Georgian Cheese Bread

2 Servings
48 min

Georgian cheese bread or khachapuri is considered Georgia’s national dish. While there are different variations from region to region, the commonality among them are bread and cheese. This particular one is Adjaruli Khachapuri. It is a version consisting of a bread boat filled with bubbling cheese and runny egg in the center.

The bread is yeast based and is soft and fluffy. To simplify the recipe, I use store bought pizza dough. As for the filling, mozzarella and feta provide the gooey cheesiness. The egg is undercooked for the irresistible dunkable factor. I added broccoli for a pop of color and nutritional boost.

Commonly served as breakfast or a meal, this cheese bread could also be shared as an appetizer or a snack. It’s substantial, delicious, and a must try!

More information and additional images can be found at In Good Flavor.

Recipe details
  • 2  Servings
  • Prep time: 30 Minutes Cook time: 18 Minutes Total time: 48 min
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  • 1 (16-18 ounce) round is pizza dough
  • 2 cups shredded mozzarella cheese
  • 1 cup feta cheese crumbles
  • 1/3 cup chopped onion
  • 1/2 cup finely chopped broccoli florets 
  • 2 eggs, whole 
  • 1 egg, beaten
  • 2 tablespoons butter
  • Flour for dusting work surface 

Preheat oven to 450° F.
Divide pizza dough in half. Lightly cover one half while working on the other half.
Dust work surface with flour. Roughly shape dough into an oval. Use a rolling pin to roll dough into an oval approximately 12” x 9”. Rotate dough 90 degrees as you roll to prevent sticking. Dust the top of the dough and work surface with flour if dough begins to stick. 
Cover dough with a greased plastic wrap as you roll the renaming half of the dough.
Transfer both ovals onto a parchment paper. Use a rolling pin to roll and reshape the dough. Slide dough and parchment paper onto a baking sheet.
Combine cheeses and onion in a bowl. Spread half of the cheese mixture onto each oval, creating a slightly thicker mound of cheese towards the center. Leave a 1-inch bare border on the long sides and 2-inch on the shorter ends.
Starting on one of the longer sides of the oval, roll or fold in the dough just enough to create a lip taller than the level of the cheese. Repeat on the opposite side.
On the short ends, fold in the tips and twist to seal. 
Add half of the broccoli florets to each.
Brush the dough with beaten egg.
Bake on a parchment paper lined or greased baking sheet for 12 minutes. The crust should be golden brown. Remove from oven. Using a spoon, create a well in the center of each khachapuri. Crack an egg into each well. Sprinkle entire surface with red pepper flakes.
Return to the oven. Bake for 5-7 minutes or until the whites are just set.
For each khachapuri, rub a chunk of butter onto bread. Cut butter in half. Tuck into the cheese mixture on either side of the egg. Serve immediately.
To eat: tear one of the tip off the bread, use it to swirl the egg and butter into the cheese. Continue to tear or cut off pieces of bread and dipping into the cheese mixture as you eat.
  • Allow refrigerated pizza dough to rest about 1 hour at room temperature prior to use. If it springs back and won’t hold its shape when rolled out with a rolling pin, cover lightly and allow to sit 15 minutes. Attempt to roll dough again. Repeat the 15 minute rest cycle if needed.
  • If some areas of the bread darken too quickly during baking, cover the areas with a small pieces of foil.
  • The eggs are undercooked by design. They continue to cook once stirred into the hot cheese. If you want to cook the eggs longer, feel free to do so.
  • I have not tried this with regular bread dough, but I don’t see why it wouldn’t work. If the dough could be rolled out and holds its shape, it should work.
In Good Flavor
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