Georgian Cheese-Filled Bread Recipe
If you’ve never experienced the delight of Georgian Cheese-Filled Bread, you’re in for a serious treat. This ultimate comfort food, also known as khachapuri, strikes an irresistible balance between crisp golden crust and melty, gooey cheese. The distinctive boat shape cradles a blend of savory cheeses, and the option of a luscious baked egg in the center takes it straight over the top. Whether you’re craving something cozy for brunch or a new star for your dinner spread, this recipe will have your kitchen smelling glorious and friends and family gathering around for just one more piece.
Ingredients You’ll Need
Surprisingly, making Georgian Cheese-Filled Bread at home is easier than you might think, thanks to a handful of approachable ingredients. Each component plays a crucial role in delivering that signature rich flavor, pillowy texture, and cheesy center everyone loves.
- All-purpose flour: The essential base that gives the bread structure and a chewy bite.
- Warm water: Perfect temperature helps activate the yeast for fluffy, well-risen dough.
- Sugar: Just a touch to feed the yeast and balance the flavors.
- Salt: Enhances all the ingredients and brings out the cheesy flavors.
- Active dry yeast: The secret to a pillowy, light bread that holds the filling beautifully.
- Olive oil: Adds richness to the dough and helps develop the crust’s tender bite.
- Shredded mozzarella cheese: Melts beautifully for an oozy, stretchy filling.
- Crumbled feta cheese: Brings a tangy, salty edge to balance the richness.
- Shredded Monterey Jack or Sulguni cheese: More meltiness, more flavor—if you find Sulguni, go for it!
- Egg (for each bread, optional): The iconic golden yolk adds creaminess and a wow factor when mixed in.
- Melted butter (for brushing): Brush on warm for an irresistible glossy finish and extra flavor.
How to Make Georgian Cheese-Filled Bread
Step 1: Activate the Yeast
Start by combining warm water, sugar, and yeast in a small bowl. Let this mixture sit for about 5–10 minutes, just until it becomes slightly frothy on top. This bubbling action means your yeast is lively and ready to help your bread rise beautifully!
Step 2: Make and Knead the Dough
In a large bowl, whisk together the flour and salt. Pour in your activated yeast mixture along with the olive oil. Mix until a shaggy dough forms, then transfer it to a floured surface and knead for around 8–10 minutes. You’re looking for a dough that’s smooth and elastic, a sign that gluten is developing.
Step 3: Let the Dough Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a towel and set it in a cozy, warm spot for about an hour, or until it’s doubled in size. This waiting game is where the magic happens, unlocking flavor and texture.
Step 4: Prepare the Cheese Mixture
While the dough is rising, combine all your cheeses in a bowl. Give them a gentle toss so they blend together nicely. This trio delivers that creamy, melty interior that makes Georgian Cheese-Filled Bread so memorable.
Step 5: Shape the Bread
Gently punch down the risen dough and split it into two equal pieces. Roll each half into an oval, about 10 inches long. Pile a generous stripe of your cheese mixture down the center, then roll the sides toward the middle, creating a cozy “boat”. Pinch the ends tightly so the filling stays where it should during baking.
Step 6: Bake to Golden Perfection
Carefully transfer your soon-to-be Georgian Cheese-Filled Bread to a parchment-lined baking sheet. Bake in a preheated 450°F (230°C) oven for 12–14 minutes, until the crust turns golden and the cheese is bubbling. For an extra-indulgent touch, crack an egg into the center of each boat during the last few minutes of baking and return to the oven until just set.
Step 7: Butter and Serve Hot
Once out of the oven, let the breads cool just for a moment, then brush the crust generously with melted butter. Serve immediately while everything is gloriously gooey, mixing the egg yolk and cheese together right before biting in. Every bite is pure joy!
How to Serve Georgian Cheese-Filled Bread
Garnishes
Though already decadent on its own, a sprinkle of fresh herbs like parsley or dill adds a pop of color and a gentle freshness to Georgian Cheese-Filled Bread. For a tiny touch of heat, consider a pinch of red pepper flakes over the cheese just before serving.
