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Khachapuri (Imeretian Cheese Bread)

The Quirky Foodster Team

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90 minutes (incl. proofing)
Prep
25 minutes
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 7 g (1 packet) instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 300 ml (1.25 cups) warm milk or water
  • 30 ml (2 tbsp) sunflower oil
  • 500 g (17 oz) sulguni or imeretian cheese, grated (or a mix of mozzarella and feta)
  • 1 egg, beaten, for brushing

Method

  1. Combine flour, yeast, sugar and salt in a large bowl. Add the warm milk and oil, and mix into a soft dough.
  2. Knead for 8-10 minutes until smooth and elastic, then cover and let rise in a warm place for 1 hour until doubled.
  3. Divide the dough in half. Roll each portion into a circle about 25cm across.
  4. Place a generous mound of grated cheese in the centre of each round, gather the edges up over the cheese, and pinch to seal into a ball.
  5. Turn the sealed ball seam-side down and gently flatten and roll out again into a disc about 2cm thick, being careful not to let the cheese burst through.
  6. Transfer to a baking tray, brush with beaten egg, and bake at 220°C (425°F) for 20-25 minutes until deep golden brown.
  7. Cool for 5 minutes before slicing into wedges to serve.

Introduction: The most widespread of Georgia's many regional khachapuri, the Imeretian version is a round, cheese-filled bread with cheese baked both inside and on top.

Cultural Background: The most widespread of Georgia's many regional khachapuri, the Imeretian version is a round, cheese-filled bread with cheese baked both inside and on top. It is eaten daily across Georgia, cut into wedges, and considered the everyday benchmark against which other regional variations are compared.

Tips: Roll gently on the second pass — pressing too hard can tear the dough and let the cheese leak out during baking.

Variations: The Adjaran version (Acharuli) is boat-shaped with an egg and butter added at the table; the Megrelian version adds a further layer of cheese on top.

Storage: Refrigerate covered for up to 2 days.

Reheating: Reheat in a 180°C (350°F) oven for 10 minutes until warmed through and the crust re-crisps.

Nutrition: Approx. 380 kcal, 16 g protein, 20 g fat, 34 g carbohydrate per serving.

FAQs:

Q: What cheese is closest to sulguni?

A: A combination of low-moisture mozzarella and salty feta approximates its stretchy, tangy character well.

Q: Can Khachapuri dough be made ahead?

A: Yes, the dough can be made a day ahead and refrigerated after its first rise; bring to room temperature before shaping.

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