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Imeruli Khachapuri (Georgian Cheese Bread)

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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.

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.

Find it online: https://cookibly.com/imeruli-khachapuri-georgian-cheese-bread/