Imeruli Khachapuri: Georgian Cheese Bread
This Georgian stuffed cheese bread hails from the west-central Imereti region of the country. It's easy to make and one of the most common versions of this famous pastry found in Georgia. Less decadent than an Adjarian khachapuri, this is sure to be a hit with all those you serve it to.
Ingredients
Dough
- 75 ml (⅓ cup) warm milk (about 40°C or 102°F)
- 4 g (1 tsp) granulated sugar
- 4 g (1 tsp) active dry yeast
- 200 g (1½ cups) all-purpose flour
- 3 g (½ tsp) salt
- 1 large egg
- 1 tbsp sunflower oil
Filling
- 200 g (2 cup) Imeruli cheese (see note)
- 100 g (1 cup) Sulguni cheese (see note)
- 1 large egg
Instructions
Dough
- Dissolve sugar in milk and stir in yeast until combined, set aside until foamy, about 5-10 minutes.
- Whisk flour and salt together in a large bowl, make a well in the centre and add egg, milk and yeast mixture and oil. Stir until combined and a shaggy dough forms.
- Turn out onto a lightly floured surface and knead dough until smooth and slightly tacky, about five minutes, kneading in more flour if the dough is too sticky.
- Transfer dough into a large, clean, oiled bowl, cover with plastic wrap or a damp towel and set aside at room temperature until nearly doubled in size, about 1-2 hours depending on how warm the room is.
Assembly & Baking
- Grate both cheeses on the large holes of a box grater and combine in a large mixing bowl. Add the egg and stir until well combined and the cheese bind together, set aside.
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and position a rack in centre of oven. Gently deflate dough and turn out onto a lightly floured surface, roll out the dough in a circle until about 4-5 (1/4 inch) millimetres thick.
- Place prepared cheese filling in the centre of the dough circle, leaving about 8 centimetres (3 inches) in diameter on all sides. Fold remaining dough over the cheese until the filling is completely covered by dough.
- Roll your rolling pin over the cheese filling, sealing it in and ensuring an even thickness of the crust. Roll out your khachapuri until it reaches about 25-30 (10-12 inches) centimetres in diameter. Cut four 2.5 centimetre-long (1 inch) slits in the centre of the dough, for steam release.
- Transfer to oven for 10-15 minutes, or until lightly browned, crisp, and cooked through. Cut into wedges (like a pizza) and serve immediately.
Video
Notes
If you can't find Imeruli or sulguni cheeses, then you can substitute feta for the Imeruli and low moisture mozzarella for the sulguni. The texture and flavour will be largely the same.
Nutrition
Calories: 471kcal | Carbohydrates: 43g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1542mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 0.003mg | Calcium: 417mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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