Suluguni cheese version Use traditional Georgian suluguni cheese if available for authentic flavor.
Herb cheese khachapuri Add chopped fresh herbs such as parsley or dill to the cheese mixture.
Spinach khachapuri Mix sautéed spinach with the cheese filling for extra flavor and nutrition.
Garlic butter topping Brush the finished bread with garlic butter for added aroma and richness.
Mini khachapuri Divide the dough into smaller portions and make individual cheese breads.
Storage/Reheating
Refrigerator Store leftover khachapuri in an airtight container in the refrigerator for up to 3 days.
Freezer Wrap tightly and freeze for up to 2 months.
Reheating Reheat in the oven at 350°F (175°C) for about 8–10 minutes until warmed through. Avoid microwaving for best texture.
FAQs
What cheese is traditionally used in Imeruli Khachapuri?
Traditional recipes use Imeretian cheese, a mild Georgian cheese similar to mozzarella and feta.
Can I substitute the cheeses?
Yes, a mixture of mozzarella, feta, and ricotta works well as a substitute.
Why is there a small hole in the center of the bread?
The hole allows steam to escape while baking so the bread cooks evenly.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight and used the next day.
Is khachapuri served as a main dish or side?
It can be served either as a main meal or as a side dish with soups and salads.
Can I cook khachapuri in a skillet?
Some versions can be cooked in a skillet, but the oven is most common.
How do I keep the bread soft?
Brush the baked bread with butter and cover it loosely while it cools.
Can I add other fillings?
Yes, ingredients like mushrooms, herbs, or spinach can be added.
Why is my khachapuri leaking cheese?
The dough may not have been sealed tightly enough before flattening.
What is the difference between Imeruli and Adjaruli khachapuri?
Imeruli khachapuri is a round stuffed bread, while Adjaruli khachapuri is boat-shaped with an egg and butter added on top.
Conclusion
Imeruli Khachapuri is a delicious Georgian cheese bread that combines soft homemade dough with a rich and savory cheese filling. Its comforting flavor and satisfying texture make it a favorite dish for gatherings, family meals, or simply enjoying warm from the oven. Once you try this classic recipe, it’s easy to see why it’s beloved around the world.
Imeruli Khachapuri is a traditional Georgian cheese-filled bread known for its soft, fluffy dough and rich melted cheese center. Originating from the Imereti region of Georgia, this round bread is stuffed with a savory cheese mixture and baked until golden and crispy on the outside while remaining gooey and flavorful inside. Perfect as a snack, appetizer, or comforting main dish, this homemade khachapuri recipe brings authentic Georgian flavors right to your kitchen.
Author:Catherine
Prep Time:20 minutes
Cook Time:15–20 minutes
Total Time:1 hour 40 minutes
Yield:4 servings
Category:Bread / Main Dish
Method:Baking
Cuisine:Georgian
Diet:Vegetarian
Ingredients
For the Dough
3 cups all-purpose flour
1 cup warm water
2 ¼ teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
For the Cheese Filling
1 ½ cups shredded mozzarella cheese
½ cup crumbled feta cheese
½ cup ricotta cheese
1 egg (optional)
For Topping
2 tablespoons melted butter
Instructions
In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and allow it to rise for about 1 hour or until doubled in size.
In another bowl, combine mozzarella, feta, and ricotta cheese. Mix well to create the filling. Add an egg if desired for extra richness.
Preheat the oven to 425°F (220°C).
Punch down the dough and roll it into a round circle about 10–12 inches in diameter.
Place the cheese filling in the center of the dough.
Gather the edges of the dough toward the center and pinch them together to seal the filling inside.
Gently flatten the dough into a round disc, spreading the filling evenly inside.
Transfer the dough to a baking sheet or baking stone and make a small hole in the center to release steam.
Bake for 15–18 minutes, or until golden brown.
Remove from the oven and brush the top with melted butter.
Slice and serve warm.
Notes
Traditional recipes use Imeretian or suluguni cheese, but mozzarella and feta create a great substitute.Be sure to seal the dough tightly to prevent the cheese from leaking during baking.Baking on a preheated pizza stone can create an extra crispy crust.Khachapuri is best served warm while the cheese is soft and melted.
