Ossetian Khachapuri – A Georgian Cheese Bread Recipe - Verne Collection

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

Intro/Story

In the mechanical heart of the Chrononaut’s kitchen, the Ossetian Khachapuri rises like a golden disk. Stuffed with layers of cheese and potatoes, this round bread mirrors the gears of time itself – a hearty companion for explorers navigating the steamy corridors of culinary invention.

Ossetian Khachapuri is a traditional variation from the Ossetian region of Georgia. Unlike crescent or boat‑shaped styles, it is a flat, round bread filled with cheese, potatoes, or sometimes meat. Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes, and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and beetroot leaves. This type of khachapuri comes from South Ossetia, where it is called Chakhragina. It is also a popular khachapuri in the Shida Kartli region (Georgian: შიდა ქართლი), which borders South Ossetia. It is also known as Pkhlovana Khachapuri. Its balanced filling and circular shape make it a staple of everyday meals and festive occasions alike.

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Ingredients

500 g all‑purpose flour
250 ml warm milk
1 egg
1 tsp sugar
1 tsp salt
7 g dry yeast
200 g sulguni or mozzarella cheese (grated)
200 g boiled potatoes (mashed)
50 g butter

Preparation

Dissolve yeast in warm milk with sugar, let rest 10 minutes.
Mix flour, salt, egg, and yeast mixture into a soft dough. Knead until smooth.
Cover and let rise for 1 hour.
Prepare filling: mix mashed potatoes with grated cheese.
Roll dough into circles, place filling in center, fold edges over, then flatten into a round disk.
Bake at 200°C for 20–25 minutes until golden.
Brush with melted butter before serving.