Georgian Khachapuri Imeruli (Round Stuffed Cheese Bread)

About This Recipe

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.

Ingredients

Serves 4

• 500 gall-purpose flour
• 7 ginstant yeast
• 1 tspsugar
• 1 tspfine sea salt
• 250 mlwarm water or milk
• 2 tbspbutter(melted, plus more for brushing)
• 500 gImeretian cheese or a mix of mozzarella and feta(crumbled)

Instructions

1. 1

   Make the dough

   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.

2. 2

   Divide

   Divide the risen dough into 4 portions.

3. 3

   Fill

   Flatten each portion, place a generous mound of cheese in the center, gather the edges up and pinch to seal completely into a ball.

4. 4

   Flatten again

   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.

5. 5

   Bake

   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.

6. 6

   Serve

   Brush with melted butter immediately after baking and serve warm, cut into wedges.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions