Stuffed Georgian Cheese Breads

Total Time
Prep 30 mins
Cook 20 mins

Delicious little breads for a special dinner. Quite easy to make and can be made ahead up to the oven baking part. Once baked serve these straight away.

Ingredients Nutrition


  1. Make the filling by combining all the filling ingredients in a bowl and set aside.
  2. Sift 1 cup of the flour, baking powder and salt into a large bowl.
  3. Add the yoghurt and stir until combined.
  4. Add the remaining flour and mix until a dough forms.
  5. Lighty flour a board or bench and knead the dough for 5 minutes, adding a little extra flour if the dough is sticky.
  6. Divide the dough into 8 portions.
  7. Cover with a damp tea towel so they don't dry out while you are working.
  8. Take one piece and, on a lighty floured surface, roll dough out to a 15cm round.
  9. Place 1 tablespoon filling in the centre, then gather the sides and twist the top to seal edges together so the filling is encased in dough.
  10. Gently roll out again to a round shape, then place aside on a baking-paper lined tray and cover with another tea towel.
  11. Repeat until all of the breads are done.
  12. Heat a heavy based frypan over a medium heat and spray with oil spray.
  13. Cook breads in batches for 1 minute on each side.
  14. Then place breads in a single layer on 1 0r 2 large oven trays and cook at 220 degree C for 10 minutes or until puffed and golden.
  15. Serve immediately.
Most Helpful

I would give this five stars but I didn't try it with the filling that's given because I got my hands on my suluguni cheese so i just grated it and used it. The dough was PERFECT. They came out very well and I make khachapuri with this dough instead of my old recipe (the classic one with borjomi water).

Transylmania May 09, 2012