Khachapuri Imeruli (Georgian Cheese-Filled Bread)
Also called Imeretian khachapuri, imeruli khachapuri, round khachapuri, Georgian cheese bread
Georgia's everyday khachapuri, a round, soft yeast bread with salty cheese sealed inside, baked or cooked in a skillet and cut into wedges.
- Makes
- 2 breads, 10 inches (25 cm) across
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Filling
Method
Dough. Mix the flour (400 g3⅓ cups), instant yeast (4.5 g1½ tsp), sugar (4 g1 tsp) and table salt (6 g1 tsp). Add the whole milk (160 ml⅔ cup), plain yogurt (100 g7 tbsp) and butter (28 g2 tbsp) and knead until soft and smooth, 6 to 8 minutes. Cover and let rise until doubled, about 1 hour.
Filling. Mix the low-moisture mozzarella (250 g), feta (250 g) and egg (1), and divide into two balls.
Heat the oven to 450°F (230°C) with a baking steel or sheet pan inside.
Shape. Divide the dough in two. Flatten one piece into a 9-inch (23 cm) round, set a ball of filling in the middle and gather the edges up over it, pinching them together at the top. Turn it seam side down and gently press and roll it out to about 10 inches (25 cm), keeping the cheese inside. Cut a small hole in the center for steam. Repeat.
Bake on parchment 15 to 18 minutes, until golden. Brush with the butter (28 g2 tbsp) straight out of the oven, and cut into wedges.
Notes
- Skillet method. Cook each bread in a dry, covered cast-iron skillet over medium-low heat, 6 to 8 minutes a side, until golden and the cheese has melted.
- Megruli. For khachapuri Megruli, spread extra cheese on top before baking.
- The cheese. In Georgia it's imeruli, a young, slightly sour cheese. Mozzarella and feta together are the closest match.
- Freezing. Freeze baked breads whole and reheat in a hot oven.