Georgian double cheese Megruli khachapuri
14 November, 2016
Georgian cuisine can boast bounty of various types of khachapuri, Georgian cheese bread. Megruli type of khachapuri from Georgia’s Samegrelo region is also known as double cheese khachapuri, since it has cheese inside as well as on the top. Here cheese plays the main role; you can either use Georgian Imeruli cheese or sulguni soft cheese, similar to mozzarella. Here we present the best recipe of most delicious Megruli khachapuri:


1 kg flour
3 tablespoon baking powder
500 ml
5 tablespoon butter
2 eggs
1 kg soft, milky, fatty sulguni or imeruli cheese or they mixture
Additional cheese and egg for pouring over khachapuri


Pour warm milk into a bowl and add yeast. After 10-15 minutes add flour, salt and knead the mixture into dough. Then cover it with a cloth and put it in a warm place. Grate cheese and add the eggs. Split the filling into several parts, each being roughly 300g. Moisten your hands with oil and knead the dough again, this will make your Khachapuri extra plump. When the dough rises, put cheese in the middle (one 300g part of cheese per Khachapuri) and fold into ball.Put it face down on the table and roll it out lightly. Put the prepared Khachapuri on a baking tray, beat egg yolk with little bit of milk, brush khachapuri with mixture, sprinkle with grated sulguni cheese or place slices of cheese on top and let it bake in a well-heated oven for 20-25 minutes.

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Related recipes:

Imeruli khachapuri – One of Georgia’s most popular type of cheese bread

Achma – cheesy and crispy Khachapuri from western Georgia

Time to make Adjaruli khacahpuri – A delicious bread boat with egg and cheese