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Imeruli Khachapuri Georgian Cheese Filled Bread Recipe

Imeruli Khachapuri Georgian Cheese Filled Bread Recipe

Growing up, my family had a few go-to recipes that brought everyone to the table. Imeruli Khachapuri was one of them, a Georgian cheese-filled bread that ruled our Sunday dinners. Every bite was a warm hug on a plate—a combo of gooey cheese and soft, slightly crispy bread that made you want to smile and sigh simultaneously.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: Georgian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the dough:
  • 1½ cups all-purpose flour plain flour
  • ¾ teaspoon instant dry yeast
  • ½ teaspoon fine salt
  • 1 tablespoon finely chopped fresh parsley
For the cheese filling:
  • ⅔ cup crumbled feta cheese around 3.75 oz
  • 1½ cups shredded mozzarella cheese about 5 oz
  • ½ cup warm milk may require a little extra
For the finishing touches:
  • ½ tablespoon unsalted butter.
  • 1 large egg for a nice glaze.
  • 1 teaspoon dried oregano to add flavor.

Method
 

Step 1: Prepare the Dough
  1. Start by combining the flour, yeast, and salt in a mixing bowl. It’s essential to whisk these together thoroughly to distribute the ingredients evenly. Make a well in the center and pour in the warm milk.
  2. Mix this together with a wooden spoon until it becomes a shaggy dough. Then, turn the dough out onto a floured surface.
  3. Knead it for about 5-7 minutes until it’s smooth and elastic. Form it into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rise for about 1 hour, or until doubled in size.
Step 2: Make the Cheese Filling
  1. While the dough is rising, mix both cheeses in a bowl. Add the oregano and parsley for a flavor boost. If the mixture feels too dry, consider adding a splash of milk to help it bind together.
  2. This filling should be creamy yet firm enough to hold its shape once enclosed in the dough.
Step 3: Shape the Khachapuri
  1. Once the dough has risen, punch it down gently. Divide it into two equal pieces. Roll each piece into a circle on a lightly floured surface—it should be about 6 inches in diameter.
  2. Place a generous scoop of cheese filling in the center of each dough circle. Carefully fold the edges over the filling, pinching them to seal. Flip them over so the seam is underneath. Flatten the dough slightly with your hand to create a disc shape, ensuring the filling stays inside.
Step 4: Bake the Khachapuri
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place your shaped Khachapuri on the sheet. Brush the tops with egg wash, made by whisking the egg and a dash of water together. This step will give the bread a lovely golden-brown crust.
  2. Bake for about 20-25 minutes until they are puffed and golden. Keep an eye on them; ovens vary in temperature.
Step 5: Add Finishing Touches
  1. Once baked, remove your Khachapuri from the oven. While still hot, you can brush the tops with melted butter for added richness. If you want to be extra indulgent, you can make a small indentation in the center and crack an egg yolk on top. This isn’t traditional for Imeruli Khachapuri, but a touch of creativity never hurt anyone, right?

Notes

  • Use High-Quality Cheese: This is one dish where the cheese shines. Look for fresh feta and mozzarella to achieve the best flavor.
  • Don’t Rush the Dough: Give your dough enough time to rise. Patience pays off with a fluffier end result.
  • Experiment with Spices: Add a pinch of black pepper or a sprinkle of chili flakes for a kick.
  • Consider Your Dairy: If milk isn’t your thing, you can use yogurt or buttermilk for a tangy twist.
Serve Immediately: Enjoy them fresh out of the oven for the ultimate cheesy experience.