers to cheese and “puri” to bread.


·        Highest quality flour – 1 kilogram

·        1 egg

·        Yeast – 1 teaspoon

·        Margarine – 50 grams

·        Sunflower oil – 70 grams

·        Sugar – 1 teaspoon

·        Imeruli cheese – 300 grams



Add 1 teaspoon of yeast to 1 teaspoon of sugar, add it in warm water and wait for it to rise. Then add 1 egg, 1 tablespoon of salt, and soft margarine to 1 kilogram of flour. Knead the dough after adding the risen yeast water. Wait for the dough to rise after adding the sunflower oil. Meanwhile, grate the Khachapuri cheese and set it aside for an hour on the filter. Take 300 grams of dough and 300 grams of grated cheese once the dough has risen. Make a cheese ball, wrap it in the dough, and roll it out slowly. Place it on a baking tray and bake it at 300 degrees Celsius in a preheated oven. Let it bake for 7 minutes.

Enjoy your meal!