Khachapuri in Megrelian style
6 servings
120 minutes
Khachapuri in Megrelian style is a true embodiment of Georgian culinary spirit. Originating from the sunny region of Mingrelia, this version of the famous cheese bread features a double portion of cheese—inside and on top—creating an incredibly rich and gooey flavor. The tender dough, enriched with butter, pairs perfectly with the aromatic filling of sulguni and Imeretian cheese. When baked, the surface is covered with an appetizing golden crust, while the melted cheese gives the dish a magical texture. Khachapuri in Megrelian style is perfect for cozy family evenings, festive gatherings, or simply enjoying the flavors of authentic Georgia. It is best served hot, complemented by a glass of red wine or fresh green tea.
1
Dilute 350 ml of milk with warm water.
- Skim milk: 360 ml
- Water: 350 ml
2
Add sugar, salt, and yeast to 100 ml of liquid and let it sit for an hour.
- Sugar: 1.5 teaspoon
- Salt: 2 teaspoons
- Dry yeast: 11 g
3
Combine the dough starter with sifted flour and softened butter.
- Wheat flour: 1 kg
- Butter: 50 g
4
Mix the dough and gradually add the remaining liquid.
- Water: 350 ml
5
Pour in vegetable oil.
- Sunflower oil: 40 ml
6
Let it sit in a warm place.
7
When the dough rises, mix it and let it rest for 30 minutes.
8
Divide into 4 portions and roll out.
9
Grate the cheese and place it in the center of each circle.
- Imeretian cheese: 50 g
- Suluguni cheese: 100 g
10
Pinch the edges, turn it seam side down and roll it out with a rolling pin.
11
Whisk the egg, combine with 2 teaspoons of milk and sour cream.
- Chicken egg: 1 piece
- Skim milk: 360 ml
- Sour cream 10%: 1 teaspoon
12
Grease the khachapuri with the resulting mixture and sprinkle with cheese.
- Suluguni cheese: 100 g
13
Bake for 15-20 minutes at 220 degrees.