Imeruli khachapuri is a round, cheese-filled bread from Georgia’s Imereti region, made with soft yeast dough and a savory cheese center. Families and regions prepare khachapuri in different shapes and with different cheeses; this home-friendly version uses a blend of Georgian cheeses and bakes into a golden, sliceable loaf.
Ingredients
- 4 cups (500 g) all-purpose flour, plus a little extra for shaping
- 1¼ cups (300 ml) lukewarm water, about 100°F (38°C)
- 2¼ teaspoons (7 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 2 tablespoons (30 ml) neutral oil, such as sunflower oil, plus a little for the bowl
- 3 cups (450 g) shredded sulguni cheese
- 1 cup (150 g) shredded Imeruli cheese
- 2 tablespoons (28 g) unsalted butter, softened, for brushing the hot breads
Sulguni is a Georgian brined cheese with a pleasantly elastic melt, while Imeruli cheese is a mild, slightly tangy cheese associated with the Imereti region. Both can be hard to find outside Georgian or Eastern European groceries. If they are unavailable, replace the full 600 g with 450 g low-moisture mozzarella and 150 g crumbled feta. This gives a similarly stretchy filling with a saltier, tangier edge; taste before adding any extra salt. Avoid fresh mozzarella unless you drain and blot it well, since excess moisture can make the center wet.
Instructions
- Start the dough. Put the lukewarm water, yeast, and sugar in a large bowl and stir. Leave for 5 minutes, until the yeast looks creamy or lightly foamy. Add the flour, salt, and oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. The dough should feel soft and a little tacky, not stiff. If it clings heavily to your hands, add flour a tablespoon at a time rather than working in a large amount at once.
- Prepare the cheese filling. While the dough is still on the counter, grate the sulguni and Imeruli cheeses using the large holes of a box grater. Toss them together in a bowl and divide the mixture into two equal portions. If using feta and mozzarella, crumble the feta finely and mix it thoroughly with the grated mozzarella so the salt is distributed. Do not add salt until you have tasted the blend.
- Let the dough rise. Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover with a damp towel or reusable cover and leave in a warm, draft-free place for about 60 minutes, until roughly doubled. A kitchen around 75–80°F (24–27°C) is a good range. In a cooler room the dough may need longer; judge by its size and softness rather than forcing it to rise in a hot spot.
- Divide and fill. Line two baking sheets with parchment. Turn the risen dough onto a lightly floured surface and divide it into two equal pieces. Keep one covered while you work with the other. Pat or roll one piece into a circle about 10 inches (25 cm) across. Pile one portion of cheese in the center, leaving a wide border of dough around it.
- Seal and shape each loaf. Gather the dough border up and over the cheese, pinching the edges together firmly to enclose the filling. Turn the sealed ball seam-side down. Gently press it into a thick round, then roll or pat it to about 9 inches (23 cm) across. Work from the center outward and use light pressure so the cheese does not break through. Transfer it to a prepared sheet and repeat with the second piece of dough and the remaining filling.
- Rest and heat the oven. Cover the shaped breads loosely and let them rest for 15 minutes. During this time, heat the oven to 450°F (230°C), with a rack in the center. If your oven heats unevenly, position the sheets so there is room for air to circulate and plan to switch their positions halfway through baking.
- Vent and bake. Use a sharp knife to make a small slit or a few shallow pricks in the top of each bread; this gives steam a way to escape. Bake both breads for about 14 minutes, until the tops are golden and the dough is cooked through. Ovens vary, so begin checking at 12 minutes. If the bottoms are browning much faster than the tops, move the sheets up one rack for the final minutes.
- Finish and serve. Move the breads to a board and brush their tops with the softened butter while hot. Let them stand for 5 minutes so the melted cheese settles slightly, then cut each round into wedges. The center will still be soft and stretchy, so use a broad knife or pizza wheel and serve while warm.
Tips
- Measure flour gently. Spoon flour into the measuring cup and level it rather than scooping straight from the bag, which can pack in extra flour. Too much flour makes the dough harder to stretch and can leave the bread dry. If weighing is possible, use the listed 500 g for the most consistent dough.
- Keep the filling contained. Pinch the gathered dough seam firmly, then flatten the bread gradually. If a small tear appears, patch it with a scrap of dough and press the edges together. A large opening lets melted cheese escape onto the pan and can leave the loaf hollow in spots.
- Adjust for salty cheese. Georgian brined cheeses and feta vary in saltiness. Taste the cheese mixture before using it, and do not add salt automatically. Low-moisture mozzarella is mild, so a little extra feta gives the substitute blend more tang without making it watery.
