Name: Imeruli Khachapuri (Georgian Cheese Bread) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 38 min
Cuisine: Georgian
Ingredients: 1/2 cup water (lukewarm); 1 cup milk (lukewarm); 1/2 tbsp active dry yeast; 1 tbsp granulated sugar; 1 tsp salt; 4 cups all purpose flour; 1 tbsp oil (olive or avocado); 1 cup feta cheese; 3 cups mozzarella cheese; 2 tbsp unsalted butter

Jump to Recipe· 4.2 from 8 reviews

If you have ever dreamed of sinking your teeth into warm, melty cheese enveloped in soft, pillowy bread, then let me share one of my absolute favorites: the Imeruli Khachapuri (Georgian Cheese Bread) Recipe. This traditional Georgian delight is a heavenly combination of simple ingredients coming together in perfect harmony, creating a cheese-filled bread that’s crispy on the outside, tender on the inside, and utterly irresistible. Whether you’re making it for a cozy night in or to impress friends with something unique, this recipe brings a slice of Georgian warmth right into your kitchen.

Ingredients You’ll Need

A silver metal bowl is shown from above with a light beige foamy liquid mixture inside. The liquid has small bubbles and a few clumps on the surface, spreading across the bottom third of the bowl. The bowl has a smooth shiny texture with some residue on the sides. It rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What makes the Imeruli Khachapuri (Georgian Cheese Bread) Recipe so special is how straightforward the ingredients are — yet each one plays a crucial role in building that perfect texture and flavor. From the elasticity of the dough to the ooey-gooey cheese filling, every bite feels like a warm hug.

1/2 cup lukewarm water: Activates the yeast gently to make the dough rise beautifully.
1 cup lukewarm milk: Adds richness and tenderness to the dough.
1/2 tbsp active dry yeast: The magic behind that fluffiness in the bread.
1 tbsp granulated sugar: Feeds the yeast and enhances subtle sweetness.
1 tsp salt: Balances flavors and strengthens the dough’s structure.
4 cups all-purpose flour: The foundation that gives the bread its soft, chewy texture.
1 tbsp olive or avocado oil: Adds moisture and tenderness to the dough.
1 cup feta cheese: Brings a sharp, salty tang that complements the mozzarella.
3 cups mozzarella cheese: Melts perfectly to give the classic oozy center.
2 tbsp unsalted butter: A finishing touch that imparts richness and a golden glow.

How to Make Imeruli Khachapuri (Georgian Cheese Bread) Recipe

Step 1: Prepare the Dough

Start by mixing your lukewarm water and milk in the bowl of a stand mixer. Add the active dry yeast, sugar, and salt, then give it a gentle stir. Let this mixture sit for a few minutes until bubbles appear on the surface — this means your yeast is alive and ready to work its magic in the dough.

Step 2: Knead the Dough

Slowly add the flour in small batches to your wet mixture while using the dough hook attachment on low speed. Once the flour is incorporated, pour in the oil and continue kneading until the dough becomes elastic and no longer sticks to your fingers. This step develops the gluten, which ensures your bread will have that perfect chewiness you’re aiming for.

Step 3: Let the Dough Rise

Cover the mixing bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm spot for about an hour. During this time, the dough will double in size — a sign that it’s ready to be shaped into the delicious cheese bread we love.

Step 4: Prepare the Cheese Filling

While your dough is rising, combine the feta and mozzarella cheeses in a large bowl. Stir them together until the mixture is smooth and well blended. This balance of salty feta and creamy mozzarella creates the quintessential filling for the Imeruli Khachapuri (Georgian Cheese Bread) Recipe.

Step 5: Assemble and Bake

Once your dough has risen, divide it into equal portions depending on how large you want your breads. Roll each portion into a circle, spoon a generous amount of the cheese mixture onto the center, then fold and seal the edges carefully to encase the filling. Place each filled dough on a baking sheet, brush the tops with melted butter, and bake at a moderate temperature until the crust turns beautifully golden and the cheese inside bubbles in all its glory.

How to Serve Imeruli Khachapuri (Georgian Cheese Bread) Recipe

The image shows four golden brown flatbreads with uneven crispy spots, each folded in half and arranged closely inside a green cast iron pan. The flatbreads have light and dark toasted areas with a soft, slightly puffy texture. Small green herb leaves are sprinkled on top. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple brush of melted butter right after baking lends a shiny, inviting crust and a subtle richness that elevates each bite. For a fresh kick, scatter chopped parsley or sprinkle a pinch of smoked paprika on top. The beauty of this bread is its warm, rustic charm, so minimal garnishes let the cheesy flavors shine.

Side Dishes

Because Imeruli Khachapuri (Georgian Cheese Bread) Recipe is rich and hearty, it pairs wonderfully with light, fresh sides such as a crisp green salad dressed with lemon vinaigrette or vibrant tomatoes tossed with herbs and olive oil. You could also serve it alongside a bowl of hearty soup to round out a cozy meal.

Creative Ways to Present

Slice the bread into wedges and arrange them on a rustic wooden board for a crowd-pleasing appetizer. For a fun twist, serve alongside small bowls of homemade spiced yogurt or a tangy tomato salsa for dipping. This cheese bread is as versatile as it is delicious, making it perfect for casual snacking or festive gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers — not that you will easily resist! — wrap the bread tightly in plastic wrap or foil and store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, keeping its softness and cheesy goodness.

Freezing

You can freeze unbaked or baked Khachapuri for an easy treat later. To freeze, wrap the dough or baked bread securely in plastic wrap, then place it in a freezer-safe bag. Freeze for up to a month. Thaw overnight in the fridge before baking or reheating.

Reheating

Reheat your Imeruli Khachapuri (Georgian Cheese Bread) Recipe in a warm oven at 350°F (175°C) for 10-15 minutes until the crust is crisp again and the cheese is melty. Avoid microwaving as it can make the bread soggy and dull that beautiful texture.

FAQs

Can I use other types of cheese in this recipe?

Absolutely! While the combination of feta and mozzarella is classic, you can experiment with cheeses like sulguni (traditional Georgian cheese), ricotta, or even gouda for different textures and flavors.

Is it possible to make this bread without a stand mixer?

Yes, you can knead the dough by hand. It will take a bit more elbow grease, but once the dough becomes smooth and elastic, you’re good to go. Just be patient and enjoy the process!

Can I make the dough ahead of time?

You sure can. Prepare the dough, let it rise once, then refrigerate it overnight. Before baking, bring it back to room temperature and allow a little extra time to rise again if needed.

What is the best flour to use for Imeruli Khachapuri?

All-purpose flour works wonderfully in this recipe, providing a good balance of chewiness and softness. If you prefer, you could try bread flour for a slightly stronger gluten structure.

Is Imeruli Khachapuri suitable for beginners?

Definitely! The process is straightforward, and the ingredients are simple. Plus, with the step-by-step approach here, you’ll feel confident making this wonderful Georgian cheese bread even if it’s your first time working with yeast.

Final Thoughts

This Imeruli Khachapuri (Georgian Cheese Bread) Recipe is truly one of those dishes that brings comfort and joy with every bite. It’s like a warm invitation to share a moment of cheesy happiness, whether you’re enjoying it solo or with loved ones. Get your hands on these simple ingredients, follow the steps, and soon you’ll be savoring a little piece of Georgia right at home. Trust me, once you try it, this recipe will have a permanent spot in your heart and kitchen!