Soft, tender bread with a delicious cheesy center.
Simple ingredients create incredible flavor.
Perfect for sharing with family and friends.
Versatile enough to serve as a snack, side dish, or main course.
Authentic taste of traditional Georgian cuisine.
Easy to customize with different cheese blends.
Delicious warm from the oven or reheated later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Warm milk or water
Active dry yeast
Granulated sugar
Salt
Vegetable oil or melted butter
Georgian Imeruli cheese or a combination of mozzarella and feta cheese
Egg (optional, for the filling)
Butter for brushing
Directions
In a large bowl, combine warm milk or water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add the flour, salt, and oil. Mix until a dough forms.
Knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and allow it to rise until doubled in size, about 1 hour.
While the dough rises, prepare the cheese filling by mixing the grated cheeses together. If desired, add an egg to help bind the filling.
Punch down the risen dough and shape it into a ball.
Roll the dough into a round disk and place the cheese filling in the center.
Gather the edges of the dough over the filling and pinch tightly to seal.
Carefully flatten the filled dough into a round about 10–12 inches wide, gently distributing the cheese inside.
Transfer to a baking sheet or pizza stone.
Make a small opening in the center to allow steam to escape.
Bake in a preheated 450°F (230°C) oven for 12–15 minutes or until golden brown.
Brush the hot bread with butter immediately after baking.
Allow to cool slightly before slicing and serving.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Variations
Use a blend of mozzarella, feta, and ricotta for a creamy filling.
Add fresh herbs such as dill, parsley, or cilantro to the cheese mixture.
Include a small amount of grated sulguni cheese for a more authentic flavor.
Sprinkle sesame seeds on top before baking.
Add minced garlic to the filling for extra depth.
Make individual mini khachapuri for parties and gatherings.
Storage/Reheating
Storage
Store leftover khachapuri in an airtight container in the refrigerator for up to 4 days.
Wrap tightly and freeze for up to 2 months.
Reheating
Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through.
Warm slices in a skillet over low heat for a crisp crust.
Microwave for 20–30 seconds if a quick reheating method is preferred.
FAQs
What is Imeruli Khachapuri?
It is a traditional Georgian cheese-filled bread originating from the Imereti region of Georgia.
What cheese is traditionally used?
Imeruli cheese is the traditional choice, though it can be difficult to find outside Georgia.
What can I substitute for Imeruli cheese?
A mixture of mozzarella and feta cheese is one of the most common substitutes.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight after the first rise.
Why is there a hole in the center?
The small opening allows steam to escape during baking and helps prevent the bread from bursting.
Can I use store-bought dough?
Yes, although homemade dough provides the most authentic texture and flavor.
Is Imeruli Khachapuri the same as Adjarian Khachapuri?
No. Imeruli Khachapuri is round and enclosed, while Adjarian Khachapuri is boat-shaped and typically topped with an egg and butter.
Can I freeze baked khachapuri?
Yes, once cooled completely, it freezes very well for future meals.
How do I keep the bread soft?
Brush the hot bread with butter immediately after baking and store it properly once cooled.
What should I serve with khachapuri?
It pairs well with soups, salads, roasted vegetables, and traditional Georgian dishes.
Conclusion
Imeruli Khachapuri is a wonderfully comforting bread that showcases the simple yet satisfying flavors of Georgian cuisine. With its soft homemade dough and rich cheese filling, it delivers a perfect balance of texture and flavor in every bite. Whether served as a snack, side dish, or centerpiece of a meal, this classic cheese bread is sure to impress and quickly become a favorite at your table.
Imeruli Khachapuri (Georgian Cheese Bread) is a traditional Georgian cheese-filled bread featuring a soft, fluffy yeast dough wrapped around a rich and savory cheese filling. Golden brown on the outside and irresistibly cheesy on the inside, this authentic Georgian recipe is perfect as a snack, appetizer, side dish, or satisfying meal. Easy to make and packed with flavor, Imeruli Khachapuri brings the comforting taste of Georgia straight to your table.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour 35 minutes
Yield:6 servings
Category:Appetizer / Side Dish
Method:Baking
Cuisine:Georgian
Diet:Vegetarian
Ingredients
For the Dough
3 cups all-purpose flour
1 cup warm milk or water (110°F/43°C)
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon granulated sugar
1 teaspoon salt
2 tablespoons vegetable oil or melted butter
For the Cheese Filling
2 cups grated Georgian Imeruli cheese, or a mixture of mozzarella and feta cheese
1 large egg (optional)
For Finishing
2 tablespoons melted butter, for brushing
Instructions
In a large mixing bowl, combine the warm milk or water, yeast, and sugar. Let stand for 5–10 minutes until foamy.
Add the flour, salt, and oil. Mix until a dough begins to form.
Knead the dough for 8–10 minutes until smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the filling by mixing the grated cheeses together. Stir in the egg if using.
Punch down the risen dough and shape it into a smooth ball.
Roll the dough into a round disk approximately 10 inches in diameter.
Place the cheese filling in the center of the dough.
Bring the edges of the dough together over the filling and pinch tightly to seal.
Carefully flatten and gently roll the filled dough into a round approximately 10–12 inches wide, distributing the filling evenly.
Transfer to a parchment-lined baking sheet or preheated pizza stone.
Make a small opening in the center of the bread to allow steam to escape.
Bake in a preheated 450°F (230°C) oven for 12–15 minutes, or until golden brown.
Remove from the oven and immediately brush the top with melted butter.
Allow to cool slightly before slicing and serving.
Notes
A blend of mozzarella and feta closely mimics traditional Imeruli cheese.Avoid overfilling the dough to prevent tearing during shaping.The center vent helps release steam and keeps the bread from bursting while baking.For extra authenticity, include a small amount of grated Sulguni cheese if available.Brush generously with butter while the bread is still hot for a softer crust and richer flavor.Best enjoyed warm, fresh from the oven.
