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A dish many would consider Gregoria's national dish, Imeruli khachapuri is a type of bread with a cheese filling. What sets apart the Imeruli khachapuri from others in the khachapuri group, is its round shape. Typically, the dough is made with flour, water, milk, salt, and a leavening agent, either yeast or baking soda, but eggs, yogurt, buttermilk, and vinegar are often included as well. The filling is comprised of typically two kinds of cheese, the Sulguni, and the Imeretian cheese, but if Georgian cheese is not available, a mixture of mozzarella and feta in equal amounts is often used instead. The preparation starts with making the dough. The ingredients for the dough are mixed, then kneaded, and the dough is left to rise twice, the first rise is longer than the second. The cheese is grated and mixed, and if the mixture is falling apart, a small amount of egg is added, so it becomes compact. The dough is then shaped by hand into a circle and the cheese into a ball ... Read more
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The following traditional recipe is in line with tradition for the most part, except that, in this case, the pie is made with a yeasted, egg-rich dough. If Georgian cheeses are unavailable, try using a combination of mozzarella and feta instead. Add one teaspoon of sugar to the dough for a golden-colored baked bread.
4.6
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This traditional Imeruli khachapuri recipe calls for traditional ingredients and the traditional preparation method. The dough needs a lot of proving time, from 8 to 24 hours, depending on whether it's left to rise at room temperature or in the refrigerator, which is an important detail to consider when planning on making this pie.
PREP 30min
COOK 20min
RESTING 2h 20min
READY IN 3h 10min
4.6
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The following traditional recipe is in line with tradition for the most part, except that, in this case, the pie is made with a yeasted, egg-rich dough. If Georgian cheeses are unavailable, try using a combination of mozzarella and feta instead. Add one teaspoon of sugar to the dough for a golden-colored baked bread.
3 ¼ cups (390g) flour
3/4 cup + 1 tbsp + 1 tsp (200 ml) water
3/4 cup + 1 tbsp + 1 tsp (200 ml) milk
1 egg
½ tbsp active dry yeast
2 tbsp (25 ml) oil
180g (6 oz) Imeretian cheese
180g (6 oz) sulguni
salt and pepper to taste
1 egg yolk and water to make egg wash
Preheat the oven to 450°F/230°C. Mix the yeast with water heated to about 100°F/38°C.
Place 2 ¾ cups (330g) of flour into a mixing bowl and make a hole in the middle. Mix in the milk, oil, water with yeast, and an egg, forming a pliable ball. Coat the dough in plastic wrap and leave to rise in a warm place for 2 hours.
When the dough has risen, add ½ cup (60g) of flour and knead until pliable and silky. Divide it into 2 chunks. Lightly flour the working surface and roll the pieces into 11-inch (28 cm) circles.
Mix the cheeses and season with some salt and pepper. Place half of the cheese mixture in the middle of the dough circle. Fold and stretch the edges of the dough to cover the cheese filling. Flip the dough and roll out to a 9-inch (23 cm) disk. Repeat with the other piece of the dough.
Cover a cookie sheet with some baking paper. Combine the egg yolk with some water, then place the khachapuri onto the sheet and coat with some egg wash.
Bake for approximately 20 minutes, until golden brown. Leave to cool shortly and serve warm.
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