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Wild Yeast Khachapuri with Aged Georgian Cheese Recipe

Wild Yeast Khachapuri with Aged Georgian Cheese Recipe

Learn how to make authentic homemade khachapuri using wild yeast starter and traditional aged Georgian sulguni cheese. This best Georgian bread recipe features a naturally fermented dough that creates incredible flavor and texture. Master the iconic boat shape with our easy baking recipe for the ultimate cheese-filled comfort food.
Difficulty:
Advanced
Prep Time:
16 hours (mostly fermenting)
Cook Time:
15 mins
Serves:
4 khachapuri
An overhead shot of a boat-shaped khachapuri with golden-brown edges and a glistening center where bright yellow egg yolk melts into pools of stretchy, bubbling aged cheese. The bread's crust shows beautiful fermentation bubbles and a rustic, irregular texture captured in warm, natural light. Steam rises gently from the surface, highlighting the bread's freshness. The khachapuri sits on a weathered wooden board scattered with fresh herbs and coarse salt crystals, with a small dish of Georgian adjika sauce nearby adding a vibrant red accent. The dramatic cheese pull as a piece is torn away reveals the bread's airy, open crumb structure developed through wild fermentation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the wild yeast starter:</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">100g water at room temperature</li><li class="ingredients-single-item">1 tablespoon honey</li><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour (or strong white flour)</li><li class="ingredients-single-item">350g active wild yeast starter</li><li class="ingredients-single-item">200ml water at room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g olive oil</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g aged Georgian sulguni cheese (or a mix of mozzarella and feta)</li><li class="ingredients-single-item">200g imeruli cheese (or a mild farmer's cheese)</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">30g unsalted butter, cold and cubed</li><li class="ingredients-single-item">For brushing:</li><li class="ingredients-single-item">1 egg beaten with 1 tablespoon water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large glass jar for starter</li><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking stone or steel</li><li class="equipment-single-item">Pizza peel or rimless baking sheet</li><li class="equipment-single-item">Bench scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start the wild yeast starter 5-7 days before baking. In a large glass jar, mix 100g whole wheat flour, 100g water, and 1 tablespoon honey. Cover loosely and leave at room temperature. Each day, discard half the mixture and feed with 50g flour and 50g water, stirring well. By day 5-7, you should see regular bubbling and a pleasant, tangy smell. Your starter is ready when it doubles in volume within 4-6 hours after feeding.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>The night before baking, prepare your dough. In a stand mixer bowl, combine 350g active starter (fed 4-6 hours prior), 500g bread flour, 200ml water, and 10g salt. Mix on low speed for 2 minutes until incorporated, then drizzle in 30g olive oil. Increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The long fermentation will develop gluten further, so don't worry if it's not perfectly smooth now.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight (12-14 hours). This slow, cold fermentation develops complex flavors and improves the bread's structure and digestibility as the wild yeast slowly processes the flour's complex carbohydrates.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>The next day, remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours. Meanwhile, grate the cheeses and mix them together in a bowl. Place a baking stone or steel in your oven and preheat to 250°C (480°F) for at least 45 minutes to ensure your stone is properly heated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into 4 equal pieces (about 250g each). On a lightly floured surface, roll each piece into an oval shape about 25cm long and 15cm wide. The dough should be about 5mm thick - thin enough to hold the filling but thick enough to support the cheese and egg.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the two long sides of each oval toward the center, creating a boat shape with pointed ends. Pinch and twist the ends firmly to seal - this is crucial to prevent the cheese from leaking during baking. Your khachapuri should now resemble a boat or eye shape with a hollow center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the shaped dough onto a floured pizza peel or rimless baking sheet. Fill the center of each boat with about 125g of the cheese mixture, leaving room for expansion. The traditional boat shape allows the cheese to melt while maintaining a barrier of bread around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the exposed dough edges with egg wash for a beautiful golden color. Carefully slide the khachapuri onto the preheated stone in the oven and bake for 10-12 minutes until the edges begin to turn golden brown and the cheese is bubbling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the khachapuri from the oven, and immediately make a small well in the center of the melted cheese. Carefully crack an egg yolk into each well and add a small piece of cold butter on top. The residual heat will partially cook the yolk while keeping it runny.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the khachapuri to the oven for 2-3 minutes more, just until the edges are deep golden and the egg yolk is warm but still runny. Watch carefully at this stage as the yolks can overcooked quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve immediately! The traditional way to eat khachapuri is to tear off the pointed ends first and use them to mix the egg yolk and butter into the hot cheese, creating a rich, creamy center. Then tear pieces from the sides and dip into the cheese mixture. The wild yeast gives the bread a complex tanginess that perfectly complements the rich, savory filling.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Wild Yeast Khachapuri with Aged Georgian Cheese Recipe?

The key ingredients include a wild yeast starter (whole wheat flour, water, honey), bread flour, salt, olive oil, Georgian sulguni cheese (or mozzarella/feta mix), imeruli cheese (or farmer's cheese), egg yolks, and butter for an authentic khachapuri experience.

How to cook Wild Yeast Khachapuri with Aged Georgian Cheese Recipe at home?

