Bread Story
This is comfort food at its absolute finest. Georgia's famous cheese-filled bread combines a crisp golden crust with a molten centre of mozzarella, feta and mature Cheddar. Finished with a rich egg baked into the middle and a knob of melting butter, it's the sort of meal that demands to be eaten straight from the board while it's still bubbling.
You’ll Need
Serves 2–4
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm milk
2 tbsp olive oil
Cheese Filling
200g mozzarella, grated
150g mature Cheddar, grated
100g feta, crumbled
2 tbsp cream cheese
1 tsp garlic granules
Freshly ground black pepper
To Finish
2 eggs
30g butter
Fresh parsley, chopped
Optional but Dangerous
Chilli flakes
Crispy bacon
Sliced spring onions
Hot honey drizzle
Method
In a large bowl, combine the flour, yeast, caster sugar and sea salt.
Add the warm milk and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for around 1 hour, or until doubled in size.
Meanwhile, mix together the mozzarella, Cheddar, feta, cream cheese, garlic granules and black pepper.
Divide the dough into two equal portions.
Roll each portion into a large oval about 25cm long.
Spoon the cheese mixture into the centre, leaving a generous border around the edges.
Fold the long sides inwards towards the filling and pinch both ends tightly together to create the traditional boat
shape.
Preheat the air fryer to 180°C.
Air fry for 10–12 minutes until the dough is golden and the cheese is bubbling.
Carefully crack one egg into the centre of each bread and return to the air fryer for 2–3 minutes, until the egg white
has just set while the yolk remains runny.
Remove from the fryer, place a knob of butter into the centre and sprinkle with fresh parsley.
Mix the butter and egg gently into the cheese just before tearing pieces of bread into the filling.