- Use a warm, not hot, rising place. Gentle warmth helps yeast work, but a hot oven or sunny windowsill can overheat the dough. If your kitchen is cool, put the covered bowl in an unheated oven with the light on, checking that the oven itself is not warm before setting the bowl inside.
Serving Suggestions
Serve Imeruli khachapuri warm as a shared starter, a light lunch, or part of a Georgian-style table. Cut it into wedges and offer fresh herbs, sliced tomatoes, cucumbers, and crisp radishes alongside; their freshness contrasts with the rich bread without competing with the cheese. A bowl of lobio, Georgian red bean stew, or a simple green salad can turn a wedge into a more substantial meal. For a larger spread, serve it with other small dishes such as pkhali, seasoned vegetable-and-walnut spreads, or pickled vegetables. The bread is filling, so modest wedges work well when several dishes are on the table.
Set out the bread soon after baking, while the cheese is still soft. It is also good at room temperature, though the filling firms as it cools. If serving it alongside soup, cut the rounds into smaller pieces so they are easy to share and dip. Keep any accompaniments lightly seasoned: the cheese provides plenty of savory flavor, and strong sauces can mask its mild, tangy character.
Variations
Use the cheese you can find. The mozzarella-and-feta blend is a practical stand-in, not an exact match for Georgian cheese. For a less tangy filling, use mostly mozzarella with a smaller amount of feta. If you find sulguni but not Imeruli, use all sulguni; if you find Imeruli but not sulguni, use all Imeruli, bearing in mind that the texture and salt level will differ. Grated cheese should be evenly mixed so each wedge has a similar balance.
Make smaller breads. Divide the dough and filling into four portions rather than two, shape each into a smaller round, and keep an eye on the oven because smaller breads may bake sooner. Their shorter distance from center to edge also makes them convenient for a snack or lunchbox. For a different Georgian style, Adjarian khachapuri is boat-shaped and typically finished with egg and butter; it is a distinct preparation, not simply a shaping change to this sealed Imeruli loaf.
Add herbs sparingly. A small handful of finely chopped parsley or dill can be mixed into the cheese for a fresh note, though it moves the filling away from the plain cheese version. Avoid adding wet vegetables or a large amount of herbs, which can release moisture and make the center difficult to seal. Keep the dough method the same and adjust the filling only enough to retain a compact, grateable texture.
Storage and Reheating
Let leftover bread cool until no longer steaming, then refrigerate it within 2 hours in an airtight container or wrapped well. It keeps for 3 to 4 days in the refrigerator. The crust softens during storage, which is normal; the cheese firms as it chills. For longer storage, wrap individual wedges or whole cooled breads tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen at a moderate oven temperature until hot throughout.
For the best texture, reheat wedges on a baking sheet in a 350°F (175°C) oven until the bread is warm and the cheese softens, usually about 8 to 12 minutes for refrigerated pieces. A covered skillet over low heat also works; turn the wedge once and avoid high heat, which can scorch the bottom before the center warms. Reheat leftovers to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers, checking the thickest part with a food thermometer. Microwave reheating is convenient but makes the crust softer and chewier, so use short bursts and eat promptly.
Frequently Asked Questions
Can I make the dough ahead? Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. A slow refrigerator rise may not make it visibly double, so allow it to sit at room temperature until soft enough to shape, often 45 to 60 minutes. Prepare the cheese filling close to shaping time, then continue with the recipe. The longer, cooler rise can deepen the dough’s flavor but changes the timing.
Why is my dough shrinking when I roll it? The gluten may be tight from kneading or from being handled. Cover the dough and let it rest for 5 to 10 minutes, then try again with gentle pressure. Keep the unused dough covered while shaping the first bread. A short rest relaxes the dough and makes it easier to stretch without tearing; avoid adding lots of flour, which can make the finished bread tough.
Can I use store-bought pizza dough? You can use plain, unbaked pizza dough in a pinch, but it may be chewier and less tender than the soft yeast dough in this recipe. Choose enough dough for two 9- to 10-inch rounds, let it come toward room temperature so it stretches without snapping back, and check the package’s baking guidance. Keep the cheese quantity moderate enough that the dough can seal around it.
How can I tell when the khachapuri is baked? Look for a golden top and a cooked, set dough surface rather than relying only on the clock. The recipe’s 14 minutes is a guide for a fully preheated oven; pan material, dough thickness, and oven accuracy affect the result. If the top is still pale after the dough looks cooked, give it another minute or two while watching closely.
Can I prepare it without a stand mixer? Yes. A bowl and your hands are enough. Stir the ingredients until no dry flour remains, then knead on a lightly floured counter until the dough is smooth and springy. The dough will feel tacky at first; resist adding flour too quickly. Hand kneading takes a little effort but does not require special equipment, and the rest of the recipe is unchanged.
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