Imeretian Khachapuri

5 servings

80 minutes

Imeretian khachapuri is a classic Georgian dish that embodies the beauty of Caucasian cuisine. It originated in the Imereti region and has since become a symbol of cozy family gatherings. Unlike other types of khachapuri, its dough is soft and airy, while the filling is tender and gooey due to a mix of sulguni and Imeretian cheese. The thin dough with an appetizing golden crust hides a rich creamy cheese flavor that melts in your mouth. Khachapuri is perfect as a standalone dish and pairs wonderfully with greens, fresh vegetables, and traditional Georgian wine. It's not just bread with cheese—it's a piece of Georgia's soul that carries the warmth and hospitality of its people.

Energy value per serving

• Calories: 928.8
• Proteins: 41.7g
• Fats: 46.7g
• Carbohydrates: 88.7g

Ingredients

• Wheat flour: 550 g
• Milk 3.2%: 400 ml
• Butter: 45 g
• Dry yeast: 5 g
• Sugar: 10 g
• Vegetable oil: 7 ml
• Coarse salt: 11 g
• Suluguni cheese: 510 g
• Imeretian cheese: 170 g
• Chicken egg: 1 pc

Cooking steps

1. Sift the flour (530 g) into a deep bowl, add yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until homogeneous, adding a little water (about 50 ml) if needed. Cover the bowl with the dough and let it sit for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or stored in the refrigerator.

   Required ingredients:

   • Wheat flour: 550 g
   • Dry yeast: 5 g
   • Coarse salt: 11 g
   • Sugar: 10 g
   • Milk 3.2%: 400 ml
   • Vegetable oil: 7 ml
   • Butter: 45 g
   • Milk 3.2%: 400 ml

2. To make the filling, grate all the cheese coarsely, mix it with an egg, and add 20 grams of butter — if the cheese is fatty, you can do without butter: the filling should be sufficiently loose.

   Required ingredients:

   • Suluguni cheese: 510 g
   • Imeretian cheese: 170 g
   • Chicken egg: 1 piece
   • Butter: 45 g

3. Roll out portions of dough into circles 5 mm thick. Poke holes around the perimeter with a toothpick or wooden skewer to release air. Place 150 grams of cheese filling in the center of each circle, fold the edges of the dough together and pinch. Lightly dust the pies with flour and roll out again to a thickness of 8-10 mm. The diameter is determined by the size of the baking forms.

   Required ingredients:

   • Wheat flour: 550 g
   • Suluguni cheese: 510 g
   • Imeretian cheese: 170 g

4. Poke holes around the khachapuri, place it in a preheated oven at maximum for ten minutes. Before serving, brush the crust with butter.

   Required ingredients:

   • Butter: 45 g