Simple and Delicious Imereti Khachapuri

Insanely delicious, simple, easy, made from ordinary ingredients! Imereti Khachapuri is a classic Georgian flatbread with pickled cheese. They are prepared using soft yeast dough. And they turn out incredibly tasty, rosy, and tender!
cook time: 2h 20 min
Caleb Huxley
Simple and Delicious Imereti Khachapuri

Nutrition Facts (per serving)

278
Calories
16g
Fat
19g
Carbs
13g
Protein

Ingredients (4 portions)

Dough:

Wheat flour 200 g
Water 125 ml
Vegetable oil 1 tbsp
Dry yeast 1 tsp
Sugar 1 g
Salt 1 g

Filling:

Suluguni 300 g
Eggs 1 pc
Wheat flour 0.5 tbsp

Lubrication:

Butter 20 g

Recipe instructions

Step 1

Step 1
How to make Imereti khachapuri? Prepare all the necessary ingredients according to the list and start cooking with the dough. Take only the highest grade flour. Oil — olive or other vegetable oil. You can replace dry yeast with fresh pressed yeast, you need 2 times more of it, that is, about 15 g.

Step 2

Step 2
I always check my yeast for activity. Therefore, dissolve sugar and salt in warm water heated to 37-40°C. Scatter dry yeast over the surface and leave until a fluffy cap appears. This means that the yeast is working and you can continue cooking. If the cap does not appear, then the yeast is of poor quality and the dough will not rise with it.

Step 3

Step 3
In a bowl, combine activated yeast and vegetable oil.

Step 4

Step 4
Gradually, in several additions, add the sifted flour.

Step 5

Step 5
Knead into a soft, elastic, non-sticky dough. At first the dough sticks to your hands, but gradually loses its stickiness more and more. If the dough sticks to your hands very much, lightly grease them with vegetable oil. You can add a little wheat flour (since flour can be different and absorb moisture differently). But in any case, try not to overfill the dough with flour, otherwise the dough will turn out too dense. It’s better to add flour later, when rolling out the dough.

Step 6

Step 6
Cover the dough with a towel and leave it warm to rise for 40 minutes.

Step 7

Step 7
Now prepare the filling. Instead of suluguni, you can use Imeretian cheese. You need a large egg.

Step 8

Step 8
Grate the sulguni on a coarse grater.

Step 9

Step 9
Add the egg and flour to the cheese and mix thoroughly. It is better to mix immediately with your hands so that all the ingredients are well combined. You will get a slightly sticky mass.

Step 10

Step 10
Form the cheese mixture into a tight ball.

Step 11

Step 11
Punch down the risen dough, place it on floured parchment and roll it out with your hands or a rolling pin into an even circle with a diameter of about 20-25 cm. The dough is very pliable, soft, it is easy to stretch it simply with your hands.

Step 12

Step 12
Place a cheese ball in the center of the tortilla.

Step 13

Step 13
Carefully gather the free edges of the dough around the cheese and pinch carefully, leaving no holes.

Step 14

Step 14
Lightly flour the top and turn the dough over to the other side. Using your hands or a rolling pin, again carefully so that the dough does not tear, flatten the workpiece into an even round cake with a diameter of about 30 cm.

Step 15

Step 15
Make a small hole in the center of the cake to allow steam to escape. Together with the parchment, transfer the workpiece to a baking sheet. Bake khachapuri in an oven preheated to 180°C for about 10-15 minutes until golden brown. The exact time depends on your oven.

Step 16

Step 16
To grease the khachapuri, take 20-30 g of butter.

Step 17

Step 17
Remove the hot khachapuri from the oven, immediately brush with a piece of butter and serve. Bon appetit!

Additional rubrics

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