Description
Imeruli Khachapuri is a traditional Georgian cheese bread known for its soft, fluffy dough and savory cheese filling. This recipe yields a deliciously golden, round bread stuffed with a mixture of melted cheeses, perfect as a comforting snack or accompaniment to meals. The bread is pan-cooked to achieve a crispy crust and gooey center, embodying the rich culinary heritage of Georgia’s Imereti region.
Ingredients
Dough Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- ¾ cup warm water
- 1 tablespoon vegetable oil
Filling Ingredients
- 1 ½ cups sulguni cheese or mozzarella, shredded
- ½ cup feta cheese, crumbled
- 1 egg (for filling, optional)
- Butter for brushing (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the flour, salt, sugar, and instant yeast. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough back in the bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Make the Cheese Filling: In a separate bowl, combine shredded sulguni (or mozzarella) cheese with crumbled feta. Optionally, beat an egg and mix it in for a richer filling.
- Shape the Khachapuri: Punch down the risen dough and divide it into 2 equal pieces. On a lightly floured surface, roll each piece into a 9-10 inch circle.
- Assemble the Bread: Evenly spread the cheese filling over one dough circle, leaving about a 1-inch border. Cover with the second dough circle and pinch the edges tightly to seal the filling inside.
- Cook the Khachapuri: Heat a non-stick or cast-iron skillet over medium heat. Place the sealed dough in the skillet and cook for about 5-7 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 5-7 minutes until golden and the cheese inside is melted.
- Finishing Touches: Remove the khachapuri from the skillet. Optionally brush the top with melted butter for extra flavor and shine. Let it cool slightly before slicing and serving.
Notes
- The traditional cheese used is sulguni, but mozzarella and feta are good substitutes.
- Ensure the skillet is properly heated to get a crisp exterior without burning.
- For a fluffier crust, allow the dough to rise fully before rolling out.
- Cook the khachapuri on medium to avoid burning the crust before the cheese melts.
- Leftovers can be reheated in a skillet or oven to maintain crispiness.
