Imeruli Khachapuri is Georgia’s most iconic cheese bread, hailing from the Imereti region. This round, golden-baked delight features a soft, yeasted dough generously filled with tangy Imeruli cheese, a semi-hard, briny cow’s milk cheese. It’s a heartwarming and staple dish, often enjoyed warm as a main or side.
Discover Imeretian Cuisine
Imeruli Khachapuri is Georgia's most iconic cheese bread, hailing from the Imereti region. This round, golden-baked delight features a soft, yeasted dough generously filled with tangy Imeruli cheese, a semi-hard, briny cow's milk cheese. It's a heartwarming and staple dish, often enjoyed warm as a main or side.
Ingredients
- 300 gram all-purpose flour plus more for dusting
- 1 teaspoon active dry yeast
- 0.5 teaspoon sugar
- 0.5 teaspoon salt
- 180 ml lukewarm water or milk
- 2 tablespoon vegetable oil or melted butter
- 250 gram Imeruli cheese or Sulguni
- 1 large egg for filling
- 1 large egg yolk
- 1 tablespoon butter melted
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Gradually add lukewarm water (or milk) and oil (or melted butter). Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling. In a separate bowl, combine the grated cheese and one large egg. Mix well.
- Once the dough has risen, punch it down gently. Divide into two equal portions (for two medium khachapuri). Roll one portion into a round disc, about 8-10 inches in diameter.
- Place half of the cheese filling in the center of the dough, leaving a 1-inch border. Gather the edges of the dough towards the center, pinching them together to completely enclose the filling, forming a ball.
- Gently flatten the ball into a round disc again, about 7-8 inches in diameter. Be careful not to tear the dough. Repeat with the second dough portion and remaining filling.
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Carefully transfer the khachapuri to the baking sheet.
- (Optional) Whisk the egg yolk with a teaspoon of water and brush over the top of each khachapuri for a golden finish.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Once baked, brush immediately with melted butter. Serve hot and enjoy!
Notes
For an authentic taste, use traditional Georgian cheeses like Imeruli or Sulguni. If unavailable, a mix of feta, mozzarella, and ricotta can approximate the flavor. Serve immediately for the best experience.
