Cheesy Georgian Bread - Khachapuri

Georgian bread is a boat-shaped loaf filled with a delicious cheesy center. Make this khachapuri recipe for a breakfast, snack or appetizer at any gathering.

What is Georgian bread?

Khachapuri is a Georgian staple that is essentially bread filled with cheese. It’s often compared to a cross between a simple pizza and naan. Each region of the country has its own version of the popular dish, and they vary widely in both the shape and ingredients used.

The most popular khachapuri recipe comes from Adjara, which is a coastal region along the Black Sea.

Yeast dough is shaped into a thick crust, then filled with a blend of melted cheeses and a baked egg with a velvety, liquid center. Then, the golden brown crust can be torn off and used to dip into the filling in the middle.

Sulguni, a salty cheese similar to mozzarella, is what is most commonly used. Occasionally, a tangier cheese called imeruli is also blended in.

Because both are hard to find in the US, a blend of mozzarella and feta is a good substitute to create a similar flavor.

INGREDIENT NOTES & SUBSTITUTIONS

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Instant dry yeast - This saves time since it doesn’t have to proof first. Instead, you can add it directly to the dough ingredients before letting the dough rise.
  
  For active dry yeast, dissolve in warm water first, then add 10-15 minutes to the rise time.
  
• Mozzarella cheese - Use low moisture cheese and shred your own. Bagged shreds have a preservative with a waxy texture that prevents them from melting properly.
  
• Feta cheese - Crumbled feta will be easier to mix with the mozzarella, so be sure to break off smaller pieces if your feta comes in a block.

Khachapuri Recipe Video

It may seem daunting at first, but this Georgian bread is actually quite easy to make! To watch the process from start to finish, watch the video in the recipe card at the bottom of this post!

How to make Georgian cheese bread

Make the dough

1. Mix the dough ingredients together in a stand mixer fitted with a dough hook.
2. Start on low speed until everything is just combined. Then, increase the speed and continue mixing until the dough is smooth and wet.

Let it rise

1. Transfer to a large greased bowl and cover with plastic wrap.
2. Place in a warm spot (like an empty microwave) until the dough has doubled in size.

Mix the filling and heat the pizza stone

1. Just before the dough is done rising, mix together the cheeses until well combined.
2. Place the stone in a cold oven, then preheat to 500°F.

Form the cheese boat

1. Shape one piece of dough into a large circle, then spread some of the cheese mixture into the center.
2. Gently roll and pinch each end to form a handle shape before adding more cheese to the center. Repeat the process with the other piece of dough.
3. Then, let both rest, uncovered, for about 15 minutes.

First bake

1. Brush the dough edges with oil, then transfer to the hot pizza stone in the oven.
2. Cook for about 15 minutes, until the cheese has melted.
3. Remove and make an indent in the cheese with the end of a glass.
4. Crack an egg into the center of each without breaking the yolk.

Second bake

1. Place the Georgian bread back in the oven and bake for a few more minutes, just until the egg whites are set.
2. Remove and transfer to a platter or serving board.

Serving suggestions

1. Sprinkle fresh, chopped parsley over the top of each Georgian cheese boat.
   
2. Tear off the bread edges and dip into the egg and cheese center.
   
3. Wash it down drinking this refreshing Pomegranate Rosemary Drink.
   
4. Serve it alongside Feta Cheese Spread for extra dipping.