Georgian cheese bread, known broadly as khachapuri, is a yeast-raised bread filled with cheese and baked until its crust is golden. This recipe makes an Imeruli-style round loaf, with a soft, sealed center and a savory mozzarella-and-feta filling. Georgian regions and households make different versions; this approachable one uses easy-to-find cheeses while keeping the bread-and-cheese balance central.
Ingredients
- 1 cup (240 ml) warm water, about 105–110°F (41–43°C)
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus up to 2 tablespoons (16 g) for shaping
- 1 teaspoon (6 g) fine salt
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 10 ounces (285 g) low-moisture mozzarella, coarsely grated
- 5 ounces (140 g) feta, crumbled
- 1 tablespoon (14 g) unsalted butter, for brushing after baking
Instructions
- Start the dough. Stir the warm water, instant yeast, and sugar together in a large bowl. Add the flour, salt, and oil. Mix until the flour is moistened and a shaggy dough forms. If the dough feels dry and floury, add water one teaspoon at a time; if it is very wet and clings heavily to the bowl, add a little flour. The dough should feel soft and slightly tacky, not stiff.
- Knead until smooth. Turn the dough onto a lightly floured counter and knead for about 8 minutes, or knead it in a stand mixer with a dough hook on low speed. It will become smoother and more elastic as you work. Avoid adding a large amount of extra flour: a firm dough is harder to stretch around the cheese and can bake up dense. Shape it into a ball and place it in a lightly oiled bowl.
- Let the dough rise. Cover the bowl and leave it in a comfortably warm, draft-free spot for 60 minutes, until the dough looks puffy and has roughly doubled. The exact rise depends on room temperature. While it rises, grate the mozzarella and crumble the feta into a medium bowl, then toss them together so the cheeses are evenly distributed. Start heating the oven to 425°F (220°C) during the rise and line a baking sheet with parchment.
- Shape the round loaf. Turn the risen dough onto a lightly floured counter and press it gently into a thick disk. Use your hands or a rolling pin to make a circle about 12 inches (30 cm) across, with the middle slightly thinner than the edge. Pile the cheese in the center, leaving a border of about 2 inches (5 cm). Bring the dough border up and over the filling, gathering it around the cheese like a pouch. Pinch the gathered edges firmly to seal.
- Flatten and vent it. Turn the sealed dough seam-side down onto the prepared baking sheet. Gently press and stretch it into a round about 9–10 inches (23–25 cm) across. Work from the center outward without forcing the cheese through the dough. If you see a small tear, pinch it closed before baking. Cut one small slit or make a few shallow fork pricks in the top to let steam escape; do not cut deeply into the filling.
- Bake until golden. Bake for 20–22 minutes, until the top is lightly browned and the bread feels set. If your oven browns unevenly, rotate the sheet once near the end. The cheese will be very hot and may bubble through a tiny seam, which is normal; a large leak usually means the dough was stretched too thin or the seal was loose. Take the bread out and brush the top with the butter while it is hot.
- Rest and slice. Leave the bread on the baking sheet for 10 minutes before cutting. This short rest lets the bubbling cheese settle enough to slice cleanly, while the center remains soft and molten. Cut it into wedges and serve warm.
Tips
- Use the right cheese balance. Traditional Georgian fresh cheeses such as imeruli or sulguni can be difficult to find outside Georgia. Low-moisture mozzarella gives this filling its melt and stretch, while feta adds salt and tang. If you find fresh imeruli cheese, use it in place of the mozzarella and feta by weight; its flavor and salt level will vary, so taste before adding any extra salt.
- Keep the filling from getting watery. Choose low-moisture mozzarella rather than fresh mozzarella packed in brine, which can release liquid and make the center soggy. If fresh mozzarella is all you have, drain it thoroughly, pat it dry, and use a little less feta if the mixture tastes very salty.
- Seal before flattening. Pinch the gathered dough together securely, then turn the loaf seam-side down. Flatten gently rather than rolling hard over the middle. A thin spot or an unsealed seam is the most common reason cheese escapes onto the pan.
- Check dough texture, not just the clock. Flour absorbs water differently depending on the brand and the weather. A slightly tacky dough is easier to stretch and produces a softer crumb; use only enough flour on the counter to prevent sticking. If the room is cool, the rise may take longer than an hour.
