Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Combine fresh mozzarella and crumbled feta together if you can’t find Georgian cheese. (Moe Doiron/The Globe and Mail)
Combine fresh mozzarella and crumbled feta together if you can’t find Georgian cheese. (Moe Doiron/The Globe and Mail)

Cheesy bread that's satisfying and fast Add to ...

The moment I saw a picture of khachapuri – Georgian cheese bread – oozing cheese, I knew I had to make it.

Once I began to investigate, I found that Paula Wolfert (my favourite Eastern Mediterranean food writer and author) had developed a version of the recipe that requires a skillet.

I simplified the process by using the oven, and added an egg to give richness to the dough. The result is a satisfying quick bread suitable to serve with a first course or to complement the following Russian-inspired trout salad.

Weekend Menu

Follow Lucy Waverman on Twitter: @lucywaverman

 

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories