If you’ve ever wanted to eat an entire loaf of buttered bread that’s smothered in melted cheese (and really, who hasn’t?), then khachapuri was made for you. So integral to Georgian culture that it is used as an economic indicator, known as the “khachapuri index,” its importance to the culture cannot be overstated.
Nearly every region of Georgia has its own distinct variation, but it’s the Adjarian khachapuri that’s captured the hearts, and stomachs, of intrepid eaters overseas. Almost like pizza without red sauce or cheese soup in a bread bowl, there’s no denying its universal appeal.
A Worldly Bread, Baked At Home
For years, this dish remained captive on my baking wish list. It seemed like the sort of project that called for an occasion, rather than an ordinary afternoon in the kitchen. The arrival of World Bread Day was the push I needed to make it happen. For this 21st edition, I knew exactly how to celebrate.
Whatever Floats Your Bread Boat
While Adjarian khachapuri may be the version most familiar to outsiders, it’s only one of many. Across Georgia and the surrounding Caucasus, the name encompasses a wonderfully varied collection of cheese-filled breads and pies, each with its own shape, filling, and regional identity. A few of the most distinctive include:
- Adjarian (Acharuli): The iconic boat-shaped version from Adjara is filled with cheese and baked open-faced, then finished with a raw egg yolk and often an extra pat of butter. The egg and butter are stirred into the molten cheese before eating, with pieces of crust used for dipping.
- Imeretian (Imeruli): The classic round, enclosed khachapuri from Imereti has a thin layer of cheese fully enclosed inside the dough and until golden. The filling traditionally uses Imeretian cheese, which is mild, tangy, and a bit crumbly.
- Megrelian (Megruli): Similar to Imeretian khachapuri, this version adds cheese both inside and on top. The extra layer melts and browns in the oven, creating a especially cheesy, blistered crust.
- Achma: Sometimes described as the Georgian answer to lasagna, this one is made from multiple thin layers of dough that are boiled, layered with cheese and butter, and baked until crisp and golden on top. Unlike the other versions, it isn’t really a stuffed bread so much as a layered cheese-and-dough casserole.
- Gurian (Guruli): A crescent-shaped variation from Guria, traditionally filled with cheese and hard-boiled egg, it’s especially associated with Christmas and New Year’s celebrations.
- Ossetian (Khabizgini): A round, enclosed pie filled with cheese and potato, heartier and more substantial than many other Georgian khachapuri, thanks to the extra spuds.
Not Milk?
Veganizing such a dairy-laden dish is really quite simple. A straightforward swap to plant-based milk and butter takes care of the dough without changing its essential character. To replicate the mild, salty, tangy, and slightly sour qualities of sulguni cheese, the one-two punch of mashed tofu and vegan mozzarella shreds does the trick. Plus, with the added benefit of soy protein, you can justify such an indulgence as a proper meal. At least, I like to think so.
Aquafaba takes care of the egg wash and then for the crowning jewel, I used my favorite trompe l’oeil of peeled yellow cherry tomatoes for those golden “yolks” on top. When all is said and done, you still get that gloriously gooey, cheesy, buttery bread that makes khachapuri so irresistible in the first place.
No Forks Required
Emerging from the oven puffed and deeply golden around the edges, cheese browned and bubbling in the center, it’s hot enough to scald and still impossible to let cool. I initially made the faux pas of cutting it into strips, unaware that the proper way to indulge was to dive in, hands first. Tear off a chunk of crust, drag it through all that molten goodness, and pay no mind to any greasy fingers. Khachapuri is a communal experience, where everyone can dig in together, reaching across the table to leave no corner untouched.
It’s Easy Being Cheesy
After dreaming about the pure savory decadence that is khachapuri for so long, I can unequivocally say that the reality is even better. No more difficult than your average batch of dinner rolls, such a delicacy is well within anyone’s grasp, should they be bold enough to bake it.
Khachapuri
This plant-based Adjarian khachapuri is a golden, boat-shaped Georgian bread filled with gooey cheese, topped with a golden tomato "yolk," and finished with plenty of vegan butter.
Ingredients
Dough:
- 1 Cup Plain Non-Dairy Milk
- 2 Teaspoons Granulated Sugar
- 1 (1/4-Ounce) Packet Active Dry Yeast
- 2 Tablespoons Vegan Butter, Melted
- 3 1/2 Cups All-Purpose Einkorn Flour*
- 1 Teaspoons Salt
Filling:
- 1/2 Pound Firm Tofu, Mashed
- 8 Ounces Shredded Vegan Mozzarella
- 4 Cloves Garlic, Minced
- 2 Tablespoons Aquafaba
- 2 Tablespoons All-Purpose Einkorn Flour*
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
Topping:
- 2 Tablespoons Aquafaba
- 2 Tablespoons Vegan Butter, Melted
- 2 Tablespoons Fresh Parsley or Chives, Minced
- 6 Peeled Yellow Cherry Tomatoes (Optional)
Instructions
- To make the dough, place the non-dairy milk, sugar, and yeast in a large bowl. Let stand for 5 - 10 minutes, until the yeast becomes frothy. Add in the melted vegan butter, flour, and salt, mixing until a sticky dough forms. Cover and let rest for 10 minutes.
- Transfer to the bowl of your stand mixer fitted with a dough hook and knead for 8 - 10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise until roughly doubled in size; 1 - 1 1/2 hours.
- Meanwhile, prepare the filling by placing the tofu, vegan mozzarella, garlic, aquafaba, flour, salt, and pepper into your food processor with the "s" blade installed. Pulse until well combined but still slightly coarse, about the consistency of ricotta. Keep refrigerated until ready to assemble.
- Line a baking sheet with parchment paper and set aside. Punch down the dough and cut it into 6 equal pieces. Roll each piece into an oval about 8 inches long and 4 inches wide. Space them out evenly on the prepared baking sheet, then spoon 1/6 of the filling mixture into the centers, leaving a 1-inch border all around. Pull the edges up around the filling, twisting and pinching the ends to secure. Let rise for 15 minutes and begin preheating the oven.
- Preheat the oven to 375 degrees. Brush aquafaba over the dough and bake for 25 - 30 minutes, turning the sheet halfway through, until golden brown all over. Immediately brush with melted vegan butter and top with fresh herbs. Place a single yellow cherry tomato in the center of each one, if using. Enjoy hot!
Notes
*Einkorn flour gives these khachapuri a naturally golden color and tender texture, but plain (white wheat) all-purpose flour is fine to substitute.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 794Total Fat: 21gSaturated Fat: 11gUnsaturated Fat: 10gCholesterol: 54mgSodium: 872mgCarbohydrates: 123gFiber: 5gSugar: 6gProtein: 30g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
