📝 About This Recipe
Hailing from the lush Adjara region of Georgia, this iconic boat-shaped bread is the ultimate comfort food, featuring a pillowy dough cradling a molten, bubbly heart of blended cheeses. Traditionally finished with a golden egg yolk and a pat of butter, it is a communal masterpiece designed for tearing and dipping. This recipe captures the authentic soul of the Caucasus, offering a perfect balance of salty, tangy, and rich flavors that melt together in every bite.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 150 ml Warm water (approx. 110°F)
- 100 ml Warm milk (full fat preferred)
- 7 grams Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Kosher salt
- 2 tablespoons Olive oil (plus extra for greasing the bowl)
The Cheese Filling
- 300 grams Low-moisture Mozzarella (shredded)
- 300 grams Feta cheese (crumbled to mimic Georgian Sulguni)
- 100 grams Ricotta cheese (for creamy texture)
- 2 tablespoons Unsalted butter (melted)
Toppings and Finish
- 4 pieces Egg yolks (room temperature)
- 1 piece Whole egg (beaten with a splash of water for egg wash)
- 4 pats Unsalted butter (about 1/2 tablespoon each)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Using a dough hook or your hands, mix until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling by mixing the shredded mozzarella, crumbled feta, ricotta, and 2 tablespoons of melted butter in a bowl until well combined. Divide into 4 equal portions.
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7
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
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8
Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into an oval shape about 10-12 inches long.
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9
To form the boat: Roll the two long sides of the oval inward toward the center. Pinch the ends together tightly and twist them slightly to create a pointed boat shape (gondola). This creates a thick crust 'border' to hold the cheese.
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10
Transfer the dough boats to a baking sheet lined with parchment paper. Spread one portion of the cheese mixture into the center of each boat, pressing it down slightly.
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11
Brush the edges of the dough with the egg wash. Bake for 12-15 minutes, or until the crust is deeply golden brown and the cheese is bubbling and starting to brown in spots.
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12
Remove from the oven. Use a spoon to create a small well in the center of the molten cheese of each bread. Carefully drop one raw egg yolk into each well.
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13
Return to the oven for exactly 1-2 minutes. The goal is for the yolk to stay runny while just barely setting the white around it.
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14
Remove from the oven, immediately place a pat of butter next to the yolk, and sprinkle with fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
If you can find authentic Georgian Sulguni cheese, use it instead of the mozzarella/feta mix for maximum authenticity. Ensure your oven is fully preheated; high heat is the secret to a crispy exterior and soft interior. Don't overbake the egg yolk—it should be liquid gold so it can be stirred into the cheese to create a rich sauce. To get a better crust, you can spray a little water into the oven to create steam during the first 5 minutes of baking. If the dough is too springy and keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve with a side of 'Satsivi' (Georgian walnut sauce) or a fresh tomato and cucumber salad with purple basil. Pair with a glass of Georgian Saperavi (red wine) or a crisp Rkatsiteli (white wine). A side of pickled peppers or 'Jonjoli' (pickled bladdernut flowers) provides a perfect acidic contrast to the rich cheese. Instruct guests to tear off the bread 'ears' (the ends) first and use them to whisk the egg and butter into the cheese.