Khachapuri Imeruli
Round, sealed cheese-filled bread with a single slash on top — the everyday khachapuri of central Georgia.
About This Recipe
While the boat-shaped Adjaruli khachapuri gets the Instagram glory, Imeruli khachapuri is the daily bread of Georgian households: a flat round disc of yeasted dough sealed with a salty cheese filling, baked or pan-cooked until the dough is golden and the cheese melts within. Cheaper, faster and just as beloved, it is the breakfast and tea-time bread of Imereti, the central Georgian region.
Ingredients
Serves 4
- 400 gplain flour
- 1 tspinstant yeast
- 1 tspsugar
- 1 tspsalt
- 200 mlwarm milk
- 1egg(1 yolk reserved for glaze)
- 30 mlvegetable oil
- 200 gmozzarella(low-moisture, grated)
- 200 gfeta(crumbled)
- 1 tbspmilk(to bind cheese)
- 30 gbutter(melted, to brush)
Instructions
- 1
Make dough
Combine flour, yeast, sugar, salt. Add warm milk, the egg (white + yolk minus the reserved yolk), oil. Knead 8 min into a soft, smooth dough. Cover and rise 1 hour.
- 2
Mix filling
Combine mozzarella, feta and 1 tbsp milk.
- 3
Roll
Divide dough into 2 pieces. Roll each into a circle 25 cm wide.
- 4
Fill
Place half the cheese filling in the centre. Pull the dough edges up around it like a bag, pinch closed at the top.
- 5
Flip and flatten
Turn the bag over, pinched-side down. Gently roll out into a flat disc 22 cm wide. Make a 5 cm slash in the centre top.
- 6
Glaze
Brush with reserved egg yolk mixed with 1 tsp water.
- 7
Bake
Bake at 240°C/465°F for 12–14 minutes until deep golden brown.
- 8
Finish
Brush with melted butter while hot. Slice into wedges. Serve immediately.
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Pro Tips
- →
The slash in the centre lets steam escape and prevents the bread from puffing into a balloon.
- →
Don't overfill — too much cheese will burst through the dough.
Variations
- •
Mingrelian (megruli) khachapuri: top with extra cheese before baking
- •
Penovani: use puff pastry instead for a flaky version
- •
Pan-cook on a flat skillet 6 min per side covered if no oven
Storage
Best fresh. Reheat in oven 180°C for 4 min.
History & Origin
Each Georgian region has its khachapuri: Imeruli (round, central Georgia), Adjaruli (boat-shaped, Black Sea coast), Megruli (round with cheese on top), and Penovani (flaky). Imeruli is the most home-cooked version — every household has one in the oven on weekends.
Frequently Asked Questions
Difference from pizza?
The dough is enriched with milk and egg, the cheese is sealed inside, and there's no tomato.
Can I freeze unbaked?
Yes — wrap shaped khachapuri before final proof, freeze. Bake from frozen +5 min.
Can I use mozzarella only, no feta?
You can, but the feta's salty tang is what balances the richness — a splash of extra salt won't fully replace it.
How do I reheat leftovers without drying it out?
Wrap loosely in foil and reheat at 180°C for a few minutes — unwrapped reheating dries the crust and toughens the cheese.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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