A round, flat yeasted bread stuffed with a filling of tangy Imeretian cheese, baked until golden with a soft, cheesy interior.
Georgian Khachapuri Imeruli is a real, traditional Georgian dish, known as Round Stuffed Cheese Bread. A round, flat yeasted bread stuffed with a filling of tangy Imeretian cheese, baked until golden with a soft, cheesy interior.\n\nKhachapuri Imeruli is Georgia's most common everyday version of khachapuri, hailing from the Imereti region and named for the cheese made there, considered the base style from which many other regional variations evolved.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 4
Mix flour, yeast, sugar and salt, then stir in warm water or milk and melted butter until a soft dough forms. Knead for 8 minutes, then rise covered for 1 hour.
Divide the risen dough into 4 portions.
Flatten each portion, place a generous mound of cheese in the center, gather the edges up and pinch to seal completely into a ball.
Gently flatten the sealed dough ball with your hands or a rolling pin into a round disc about 20 cm across, being careful not to let the cheese burst through.
Place on a hot, lightly greased pan or baking sheet and bake at 220°C (425°F) for 15 to 18 minutes until golden brown.
Brush with melted butter immediately after baking and serve warm, cut into wedges.
Seal the dough completely around the cheese filling, pinching firmly, or it will burst through during the final flattening or baking.
Flatten the filled dough gently and evenly, working from the center outward, to avoid tearing and exposing the filling.
Brush generously with butter right out of the oven for the classic glossy, rich finish.
Add a beaten egg to part of the cheese filling for extra richness.
Some households cook khachapuri Imeruli on a stovetop griddle instead of baking, flipping carefully.
Serve alongside fresh herbs and tomatoes for a light Georgian breakfast spread.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Khachapuri Imeruli is Georgia's most common everyday version of khachapuri, hailing from the Imereti region and named for the cheese made there, considered the base style from which many other regional variations evolved.
A mix of low-moisture mozzarella and feta, roughly equal parts, is a commonly used substitute that approximates its salty, milky character.
The dough wasn't sealed tightly enough around the filling — pinch the edges firmly closed before flattening.
It's best baked fresh and eaten warm, though the dough can be prepared and risen a day ahead if refrigerated.
Per serving (300g / 10.6 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
