Georgian Cheese Bread

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This authentic Georgian cheese bread is a comforting vegetarian staple that brings a taste of the Caucasus to your kitchen. Known for its soft, elastic dough and rich, melted centre, this version uses a blend of Havarti and mozzarella to recreate the traditional salty and creamy flavour profile. The process of folding the dough over the cheese ensures every bite is perfectly balanced, resulting in a golden, buttery flatbread that is truly irresistible when served warm from the oven.

Ideal for sharing, this homemade bread makes a wonderful centrepiece for a casual lunch or a savoury side dish for a dinner party. Although the dough requires a little patience while it rests, the straightforward technique makes it accessible for home bakers of all levels. Serve these warm wedges alongside a fresh green salad or a hearty soup for a satisfying, soul-warming meal that highlights the simple joy of freshly baked bread and cheese.

Ingredients for Georgian Cheese Bread

2 1/4 teaspoons active dry yeast (a 1/110g package)
110ml warm water (105-46°C)
400ml unbleached plain flour, divided
3/4 cucharaditas de sal
1 huevo grande, ligeramente batido
110g Havarti cheese, coarsely grated
110g salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
a floured pizza pan (at least 12 inches) or a floured large baking sheet

How to make Georgian Cheese Bread

Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)

Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.

Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.

Precalienta el horno a 260°C con la rejilla en el medio.

Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.

Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from centre. Continue to flatten dough and distribute cheese evenly, pressing outward from centre, until dough is an 11-inch disk.

Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.

Serve cut into wedges.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.