Imeruli Khachapuri

Imeruli Khachapuri is one of Georgia’s most treasured traditional dishes. Originating from the Imereti region, this round cheese-filled bread is known for its soft texture, golden crust, and rich, savory filling. Unlike Adjarian Khachapuri, which features an egg-filled center, Imeruli Khachapuri encloses the cheese completely inside the dough, creating a comforting and satisfying meal that has been enjoyed for generations.

Ingredients

For the Dough

• 500 g all-purpose flour
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 300 ml lukewarm milk
• 2 tbsp vegetable oil

For the Filling

• 450 g Georgian Imeruli cheese or a mixture of feta and mozzarella
• 1 egg
• 30 g unsalted butter, softened

Instructions

Prepare the Dough

In a large mixing bowl, combine the warm milk, sugar, and yeast. Leave the mixture for about 10 minutes until it becomes slightly foamy.

Add the flour, salt, and vegetable oil. Mix until a dough begins to form, then knead for 8–10 minutes until smooth and elastic. Transfer the dough to a lightly greased bowl, cover, and allow it to rise in a warm place for approximately one hour or until doubled in size.

Make the Cheese Filling

Grate or crumble the cheese into a bowl. Add the egg and softened butter, then mix thoroughly until the filling becomes evenly combined and easy to shape.

Shape the Khachapuri

Place the risen dough onto a lightly floured surface and gently flatten it into a round shape. Form the cheese mixture into a large ball and place it in the center of the dough.

Bring the edges of the dough together over the filling and seal them firmly. Carefully turn the dough over and gently flatten it into a round disc about 2–3 centimeters thick, ensuring the cheese remains evenly distributed inside.

Bake

Preheat the oven to 220°C (425°F).

Transfer the khachapuri to a baking tray lined with parchment paper. Make a small opening in the center to allow steam to escape during baking.

Bake for 15–18 minutes or until the surface develops a beautiful golden color and the bread is fully cooked.

Serve

Remove the khachapuri from the oven and brush the top with a small amount of butter while still hot. Allow it to rest for a few minutes before slicing.

Imeruli Khachapuri is best enjoyed warm, when the cheese filling is soft and flavorful. It pairs wonderfully with fresh vegetables, herbs, and traditional Georgian tea, making it a perfect choice for breakfast, lunch, or a shared family meal.

Helpful Tip

For a more authentic flavor, use a combination of cheeses that balances saltiness and creaminess. The filling should remain rich and moist without becoming overly heavy, which is one of the defining characteristics of a traditional Imeruli Khachapuri.

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