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Ghebi Three-Cheese Khachapuri — Georgian Cheese Bread from Racha

Bake Ghebi-style Georgian khachapuri with Imeruli, Sulguni and Kheldaskhmuli cheeses in soft yeast dough. Two breads make four portions

Georgian home recipeGeorgian dish
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Wide view of two round golden three-cheese khachapuri from Ghebi, with melted cheese visible in the cut bread.
Yield4 side portions (two medium khachapuri, each cut in half)
Serving basisOne half of a khachapuri
DifficultyModerate
Dietary classificationVegetarian; contains wheat (gluten) and milk
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The dish

About Ghebi Three-Cheese Khachapuri — Georgian Cheese Bread from Racha

Two round, yeasted breads enclose a savoury blend of Imeruli, Sulguni and Kheldaskhmuli cheeses.

Ghebi, a village in the Racha highlands, is known for three-cheese khachapuri. This home version specifies a measured blend of three Georgian cheeses and shapes it into two closed rounds.

Imeruli brings a mild, fresh dairy note, Sulguni melts into an elastic layer, and Kheldaskhmuli adds a soft, buttery quality. The cheese blend is salty, so the filling needs no added salt. Use cheeses made with pasteurized milk and keep them chilled until you are ready to shape the breads.

If the Georgian cheeses are not available, a separate practical blend of low-moisture mozzarella, feta and mild full-fat cottage cheese or farmer cheese will still make a savoury, meltable filling. That blend is a substitute and is not the Ghebi cheese combination. The recipe makes two medium breads for four side portions.

Cook the dish

Ingredients

Ghebi Three-Cheese Khachapuri — Georgian Cheese Bread from Racha

Dough

  • 250 gall-purpose wheat flour
  • 4 gactive dry yeast
  • 5 ggranulated sugar
  • 3 gfine salt
  • 145 mlwarm water, at the temperature recommended on the yeast package
  • 15 mlneutral oil, plus a little for the work surface

Three-cheese filling

  • 150 gImeruli cheese, made with pasteurized milk, coarsely grated or crumbled
  • 125 gSulguni cheese, made with pasteurized milk, coarsely grated
  • 75 gKheldaskhmuli cheese, made with pasteurized milk, crumbled
Method

Method

  1. Mix and knead the dough. In a large bowl, stir together the flour, yeast, sugar and salt. Add the warm water and oil. Mix until no dry flour remains, then knead on a lightly oiled surface for 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky, not wet.

  2. Let the dough rise. Shape the dough into a ball and return it to the bowl. Cover with a clean tea towel and leave in a warm, draught-free place for about 60 minutes, until doubled in size. Proofing may take longer in a cool kitchen.

  3. Make the filling and heat the oven. While the dough rises, grate or crumble the three cheeses into a bowl and mix evenly. Do not add salt. Keep the mixture refrigerated if the kitchen is warm. Heat the oven to 220 °C / 425 °F and line a baking tray with parchment.

  4. Fill and shape. Divide the risen dough and cheese filling into two equal portions. On a lightly oiled surface, press one piece of dough into a thick circle about 20 cm wide. Put one portion of cheese in the centre, draw the dough edges up and over it, and pinch the seam firmly closed. Turn seam-side down and gently flatten into an even round about 20 cm across. Repeat with the remaining dough and filling.

  5. Bake until hot throughout. Place the rounds seam-side down on the prepared tray, leaving space between them. Bake for 20–25 minutes, rotating the tray once if the breads brown unevenly. The crust should be evenly golden and set, and the cheese should be fully melted. The centre should be steaming hot; when checked with a thermometer, it should reach 74 °C / 165 °F. Rest for 10 minutes before cutting.

  6. Serve and store. Cut each round in half and serve warm. Refrigerate leftovers in a shallow container within 2 hours at or below 4 °C / 40 °F; use within 3–4 days and reheat to 74 °C / 165 °F.

Practical guidance

Success points

  • Keep the cheese mixture cold while the dough proofs; cold filling is easier to enclose.
  • Do not add salt to the cheese. The brined cheeses season the filling.
  • Seal the dough seam firmly and place each round seam-side down so the cheese stays enclosed as it melts.
Practical guidance

Practical guidance

Serving. Serve one half-bread per person while the cheese is soft and warm. Khachapuri can accompany a Georgian meal or stand on its own as a filling snack.

Make ahead. The dough can be mixed and proofed, then shaped and baked on the day you plan to serve it. Keep the cheeses refrigerated until filling the dough; do not leave the prepared filling at room temperature while the dough rises.

Storage and reheating. Cool leftovers promptly and refrigerate them within 2 hours at or below 4 °C. Use within 3–4 days. Reheat in a 180 °C oven until hot throughout and 74 °C / 165 °F at the centre; a microwave can soften the crust.

Cheese options. The measured version uses Imeruli, Sulguni and Kheldaskhmuli. If these are unavailable, mix 175 g low-moisture mozzarella, 100 g feta and 75 g mild full-fat cottage cheese or farmer cheese. This accessible blend melts well and tastes savoury, but it is a substitute, not the documented Ghebi three-cheese combination. It may also change the nutrition and salt level. Do not add salt to either filling.

Nutrition per serving

Estimated nutrition per serving

  • Serving size: One half of a khachapuri
  • Calories: About 430 kcal
  • Carbohydrate: About 50 g
  • Protein: About 21 g
  • Fat: About 16 g
  • Fibre: About 2 g
  • Sodium: About 1,050 mg

Approximate values for one quarter of the recipe. Actual values vary with cheese moisture, fat and salt; the alternative cheese mix is not included.

Allergens and food safety

Allergens and food safety

Contains wheat (gluten) and milk. Check cheese labels for additional ingredients and cross-contact. Use commercially produced cheeses made with pasteurized milk and follow their refrigeration directions. Keep the filling chilled until use. Refrigerate baked leftovers within 2 hours at or below 4 °C / 40 °F, use within 3–4 days and reheat to 74 °C / 165 °F.

Signs of readiness

Signs of readiness

  • The dough has doubled in size before shaping.
  • Both breads are evenly golden and the sealed seams remain closed.
  • The cheese filling is fully melted and steaming hot; a thermometer reads 74 °C / 165 °F at the centre.
The result

The result

  • Two golden, round breads with a soft, savoury three-cheese centre make four warm side portions.
  • The decisive technique is sealing the dough well and baking until the filling is hot throughout.
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