Khachapuri Masterclass in Tbilisi 2026

Khachapuri is Georgia's national dish — but "khachapuri" is not one dish, it is a family of 10+ regional variations. Adjarian with a poached egg on top, Imeruli with cheese sealed inside the dough, Megruli with a double layer of suluguni — every region has its own recipe and its own sense of pride about it. In this hands-on cooking class in a private kitchen in the Old Town, you will learn to make all three major types from scratch.

About the Class

The class takes place in a private kitchen in the Old Town, run by a local Georgian family. Tamara — a third-generation cook — will teach you to make the dough, work the cheese, and shape each type of khachapuri by hand.

We start with Imeruli — the most classic. Kefir-based dough (or yeasted water dough), filled with imeruli cheese, a fresh brine cheese that is saltier than suluguni. Then Megruli: the same round, but an additional layer of grated suluguni melted on top. We finish with Adjarian: a boat-shaped open bread with an egg and butter.

A Brief History of Khachapuri

The word "khachapuri" combines "khacho" (curd cheese) and "puri" (bread). The earliest recipes date to the 12th century. In 2019, khachapuri was added to Georgia's list of traditional cultural heritage. Today the dish has its own informal economic index: the "Khachapuri Index" tracks ingredient prices in Georgia's major cities as a measure of local inflation.

At the end of the class everything you have baked goes straight onto the table. A glass of Georgian wine (Tsinandali or Rkatsiteli) is included. Tamara hands out recipes with exact gram weights. See also: Gastro Tour of Tbilisi.

Step-by-Step: What Happens During the Class

10:00 — Meet at the bakery on Kote Meskhi Street in the Old Town. Introduction to Tamara, a short talk on khachapuri history and the differences between regions. Tea with churchkhela while the oven heats up.

10:20 — Imeruli Khachapuri. Mix the dough: premium flour + kefir + yeast. Key point: do not overwork it — the dough must be soft, like a soft earlobe. Filling: imeruli cheese (brine-cured, saltier than suluguni). Shape the round flat, seal the cheese inside without any gaps. Bake 15–18 minutes at 220°C.

10:50 — Megruli Khachapuri. Same base as Imeruli, but with an extra layer of grated suluguni spread across the top — hence the name "Megrelian double." Stronger cheese flavour, golden bubbling crust. Bake 12–15 minutes.

11:20 — Adjarian Khachapuri. The most complex and the most photogenic. Shape the dough into a "boat" — an open form. Add the cheese filling (mixed imeruli + suluguni). Crack a raw egg into the centre. Add a 25g knob of butter. Bake 8–10 minutes. Important: the egg should remain semi-runny — do not overcook it. You eat it by tearing off the bread sides and dragging them through the yolk.

12:00 — Tasting. Everything fresh from the oven goes on the table. A glass of Georgian wine. Tamara shares the written recipes with exact weights. The conversation turns to where in Tbilisi locals actually eat the best khachapuri — never in tourist-facing restaurants.

Three Practical Tips

• Come hungry — three types of khachapuri is a full meal, not a snack.
• The class runs in a private home kitchen, not a restaurant — the atmosphere is informal, ask any question you like about Georgian cooking.
• The Adjarian khachapuri is technically straightforward, but the ratio of dough to cheese matters: 60% dough, 40% filling. Less dough and the boat collapses.

What to Bring

• Clothes you don't mind getting flour on (an apron will be provided)
• A good appetite — at least three khachapuri between two people
• Your phone for photos — shaping the dough is highly photogenic
• A notebook for recipe notes (Tamara explains quickly)
• If you have a gluten or dairy allergy, let us know in advance

Frequently Asked Questions

How long is the khachapuri cooking class?

The class lasts 2–2.5 hours of hands-on cooking, plus 30–45 minutes of eating together. We start at 10:00 and finish by 13:00.

What happens to the khachapuri we make?

You eat everything you make! At the end of the class we sit down for a tasting with Georgian wine or lemonade included. You will leave full.

Do I need cooking experience to join?

No experience needed at all. The class is designed for everyone — from first-time bakers to experienced home cooks. Tamara explains every step clearly in English and demonstrates each technique.

Can children take part?

Yes. Children from age 6 enjoy the class. Shaping the dough and watching the khachapuri puff up in the oven is genuinely exciting for kids. The group stays small (max 7 people) so Tamara can pay attention to every participant.

Practical Information

The class starts at the bakery on Kote Meskhi Street in Tbilisi's Old Town. Timur can arrange a pickup from your hotel in a comfortable air-conditioned vehicle. Maximum 7 people — individual attention for every guest. The programme is flexible: tell us in advance if there are dietary restrictions or if you would like to focus on one particular type of khachapuri.

Booking and Payment

Write to Timur on WhatsApp (+995 511 272 623) — he replies within 10–15 minutes. A 10% deposit is required to confirm the booking; the remainder is paid on the day. Accepted: Georgian lari cash, bank transfer, cryptocurrency. Free cancellation up to 24 hours before the start. In high season (May–October) book 3–5 days ahead.

What to Bring

Comfortable clothes you don't mind getting flour on (an apron will be provided). A phone for photos — the dough-shaping stage is very photogenic. If you have a gluten or dairy intolerance, please mention it when booking so Tamara can prepare alternatives.

Why Guests Choose Sakhva Travel

Over three years of guiding in Tbilisi I have run more than 500 tours and know what matters to travellers: punctuality, specific information rather than generic descriptions, and the willingness to adapt on the spot. Every experience is private: I do not fill 40-seat buses, maximum 7 guests. That means you get to ask every question you have, stop wherever you want, and spend exactly as much time at each point as feels right.

A 4.9 rating on Google Maps (113 reviews) is not a coincidence. I reply on WhatsApp within 10–15 minutes, send a detailed itinerary before the tour, and stay available afterwards. Many guests come back for a second or third experience — that is the best feedback I receive.

How Booking Works

Message me on WhatsApp: +995 511 272 623. I will confirm the date, group size, and any preferences, then send confirmation with the meeting point, time, and final price. A 10% deposit secures the booking; the rest is paid on the day. Cancellation is free up to 24 hours before the start.