This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal. This recipe is very easy to make and perfect for beginners.

What is Khachapuri?

Khachapuri is a traditional Georgian savory cheese-filled bread.

There are quite a few variations of this dish from different regions of Georgia.

For example, there is Adjaruli (Adjarian) khachapuri, which is a boat-shaped bread topped with melted cheese and egg. There is also Megruli (Megrelian) khachapuri which is a cheese-stuffed bread with the additional rich layer of cheese on top.

And, possibly the most popular one, Imeruli (Imeretian) Khachapuri is a flatbread with a cheese-based filling.

What Cheese Should I Use to Make Imeruli Khachapuri?

Khachapuri is traditionally made with a mix of local Imeruli and Sulguni cheeses, which are very popular in Georgia. It’s also often made with just Sulguni cheese.

But is it possible to find these cheeses if you live somewhere far away from Georgia?

Or, maybe, there are some cheeses that are similar and could be used instead?

I decided to find out, and visited a grocery store that specializes in European products.

I asked if they sell Imeruli or Sulguni cheese or something similar. I didn’t have any luck with Imeruli cheese. But to my surprise, I was told that they did in fact have Sulguni cheese available at the store. Of course, it wasn’t imported from Georgia, but it still had a Sulguni cheese label on it.

The lovely grocery store clerk also explained to me that the Sulguni cheese is also sold labeled as Spanish or Portuguese Fresh Cheese.

Substitutions For Sulguni Cheese

Even if you don’t find Sulguni or Spanish Fresh Cheese, you can still make delicious khachapuri.

An excellent substitution for Sulguni cheese is low moisture mozzarella cheese, which can be mixed with feta or dry cottage cheese to make the filling for this cheese bread.

Do I Use Yeast in Imeruli Khachapuri?

The dough for khachapuri can be prepared with or without yeast.

I prefer to make it without yeast because it’s faster, and Imeruli khachapuri doesn’t really need to rise that much.

The variation without yeast is usually prepared using matsoni, which is a fermented dairy product popular in Armenia and Georgia.  It’s also an ingredient that you probably won’t find in your grocery store if you live in North America or Australia.

Matsoni can be replaced with kefir, buttermilk, or plain yogurt.

How to Make Imeruli Khachapuri

Start by preparing the dough and the filling following the instructions provided in the recipe card.

Once you are ready to shape the khachapuri, follow these four steps:

Step 1. Lightly dust a smooth, dry surface with a little bit of flour to make sure the dough doesn’t stick. Take a dough ball, place it on the prepared surface, and start flattening it with your fingers forming a circle. You can also use a rolling pin.

Step 2. Place 1/4 of the filling onto the dough.

Step 3. Pull the edges of the dough to the top and pinch them together. Press firm because you don’t want the dough edges to fall apart when you start rolling the khachapuri in the next step.

Step 4. Flatten the khachapuri again, first with your fingers and then with a rolling pin—this time you have to be careful not to tear the dough. If you see an air bubble forming inside, punch a hole in the dough with a toothpick or with the end of a knife to let out the air. Try to roll the khachapuri as thin as you can or at least 6.5 or 7 inches in diameter.

Now It’s Your Turn

If you live far away from Georgia in a country that doesn’t allow to import Georgian dairy products and decide to make some khachapuri, you will have to make a few substitutions. But don’t let it stop you!

Even if you don’t have access to matsoni or Sulguni cheese, you can still make delicious Imeruli khachapuri.

Making khachapuri is a great way to start exploring Georgian cuisine and learn more about the rich culture of this beautiful country.

Have you ever made khachapuri at home? Or maybe you’ve tried it while traveling in Georgia.

Please let us know in the comments below.

 

Yield: 4 Khachapuri

Imeruli Khachapuri (Georgian Cheese Bread)

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This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the dough

• 3/4 cup kefir, buttermilk, or plain yogurt, room temperature or slightly warm
• 1 egg, beaten
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 cups all purpose white flour + 1/4 cup for flouring the surface
• 2 Tbsp vegetable oil
• 2 Tbsp butter

For the Filling

• 1/2 pound Sulguni cheese*
• 1 egg, beaten (optional)
• pinch of salt (optional)

Instructions

Make the dough**

1. Add the kefir, egg, sugar, and salt to a large bowl. Mix to combine.
2. Add the baking soda and mix for a few seconds until you see the bubbles.
3. Sift half of the flour into the bowl with the wet ingredients and mix with a wooden spoon or spatula until smooth consistency.
4. Add the vegetable oil and continue mixing until the oil is incorporated into the dough.
5. Sift the rest of the flour into the bowl and start kneading the dough with your hands.
6. Scrape the dough onto a lightly floured surface. Knead the dough until it's smooth and no longer sticky.
7. Divide the dough into four parts and form balls. Put the dough balls back into the bowl and cover the bowl with plastic wrap and a tea towel. Set aside to let the dough rest for about 20 to 30
   minutes.

Prepare the filling

1. Grate the cheese, place it into a bowl. Add the egg if using, mix, and and season with salt. Divide the filling into four portions.

Shape the khachapuri

1. First, flatten a dough ball with your fingers and then roll it with a rolling pin into a circle.
2. Place ¼ of filling in the middle of the dough circle.
3. Pull the edges of the dough to the top of the filling and pinch them tightly together to enclose the filling inside.
4. Carefully flatten the khachapuri using your fingers and/or a rolling pin. Be careful to not tear the dough. If you see a bubble forming inside, pinch the dough with a toothpick to release the air. Try to roll as thin as you can or at least 6.5 or 7 inches in diameter. Repeat with each dough ball.

Cook khachapuri

1. Melt the butter in a microwave or on the stove top.
2. Heat a skillet over medium heat***.
3. Place a khachapuri onto the skillet and cook until golden and lightly charred in some places, for about 3 minutes, flip and cook on the other side.
4. Once the khachapuri is cooked through and the cheese has melted, transfer it onto a flat plate and generously brush with the melted butter.
5. Repeat with the remaining khachapuri. Serve right away.

Notes

*If you can't find Sulguni cheese, use low moisture mozzarella mixed with feta cheese or dry cottage cheese. I find 2 parts or mozzarella and 1 part of feta or dried cottage cheese works well. Make sure to taste for salt content.

**If you have a standing mixer, you can use it to make the dough.

***It's usually recommended to cook khachapuri on a dry skillet. But on some skillets, khachapuri tends to burn if no oil is used. So, when it doubt, lightly oil the skillet with vegetable oil.

Nutrition Information:

Yield:

4

Serving Size:

1 khachapuri
Amount Per Serving: Calories: 688Total Fat: 36g