Molten Georgian Cheese Bread Boat with Egg Yolk

This Georgian cheese bread boat, known as khachapuri, is a golden, boat-shaped loaf with a molten center of mozzarella and feta, finished with a glossy egg yolk and a pat of butter.

The crust is bronzed and crisp, the cheese is bubbling and stretchy, and the yolk adds a velvety richness that makes every bite irresistible. Tear off a piece of the crusty tip, swirl it through the cheese, and scoop up the molten goodness.

Khachapuri is one of Georgia's most beloved dishes, and this version brings the classic cheese boat to your home kitchen. The dough is shaped into a boat with twisted rims, filled with a blend of mozzarella and feta, and baked until the crust is bronzed and the cheese bubbles.

Just before serving, a raw egg yolk and a cube of butter are dropped into the center, where they melt into the cheese to create a luxuriously creamy sauce. The process is straightforward: shape, fill, bake, and finish with the yolk. The result is a showstopping bread that's meant to be shared—or devoured on your own.

Ingredients

Why this recipe works

The combination of mozzarella and feta gives the filling the ideal texture and flavor. Mozzarella melts into long, stretchy strands, while feta adds a salty, tangy note that balances the richness of the bread and butter.

The high oven temperature—450°F (230°C)—ensures the crust becomes deeply bronzed and crisp while the cheese melts quickly without drying out. Baking on a preheated stone or sheet mimics the effects of a traditional clay oven, creating a blistered, artisan-style crust.

Adding the egg yolk after baking is the key to the dish's signature molten center. The residual heat of the cheese gently warms the yolk without fully cooking it, so it remains glossy and fluid.

When you swirl the yolk into the cheese, it creates a silky, emulsified sauce that clings to every piece of bread. This technique is what sets khachapuri apart from other cheese breads—it's interactive, indulgent, and deeply satisfying.

Notes and substitutions

The recipe calls for 250 grams of airy yeast dough, which is about 2 cups of prepared dough. You can use a homemade dough or a good-quality store-bought pizza dough. Sulguni is a Georgian cheese that's similar to mozzarella; if you can't find it, low-moisture mozzarella works perfectly. Feta adds a salty kick, but you can substitute ricotta salata or a crumbled farmer cheese for a milder flavor.

For the best results, use a baking stone or a heavy baking sheet that has been preheated in the oven. This helps the bottom of the bread crisp up evenly. If you don't have a stone, a regular baking sheet will still work—just make sure it's hot when you slide the bread onto it. The butter on top is optional but highly recommended; it adds a rich, glossy finish that complements the egg yolk.

• sulguni mozzarella: low-moisture mozzarella or a mix of mozzarella and Monterey Jack
• feta: ricotta salata or crumbled farmer cheese
• salted butter: unsalted butter plus a pinch of flaky salt
• airy yeast dough: store-bought pizza dough (about 8 oz) for a quicker version

Equipment

• Large bowl
• Baking stone or heavy baking sheet
• Parchment paper
• Rolling pin
• Pastry brush
• Sharp knife
• Oven mitts