Khachapuri Guide: Types, Recipe & Best Places to Try It
Everything you need to know about Georgia's famous cheese bread — from the boat-shaped Adjarian style to the simple Imeretian version, how to make it at home, and where to try the best ones in Tbilisi and beyond.
Khachapuri is the comfort food of Georgia — a warm, cheesy bread that appears on every table, from family kitchens to the fanciest restaurants. It comes in many shapes and styles, each with its own regional traditions. This guide covers the main types, a simple recipe you can make at home, and the best places to try it.
Whether you are planning a trip to Georgia or just want to recreate the flavors in your own kitchen, this article has you covered. Additionally, if you are exploring Georgian cuisine, be sure to read our Khinkali guide.
Georgia's Cheese Bread at a Glance
Type
Cheese bread
Main Ingredient
Imeretian cheese
Baking Method
Traditional tone oven
Types of Khachapuri
This dish is not a single recipe — it is a family of breads, each with its own shape, filling, and regional tradition. Here are the five most important types you should know.
Adjarian Style
The most famous type — boat-shaped, filled with cheese and topped with a raw egg and butter. The egg is stirred in at the table, creating a rich, creamy dip for the bread.
Imeretian Version
The classic round version, filled with local cheese and baked until golden. It is the most common type in Georgia and the easiest to make at home.
Megrelian Style
Similar to the Imeretian version but with an extra layer of cheese on top. It is richer and heavier, and a favorite in western Georgia.
Achma
A layered bread from Abkhazia, similar to lasagna. It is made with thin sheets of dough and cheese, baked until the top is crispy.
Shampuri
A traditional ring-shaped bread from the Racha region, known for its generous amount of cheese and rich, savory flavor.
How to Make Khachapuri at Home
Making this cheesy dish at home is surprisingly easy. The dough is simple, the filling is just cheese, and the whole process takes about an hour. Here are the key steps and ingredients.
The Ingredients
For a classic Imeretian style, you need flour, water, yeast (or baking soda), salt, and a lot of cheese. Traditional recipes use Imeretian cheese, but a mix of mozzarella and feta works well outside Georgia. Butter and eggs are optional, but they make the bread richer.
Preparing the Dough
The dough is made from flour, water, salt, and a leavening agent. It needs to be kneaded until smooth and elastic, then left to rest for about 30 minutes. After resting, the dough is divided into balls and rolled out into thin circles.
Baking in a Tone Oven
The traditional method is baking in a tone — a large clay oven heated to high temperature. The bread bakes quickly, usually in 10–15 minutes, until the top is golden and the cheese is bubbling. At home, a preheated pizza stone or a very hot regular oven works well.
Where to Try Khachapuri
You can find this dish everywhere in Georgia — from street bakeries to family guesthouses. But the best versions are found in specific places, where the cheese is local and the ovens are traditional.
Traditional Restaurants in Tbilisi
Tbilisi has dozens of restaurants that specialize in this dish. For an authentic experience, look for small family-run places in the Old Town, where the bread is baked to order. For more on the city's food scene, see our Tbilisi travel guide.
Family Guesthouses & Bakeries
For the most authentic experience, stay in a family guesthouse in Kakheti or Kazbegi. Many hosts bake their own bread in a tone oven, using local cheese and family recipes. Bakeries around markets are also a good option for a quick, inexpensive taste.
Essential Tips for Eating Khachapuri
Eat It Fresh
It is best when it is hot from the oven. As it cools, the cheese firms up and the bread loses its softness. Eat it immediately if possible.
Pair It with Wine
Georgian white wines — especially Rkatsiteli or Tsinandali — pair well with this dish. For a richer version, try it with a glass of Saperavi.
Cut It Correctly
The Adjarian boat is usually cut into slices, then the egg is mixed into the cheese before eating. The crust at the edges is the best part — do not leave it on the plate.
Expect Low Prices
A basic portion in a local restaurant costs 5–10 GEL. In tourist areas it can be 15–20 GEL. Therefore, eat where locals eat for the best value.
Avoid Cold Food
Some places pre-bake it and reheat it. This makes the bread dry and the cheese rubbery. Ask if it is baked to order before you sit down.
Pair with a Salad
This dish is rich, so a simple salad with tomatoes, herbs, and walnuts balances it well. This is how Georgians usually serve it.
Frequently Asked Questions
It is a traditional Georgian cheese bread. It comes in several shapes and styles — the most famous is the boat-shaped Adjarian version, topped with an egg and butter.
The Adjarian boat is the most famous and photogenic type, but the Imeretian version — a simple round bread filled with cheese — is the most common in Georgia.
Traditional recipes use Imeretian cheese — a mild, salty cow's milk cheese. Outside Georgia, a mix of mozzarella and feta is a good substitute.
First, stir the raw egg and butter into the hot cheese with a fork. Then cut the bread into slices and dip them into the cheese mixture. The crust at the edges is the best part.
Most versions are vegetarian — the main filling is cheese. However, some variations include meat or fish, so check the menu before ordering.
Yes — it is easy to make at home with simple ingredients: flour, water, salt, and cheese. The dough needs to rest for about 30 minutes, and the bread bakes in 10–15 minutes in a hot oven.
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