Authentic Imeruli khachapuri Recipe
Imereti, Georgia
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Pair with
Cooking tips
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cheese
The rule of thumb is that the amount of cheese needed for this kind of khachapuri is double the amount of flour you use to make the dough. Since Georgian cheese may be hard to come by in your area, a 50:50 mixture of mozzarella and feta will produce similar results. Other kinds of cheese you can use include bryndza, primosale, and scamorza, which is saltier and should be used in place of Sulguni. -
leavening
If using baking soda instead of yeast, keep in mind that baking soda needs to be activated with something acidic like vinegar, yogurt, or buttermilk.
Recipe variations
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Traditional Imeruli Khachapuri
Ready in 8h 35minThis 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.
-
Imeruli Egg-Dough Khachapuri
Ready in 3h 10minThe 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.
-
Adjarian Khachapuri
Ready in 10h 25minThe following is the traditional recipe for Adjarian khachapuri consisting of a bread dough base, Imeruli and sulguni cheese filling, and a whole egg, which is plopped on top of the filling halfway through baking. The dough needs a lot of proving time, between 8 or 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 making this dish.
-
Adjarian Khachapuri with Olive Oil Dough
Ready in 3h 10minA twist on the tradition, this recipe shows how to prepare Adjarian khachapuri with a dough that has olive oil as one of its ingredients, which is thus softer and more pliable. The recipe doesn't strictly follow tradition when it comes to filling, either. It states to use a mix of Imeratian and sulguni cheese but doesn't state the amounts. Also, besides the traditional egg on top, a few cubes of butter are as well inserted into the cheese filling near the end of baking.
-
Penovani Khachapuri
Ready in 45minPenovani khachapuri stands out with its light, flaky puff pastry, promising a crisp bite that contrasts beautifully with the gooey cheese filling. The blend of traditional Georgian cheeses, or their suggested alternatives, melds perfectly within this golden pocket, making it an irresistible treat. Because the recipe calls for ready-made puff pastry, these khachapuris are really quickly made. The recipe makes 10 delicious parcels.
-
Svanetian Khachapuri
Ready in 1h 10minThe following is the recipe for Svanetian khachapuri, which intricately marries the tenderness of freshly risen dough with the hearty combination of Imeretian cheese and green onions, producing a creamy and aromatic filling bursting with fresh flavors due to hefty amounts of green onions.
Traditional Imeruli Khachapuri
PREP 25min
COOK 10min
RESTING 8h
READY IN 8h 35min
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.
Ingredients
Traditional Imeruli Khachapuri
DOUGH
200g (7 oz) all-purpose flour
100g (3.5 oz) milk, lukewarm
approx. 50g (1.75 oz) water, depends on the flour
4g (1 tsp) fresh yeast
4g (1 tsp) salt
8g (2 tsp) sunflower oil, for greasing
FILLING
300g (10.5 oz) Imeruli cheese
100g (3.5 oz) sulguni
1 egg, if needed
Preparation
Traditional Imeruli Khachapuri
Make the dough from flour, milk, water, and yeast. Then, mix the salt into the dough and grease it with oil.
Knead the dough very well, for about 5 minutes.
Then, dust your hands with flour to prevent sticking, and fold the dough in on itself four times.
Leave the dough to rise for 8 hours at room temperature or for 24 hours in the refrigerator.
After eight hours have passed, make the filling. Grate the cheese into one bowl, mix it, and see if you can shape it into a ball. If it's falling apart, add a small amount of egg to it to make it more compact.
Shape the dough into a large circle by hand, place the cheese ball in the center and fold the edges, so the cheese is sealed in.
Turn over, and flatten first by hand, then with a rolling pin until about 24 cm (10") in diameter.
Bake in the pan, with the lid on top, for about 5 minutes on each side.
Other Variations
-
Imeruli Egg-Dough Khachapuri
Ready in 3h 10minThe 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.
-
Adjarian Khachapuri
Ready in 10h 25minThe following is the traditional recipe for Adjarian khachapuri consisting of a bread dough base, Imeruli and sulguni cheese filling, and a whole egg, which is plopped on top of the filling halfway through baking. The dough needs a lot of proving time, between 8 or 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 making this dish.
-
Adjarian Khachapuri with Olive Oil Dough
Ready in 3h 10minA twist on the tradition, this recipe shows how to prepare Adjarian khachapuri with a dough that has olive oil as one of its ingredients, which is thus softer and more pliable. The recipe doesn't strictly follow tradition when it comes to filling, either. It states to use a mix of Imeratian and sulguni cheese but doesn't state the amounts. Also, besides the traditional egg on top, a few cubes of butter are as well inserted into the cheese filling near the end of baking.
-
Penovani Khachapuri
Ready in 45minPenovani khachapuri stands out with its light, flaky puff pastry, promising a crisp bite that contrasts beautifully with the gooey cheese filling. The blend of traditional Georgian cheeses, or their suggested alternatives, melds perfectly within this golden pocket, making it an irresistible treat. Because the recipe calls for ready-made puff pastry, these khachapuris are really quickly made. The recipe makes 10 delicious parcels.
-
Svanetian Khachapuri
Ready in 1h 10minThe following is the recipe for Svanetian khachapuri, which intricately marries the tenderness of freshly risen dough with the hearty combination of Imeretian cheese and green onions, producing a creamy and aromatic filling bursting with fresh flavors due to hefty amounts of green onions.
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