Imeruli khachapuri is a round, yeast-raised Georgian bread filled with cheese and baked until its crust is golden and the center is soft. This home-friendly version uses mozzarella and feta in place of traditional Georgian cheeses, giving you a savory, stretchy filling with ingredients that are easy to find.
Ingredients
- 1 cup (240 ml) warm water, about 105–110°F (41–43°C)
- ½ cup (120 ml) warm milk, about 105–110°F (41–43°C)
- 2 teaspoons (6 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 3½ cups (440 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
- 1 teaspoon (6 g) fine salt
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 3 cups (340 g) finely shredded low-moisture mozzarella
- 1 cup (150 g) crumbled feta
- 2 tablespoons (30 ml) plain yogurt or milk, only if needed to soften the filling
- 1 tablespoon (14 g) unsalted butter, for brushing the hot breads
Instructions
- Wake the yeast. In a large mixing bowl, stir together the warm water, warm milk, yeast, and sugar. Leave the mixture for about 5 minutes. Instant yeast may not foam dramatically, but it should look slightly cloudy or bubbly. If it stays completely unchanged and the yeast is old, start again with fresh yeast; inactive yeast will leave the bread dense.
- Mix and knead the dough. Stir in the flour, salt, and oil until a shaggy dough forms. Knead on a lightly floured counter for 8–10 minutes, or in a stand mixer with a dough hook for about 6 minutes. The finished dough should feel soft and slightly tacky, not wet enough to cling in strands to your hands. Add flour a teaspoon at a time if it is very sticky; if it feels stiff or dry, knead in water a teaspoon at a time.
- Let the dough rise. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or reusable cover and leave in a comfortably warm spot for 60 minutes, or until roughly doubled. A room around 75–80°F (24–27°C) is helpful. If your kitchen is cooler, the dough may need longer; judge by its size rather than the clock.
- Make the cheese filling. While the dough rises, combine the mozzarella and feta in a bowl, breaking up any large feta pieces. Taste a small pinch before adding anything else: feta varies in saltiness, so additional salt is usually unnecessary. The mixture should hold together when squeezed. If it seems dry or crumbly, mix in the yogurt or milk a teaspoon at a time; do not add it automatically if the cheese is already moist.
- Divide and shape. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment. Gently press the risen dough to release excess air, then divide it into two equal pieces. Keep one covered while you work with the other. On a lightly floured counter, roll or press one piece into a circle about 10 inches (25 cm) across. Pile half the cheese mixture in the center, leaving a border of about 1½ inches (4 cm).
- Seal the filling inside. Lift the dough border up around the cheese and gather the edges together over the center, like a pouch. Pinch the seam firmly closed so no filling can escape. Turn the parcel seam-side down, then gently press and roll it into a round about 8–9 inches (20–23 cm) wide. Work from the center toward the edge without forcing the cheese through the dough. Repeat with the remaining dough and filling.
- Vent and bake. Transfer both rounds to the prepared baking sheet, leaving a little space between them. Make a small slit or hole in the center of each top to let steam escape. Bake for 18–22 minutes, until the breads are puffed and golden in spots. If your oven browns unevenly, rotate the sheet once near the end. The filling should be hot and the dough cooked through; avoid opening the seam to check, since that can release the cheese.
- Finish and serve. Brush the tops with butter as soon as the breads come out of the oven. Let them rest on the sheet for 10 minutes so the filling settles and the crust is easier to cut. Slice each round into wedges and serve warm.
Tips
- Use the right cheese texture. Traditional Imeruli khachapuri uses Imeruli cheese, while other Georgian regions have their own cheese breads and cheese choices. If you can find Imeruli cheese, use about 1 pound (450 g). A mixture of low-moisture mozzarella and feta is a practical substitute: mozzarella supplies stretch, while feta contributes salty tang. The result will taste a little sharper and less like the Georgian original.
- Keep the dough soft. Flour absorbs liquid differently depending on the brand and how it is measured. Add only enough extra flour to make the dough manageable. Too much flour makes a tight dough that is harder to seal and can bake up dry.
- Seal before flattening. A small gap in the gathered seam can let cheese leak onto the pan. Pinch the seam carefully, turn it underneath, and flatten with gentle, even pressure. If a thin spot appears, patch it with a small piece of dough before baking.
- Check salt before seasoning. Feta can be quite salty, and Georgian brined cheeses vary too. Taste the filling first. If you use a mild farmer cheese instead of feta, add a little salt only after tasting; farmer cheese is usually milder and less salty.
