Cheesy Bread

 Cheese... Bread... What more could you ask for!!!

cheese bread

Khachapuri is a Georgian bread filled with cheese. I've never been to Georgia and actually didn't even know where it was - but what I do know is I love cheese and bread so had to give this recipe a go. 


This version that I'm making is actually Adjarian khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving (thanks Wikipedia). 

You can literally just break the bread from the sides and use it to dunk into and devour the cheese and egg. 


_ Cheesy Bread


Dough yields 2 medium khachapuri (for up to 4  people to enjoy)

Adapted from


For the dough:

100g full cream yoghurt

1 egg

215g flour, sifted

pinch of salt

1 1/3 teaspoon baking powder

42g butter, soft


For the khachapuri

1 cup mozzarella, grated

1 cup feta, crumbled

salt and pepper

1 egg yolk + a little water

2 eggs


To make the dough:

Place the yoghurt and egg in the bowl of an electric mixer fitted with the paddle attachment. Add the flour with the salt and baking powder, and mix on medium speed until homogeneous.

Add the butter and the rest of the flour, and mix again. Remove the bowl from the mixer, and knead the dough by hand for about one minute. Cover with plastic wrap, and refrigerate for 30 minutes.


To make the khachapuri:

Divide the dough into 2 equal balls.

Preheat the oven to 220° C

On a floured surface, roll each ball of dough into an 8-inch diameter disc (a perfect shape isn't very important at this point). Place the cheeses in the center, then wrap the dough around it with the centre remaining open. Season with salt and pepper.

Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat. Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.

Bake in the oven for 12-15 minutes, until the top is slightly golden brown and the cheese melted. Remove from the oven, make a well and crack in an egg. Return to the oven for 5-8 minutes depending on egg doneness. Let cool 5 minutes, then slice and serve.


April 25.