Imeruli Khachapuri Recipe: Georgian Cheese Bread

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.

Dissolve 4 grams of sugar and 4 grams of active dry yeast in 75 mls of warm milk; stir to combine and set aside until foamy, about 5-10 minutes.

In a large bowl, whisk together 200 grams of flour and 8 grams of salt.

Make a well in the center of the flour; crack in 1 room temperature egg and add 15 mls of oil and the milk and yeast mixture.

Stir until a shaggy dough forms and all the flour has been incorporated.

Turn out onto a clean work surface and knead the dough until smooth and supple, about 5 minutes; add a dusting of more flour if the dough is too sticky.

Transfer to a lightly oiled bowl, toss to coat in the oil, and cover with plastic or a damp tea towel; set in a warm spot to rise until doubled in size, about 1-2 hours.

Grate 200 grams of imeruli cheese and 100 grams of sulguni cheese on the large holes of a box grater and transfer to a bowl; mix in 1 egg until well combined.

Gently punch down the dough and turn it out onto a lightly floured work surface; roll it out into a circle about 25 centimeters in diameter and about 5 millimeters thick.

Pile the cheese mixture in the middle, leaving at least an 8 centimeter perimeter of dough; pat the cheese into a disk ensuring it's of even thickness.

Fold the dough over the cheese mixture, pleating and pinching to seal the filling in; gently roll over with a rolling pin to seal it further.

Flip it over and continue to roll out the khachapuri until it reaches about 30 centimeters in diameter.

Using a sharp knife, cut four 2.5 centimeter long steam vents in the dome.

Transfer to a parchment-lined baking sheet and bake in a 200°C (400°F) oven for 10-15 minutes or until lightly browned, puffed, and crisp.

Allow to cool for about 5 minutes before transferring to a cutting board and slicing into wedges like a pizza.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens