CookOS may earn a commission from Instacart orders.
Imeruli khachapuri is a traditional Georgian cheese bread from the Imereti region, characterized by its circular shape, cheese filling sealed inside the dough, and golden butter glaze. It's one of Georgia's most iconic national dishes.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Prepare the khachapuri dough according to the step-by-step dough guide. Note: the dough recipe makes enough for 3 khachapuri; reduce quantities if making fewer.
Grate the Imeretian cheese (or substitute feta and mozzarella).
Add the grated cheese, one egg, and 20 grams of butter to a mixing bowl. Mix thoroughly to make the cheese filling.
Knead the dough before using, then leave it to rest for 10 minutes.
Shape the dough into a circle with a raised lip around the edge.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling and seal the dough tightly.
Turn the dough over and flatten it out into a circular shape, ensuring the cheese filling is spread evenly. Be careful not to tear the dough. A rolling pin can also be used.
Lightly dust a baking tray with flour to prevent sticking.
Place the khachapuri in a pre-heated oven and bake for about 15 minutes at a medium temperature (approximately 350–375°F / 180–190°C).
If glazing with egg yolk, brush it on 5 minutes before the khachapuri is done.
As soon as the khachapuri is removed from the oven, glaze it with the remaining butter to keep it soft.
Cut into slices and serve immediately.
Written automatically by CookOS, not by the creator.
Store cooled khachapuri wrapped in foil at room temperature up to 1 day, or refrigerate up to 3 days. Reheat gently in a low oven (300°F) wrapped in foil for 10-15 minutes.
Written automatically by CookOS, not by the creator.
Use a combination of feta cheese and mozzarella together as a substitute. This blend mimics the mild, slightly tangy flavor and melting quality of traditional Imeretian cheese.
Yes, you can prepare the dough and cheese filling in advance and refrigerate separately. Assemble and bake when ready. Baked khachapuri is best served warm the same day but can be reheated gently.
The bread should be golden brown on all sides and the cheese filling should feel soft when gently pressed. The bottom should sound hollow when tapped.
The dough may not have rested enough before shaping, or it was stretched too thin. Allow dough to rest 10-15 minutes after shaping before baking, and avoid over-stretching during flattening.
No, the egg yolk glaze is optional. You can brush melted butter alone for a golden finish. The egg yolk adds extra shine and richness.
