Imeruli khachapuri

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

cheese

🥗Healthier: cottage cheese

💰Cheaper: mozzarella

Cottage cheese is lower in fat while still providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Mix together the flour, yeast, salt and sugar then mix in the warm milk until it comes together and pulls away from the side of the bowl. If needed, add a little more milk if it seems dry - the dough should be soft but not sticky.

Knead the dough for around 5 minutes. You can mix the ingredients in a stand mixer then use a dough hook for around 2-3 minutes to knead, but I find it easy enough to mix by hand and then knead by hand on a clean surface (you probably don't need any flour).

Add a little oil to a medium-large bowl and brush up the sides slightly. Put the dough in the bowl, turn over to coat in the oil and then cover with a cloth or cling wrap/film. Set aside in a warm place to double in size, around 90 minutes.

As the dough has almost finished rising, mix together the crumbled feta, grated mozzarella and egg. Stir together so the ingredients are well mixed then divide in two. Form each half of the mixture into a ball.

Knock back the dough once it has doubled in size then divide the dough in two. Set one piece aside while you work with the other piece.

Gently flatten out the one piece of dough into an evenly thick circle around 6 in/15cm in diameter. Place one of the cheese balls in the middle of the dough.

Pull opposite sides of the dough over the cheese filling and pinch them together. Pull up further pieces of dough all around the filling and pinch them to join together so that the cheese is fully covered with dough.

Press the pieces of dough together so that they seal together. Gently flatten the ball slightly, pressing on the joined pieces so they flatten and smooth out, then turn the dough over.

Flatten the dough further with your hand, making sure you can feel the cheese spread out towards the edges. As the dough flattens, you can start using a rolling pin to smooth out into an even circle, reaching around 9-10in (23-25cm) in diameter. Take care not to have any area too thin and the filling escape. If you do accidentally make a hole in the dough, seal it over, if need be by taking a bit of dough from a thicker area. You can use a little water to help seal, if needed.

Once you have formed the flattened, filled bread, repeat with the other piece of dough and filling.

Warm a large, heavy based skillet/frying pan or crepe pan over a medium heat. Once warm, place one of the breads on the pan and cook for around 3-4 minutes, until it is gently brown in patches on the underside. Turn over, then rub butter over the cooked side so it melts. Cook the second side for around 3-4 minutes, then transfer to a plate and rub the second side with butter as well.

Repeat the cooking process with the second bread. Cut the breads into slices and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens