Imeretian Khachapuri: The Everyday Georgian Cheese Bread You'll Make on Repeat

Name: Imeretian Khachapuri: Georgian Cheese Bread
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 1 servings
Cuisine: Georgian
Ingredients: 250g all-purpose flour; 120ml warm milk (40-45°C); 5g active dry yeast (1 tsp); 5g sugar (1 tsp); 3g salt (1/2 tsp); 1 large egg; 1 tbsp sunflower oil; 300g Imeretian cheese (or 200g low-moisture mozzarella + 100g feta); 1 large egg (for filling); 15g butter (for brushing)

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Imeretian khachapuri is Georgia's most popular cheese bread — a round, golden flatbread filled with stretchy molten cheese that's easier to make at home than ordering it. The dough comes together in under two hours with basic ingredients and simple shaping.

🌍Georgian

Total

1h 45m

Servings

1

Difficulty

Medium

Recipe Source

View original recipe

From Georgianeats · by The Georgian Eats Team

10 Ingredients

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Instructions

1
Dissolve sugar in warm milk, stir in yeast, and set aside for 5-10 minutes until foamy. In a large bowl, whisk flour and salt. Make a well, add the egg, oil, and yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and rise for 1-1.5 hours until doubled.
2
Grate the cheese on the large holes of a box grater. Add one egg and mix until the cheese clumps together into a cohesive mass. If using feta + mozzarella, crumble the feta and grate the mozzarella, then combine with the egg.
3
Preheat oven to 220°C (430°F) with a baking sheet inside. Punch down the dough and roll it out on a lightly floured surface into a circle about 30cm in diameter. Pile the cheese filling in the center, leaving 6-8cm of bare dough around the edges.
4
Gather the edges of the dough up and over the cheese, pleating and pinching to seal it completely into a pouch. Twist the gathered top gently and tuck it under. Flip the whole thing seam-side down, then gently press and roll it out to about 25-28cm — a flat round disk about 2-3cm thick. Cut 3-4 small slits in the top for steam.
5
Transfer to the hot baking sheet (on parchment paper) and bake for 12-15 minutes until golden brown and puffed. Remove, brush generously with butter, and let rest 3-5 minutes before cutting into wedges.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Use warm milk at exactly 40–45°C — too hot kills the yeast, too cool slows rising.
Don't overwork the dough after adding yeast; a soft, slightly sticky dough yields a tender crumb.
Brush the baked khachapuri generously with butter immediately after removing from the oven for authentic richness and crust softness.
Fill the dough pocket fully but avoid overstuffing, which causes cheese to burst through and char.

Substitutions

Imeretian cheese → 200g low-moisture mozzarella + 100g feta (approximates tang and stretch)
Active dry yeast → 3g instant yeast (reduce by ~40% by weight, same rising time)
Sunflower oil → neutral vegetable oil or melted butter (no flavor change)
Egg wash → water or milk (still yields browning, less shine)

Storage & make-ahead

Store cooled khachapuri in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 180°C for 8–10 minutes.

Common Questions

Written automatically by CookOS, not by the creator.

Can I use regular mozzarella instead of Imeretian cheese?

Yes. Substitute 200g low-moisture mozzarella + 100g feta for authentic stretch and tang. Avoid fresh mozzarella, which releases too much water.

How do I know when the khachapuri is done baking?

The crust should be golden brown and sound hollow when tapped on the bottom (about 15–20 minutes at 220°C). The cheese will bubble slightly at the edges.