Khachapuri Tarkhunit (Georgian Cheese Bread with Fresh Herbs)

  • Serves

    serves 4-6 people

Kat Craddock

By Kat Craddock

Published on March 14, 2017

Khachapuri tarkhunit (literally, "cheese bread with tarragon") is a filled bread common in the nation of Georgia. For our version, we also added a handful of fresh dill and a bit of ground coriander to the mild farmer's cheese base. Khachapuri tarkhuni is best enjoyed hot: tear off a piece of the fluffy crust to dunk into the herb-and-cheese well.

Megruli Khachapuri


For the dough

  • 1 13 cups all purpose flour, plus more for dusting
  • 1 tbsp. olive oil, plus more for greasing and brushing
  • 2 tsp. Kosher salt
  • 34 tsp. instant dry yeast
  • 14 tsp. sugar

For the filling

  • 2 12 cups shredded low-moisture mozzarella (10 oz.)
  • 1 cup farmers cheese (8 oz.)
  • 13 cup chopped fresh tarragon leaves
  • 14 cup chopped fresh dill
  • 1 tsp. ground coriander
  • 1 tsp. Kosher salt


Step 1

Place a pizza stone in the center of the oven and preheat to 500°F. Meanwhile, lightly oil a large bowl with olive oil and set aside.

Step 2

Make the dough: In the clean bowl of a stand mixer fitted with a dough hook, add 2⁄3 cup tepid water, the flour, olive oil, 2 teaspoons kosher salt, the yeast, and the sugar..Mix on low speed until the dry ingredients are completely hydrated, 2-3 minutes. Increase the speed slightly and mix until a smooth, wet dough forms, 3-4 minutes more.

Step 3

Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap. Set in a warm place until the dough is almost doubled in size, 50-60 minutes.

Step 4

Make the filling: In a large bowl, combine the cheeses, herbs, coriander, and salt.

Step 5

On a lightly floured work surface, turn out the dough. Divide into two roughly 6-ounce piece and round each piece gently. Cover the pieces loosely with plastic wrap and set aside for 15 minutes.

Step 6

On a piece of lightly floured parchment paper, roll half of dough into a 10-inch circle about 1⁄8 inch thick. Spread a quarter of the cheese mixture (about 1 scant cup) over the dough leaving a 1⁄2-inch border. On one side of the circle, tightly roll the dough about a third of the way toward the center. Repeat on the opposite end, leaving a 2-3 inch wide space between the two rolls. Pinch the narrow ends of the rolls together and twist twice to seal, making a boat shape; place another quarter of the cheese mixture in the middle, packing down lightly.

Step 7

Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet. Repeat with remaining dough and cheese. Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.

Step 8

Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 3 inches apart. Bake until the dough is golden brown and the cheese is melted, 16-18 minutes. Serve hot.

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