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Bake at 350° for 15 minutes. Yeilds 4. Watch the video here!

Recipe provided by Nathan Kibarian.

Dietary Notes

Nut free, Peanut Free, Vegetarian



  • 2 ½ cups (600 mL) all purpose flour

  • 1 teaspoon (5 mL) salt

  • ⅓ cup (80 mL) olive oil

  • 1 cup (240 mL) room temperature or warm milk

  • 2 teaspoons (10 mL) yeast

  • 1 tablespoon (15 mL) sugar


  • 3 cups (720 mL) shredded pizza mozzarella, or a cheese mixture*

  • 4 tablespoons (60 mL) of butter

  • 5 eggs

  • Parmasean for topping

  • Additional toppings to your liking, such as sausage, roasted red peppers, or whatever you might put on a pizza!

  • *Any cheese mixture will do. We recommend a combination of mozzarella, cheddar, parmesan, and any salty greek cheese. Just make sure these cheeses melt easily.


  1. Activate 2 teaspoons (10 mL) yeast by adding it to 1 cup (240 mL) room temperature or warm milk. Gently mix the milk and yeast so all of the yeast is wetted. Let the yeast and milk sit for 1-2 minutes.

  2. Combine 2 ½ cups (600 mL) all purpose flour and 1 teaspoon (5 mL) salt in a mixing bowl or standing mixer.

  3. Add ⅓ cup (80 mL) of olive oil, the yeast and milk mixture, and 1 tablespoon (15 mL) sugar to the mixing bowl, and mix to combine. Once fully combined, knead the dough vigorously (or mix using a dough hook) until it is soft and warm, about 5 minutes.

  4. Remove the dough from the mixing bowl and continue kneading for another minute on your countertop or a large cutting board, and form the dough into a large, smooth, ball.

  5. Set the dough aside, covered, and let it rise for 15-25 minutes in an oiled bread pan.

  6. Once risen, cut the dough into two portions.

  7. Layer ¼ of your 3 cups (720 mL) shredded cheese on the dough in a line along the long axis of the diamond, and then add 2 tablespoons (30 mL) of softened butter on top of the cheese. Layer another ¼ of your cheese on top of the butter.

  8. Pinch the ends of the dough together, and raise up and pinch together the edges of the dough to form a canoe-like shape, with a pocket of cheese visible in the middle.

  9. Repeat steps 7 and 8 for your second katchapouri, and put both on a baking sheet with parchment paper. Optional: spray the parchment paper with cooking grease to reduce sticking to the paper.

  10. Let the katchapouri sit for 15 to 20 minutes to rise further.

  11. Preheat your oven to 350°

  12. Beat one egg yolk to make an egg wash, and brush the exposed dough of both katchapouri. Retain some egg wash to brush again later. Let the katchapouri sit for another 5 minutes.

  13. Add your additional toppings onto the cheese section of the katchapouri.

  14. Egg wash both katchpouri just before putting them in the oven.

  15. Bake for 10-15 minutes, until the dough is golden brown.

  16. Remove the katchapouri from the oven.

  17. Using a spoon, press the cheese and toppings down into the dough to create a place for your eggs. Crack two eggs onto each katchapouri.

  18. Top the eggs with a little parmesan cheese.

  19. Return the katchapouri to the oven and cook until the eggs are cooked. 2-5 minutes.

  20. Top the katchapouri with more parmesan cheese, and serve hot!

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