The Grand Tour Story
The Grand Tour leaves Türkiye behind and climbs into the towering Caucasus Mountains. The roads twist through
dramatic valleys where snow still clings to distant peaks, vineyards blanket the hillsides, and every roadside
bakery smells of freshly baked bread and melting cheese.
Welcome to Georgia.
We arrive in Tbilisi just as families are gathering around long wooden tables overflowing with bread, grilled meat
and wine poured from clay qvevri buried beneath the ground. Our host, Giorgi, laughs when he sees us staring at a
freshly baked khachapuri.
"In Georgia," he smiles, "bread is never just bread."
One bite later, we understood exactly what he meant.
You’ll Need
For the Dough
2 large naan breads or thick flatbreads
Cheese Filling
200g grated mozzarella
100g crumbled feta
75g grated mature cheddar
100g cream cheese
1 garlic clove, finely grated
1 tsp dried oregano
½ tsp sea salt
½ tsp cracked black pepper
To Finish
2 medium eggs
30g butter
Fresh parsley, chopped
Optional but dangerous
Crumbled blue cheese
Chilli flakes
Pickled vegetables
Cold Georgian lager
Method
Preheat your air fryer to 180°C.
In a bowl, combine the mozzarella, feta, cheddar, cream cheese, garlic, oregano, salt and black pepper until evenly
mixed.
Shape each naan into a shallow boat by gently folding and pinching the edges upwards.
Divide the cheese mixture evenly between the two bread boats, leaving a small well in the centre.
Carefully place the khachapuri into the air fryer basket.
Air fry for 8–10 minutes until the cheese is bubbling and beginning to turn golden.
Carefully crack one egg into the centre of each bread.
Return to the air fryer for 3–4 minutes, until the egg white is set but the yolk remains soft.
Add a knob of butter directly onto the hot cheese and egg.
Scatter with fresh parsley and serve immediately while the cheese is still gloriously molten.