Georgian Cheese Bread

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 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 cuillères à café de levure sèche active (un paquet de 1/110g)
110ml warm water (105-46°C)
400ml unbleached plain flour, divided
3/4 cuillères à café de sel
1 gros œuf, légèrement battu
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.

Préchauffez le four à 260°C avec la grille au milieu.

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.