Imeretian mini-khachapuri
4 servings
80 minutes
Imeretian mini khachapuri are small but incredibly tasty flatbreads that embody the soul of Georgian cuisine. Their roots trace back to Imereti, a region in Georgia known for its cheese traditions. This version of khachapuri features a tender dough made with milk and yeast, while the filling of sulguni and Imeretian cheese creates a rich creamy-salty flavor. During baking, the dough becomes airy and slightly crispy, and melted butter adds an appetizing aroma. Mini khachapuri are convenient to serve, perfect as a snack or main dish, and pair wonderfully with wine and fresh herbs. They are prepared for family dinners or festive gatherings because each bite carries the warmth and comfort of true Georgian hospitality.
1
For the khachapuri filling, we prepare it from 400 g of sulguni and 100 g of imeretian cheese. Mix the grated cheese with a fresh chicken egg and add 3 g of flour.
- Suluguni cheese: 400 g
- Imeretian cheese: 100 g
- Chicken egg: 1 piece
- Wheat flour: 503 g
2
Now we prepare the dough: mix 500 g of wheat flour, 5 g of sugar, 5 g of dry yeast, and 11 g of salt. Pour in 400 ml of low-fat milk, add 10 g of vegetable oil and 30 g of melted butter. Knead again, cover with film and leave for about forty minutes. When the dough rises, you will need to add a little more vegetable oil and knead.
- Wheat flour: 503 g
- Sugar: 5 g
- Dry yeast: 5 g
- Salt: 11 g
- Milk: 400 ml
- Vegetable oil: 10 ml
- Butter: 30 g
- Vegetable oil: 10 ml
3
Divide the dough into 50 g pieces, roll it out, and place 40 g of filling. Fold the edges in a circle and shape it in the center. Roll it out and place it on a baking sheet.
4
Bake mini khachapuri for 10-13 minutes at a temperature of 300-360 degrees. Brush the finished khachapuri with butter.
- Butter: 30 g