Imeretian Cheese Bread (Imeruli Khachapuri)
იმერული ხაჭაპური Imeruli KhachapuriSay it: ee-meh-ROO-lee ha-cha-POO-ree
Imeruli khachapuri is the everyday version of Georgia’s famous cheese bread. Originating from the western region of Imereti, this round, closed pie is filled with tangy, brined Imeretian cheese and baked until the crust turns golden. Mildly salty and stretchy inside with a tender, slightly chewy crust, it is a staple on Georgian tables for breakfast, lunch, or dinner. Families tear off pieces to share, often serving it warm so the cheese stays soft and gooey.
Imeretian Cheese Bread (Imeruli Khachapuri)
იმერული ხაჭაპური, Imeruli Khachapuri
Pronounced ee-meh-ROO-lee ha-cha-POO-ree
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, dissolve the yeast and sugar in the warm water. Let stand 5 minutes until foamy.
Add the salt, oil, and 3 cups (375 g) of the flour. Mix until a shaggy dough forms, then turn out onto a floured surface and knead 8–10 minutes, adding the remaining flour as needed, until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
While the dough rises, mix the grated cheese with the beaten egg and softened butter until evenly combined. Set aside.
Preheat the oven to 450°F (230°C) with a pizza stone or heavy baking sheet inside.
Divide the risen dough into two equal pieces. On a floured surface, roll each piece into a 12-inch (30 cm) circle about ¼ inch (6 mm) thick.
Spread half the cheese filling over one circle, leaving a 1-inch (2.5 cm) border. Place the second circle on top and pinch the edges firmly to seal, then gently roll the sealed edge inward to create a thick rim.
Carefully transfer the khachapuri to the hot stone or baking sheet. Bake 20–25 minutes until the top is deep golden brown and sounds hollow when tapped.
Remove from the oven, brush the crust lightly with butter if desired, and let cool 5 minutes before slicing into wedges.
Regional variants
In some Imereti households a small amount of chopped fresh mint is added to the cheese filling for a subtle herbal note. Modern versions occasionally incorporate a touch of garlic or use a blend of local mountain cheeses.
Cook's notes
- Traditional Imeretian cheese is quite salty; if using the mozzarella-feta mix, taste the filling and add a pinch of salt only if needed.
- For an authentic texture, the dough should be soft and slightly tacky—avoid adding too much extra flour during kneading.
- Serve warm; the cheese firms up as it cools but can be gently reheated in a low oven.
Serve with
Fresh tomato salad, pickles, or a glass of Georgian wine.
Make ahead and storage
The dough can be made the day before and refrigerated after the first rise. Bring to room temperature before shaping. Baked khachapuri is best fresh but can be refrigerated up to 2 days and reheated in a 350°F (175°C) oven.