Learn how to cook Wild Yeast Khachapuri with Aged Georgian Cheese by first developing a wild yeast starter over 5-7 days, then preparing a fermented dough that rests overnight. Shape the dough into boats, fill with cheese, bake until golden, then add egg yolks and butter for the traditional runny center that makes this Georgian specialty so beloved.

What can I substitute for Georgian sulguni cheese in khachapuri?

If you can't find authentic Georgian sulguni, use a combination of low-moisture mozzarella (for stretchiness) and feta cheese (for tanginess) in a 2:1 ratio. Some cooks also add a small amount of goat cheese for extra depth or use haloumi mixed with mozzarella for a similar texture.

Why is using wild yeast better than commercial yeast for khachapuri?

Wild yeast provides complex tangy flavours that complement the rich cheese filling perfectly. The long fermentation also breaks down gluten proteins making the bread more digestible, develops a more complex texture with larger air pockets, and creates a rustic crust with authentic character.

How do I know when my Georgian cheese bread is properly baked?

Your khachapuri is ready when the edges are deep golden brown, the cheese is bubbling in the center, and the egg yolk remains slightly runny. The bread should sound hollow when tapped on the bottom. The crust should be firm enough to tear, while maintaining a soft, chewy texture inside.

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In a large glass jar, mix 100g whole wheat flour, 100g water, and 1 tablespoon honey. Cover loosely and leave at room temperature. Each day, discard half the mixture and feed with 50g flour and 50g water, stirring well. By day 5-7, you should see regular bubbling and a pleasant, tangy smell. Your starter is ready when it doubles in volume within 4-6 hours after feeding." }, { "@type": "HowToStep", "name": "Prepare Dough", "text": "The night before baking, prepare your dough. In a stand mixer bowl, combine 350g active starter (fed 4-6 hours prior), 500g bread flour, 200ml water, and 10g salt. Mix on low speed for 2 minutes until incorporated, then drizzle in 30g olive oil. Increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The long fermentation will develop gluten further, so don't worry if it's not perfectly smooth now." }, { "@type": "HowToStep", "name": "Ferment Overnight", "text": "Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight (12-14 hours). This slow, cold fermentation develops complex flavors and improves the bread's structure and digestibility as the wild yeast slowly processes the flour's complex carbohydrates." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "The next day, remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours. Meanwhile, grate the cheeses and mix them together in a bowl. Place a baking stone or steel in your oven and preheat to 250°C (480°F) for at least 45 minutes to ensure your stone is properly heated." }, { "@type": "HowToStep", "name": "Shape the Dough", "text": "Divide the dough into 4 equal pieces (about 250g each). On a lightly floured surface, roll each piece into an oval shape about 25cm long and 15cm wide. The dough should be about 5mm thick - thin enough to hold the filling but thick enough to support the cheese and egg." }, { "@type": "HowToStep", "name": "Form Boat Shape", "text": "Roll the two long sides of each oval toward the center, creating a boat shape with pointed ends. Pinch and twist the ends firmly to seal - this is crucial to prevent the cheese from leaking during baking. Your khachapuri should now resemble a boat or eye shape with a hollow center." }, { "@type": "HowToStep", "name": "Add Cheese Filling", "text": "Transfer the shaped dough onto a floured pizza peel or rimless baking sheet. Fill the center of each boat with about 125g of the cheese mixture, leaving room for expansion. 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Watch carefully at this stage as the yolks can overcooked quickly." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve immediately! The traditional way to eat khachapuri is to tear off the pointed ends first and use them to mix the egg yolk and butter into the hot cheese, creating a rich, creamy center. Then tear pieces from the sides and dip into the cheese mixture. The wild yeast gives the bread a complex tanginess that perfectly complements the rich, savory filling." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Nikoloz Tsereteli", "datePublished": "2024-04-05", "reviewBody": "Tangy dough worth every minute! This recipe is incredibly authentic - I'm Georgian and this tastes just like my grandmother's version. The wild fermentation adds that perfect complexity that's missing in quick-rise recipes.", "name": "Authentic Georgian Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Vandenberg", "datePublished": "2024-04-07", "reviewBody": "Best cheese-to-bread ratio ever! The wild fermentation process is lengthy but so worth it. The dough has amazing flavor and the structure holds up perfectly to all that gooey cheese and egg yolk. My family fights over the last piece!", "name": "Perfect Cheese Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mahmood", "datePublished": "2024-04-10", "reviewBody": "Transported me straight to Georgia! I've been looking for an authentic khachapuri recipe since my trip to Tbilisi last year. This recipe nails it! The wild yeast adds such depth to the flavor that you just can't get with commercial yeast.", "name": "Just Like In Tbilisi", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-04-12", "reviewBody": "Weekend project with spectacular results! I thought the wild fermentation would be difficult, but the instructions were clear and the process was surprisingly simple. The crispy edges and gooey center are absolute perfection!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroko Tanaka", "datePublished": "2024-04-15", "reviewBody": "Better than restaurant version! I've tried many khachapuri in restaurants but none compare to this homemade version. The wild fermentation makes a huge difference in the flavor of the bread. The detailed instructions made it easy to achieve the perfect boat shape.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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