Dinner · Part 3 of 3: Tips & recipe card

Molten Georgian Cheese Bread Boat with Egg Yolk Tips, FAQ & printable recipe

Name: Molten Georgian Cheese Bread Boat with Egg Yolk
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 44 min
Cuisine: Georgian
Ingredients: 250 g airy yeast dough (about 2 cups); 120 g grated sulguni mozzarella (about 1 1/2 cups); 60 g feta cheese, crumbled (about 1/2 cup); 1 large egg yolk; 15 g salted butter (about 1 tbsp)

By Clara Weller · Oct 15, 2026

A golden-brown Georgian cheese bread boat filled with molten mozzarella and feta cheese, topped with a raw

Prep: 30 min
Cook: 14 min
Total: 1 h 44 min
Serves: 2

Includes 1 h resting

Tips for success

For the most dramatic swirl, use a fork or a piece of the torn crust to gently fold the yolk into the cheese. Start from the center and work outward, letting the yolk ribbon through the molten cheese.

This creates a marbled effect that's as beautiful as it is delicious. If the yolk starts to set, work quickly—the residual heat is what keeps it fluid.

Serve the khachapuri immediately after swirling, while the cheese is still stretchy and the crust is crisp. If you wait too long, the cheese will firm up and the bread will soften.

This dish is best enjoyed fresh, but if you have leftovers, reheat them in a hot oven for a few minutes to revive the crust and melt the cheese again.

Variations

Herbed Dough: Add 1 teaspoon of dried oregano or thyme to the dough before shaping for an herby undertone. You can also brush the rims with olive oil and sprinkle with flaky salt before baking.
Spicy Kick: Mix 1/4 teaspoon of red pepper flakes into the cheese filling for a subtle heat. Or drizzle with a little hot honey after baking for a sweet-spicy finish.
Veggie Add-In: Sauté some spinach and squeeze out the excess moisture, then fold it into the cheese mixture. This adds color and a mild, earthy flavor that pairs well with the feta.
Breakfast Khachapuri: Top the finished bread with crispy bacon or smoked salmon before adding the egg yolk. The combination of salty, smoky flavors with the molten cheese is perfect for brunch.

Storage and make-ahead

Fridge: Store leftover khachapuri in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes until warmed through.
Freezer: Freeze baked, cooled khachapuri (without the yolk) for up to 1 month. Thaw overnight in the fridge, then reheat and add fresh yolk and butter.
Reheat: Reheat in a 350°F (175°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid microwaving to keep the bread from becoming soggy.

Leftover khachapuri can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until the cheese is melted and the crust is crisp again. Avoid microwaving, as it will make the bread soggy.

The dough can be prepared up to 1 day ahead and stored in the refrigerator. Let it come to room temperature before shaping. The assembled, unbaked boat can also be covered and refrigerated for up to 4 hours; add a few extra minutes to the baking time if baking from cold.

Serving ideas

Serve the khachapuri hot, straight from the oven, with the egg yolk and butter swirling into the cheese. It's a communal dish—place it in the center of the table and let everyone tear off pieces of the crust to scoop up the filling.

A simple green salad with a tangy vinaigrette is a refreshing counterpoint to the rich cheese and bread.

For a complete meal, pair the khachapuri with a bowl of tomato soup or a plate of roasted vegetables. It also makes a fantastic appetizer for a dinner party, cut into smaller portions.

The bread is best enjoyed within minutes of coming out of the oven, so have everyone seated and ready before you add the yolk and butter.

Frequently asked questions

Can this recipe be made without a baking stone?

Yes, a heavy baking sheet works well. Preheat the sheet in the oven, then carefully slide the parchment with the bread onto it. The key is to have a hot surface to crisp the bottom crust.

What if the egg yolk is not fully cooked?

The traditional khachapuri has a runny yolk. If you prefer it cooked, return the boat to the oven for 2–3 minutes after adding the yolk, until it reaches 160°F (71°C). For safety, use pasteurized eggs if serving to vulnerable groups.

Can the dough be made ahead of time?

Yes, prepare the dough up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature before shaping. You can also freeze the shaped, unbaked boat for up to 1 month.

Why does the cheese leak out during baking?

Leaking usually happens if the dough is too thin at the bottom or if the cheese overflows the well. Make sure the rims are at least 1 inch wide and the well is deep enough to hold the filling. Also, avoid overfilling.

What can be used instead of sulguni cheese?

Low-moisture mozzarella is the best substitute. You can also use a mix of mozzarella and Monterey Jack for a slightly different flavor. Avoid fresh mozzarella in water, as it can make the bread soggy.

Recipe card

Molten Georgian Cheese Bread Boat with Egg Yolk

Prep 30 minCook 14 minRest 1 hTotal 1 h 44 minServes 2

Ingredients

250 g airy yeast dough (about 2 cups)
120 g grated sulguni mozzarella (about 1 1/2 cups)
60 g feta cheese, crumbled (about 1/2 cup)
1 large egg yolk
15 g salted butter (about 1 tbsp)

Instructions

On a lightly floured surface, shape the yeast dough into a smooth ball. Roll it into an oval about 10 inches long and 6 inches wide. Fold the edges inward on both long sides to create a raised rim, pinching the ends to form a pointed boat. Place the boat on a parchment-lined baking sheet.
In a small bowl, toss the grated mozzarella and crumbled feta together. Spoon the cheese mixture into the center well of the dough boat, spreading it evenly but leaving the rims clean.
Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside. Slide the parchment with the bread boat onto the hot stone. Bake for 14 minutes, until the crust is bronzed and the cheese is bubbling.
Remove the bread boat from the oven. Immediately create a small well in the center of the cheese with the back of a spoon. Drop the egg yolk into the well and place the butter on top. The residual heat will begin to warm the yolk and melt the butter.
To serve, tear off the pointed tip of the crust. Use the crust to swirl the egg yolk into the molten cheese, mixing until glossy and creamy. Scoop up the cheese with the bread and enjoy warm.

Contains: gluten, milk, eggs

Food safety: The egg yolk is not fully cooked when served; use pasteurized eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories: 520
Protein: 22 g
Carbohydrates: 45 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.