Georgian bread includes many regional styles, and this recipe makes Imeruli khachapuri, a round, cheese-filled bread from Georgia’s Imereti region. A soft yeast dough wraps around a savory cheese center, then bakes until golden; versions vary by household and by the cheese available, so the recipe includes a practical substitute for traditional sulguni.
Ingredients
- 4 cups (500 g) all-purpose flour, plus a little extra for dusting
- 1 cup (240 ml) warm water
- ½ cup (120 ml) warm whole milk
- 2 teaspoons (7 g) instant yeast
- 1 tablespoon (12 g) granulated sugar
- 1½ teaspoons (9 g) fine salt
- 3 tablespoons (45 ml) neutral oil or mild olive oil
- 10½ ounces (300 g) sulguni cheese, finely grated, or low-moisture mozzarella
- 3½ ounces (100 g) feta, finely crumbled; if using sulguni, add it only if you want a tangier, saltier filling
- 2 tablespoons (28 g) unsalted butter, for brushing after baking
Sulguni is a Georgian brined cheese with a pleasantly elastic melt. It can be difficult to find outside specialty markets. Low-moisture mozzarella mixed with feta is an accessible substitute: mozzarella gives the filling its stretch, while feta adds salt and a sharper, tangier flavor. If your feta is especially salty, taste the mixture before adding any extra salt; the dough quantity above is enough for the bread itself.
Instructions
- Mix the dough. In a large bowl, stir together the warm water, warm milk, instant yeast, and sugar. Add the flour, salt, and oil. Mix with a sturdy spoon until a shaggy dough forms and no large dry patches remain. The liquid should feel warm, not hot; very hot liquid can damage the yeast. If measuring flour by volume, spoon it into the cup and level it rather than packing it down.
- Knead and let rise. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding only a small dusting of flour if it sticks heavily. It should become smooth and elastic but remain slightly tacky. Put it in a lightly oiled bowl, turn once to coat, and cover. Leave it in a comfortably warm place for about 60 minutes, or until roughly doubled in size. A cool room may take longer; look for the dough to expand rather than relying only on the clock.
- Make the filling and heat the oven. While the dough rises, combine the grated sulguni with the crumbled feta. For the mozzarella-and-feta version, mix those cheeses instead. Break up any large clumps so the filling will spread evenly. Set a rack in the center of the oven and heat it to 450°F (230°C). Line a large baking sheet with parchment paper.
- Divide and fill. Turn the risen dough onto the counter and divide it into two equal pieces. Keep one covered while working with the other. On a lightly floured surface, flatten one piece into a circle about 8 inches (20 cm) wide. Put half the cheese mixture in the middle, leaving a clear border around it. Gather the edges of dough up and over the filling, pleating them together at the top. Pinch firmly to seal, then turn the parcel seam-side down.
- Shape the breads. Press the filled parcel gently into a thick disc, then roll or pat it into a round about 9 to 10 inches (23 to 25 cm) across. Work gradually from the middle toward the edges so the cheese does not break through. If a small tear appears, pinch it closed with a scrap of dough. Transfer the round to the prepared sheet and repeat with the remaining dough and filling. Leave about an inch (2.5 cm) between the breads if they share one sheet.
- Bake until golden. Bake for 16 to 18 minutes, rotating the sheet once if your oven browns unevenly. The tops should be lightly golden and the breads should look puffed; a little cheese may escape at the edges, which is normal. If one bread is browning much faster, move it to a cooler part of the oven. Take the breads out when both are cooked through and the dough no longer looks pale or damp.
- Finish and rest. Brush the hot tops with the butter. Let the breads rest on the sheet for 5 minutes so the molten filling settles slightly, then move them to a board. Cut each round into wedges and serve warm. The cheese will be stretchy straight from the oven, so use a sharp knife and allow a moment for the first cut.
Tips
- Keep the dough soft. A little tackiness helps produce a tender bread. Adding too much flour while kneading can make the finished crust firm and dry. Flour the counter lightly and use a dough scraper or oiled hands if the dough clings.
- Grate cheese finely. Smaller shreds distribute more evenly and melt before the outside of the bread gets too dark. If using fresh mozzarella, drain it well and pat it dry; excess moisture can make the center watery. Low-moisture mozzarella is the more reliable substitute.
- Seal the filling carefully. Gather and pinch the dough firmly before flattening. Roll with light pressure, turning the round as you go. If cheese begins to show through, stop rolling and patch the spot instead of pressing harder.