Serving Suggestions
Serve the bread warm as the centerpiece of a casual lunch, a shared appetizer, or a substantial side dish. Wedges pair well with a crisp cucumber-and-tomato salad, fresh herbs, or lightly dressed greens, which bring freshness alongside the rich cheese. Pickled vegetables can also provide a pleasant sharp contrast. For a fuller Georgian-inspired table, serve the bread with beans, roasted vegetables, or a simple soup; keep other dishes fairly lightly seasoned because feta makes the filling savory.
Khachapuri is satisfying soon after baking, when the center is soft and the crust still has a little crispness. Put the loaf on a board and let everyone pull or cut off wedges. If you are serving it with other dishes, slice it just before bringing it to the table so steam does not soften the crust while it sits. The bread is filling, so smaller wedges work well alongside a meal, while larger portions make sense for a light lunch.
Variations
Make an Adjarian-inspired version: Adjarian khachapuri is shaped like an open boat and is commonly finished with an egg and butter. That is a distinct style from the sealed Imeruli-style loaf here. To adapt the dough, divide it in half and shape each piece into an oval with raised, pinched ends, leaving the center open for cheese. Bake until the crust is nearly done, add an egg to each center, and return the breads to the oven until the egg is cooked through. For food safety, egg dishes should reach 160°F (71°C), checked with a food thermometer; avoid serving a runny egg center if it has not reached that temperature.
Use a different cheese blend: A mild farmer cheese or drained ricotta can replace some of the mozzarella for a softer, less stretchy filling. Keep mozzarella as at least half of the cheese by weight if you want the center to remain elastic. A little grated mild cheddar can add sharpness, though it moves the flavor away from the Georgian-style profile. Taste the blend before filling and remember that salty cheeses need no extra salt.
Add herbs or seasoning: Fold a tablespoon or two of finely chopped parsley, dill, or cilantro into the cheese for a fresh note. A pinch of black pepper is also welcome. Keep additions modest and dry: wet herbs, chopped tomatoes, or a generous amount of extra oil can make the filling loose and increase the chance of leaks.
Storage and Reheating
Khachapuri is best the day it is baked, but leftovers keep well. Refrigerate the bread within 2 hours of baking, wrapped or placed in an airtight container, for 3–4 days. Let it cool until it is no longer steaming before wrapping so trapped condensation does not soften the crust. For longer storage, freeze individual wedges in a sealed freezer-safe container for up to 2 months; thaw them in the refrigerator or reheat from frozen.
For the best texture, reheat wedges in a 350°F (175°C) oven or toaster oven until hot in the center, usually about 8–12 minutes from the refrigerator and longer from frozen. Cover loosely with foil if the crust is browning before the filling warms. A skillet over low heat also works: cover it for a few minutes to warm the cheese, then uncover briefly to crisp the bottom. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Microwave reheating is convenient, but it softens the crust, so use short intervals and finish in a hot skillet if you want a crisper base.
Frequently Asked Questions
What is Georgian cheese bread called?
Khachapuri is the general name for Georgian cheese bread. It includes several regional forms, including Imeruli, which is round and sealed, and Adjarian, which is boat-shaped and open on top. This recipe follows the round Imeruli-style approach.
Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. The cold dough will rise slowly, so allow it to sit at room temperature until it is easier to stretch before shaping. If it has already risen, gently press out excess gas before filling; avoid leaving filled, unbaked bread at room temperature for an extended period.
Why did the cheese leak out?
Small bubbles of cheese can escape through a pinhole and are not a problem. A large leak is usually caused by a weak seam, dough rolled too thin, or a filling mound that is too large for the dough circle. Pinch the pouch closed carefully, turn the seam underneath, and stretch the round gently so the dough stays intact.
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount, 2¼ teaspoons (7 g), and stir it into the warm water with the sugar. Let it stand for about 5–10 minutes, until foamy, before mixing in the flour, salt, and oil. This activation time is additional to the recipe timing, so allow a few extra minutes.
Can I make this bread without feta?
Yes. Replace the feta with an equal weight of farmer cheese, a mild fresh cheese, or additional low-moisture mozzarella. The result will be less tangy and may need a small pinch of salt. Add salt cautiously, since some mozzarella and fresh cheeses are already seasoned.
How do I know when the bread is baked?
The top should be lightly golden, the dough should feel set rather than soft and raw, and the underside should have some color. If the top browns quickly but the bottom remains pale, move the pan to a lower oven rack for the final few minutes. Resting the bread after baking helps the filling settle before slicing.
Related
- Traditional Georgian Khachapuri (Imeruli Cheese Bread)
- Georgian Bread Recipe: Imeruli Khachapuri
- Georgian Lobio Recipe: A Hearty Red Bean Stew with Herbs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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