Side Dishes
This bread is indulgent, so crisp salads with tomatoes, cucumbers, and a lemony vinaigrette pair brilliantly. Roasted vegetables or marinated olives are also excellent companions, providing a savory contrast without overpowering the star of the meal.
Creative Ways to Present
The classic way is straight from the oven, golden and bubbling. For parties, slice into small wedges and serve on a platter for easy sharing. Individually portioned mini Georgian Cheese-Filled Breads make for charming appetizers, or place a bread at the center of a brunch buffet as an edible centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Georgian Cheese-Filled Bread (a rare feat!), wrap it tightly in plastic wrap or foil. Store in the refrigerator for up to three days—the bread remains soft and the filling stays flavorful.
Freezing
Wrap fully cooled breads in plastic and then foil, and freeze for up to two months. For the best results, freeze before baking (without egg), then thaw, add the egg if using, and bake fresh when ready to enjoy.
Reheating
To revive that straight-from-the-oven taste, warm in a low 300°F (150°C) oven until the cheese re-melts and the crust crisps up. Avoid microwaving, as it can toughen the bread and turn the filling rubbery. If reheating from frozen, thaw first overnight in the fridge.
FAQs
Can I use different cheeses?
Absolutely! While the traditional blend showcases local Georgian cheeses, mozzarella, Monterey Jack, and feta work beautifully. Mix and match your favorites but aim for at least one cheese that melts smoothly and another that adds salty tang.
Is the egg necessary?
Not at all—you can skip the egg for a classic khachapuri, or add it for a rich, decadent twist. The runny yolk blends with the cheese for a sauce-like experience, but the bread is just as tasty without.
Can I prepare the dough ahead of time?
Yes! After the initial rise, cover and refrigerate the dough overnight. This slow fermentation develops flavor, and you can proceed with shaping and baking the next day for fresh Georgian Cheese-Filled Bread when you want it.
How do I shape the bread boats?
Roll your dough ovals, mound the cheese down the middle, then gently lift and roll the edges inward toward the cheese, pinching and twisting the ends to seal. It doesn’t have to be perfect—the rustic look is part of the charm!
Can I make this gluten-free?
Look for a reliable gluten-free flour blend designed for yeasted doughs. While the texture will vary slightly from classic Georgian Cheese-Filled Bread, you’ll still get that irresistible cheesy center.
Final Thoughts
There’s a certain magic in gathering loved ones around a freshly baked Georgian Cheese-Filled Bread, breaking off pieces of crust to dip into the luscious, molten center. Don’t be surprised if this recipe quickly becomes your most-requested comfort food—I hope you’ll give it a try soon and fall in love just like I did!
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Georgian Cheese-Filled Bread Recipe
- Total Time: 1 hour 34 minutes
- Yield: 2 breads 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Georgian cuisine with this delicious recipe for Georgian Cheese-Filled Bread, known as Khachapuri. This savory bread is filled with a blend of cheeses and makes for a delightful main course or appetizer.
Ingredients
Main Dough:
- 2 1/4 cups all-purpose flour
- 3/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/4 teaspoons active dry yeast
- 1 tablespoon olive oil
For the Filling:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded Monterey Jack or Sulguni cheese
- 1 egg (optional)
- 1 tablespoon melted butter (for brushing)
Instructions
- Mix the Dough: Combine warm water, sugar, and yeast. Mix flour and salt in a bowl. Add yeast mixture and olive oil, knead until smooth. Let rise for 1 hour.
- Prepare Filling: Mix all cheeses. Divide dough, roll into ovals. Fill with cheese, shape into boats.
- Bake: Bake at 450°F for 12–14 minutes. Optionally, add an egg during the last few minutes. Brush with butter before serving.
Notes
- Known as Khachapuri, this bread is best enjoyed fresh.
- Substitute Sulguni cheese with mozzarella and Monterey Jack mix.
- To reheat, warm in a low oven until cheese melts.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Georgian
Nutrition
- Serving Size: 1/2 bread
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
