Imeruli Khachapuri (Georgian Cheese-Filled Bread)
Local name: იმერული ხაჭაპური
In short: A round Georgian flatbread sealed around a salty, stretchy cheese filling and baked until golden, with melted butter brushed over the warm crust. It takes about 55 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 20 min
- Resting
- 1 h 5 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 585 kcal
Imeruli khachapuri, named for the Imereti region, is the everyday cheese bread of Georgia: a round, flat loaf sealed around a filling of fresh, salty cheese and baked until the crust is golden. It is sold in every bakery and eaten for breakfast, lunch or a late snack, usually warm. Georgian cooks use imeruli and sulguni cheese. A mix of mozzarella and feta gets you very close at home.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the yogurt, warm water and oil and stir to a soft dough. Knead for 8 minutes until smooth and slightly tacky.
- Cover the bowl and let the dough rise for 1 hour, until doubled.
- Mix the mozzarella, feta and egg in a bowl. Rinse the feta first if it is very salty. The filling should be moist but not wet.
- Heat the oven to 230°C (450°F) with a baking tray inside. Divide the dough into two equal pieces and roll one into a circle about 22 cm (9 in) wide.
- Put half the filling in the center. Gather the edges up over the cheese and pinch them together at the top like a purse, then turn the bundle seam-side down.
- Flatten it gently with your palm and a rolling pin to about 24 cm (9.5 in) wide, taking care not to let the cheese break through. Cut a small steam vent in the center. Repeat with the second piece.
- Move the breads onto baking paper, brush with the egg yolk mixture and slide them onto the hot tray. Bake for 15 to 20 minutes, until deep golden. Brush with the melted butter, rest 5 minutes and cut into wedges.
Tips
- Imeruli and sulguni cheeses are hard to find abroad. Two parts low-moisture mozzarella to one part feta is a close match, and rinsing the feta controls the salt.
- Do not overfill, and roll lightly. If cheese breaks through the dough, patch the hole with a pinch of dough and a little flour.
Questions and answers
What cheese can I use instead of imeruli or sulguni?
Use two parts low-moisture mozzarella to one part feta. You want a mild, melting cheese with some salt and a little sourness.
What is the difference between imeruli and adjaruli khachapuri?
Imeruli is round, with the cheese sealed inside the dough. Adjaruli is a boat-shaped bread, open on top and filled with cheese, an egg yolk and butter.
Can I freeze khachapuri?
Yes. Freeze baked and cooled breads for up to 2 months. Reheat in a 180°C (350°F) oven for 15 minutes until the cheese is hot and the crust crisp.
How long does it take to make Imeruli Khachapuri (Georgian Cheese-Filled Bread)?
About 55 min in total: 35 min of preparation and 20 min of cooking.
How many calories are in Imeruli Khachapuri (Georgian Cheese-Filled Bread)?
About 585 kcal per serving, with 25 g of protein, 58 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 58 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
