Imeretian Khachapuri
4 servings
35 minutes
Khachapuri Imeretian style is one of the most beloved dishes of Georgian cuisine, embodying the traditions and flavors of the Imereti region. Its base is soft, airy dough that harmoniously combines with tender, slightly salty cheese. This type of khachapuri is distinguished by its round shape, with the filling evenly distributed inside to create a perfect balance of taste. The history of the dish goes back to ancient times when Imeretian housewives prepared it for family feasts and celebrations. Khachapuri is enjoyed hot, savoring the stretchy cheese and crispy crust of the dough. It serves well as a main dish or as an appetizer complemented by fresh vegetables or aromatic Georgian wine. It is not just food but an expression of hospitality and warmth that brings people together at one table.
1
Dough preparation method: Dilute milk with warm water. Take 100 g of the resulting mixture and add sugar, yeast, and wait for a reaction. Add flour, softened butter, and gradually pour in the remaining water. Add vegetable oil and wait for the dough to rise. After the dough has risen, mix it and after half an hour, mix again and divide into portions.
- Milk: 350 ml
- Water: 350 ml
- Sugar: 10 g
- Dry yeast: 11 g
- Wheat flour: 1 kg
- Butter: 60 g
- Water: 350 ml
- Sunflower oil: 30 ml
2
Grate the cheese and add the egg white.
- Imeretian cheese: 200 g
- Egg white: 1 piece
3
Add butter and roll balls from the prepared mixture.
- Butter: 60 g
4
Roll out the dough to about 10-15 cm (in radius) and place the filling on the dough.
5
Flip and roll out again, adding flour.
- Wheat flour: 1 kg
6
Preheat the oven to 260 degrees.
7
Place the dough on a heated baking sheet and press down with a damp hand, leaving a small hole for air to let the dough breathe.
8
After 10-12 minutes, everything is ready. Optionally, you can grease with butter to make the dough softer.
- Butter: 60 g