The Imeruli Khachapuri (Georgian Cheese Bread)
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.
- 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.