Serving Suggestions
Serve Imeruli khachapuri warm, cut into wedges, while the cheese is still soft. It works as a substantial snack, a shared lunch, or part of a meal with a crisp cucumber-and-tomato salad dressed with herbs and a little vinegar. A bowl of vegetable soup or a plate of roasted vegetables also makes a good accompaniment. Since the bread is rich and filling, keep side dishes simple and fresh rather than adding another heavy cheese dish.
For a Georgian-inspired spread, offer the bread alongside fresh herbs, sliced vegetables, and a bowl of plain yogurt or a garlicky yogurt sauce. Those are serving ideas rather than required traditional accompaniments; the bread is satisfying on its own, too. Put it on the table shortly after its short resting time, and let people pull or cut their own wedges.
Variations
Use a different cheese blend. A mix of mozzarella and farmer cheese makes a milder filling with less salty bite. If using farmer cheese, drain it well if it is wet, and break up any large curds. Sulguni, another Georgian cheese used in regional khachapuri styles, can replace some or all of the mozzarella when available; it tends to be saltier, so taste before adding feta.
Add herbs. Stir 2 tablespoons (about 8 g) of finely chopped parsley or dill into the cheese for a fresh note. This is a useful home variation, not a defining feature of Imeruli khachapuri. Avoid adding a large handful of watery vegetables unless you cook and drain them first.
Make a spinach filling. Cook about 5 ounces (140 g) of chopped spinach until wilted, cool it, and squeeze out as much liquid as possible. Mix it with the cheese. Excess moisture can soften the dough and cause the seams to open, so the spinach should feel quite dry before it goes into the filling.
Change the size. For smaller breads, divide the dough into four portions and use a quarter of the filling for each. Shape them as directed, then begin checking after about 14 minutes; smaller rounds may bake faster. Keep the oven temperature the same and look for golden tops and fully cooked dough.
Storage and Reheating
Let leftover bread cool briefly, then refrigerate it in a covered container within 2 hours of baking. It keeps for 3–4 days in the refrigerator. For longer storage, wrap cooled wedges or whole rounds tightly and freeze for up to 2 months for best quality. Thaw frozen bread in the refrigerator rather than leaving it out overnight.
To reheat, place wedges on a baking sheet in a 350°F (175°C) oven until the center of the cheese filling reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. The time depends on the size and whether the bread is chilled or thawed; start checking after about 10 minutes for wedges and allow longer for a whole round. A microwave works for a quick single portion, but it softens the crust. Avoid reheating the same portion repeatedly, since the bread dries out with each cycle.
Frequently Asked Questions
What is Imeruli khachapuri?
Imeruli khachapuri is a Georgian cheese bread associated with the Imereti region. It is typically a round bread with cheese enclosed inside, unlike Adjarian khachapuri, which is shaped like a boat and commonly finished with egg and butter. Recipes and cheeses differ across regions and households, so this version is one practical style rather than the only way to make Georgian cheese bread.
Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. A slow rise in the refrigerator changes the timing, so allow it to sit at room temperature until it is soft enough to shape, usually 30–60 minutes. Keep the total rise flexible and use the dough’s expansion and feel as your guide.
Can I use store-bought pizza dough?
Yes, plain pizza dough is a convenient shortcut. Use about 1 pound (450 g), divide it in two, and let it rest at room temperature until it stretches without springing back. Pizza dough can be chewier and less tender than the dough in this recipe, and its salt level varies, but the filled-bread method is the same.
Why did the cheese leak out?
The most common reasons are an incompletely pinched seam, dough rolled too thin, or filling that is too wet. Make sure the seam is sealed all the way around and faces down on the pan. Flatten the parcel gradually, and add yogurt or milk to the cheese only if the mixture is genuinely dry.
Can I bake the breads one at a time?
Yes. Bake the first bread on the prepared sheet, then bake the second. Keep the unbaked round covered while it waits. The second bread may need a minute or two less if the oven and baking sheet are already hot, so check its color and doneness rather than relying only on the first bread’s exact timing.
Is this the same as Adjarian khachapuri?
No. This recipe is a filled, round Imeruli-style bread. Adjarian khachapuri is usually an open, boat-shaped bread with cheese in the center and is often finished with an egg and butter. Both belong to Georgia’s varied khachapuri tradition, but their shapes, toppings, and handling are different.
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- Georgian Cheese Bread Recipe: Imeruli Khachapuri at Home
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