Imeruli Khachapuri is a traditional Georgian cheese-filled bread that’s soft on the inside, slightly crispy on the outside, and brimming with gooey, savory cheese. It’s an irresistible comfort food that makes any table feel like home, and it’s perfect for sharing with family or friends.
Why You’ll Love This Recipe
I love making Imeruli Khachapuri because it brings together everything I want in a comforting appetizer or side dish—warm, soft bread filled with a blend of melty cheeses and flavorful herbs. It’s easier to prepare than it looks, making it a great recipe to impress guests or treat myself on a cozy evening. Whether I’m serving it with soup, a salad, or just enjoying it on its own, this dish never fails to bring smiles.
Ingredients
For the dough:
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1½ cups all-purpose flour
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¾ teaspoon instant dry yeast
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½ teaspoon fine salt
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1 tablespoon finely chopped fresh parsley
For the cheese filling:
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⅔ cup crumbled feta cheese (around 3.75 oz)
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1½ cups shredded mozzarella cheese (about 5 oz)
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½ cup warm milk (add more if needed)
For the finishing touches:
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½ tablespoon unsalted butter
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1 large egg (for egg wash)
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1 teaspoon dried oregano
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Dough
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In a mixing bowl, whisk together the flour, yeast, and salt.
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Make a well in the center and pour in the warm milk. Mix with a wooden spoon until a shaggy dough forms.
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Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
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Shape into a ball and place in a greased bowl. Cover with a damp cloth and let it rise for 1 hour, or until doubled in size.
Step 2: Make the Cheese Filling
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In a bowl, mix the crumbled feta, shredded mozzarella, oregano, and parsley.
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If the mixture feels too dry, add a small splash of milk. The filling should be creamy but firm enough to hold together.
Step 3: Shape the Khachapuri
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After the dough has risen, punch it down and divide it into two equal pieces.
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Roll each piece into a 6-inch circle on a lightly floured surface.
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Place a generous amount of cheese filling in the center of each circle.
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Fold the edges over the filling, pinch to seal, then flip seam-side down. Flatten gently into a disc.
Step 4: Bake the Khachapuri
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Place the prepared Khachapuri on the baking sheet and brush with egg wash (egg whisked with a splash of water).
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Bake for 20–25 minutes, or until golden and puffed.
Step 5: Add Finishing Touches
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Remove from the oven and brush with melted butter while still hot.
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For a twist, make a small indentation in the center and add an egg yolk before serving (optional, not traditional but delicious).
Servings and Timing
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Servings: 6
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Variations
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Cheese Blend: Mix in ricotta, gouda, or even cheddar with the mozzarella and feta for a different texture and flavor.
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Fresh Herbs: Add dill, thyme, or basil to the cheese filling for an herbal twist.
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Mini Versions: Make smaller Khachapuri rounds for appetizers or party snacks.
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Whole Wheat Option: Swap half the flour with whole wheat flour for a nuttier, more wholesome bread.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through. Avoid microwaving if you want to keep the crust crispy.
FAQs
Can I freeze Imeruli Khachapuri?
Yes, I can freeze the baked Khachapuri. Let it cool completely, wrap it tightly, and store it for up to 2 months. Reheat in the oven for best texture.
Can I use pre-shredded cheese?
Pre-shredded cheese works, but I prefer freshly shredded cheese for better melt and flavor without added starches.
Is this dish similar to pizza?
Not exactly—it’s more like a stuffed flatbread. The dough is softer and the cheese is encased inside rather than spread on top.
Can I make this ahead of time?
Yes, I sometimes prepare the dough and filling in advance, then assemble and bake when I’m ready to serve.
Do I have to use both feta and mozzarella?
The combination gives the best texture and flavor, but you can use just one cheese if needed. Just make sure the mixture is creamy enough to hold its shape.
What’s the difference between Imeruli and Adjaruli Khachapuri?
Imeruli is circular and filled with cheese inside the dough, while Adjaruli is boat-shaped and topped with cheese and egg.
How do I know when the Khachapuri is done baking?
The crust should be golden and firm to the touch. The cheese filling should be melted and bubbling slightly.
Can I make this without yeast?
Yeast is essential for the fluffy texture. For a quicker version, you can try using baking powder, but the result will be more like flatbread.
Can I use dried parsley instead of fresh?
Yes, I can use 1 teaspoon of dried parsley if fresh isn’t available.
Is this recipe vegetarian?
Yes, it’s vegetarian as long as the cheese used is made without animal rennet.
Conclusion
Imeruli Khachapuri is a warm, cheesy delight that turns any meal into something special. With its pillowy dough and savory filling, it’s the kind of dish I love sharing with others—or keeping all to myself. It’s rustic, simple, andfull of comforting flavor that reminds me of home no matter where I am.
Print
Imeruli Khachapuri (Georgian Cheese Filled Bread)
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Imeruli Khachapuri is a beloved Georgian cheese bread, known for its soft dough and gooey, savory cheese filling. This family-favorite comfort food features a blend of mozzarella and feta, wrapped in a golden, crisp crust. Perfect as an appetizer or side dish, it’s a satisfying recipe that brings the warmth and flavor of Georgia into your kitchen.
Ingredients
For the Dough:
1½ cups all-purpose flour
¾ teaspoon instant dry yeast
½ teaspoon fine salt
½ cup warm milk (plus extra if needed)
1 tablespoon finely chopped fresh parsley
For the Cheese Filling:
⅔ cup crumbled feta cheese (approx. 3.75 oz)
1½ cups shredded mozzarella cheese (approx. 5 oz)
1 teaspoon dried oregano
For the Finishing Touches:
1 large egg (for egg wash)
½ tablespoon unsalted butter (for brushing)
Instructions
Prepare the Dough:
In a mixing bowl, whisk together flour, yeast, and salt.
Make a well in the center and pour in warm milk. Stir until a shaggy dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic.
Form into a ball, place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
Make the Cheese Filling:
In a bowl, combine feta, mozzarella, oregano, and parsley.
If too dry, add a splash of milk. The filling should be creamy yet firm enough to hold shape.
Shape the Khachapuri:
Punch down risen dough and divide into two equal pieces.
Roll each piece into a 6-inch circle.
Spoon filling into the center, then fold edges over to enclose.
Flip seam-side down and flatten gently into a disc.
Bake:
Preheat oven to 425°F (220°C).
Place discs on parchment-lined baking sheet.
Brush with egg wash (egg mixed with a splash of water).
Bake for 20–25 minutes, until puffed and golden.
Finish and Serve:
Remove from oven and brush with melted butter while hot.
Optional: make a slight indentation in the center and crack in an egg yolk for a non-traditional but indulgent twist.
Serve warm.
Notes
This recipe makes 2 khachapuri, serving 6 as an appetizer or side.
Filling can be adjusted with other cheeses like sulguni if available.
Best served fresh but can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
