Khachapuri Imeretian is a butter-pan-fried Georgian flatbread filled with smoked sulguni and feta cheese, served with spiced adjika and sour plum tkemali. The dough is yeast-leavened, stuffed, and cooked until the exterior turns golden brown while the cheese inside melts into a creamy filling.
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Measure and Combine the Milk, Water, Yeast and Butter; Add the ingredients to the bowl of an electric mixer set with a hook attachment then stir gently to combine and allow to set for 5 minutes to bloom or activate the yeast..
Add the Flour and Salt and Begin Mixing; Begin mixing at low speed and gradually increase to medium low for 2- 3 minutes or until smooth. The dough will still appear quite wet.
Stop and Scrape Down the Dough; Stop the machine and scrape down the sides and bottom of the bowl.
Continue Mixing at Medium Low Speed; Continue mixing for 2- 3 minutes. The dough will still appear quite wet.
Transfer and Proof the Dough; Place the dough into a lightly oiled bowl. Cover with plastic wrap and set aside to proof for about 1 hour or until it doubles its size.
Punch Down and Chill the Dough; Once the dough has doubled its size, remove the plastic and punch down the dough with wet hands to prevent it from sticking. Cover with plastic again and place it in the refrigerator overnight.
Remove and Temper the Dough; Remove from the fridge and bring to room temperature.
Divide and Rest the Dough; Transfer the dough to a floured surface and dust the top with more flour. Divide the dough into 4 or 8 portions depending on the batch size and roll each portion into a ball. Allow the dough to rest for about 15 minutes while preparing the filling.
Mix the Cheese Filing; While the dough rests, combine the cheeses and chopped chilantro into a bowl, then mix well and set aside.
Roll Out and Fill the Dough; On a floured surface, roll out one piece of dough at a time to form a circle 6 inches in diameter. Place some of the cheese in the center and fold the dough inward to cover the filling. Pinch the edges together and twist to seal, then flip the bundles over so the seam is on the bottom.
Form the Khachapuri; Dust the surface with more flour if needed and roll each stuffed portion into a circle 7 inches in diameter to seal the seam. Set aside and cover with a clean kitchen towel.
Add the Butter to a Preheated Pan; Preheat the pan to 350°F/ 175°C (medium), then add the butter and melt completely.
Add and Cook the Khachapuri; Place 1 khachapuri with the seam side down into the pan with the hot butter and cook for 5 minutes or until golden brown.
Flip and Continue Cooking the Khachapuri; Once flipped, continue cooking for 5 minutes or until golden brown on the second side.
Remove the Khachapuri; Transfer the khachapuri to a plate or tray and continue cooking untill finish. You may keep the cooked ones in a low oven to keep warm.
Serve as Desired; Sprinkle some salt over each khachapuri and enjoy warm.
Written automatically by CookOS, not by the creator.
Refrigerate leftovers in an airtight container for up to 2 days; reheat in a skillet over medium heat or warm in a 350°F oven for 8-10 minutes to restore crispness.
cast-iron or heavy-bottomed skillet · stand mixer (optional, for dough mixing)
Written automatically by CookOS, not by the creator.
Yes. Smoked mozzarella, smoked Gouda, or a blend of mozzarella and sharp cheddar will work. Sulguni adds a subtle tangy smoke; other cheeses will shift the flavor slightly but remain delicious.
The exterior should be golden brown and crispy on both sides (about 3-4 minutes per side). The cheese will soften and may slightly leak at the seams when fully cooked.
Yes. Prepare the dough, let it rise until doubled, then refrigerate for up to 24 hours. Bring to room temperature before shaping and cooking.
Serve with sour cream, a garlicky yogurt sauce, or even hot sauce. Tkemali and adjika add authentic depth, but the flatbread is excellent with other condiments.
Baking will work but won't produce the same crispy, buttery exterior. Pan-frying in butter is essential for the traditional texture and flavor.
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