- Adjust for a cool kitchen. Yeast dough may need more than an hour to double when the room is cool. Put the covered bowl in a draft-free spot and give it time; do not add extra yeast simply because the first 30 minutes seem slow.
Serving Suggestions
Serve Imeruli khachapuri warm, cut into wedges, as a substantial snack, a shared starter, or the bread course alongside a meal. The buttery crust and salty cheese are especially good with a crisp tomato and cucumber salad dressed with herbs, or with a plate of sliced tomatoes, cucumbers, and sweet peppers. Fresh herbs such as parsley, dill, or cilantro bring a fresh contrast without covering the cheese flavor.
For a fuller Georgian-inspired spread, pair the bread with lobio, a bean stew, or a vegetable dish such as pkhali. Since the bread is rich and filling, smaller wedges work well when there are several dishes on the table. It can also be served on its own for lunch, with unsweetened tea or a simple salad. Put it out soon after baking, when the crust is tender and the cheese still pulls into soft strands.
Variations
Use all sulguni. For a more traditional Imeruli-style filling, use 13½ ounces (400 g) of grated sulguni and leave out the feta. The result is milder and more elastic than the mozzarella-and-feta version. Taste the cheese first, because salt levels vary.
Make a milder filling. If feta tastes too sharp, replace it with an equal weight of mild farmer cheese or well-drained ricotta. These cheeses make the center softer and less salty, but they do not stretch as much. With ricotta, drain it in a sieve for 20 to 30 minutes so the filling does not release too much moisture.
Add herbs or scallions. Fold 1 to 2 tablespoons (about 4 to 8 g) of finely chopped parsley or dill into the filling. A small handful of sliced scallions also works. Keep additions modest so the dough can still seal around the cheese, and avoid adding wet ingredients that might make the center runny.
Make smaller breads. Divide the dough and filling into four portions instead of two, then shape each into a round about 6 inches (15 cm) wide. Begin checking them after 12 minutes; smaller breads may finish sooner. Baking time depends on thickness and oven behavior, so look for golden tops and fully baked dough rather than following the clock alone.
Storage and Reheating
Let leftover bread cool until it is no longer steaming, then refrigerate it in an airtight container within 2 hours of baking. It keeps for 3 to 4 days in the refrigerator. For longer storage, wrap individual wedges or whole cooled breads well and freeze for up to 2 months; thaw overnight in the refrigerator for a more even reheat.
Reheat refrigerated wedges in a 325°F (165°C) oven for about 8 to 12 minutes, or until hot throughout. A covered skillet over low heat also works; turn the wedge once and warm it slowly so the crust does not burn before the center heats. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid leaving baked bread at room temperature for more than 2 hours, and refrigerate any portion not being served.
Frequently Asked Questions
Is Georgian bread the same as khachapuri?
Khachapuri is one well-known family of Georgian breads, but it is not the only Georgian bread. This recipe is Imeruli khachapuri, a round bread with cheese enclosed inside. Other regional styles have different shapes and toppings, including versions with an open center.
Can I make the dough without milk?
Yes. Replace the ½ cup (120 ml) milk with the same amount of warm water. The dough will still work, though it may be slightly less rich and tender. Keep the rest of the recipe unchanged, and add flour only a little at a time if the dough feels unusually wet.
Can I prepare the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 12 hours rather than leaving it to rise at room temperature. Let it sit out until it is easier to shape, usually 30 to 45 minutes, then fill and bake as directed. The longer, cooler rise can deepen the dough’s flavor, but the timing will depend on how cold your refrigerator runs.
Why did the cheese leak out?
The dough may not have been pinched closed, or the round may have been rolled too thin. Make sure the gathered seam is secure before turning the parcel over, and flatten gently rather than forcing it to a specific width. A small leak is not a failure; bake the bread until the dough is done and serve it with the melted cheese that has escaped.
Can I use active dry yeast instead of instant yeast?
Yes. Use 2 teaspoons (about 6 g) active dry yeast. Stir it into the warm water and milk with the sugar and leave it for 5 to 10 minutes, until foamy, before adding the flour, salt, and oil. If it does not foam, the yeast may be old or the liquid may have been too hot or too cool.
How do I know when the bread is baked?
The top and underside should be lightly golden, and the dough should look set rather than pale or wet around the edges. If you are uncertain, lift one bread carefully with a spatula to check the underside. Ovens vary, so use the visual cues as well as the stated baking time, and give the bread another few minutes if its base is still pale.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).