Imeruli Khachapuri – Georgian Cheese-Filled Bread

If you’ve never had Khachapuri, you’re in for a treat. This warm, cheesy, and utterly comforting Georgian bread is like a hug in food form. The soft, pillowy dough encases a melty cheese filling that oozes out with each bite, and let me tell you, it’s like nothing you’ve ever tasted before. Imeruli Khachapuri, specifically, is a classic version of this beloved dish that features a generous stuffing of cheese—simple, yet mind-blowingly delicious. Trust me, this recipe will make you feel like you’re sitting in a cozy café in Georgia, enjoying a plate of freshly baked bread with a side of pure happiness. You’re going to love it!

Why You’ll Love Imeruli Khachapuri

This recipe isn’t just about the ingredients—it’s about bringing a piece of Georgian culture into your kitchen. Here’s why it’s sure to win you over:

• Versatile: Whether you’re cooking it for a casual dinner, hosting a gathering, or enjoying a comforting snack, this dish works perfectly for any occasion. Imagine breaking open that bread, warm cheese spilling out, and everyone around the table oohing and aahing. It’s the stuff food dreams are made of.
• Budget-Friendly: It’s made with ingredients you likely already have in your kitchen, yet the flavors are so rich and satisfying. This recipe proves that you don’t need a ton of fancy ingredients to create something that tastes extraordinary.
• Easy to Make: Though Khachapuri might sound fancy, the steps are straightforward and beginner-friendly. If you’ve never tried making bread before, this is a perfect place to start. It’s practically foolproof—and fun too!
• Customizable: You can tweak the cheese blend to your liking! If you’re a fan of tangier flavors, try adding feta. For a creamier filling, blend in some ricotta or cream cheese. It’s all about making it your own.
• Crowd-Pleasing: There’s something about fresh, cheesy bread that’s guaranteed to make everyone smile. Whether you’re feeding your family or impressing guests, Imeruli Khachapuri is sure to please.

Ingredients

Let’s break down the ingredients that make this recipe so irresistible:

• All-Purpose Flour: The main base for the dough. Flour gives the bread its structure, while allowing it to stay soft and chewy.
• Active Dry Yeast: The magic that makes the dough rise and become fluffy. This is what gives the Khachapuri its deliciously soft texture.
• Sugar: Just a little bit of sugar helps feed the yeast, ensuring that the dough rises properly and gets that perfect golden-brown color.
• Salt: Enhances the flavor of both the dough and the cheese filling. Just a pinch goes a long way!
• Warm Water: This activates the yeast and helps bring the dough together. The water should be warm to the touch, but not too hot—think bath water temperature.
• Olive Oil: Adds richness to the dough and helps keep it soft. Plus, it gives a lovely flavor that complements the cheese filling.
• Cheese Blend (Traditionally Imeruli cheese, or a mix of mozzarella and feta): The star of the show! The cheese filling is what makes Khachapuri so irresistible. The combination of creamy, melty mozzarella with the tang of feta creates a flavor that is out of this world.
• Egg (optional): Sometimes, a raw egg is added on top of the filling before baking for an extra bit of richness. It’s a traditional touch that adds creaminess and a beautiful golden finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now, let’s walk through the steps to make this delightful dish:

• Preheat Your Oven: Preheat your oven to 375°F (190°C). You want it nice and hot to get those golden-brown crusts.
• Prepare the Dough: In a small bowl, dissolve the yeast and sugar in warm water and let it sit for about 5 minutes until it becomes frothy. In a large bowl, combine the flour and salt. Slowly add the yeast mixture and olive oil, stirring until the dough comes together. Knead for about 7 minutes until the dough is smooth and elastic.
• Let the Dough Rise: Cover the dough with a clean cloth and let it rise for about 1 hour, or until it doubles in size. This is where the magic happens—watching it rise is so satisfying!
• Prepare the Filling: While the dough is rising, mix together your cheeses (mozzarella and feta are a great combination) in a bowl. If you’re using an egg, you can beat it and stir it into the cheese mixture for a richer, creamier filling.
• Shape the Khachapuri: Punch down the dough and divide it into 4 equal portions. Roll each portion into a ball, then flatten it into a round disc. Place a generous amount of the cheese mixture in the center and fold the edges of the dough up around the filling, pinching them together to seal the cheese inside.
• Bake the Khachapuri: Place the filled dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the bread is golden brown and the cheese is bubbly and slightly browned.
• Finishing Touches: If you’re using an egg, crack it onto the center of the bread about 5 minutes before it’s done baking. Let the egg cook until the whites are set but the yolk is still runny, then remove the Khachapuri from the oven.
• Serve and Enjoy: Let the Khachapuri cool for a few minutes before slicing into it. When you cut into the bread, the cheese should ooze out. Serve warm with a simple salad or a side of pickles.

