Soft, golden, and oozing with a blend of three glorious cheeses, Georgian Cheese-Filled Bread is love at first bite. This beloved dish, also known as khachapuri, brings the spirit of Georgian hospitality right to your table. The aroma of freshly baked bread mingling with the savory filling and that irresistible runny egg in the center is pure magic—a treat that transforms ordinary ingredients into a heartwarming meal everyone will adore.
Ingredients You’ll Need
Ingredients You’ll Need
The secret to unforgettable Georgian Cheese-Filled Bread lies in just a handful of everyday staples. Each ingredient wears a delicious hat—building the base, adding that signature cheesy filling, or providing a golden shine. Here’s what you’ll need and why each one matters.
- Warm water (1 ¼ cups, about 110°F): The ideal temperature wakes up the yeast and helps the dough rise just right.
- Sugar (2 teaspoons): Feeds the yeast, ensuring a perfect, bubbly start for your bread.
- Active dry yeast (2 ¼ teaspoons): The essential lift-off for a pillowy, tender crust.
- All-purpose flour (3 cups, plus more for dusting): The reliable backbone that gives structure and a soft crumb.
- Salt (1 ½ teaspoons): Enhances both the flavor of the dough and the cheesy filling.
- Olive oil (1 tablespoon): Adds richness and helps keep the dough supple and moist.
- Mozzarella cheese (2 cups, shredded): Gives the filling its beautiful melt and glorious cheese pulls.
- Feta cheese (1 cup, crumbled): Brings tang and a bit of saltiness for that authentic flavor punch.
- Sulguni or provolone cheese (1 cup, shredded): Sulguni is classic, but provolone or extra mozzarella/feta mimic its melty, springy qualities.
- Eggs (2, plus more for egg wash): Turn your bread into a decadent showstopper with a soft yolk finish.
- Butter (2 tablespoons, melted): For brushing over the baked crust, adding gloss and indulgence.
How to Make Georgian Cheese-Filled Bread
Step 1: Activate the Yeast
Start by combining your warm water, sugar, and yeast in a large mixing bowl. Wait 5 to 10 minutes while it starts to foam up, proving your yeast is alive and hungry for action. This simple moment sets the stage for wonderfully airy bread.
Step 2: Make the Dough
Add flour and salt to the bubbly mixture, stirring until a soft, shaggy dough forms. Then, turn it out onto a floured countertop and get kneading with your hands. After about 8 to 10 minutes of rhythmic kneading, the dough should become smooth, elastic, and distinctly satisfying to touch.
Step 3: Let the Dough Rise
Drizzle olive oil into a clean bowl, nestle your dough inside, and cover it with a kitchen towel. Allow it to rise in a warm place for around an hour, or until it doubles in size. Watching it plump up is so gratifying—proof that good things come to those who wait!
Step 4: Make the Cheese Filling
While the dough takes its cozy nap, mix together your shredded mozzarella, crumbled feta, and sulguni or provolone in a medium bowl. The combination is heavenly: creamy, salty, stretchy, and just a little tangy.
Step 5: Shape the Breads
Divide the risen dough in half. Roll each piece into a neat oval, about 10 inches long. Pile half the cheese mixture down the center, then fold the sides over and twist the ends to create that classic boat shape unique to Georgian Cheese-Filled Bread.
Step 6: Assemble and Bake
Slide the shaped breads onto a parchment-lined baking sheet, brush them with egg wash, and pop them into a preheated 475°F (245°C) oven. After about 12 to 15 minutes, the crust will turn beautifully golden and the cheese will be lovingly molten.
Step 7: Add the Egg and Finish Baking
Gently make a small well in the bubbling cheese and crack one egg into each boat. Return them to the oven for a quick 3 to 5 minutes. The goal is a just-set white with a vividly runny yolk, ready to be swirled into the gooey cheese.
Step 8: Add Butter and Serve
Brush the crust with melted butter for extra shine and flavor. Serve immediately while everything is hot, melty, and downright irresistible!
How to Serve Georgian Cheese-Filled Bread
Garnishes
That fresh, glistening finish is just the start! For a classic touch, sprinkle a little extra feta over the hot bread or add a few sprigs of fresh herbs like dill or parsley for color and a gentle pop of flavor. A light grind of black pepper or a dusting of Aleppo pepper adds warmth and a gorgeous look.
Side Dishes
Georgian Cheese-Filled Bread pairs wonderfully with simple accompaniments that offer a refreshing balance. A crisp cucumber-tomato salad tossed in olive oil, or a tangy bowl of pickled vegetables, can both cut through the richness and brighten every bite. If you’re serving this as part of a larger spread, grilled mushrooms, roasted red peppers, or even a simple soup make lovely partners.
Creative Ways to Present
Let your creativity shine by serving each bread on a rustic wooden board for a feel of Georgian tradition or on a modern platter with small bowls of olives and herby dips nearby. Slice into wedges like a pizza for easy sharing, or serve each boat whole for that dramatic, cheese-stretching presentation everyone loves to see!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which is uncommon because Georgian Cheese-Filled Bread tends to disappear fast—store them in an airtight container in the refrigerator for up to three days. For the freshest flavor, allow them to cool completely before sealing and chilling.
Freezing
You can absolutely freeze these cheese-filled breads for later. Wrap completely cooled breads tightly in plastic wrap and then foil before freezing. They will keep well for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring your Georgian Cheese-Filled Bread back to its gooey best, warm it in a 350°F (175°C) oven for about 10 minutes. This restores the crust’s crispiness and the cheese’s tempting melt. If you want to revive the central egg, consider adding a fresh one before the final few minutes in the oven.
FAQs
Can I use all mozzarella if I can’t find sulguni or provolone?
Absolutely! Mozzarella gives great stretch and melt. For a closer flavor to authentic Georgian Cheese-Filled Bread, mix mozzarella with a little extra feta to add a tangy bite in place of sulguni.
What if I don’t want the runny egg in the center?
No problem at all. Simply skip adding the egg after baking. The bread will still be wonderfully rich and cheesy without it. Some traditional versions omit the egg entirely, so you’re staying true to the spirit!
Is it possible to make Georgian Cheese-Filled Bread gluten free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture will be a little different, but you’ll still get that decadent cheese filling and lovely crisp crust.
Can the dough be made ahead of time?
Definitely. You can prepare the dough and refrigerate overnight after the first rise. Just bring it to room temperature for about 30 minutes before shaping and proceeding with the recipe.
How do I get the egg yolk perfectly runny?
Keep an eye on the bread during the final bake after you add the egg. Typically, 3–5 minutes will set the whites while leaving the yolk beautifully runny. If you prefer a firmer yolk, leave it in for a minute or two longer.
Final Thoughts
If you’re looking to add a little warmth, comfort, and adventure to your kitchen, Georgian Cheese-Filled Bread is a must-try. There’s genuine joy in shaping the boats, filling them to overflowing, and sharing that first gooey, golden slice with those you love. Try it once, and you just might find it’s impossible not to crave again and again!
