Oven-Baked Cheese Khachapuri from Yeast Dough
Golden and aromatic, they disappear in no time. Oven-baked cheese khachapuri from yeast dough leave no one indifferent. Soft homemade dough soaked with sweet butter and plenty of stretchy suluguni cheese inside make them incredibly delicious. Give them a try!
Updated : 23 March, 2026
Easy
More than 1 hour.
Ingredients
Dough
500 grams
Wheat flour
10 grams
Dry yeast
1 teaspoon
Salt
1 teaspoon
Sugar
325 milliliters
Milk
2 tablespoon
Vegetable oil
Filling
500 grams
Sulguni
40 grams
Butter
1
Eggs
Topping
1
Chicken eggs
1 tablespoon
Milk
30 grams
Sulguni
40 grams
Butter
2 teaspoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make khachapuri from yeast dough with cheese? Let’s start by making the dough for the khachapuri. Sift the flour into a deep bowl, this will enrich it with oxygen and make the baked goods fluffier, then add the salt, sugar, and dry yeast. I use the kind that is mixed directly with the flour, but read the instructions on your yeast carefully and, if needed, activate it in warm milk first and only then mix it with the flour. Mix everything thoroughly.
Step 2
Make a small well in the flour, pour in the warm milk, about 35°C (95°F), if the milk is hot, the yeast will die and the dough will not rise, and add the vegetable oil.
Step 3
Gradually bringing in the flour from the sides with a whisk, knead the dough.
Step 4
Dust the work surface with flour, place the dough on it, and continue kneading by hand. Shape the dough into a ball.
Step 5
Place it into a deep bowl, cover it with a towel, and leave it in a warm place without drafts for 1 hour.
Step 6
While the dough is rising, you can prepare the filling. Grate the cheese, choose any good-quality cheese you like that melts well, and the butter. Add salt, crack in the egg, and mix. Shape the filling into 3 equal balls.
Step 7
After about 1 hour, the dough should double in size. The rising time will depend on the room temperature and the activity of the yeast, so it may take a little more or a little less time. Go by the dough itself.
Step 8
Divide the dough into 3 parts, punch down each part, and shape them into 3 small flat rounds.
Step 9
Roll each round into a circle 20-22 cm in diameter, about 8-8.7 inches, and place a ball of filling in the center.
Step 10
Pinch the dough together on top, enclosing the filling inside.
Step 11
Turn the piece seam-side down and roll it out into a flat round 20-22 cm in diameter, about 8-8.7 inches. Do this carefully so the dough does not tear, dusting the work surface and the rolling pin with flour if needed. Make a steam hole on top about 1-1.5 cm wide, about 0.4-0.6 inch, cutting only through the top layer of dough, not all the way through.
Step 12
Add 1 tablespoon of milk to the egg yolk, mix, and brush all the khachapuri with it. Then sprinkle them with cheese grated on a coarse grater. Grease the baking sheet with vegetable oil, transfer the khachapuri onto it, and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until golden brown. The time may vary slightly, so rely on your oven.
Step 13
The yeast khachapuri are ready. Enjoy your meal!
Author note
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