Mingrelian Khachapuri – A Georgian Bread Recipe

Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.

Intro/Story

In the flickering glow of brass lanterns, the Chrononaut uncovers a hidden recipe from the Georgian highlands. Mingrelian Khachapuri, crowned with molten cheese, emerges as a bread of both tradition and invention – a dish that bridges centuries, gears, and cultures.

Mingrelian Khachapuri (Megruli) is a variation of the famous Georgian cheese bread. Unlike the Imeretian version, this bread is topped with an extra layer of cheese before baking, resulting in a golden crust and a rich, savory flavor. It originates from the Samegrelo region of western Georgia and is considered one of the most indulgent forms of Khachapuri.

Recipe Categories

• Starters
• Soup & Stews
• Main Dishes
• Desserts
• Cocktails
• Snacks

Ingredients

• 500 g all‑purpose flour
• 250 ml warm milk
• 1 tsp sugar
• 1 tsp salt
• 7 g dry yeast
• 2 tbsp butter, melted
• 400 g sulguni cheese (or mozzarella mix if unavailable)
• 1 egg

Preparation

1. Dissolve yeast and sugar in warm milk, let rest 10 minutes.
2. Mix flour, salt, melted butter, and yeast mixture into a soft dough. Knead until smooth.
3. Cover and let rise for 1 hour.
4. Divide dough into rounds, flatten, and fill with grated cheese. Seal and shape into disks.
5. Place on baking sheet, sprinkle extra cheese on top.
6. Bake at 200°C (390°F) for 20–25 minutes until golden.
7. Serve warm, optionally brushed with butter.

Nutritional Facts (per piece)

• Calories: 320
• Protein: 14 g
• Fat: 15 g
• Carbohydrates: 32 g

Tips & Variations

• Use mozzarella + feta if sulguni is unavailable.
• Add herbs (dill, parsley) for freshness.
• Serve with a fried egg on top for extra richness.
• Mini versions make excellent party snacks.

Next Steps

Do you like our recipe? You can find more recipes in the Snack Category here.