High-Protein Cheese Bread

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This simple, no-yeast bread boat inspired by a delicious Georgian dish is made with Greek yogurt and melted cheese!

This high-protein cheese bread is packed with flavor, fun to eat, and perfect for gatherings, dinner parties, and more! The bread is largely inspired by Georgia’s national dish, khachapuri, a cheese-filled bread boat that is served both in restaurants and by street vendors. It is known for its soft and slightly chewy dough, melted briny cheese, and is often served with an egg yolk on top for extra creaminess. There are different types of khachapuri depending on the originating region. The most common one, the boat-shaped version often served at Georgian restaurants, is Adjaruli khachapuri.

Traditionally, khachapuri is made with Georgian cheeses, imeruli and sulguni. Because these cheeses are more difficult to find in the States, I often substitute them with mozzarella and feta, which are more readily available. The combination of mozzarella and feta provides that cheesy pull while still giving it the sour, briny flavor that makes kkhachapuri so unique. If you want to simplify things, you could even use mozzarella alone, though the flavor wouldn’t quite be the same!

Either way, this recipe is not traditional, but it’s a great option for when I’m craving khachapuri and don’t have access to Georgian cheeses.

Print Recipe

High-Protein Cheese Bread

Author: Jamie L. Cooking Method: Baking Cuisine: Fusion Courses: Appetizer & Sides, Dinner, Lunch Recipe Keys: Nut Free V Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 22 mins Rest Time 30 mins Total Time 1 hr 7 mins

Servings: 3 Calories: 686

Dietary:

N Nut Free V Vegetarian

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup all-purpose flour
• 1 tsp baking powder
• 1 cup Greek yogurt (any fat percentage)
• 1 ³⁄₄ cup shredded full-fat mozzarella cheese
• ¹⁄₂ cup crumbled feta cheese (recommend using a block to avoid caking agents which does not melt as well)
• 1 egg (beaten)
• 1 pasteurized egg yolk (optional)
• 1 tablespoon unsalted butter (optional)

Instructions

1. In a large bowl, combine flour, baking powder, and Greek yogurt. Mix well and knead the dough for a couple minutes until the dough does not have any clumps.
2. Rest the dough for 30 minutes.
3. Preheat the oven to 450 °F.
4. Roll the dough out into a circle (approximately 10-12 inches wide) using a rolling pin.

5. Add the mozzarella and feta cheese into the middle, giving it a quick mix so the cheeses are blended.

   

6. Fold the right and left side of the dough in, encasing the cheese and forming a canoe shape. Seal the edges of the dough tight.
7. Flip the bread over so that the seam side is down. Transfer this bread to a baking tray lined with parchment paper.

8. Using a small knife, make a slit in the middle of the bread and push the edges out so that the cheese is now exposed.

   

9. Brush the crust with an egg wash and bake the bread in the oven at 450 °F for 18 minutes.
10. Take the bread out and use a spoon to form a shallow well in the cheese. Add the egg yolk in the well and place the bread back into the oven and bake for 3-4 more minutes, or until the yolk is slightly cooked but still runny.
11. Remove the bread from the oven and add butter onto the cheese and serve.

Nutrition Facts

Servings 3

Serving Size 1

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Amount Per Serving

Calories 686kcal

% Daily Value *

Total Fat 34g53%

Sodium 923mg39%

Total Carbohydrate 54g18%

Dietary Fiber 2g8%

Sugars 4g

Protein 398g796%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the cheesy bread in the fridge in an airtight container for up to 5 days.

To reheat, toast, microwave, or lightly pan fry the bread in a pan with a lid.

Keywords: high protein cheese bread, high protein cheesy bread, high protein bread boat, high protein khachapuri, Greek yogurt khachapuri, Greek yogurt cheese bread, Greek yogurt bread boat