Georgian Cheese Bread: A Soft Bread Boat Filled with Bliss

The country of Georgia is an incredible place for baked bread. The famous Georgian Khachapuri, the country’s national dish, is a unique, cheese-stuffed bread. Khachapuri bread shapes, cheese, and other ingredients vary from region to region. I’m so excited to share my version of the most well-known of the Khachapuri’s, the Acharuli Khachapuri version. Imagine a gondola-shaped boat made of a soft, chewy, yeast dough that’s filled with gooey, white cheese. On top is a runny egg and a pat of butter slowly melting over the yolk as it sits. That is 5 pounds gained just thinking!

International Connections

If you love cheese bread, then this bread is definitely for you. In fact, many of Georgia’s regional versions resemble iconic Italian cheese dishes like pizzas, calzones, and lasagnas. I’m referring to appearances only; the flavors are very different. Georgia’s most basic versions of these dishes are all primarily dough and cheese. Sometimes you’ll find eggs and potatoes included and occasionally meat.

The Georgian Cheese Bread Origins

The Acharuli Khachapuri version I’m sharing with you originated in the Adjarian region in southwestern Georgia along the Black Sea with Turkey to the south. I bet you can’t guess why the dough is shaped like a boat. Hmm?

This famous Eastern European bread has been around for centuries. From my understanding, we’re talking 11^th century during the Georgian Golden Age. Though it was likely from India via the Silk Trade Route. Nevertheless, the versions eaten today are becoming popular all around the globe.

Shout-out to Georgia (The Country!)

Georgia, I love you for making bread and cheese uniquely yours.

Georgian Cheese Bread Recipe Ingredients

For my recipe, you’ll need basic bread ingredients with indulgent toppings. These ingredients include yeast, granulated sugar, milk, all-purpose flour, salt, water, olive oil, feta cheese, mozzarella cheese, eggs, and butter. Yum! Well, looks like ingredients for a cheese bread!

Activate the Yeast

Begin by activating the yeast. In a small bowl, whisk together 1 teaspoon of yeast and 1 tbsp sugar. Whisk in ½ cup warm milk heated to 100˚F-110˚F (~30 seconds or so in the microwave). Set aside for 10 minutes or until bubbly and frothy.

Whisk Dry & Wet Ingredients Separately

In the bowl of a stand mixer (or large bowl), whisk in 300 grams (2½ cups) of flour and 1¼ teaspoon of salt. Stir together ½ cup plus 1 tablespoon of room temperature water and 1 tablespoon of oil.

Combine Dry & Wet Ingredients

Use the dough hook attachment and turn the machine on low. Slowing pour in the water and oil mixture. Then, pour in the activated yeast mixture. Allow the machine to knead on low (levels 1-2) for 10 minutes, adding more flour as needed. The dough should be tacky and pull away from the bowl. If kneading by hand, knead for 10 minutes until the dough bounces back when you press into it.

Cover & Rise

Use a spatula to spoon the dough to the bottom-center of the bowl. Use cooking spray or oil to cover the top and sides of the dough. Cover the bowl with plastic wrap or a towel and set aside in a warm area for 1-2 hours or until the dough has doubled in size.

Combine Mozzarella & Feta Cheeses

In a medium bowl, add 8 ounces of shredded mozzarella (grate, if not already) and crumble 1 block (7-8 ounces) of feta. Mix the cheeses together.

TIP: Blocks or fresh cheese that you shred/grate yourself melts easier and smoother than pre-grated/pre-shredded cheese. Cheese companies coat shredded and grated cheese with cellulose to prevent the shreds from sticking. However, while this cheese does melt, it’s not as smooth as cheese you grate yourself. For a dish like the Georgian Cheese Bread where a good, melty cheese is expected, you should grate/shred your own.

What is the Georgian Sulguni Cheese?

Sulguni cheese as the traditional Georgian cheese commonly used in this dish. This Georgian cheese is a semi-firm, white cheese, a bit salty, a little tangy, has dimpled texture, and an elastic consistency. Between flavors, consistency, and textures, a good substitute is a combination of mozzarella and feta cheeses. Feta provides the signature saltiness and tang while mozzarella gives the appropriate soft and stretchy texture.

Preheat Oven & Prepare Pan

Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper.

Divide Dough & Create the Boats

Deflate Dough & Roll it Out

Deflate the dough and scoop it out onto a well-floured surface. Divide the dough into 3 relatively equal portions (just eyeball it). For precise measurements, you can weigh your dough. Move aside 2 of the 3 dough portions. Place the third dough ball in the center of your workspace. For each dough portion, use a floured rolling pin to roll out into a circle, 1/8-inch thick (~10 inches in diameter).

Create the Boats

Roll one side of the dough like a cinnamon roll a third of the way. Rotate the dough around and repeat on the opposite side. Then, for each of the two open ends, pinch them (seal them well) together to create a boat shape. Repeat with the other 2 dough portions. Place the dough boats on the lined baking sheet spaced 2-3 inches apart.

Egg Wash

Whisk together 1 egg with 1 tablespoon of water. Brush the egg wash over the dough tops and sides (not the center). The egg wash adds color to the dough as it bakes. Stuff each boat in the center with the cheese mixture.

TIP: Brushing on the egg wash before adding the cheese prevents the cheese from falling off onto the parchment paper.

Bake, Add Egg, & Finish Baking

Bake for 15 minutes. Remove the cheese boats from the oven. Use the back of a spoon to make a well (~3 inches in diameter) in the center of each boat. Crack 1 egg into each well. Add 2 small pieces of butter to the top of each egg. Return the cheese boats to the oven and bake for another 3-5 minutes until the outer egg whites have turned white in color. The egg yolks and white around should be runny. The egg yolks will cook more as they sit in the hot cheese and butter when serving.

Baked! Eat Immediately 😉

Georgian Cheese Bread is hot out of the oven and ready to eat! You should eat this immediately. Let’s take a closer look. Check out the melted, white cheese with melted butter swimming all around the egg. The egg is runny. The egg whites are cooked; you can see the a bit of white cooked around the yolks.

Up Close & Personal With a Georgian Cheese Bread

Notice the soft, stretchy bread crumb.

You should see the white cheese, a bit of cooked egg white, runny egg yolk, and the yellow from the melted butter oozing throughout the crevices.

HOW to Eat the Georgian Cheese Bread

Steps for eating the Georgian Cheese Bread.

1. Use a knife or fork to swirl the egg, butter, and cheeses together to create a sauce in the middle of the boat.
2. Tear off the outer edge of the bread (the boat arms 😊) and dip the bread into the sauce. Take a bite!
3. Once the thicker portions of the bread have been torn off, you can use a fork to eat the remainder of the boat.

Georgian Cheese Bread Servings & Storage

Each boat is about 2 servings. You can serve the boats as appetizers split between several people. These can be eaten for breakfast, a snack, or a meal accompaniment. They should be consumed immediately but can stored it in the fridge for a couple of days and heat it in the microwave just until warm. Scott suggests eating them right away. He enjoyed these for breakfast, but found the egg and cheese weren’t as runny when consumed as leftovers. He enjoyed them regardless, but they are not meant to be a make-ahead bread.

Georgian Cheese Bread Final Thoughts

What a fun bread to make and eat! I have wanted to make this bread for YEARS after discovering it about 5 years ago from some cooking show. I was super excited to finally take the time to learn about it and create a recipe following Georgia’s traditions. The process takes about two and a half hours, but that’s really not long for freshly baked bread. This is a great, cheesy bread option with the bonus of richness from the egg and butter.

Baker’s Thoughts

I have to say that I had fun making the bread boats. They were quite simple given all that you see in the final product. The bread recipe itself is pretty standard. While I wish I could have used the traditional Sulguni cheese, I think the mozzarella and feta were the closest options to resemble taste and texture. What a unique idea to add a runny egg and pats of butter to create individual sauces at the table. I can see this as a great appetizer for a meal with a group of friends (2 per boat, that is). Maybe after this, a side salad would be it!

Taster’s Perspective

Without eating this bread, I wanted to compare it to pizza. Scott was quick to inform me that the Georgian Cheese Bread is NOTHING like pizza. In fact, the soft, chewy texture of the bread reminded him of a soft pretzel (which I contributed to rolling the dough). The bread was secondary to the butter, egg, and cheese sauce which was salty and rich. While the bread was nice in texture, it was really just the vehicle for the other ingredients. When asked his opinion, he didn’t hesitate to say how much he enjoyed this bread. I don’t think it’s something you could eat often because it’s rich, but it’s a fantastic treat and a must for guests or a special occasion. However, it’s quite the popular food in Georgia! Great recipe… check! A total keeper… check!

Check out my YouTube Video for details of making this bread. “Georgian Khachapuri Cheese & Egg Bread: A Soft & Chewy Bread Boat Filled w/Cheese & Topped w/Egg.”

You might be interested in some of these individual bread roll favorites.

Sour Cream Pocketbook Rolls

The Berry Rolls (My Grandma’s Recipe)

Mexican Conchas (Lightly Sweetened Roll)

Filipino Ensaymada Rolls

Columbian Pandebono 30-Minute Cheese Rolls (Gluten Free)

Mexican Bolillo Rolls

Chinese Steamed Flower Rolls

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!