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Khachapuri Imeretian is a traditional Georgian cheese-filled bread made from a simple yeast dough and a blend of suluguni and fermented cheese. It's best eaten fresh from the oven while the cheese is still melted and warm.
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Make the sponge: Heat the milk to barely warm temperature, dissolve the yeast, add 75 g of flour. Cover with cling wrap and leave for 10-15 minutes in a warm place.
Make the dough: Add an egg, salt, sugar, olive oil and the sponge to the sifted flour (215 g).
Knead an elastic dough, do not add more flour.
Cover with cling wrap and a towel and put in a warm place for 1 hour. The dough will increase by 3 times.
Make the filling: Grate the suluguni, squeeze the fermented cheese from excess liquid and crumble it.
Form two large cheese balls and set aside to place on top before baking.
Divide the dough into two parts, grease your hands with oil and alternately form two khachapuri on parchment paper.
Transfer to a baking sheet with parchment paper and bake one at a time.
Brush with yolk and milk mixture.
Bake at 220°C for 10-15 minutes until beautifully golden. Eat immediately.
Written automatically by CookOS, not by the creator.
Store cooled khachapuri in an airtight container at room temperature for 1 day or refrigerate up to 3 days; reheat gently in a 300°F oven for 5–10 minutes.
Written automatically by CookOS, not by the creator.
Suluguni has a higher melting point and saltier flavor essential to the dish. Fresh mozzarella will work but will be less tangy and may become stringy; Adyghe or feta blended with mozzarella is a closer substitute.
The dough should double in size, typically 1.5–2 hours at room temperature. It should feel airy and spring back slowly when poked.
Fermented dry cheese (like Adyghe or aged Georgian cheese) adds tang and salt. Look for it at Eastern European markets or substitute with aged feta or sharp cheddar in a pinch.
Yes. After the first rise, shape and fill the khachapuri, cover, and refrigerate up to 8 hours. Let it come to room temperature for 30 minutes before baking.
Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat gently in a 300°F oven until warmed through to restore texture.