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

How to Serve Imeruli Khachapuri

• Fresh Salads: Pair with a light, crisp salad to balance the richness of the cheese. A simple cucumber and tomato salad with a lemon vinaigrette works beautifully.
• Pickled Vegetables: The tanginess of pickles or pickled cabbage contrasts perfectly with the warm, gooey cheese in the Khachapuri.
• Soup: Serve with a warm bowl of soup for a comforting meal. Tomato soup or a light vegetable broth would be a great match.
• As a Side Dish: Imeruli Khachapuri also makes a fantastic side for grilled meats or roasted vegetables. It’s hearty enough to stand on its own but versatile enough to complement other dishes.
• Presentation: Serve the Khachapuri straight from the baking sheet, and let everyone tear off their own piece. It’s rustic, communal, and just feels right.

Additional Tips

Here are a few tips to make sure your Imeruli Khachapuri turns out perfect:

• Don’t Rush the Rising Time: Give the dough time to rise properly. The fluffier the dough, the better the Khachapuri will taste.
• Use High-Quality Cheese: Since the cheese filling is the star, make sure to use a good-quality mozzarella and feta for the best flavor.
• Add Herbs: You can mix some fresh herbs into the cheese filling, such as parsley or dill, to add a little extra flavor.
• Make Ahead: You can prepare the dough ahead of time and refrigerate it overnight. Let it come to room temperature before shaping and baking.
• Freezing: You can freeze unbaked Khachapuri for up to a month. When you’re ready to bake, just let it thaw and then bake as usual.

FAQ Section

Q1: Can I use different cheeses in this recipe?
A1: Absolutely! You can experiment with different cheese combinations. Try adding some ricotta for extra creaminess or swap out the feta for goat cheese for a tangy kick.

Q2: Can I make the dough ahead of time?
A2: Yes, you can! Simply let the dough rise, then refrigerate it overnight. Bring it to room temperature before shaping and baking.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for the best texture.

Q4: Can I freeze this dish?
A4: Yes, unbaked Khachapuri freezes beautifully. Wrap them tightly and freeze for up to a month. Bake them directly from the freezer for a quick and easy meal.

Q5: Can I add an egg to the filling?
A5: Yes, you can stir an egg into the cheese mixture for extra creaminess, or crack an egg on top of the Khachapuri during baking for a traditional touch.

Q6: Can I use gluten-free flour for the dough?
A6: Yes, you can substitute gluten-free flour, but be sure to check if additional binding agents like xanthan gum are needed for the dough’s texture.

Q7: What can I serve with this dish?
A7: Imeruli Khachapuri is delicious on its own, but it pairs beautifully with salads, pickles, and soups. It’s also great as a side with grilled meats or vegetables.

Q8: Can I make a larger batch?
A8: Yes, simply double or triple the ingredients for a larger batch. Just ensure you have enough space to bake them!

Q9: Can I make this in advance?
A9: Absolutely! You can prepare the dough and cheese filling ahead of time, then assemble and bake when you’re ready.

Q10: How do I know when the Khachapuri is done?
A10: The bread should be golden brown, and the cheese should be bubbling and slightly browned. If you’ve added an egg, make sure the whites are fully cooked but the yolk remains runny.

Conclusion

Imeruli Khachapuri is more than just a meal—it’s a comforting, cheesy, and downright satisfying experience. Whether you’re enjoying it on your own or sharing with loved ones, this Georgian dish is bound to impress. With a warm, soft crust and melty cheese filling, every bite is a reminder of how simple ingredients can create something extraordinary. So go ahead, try it out—you won’t regret it!

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