Other world recipe

Imeretian Khachapuri

Name: Imeretian Khachapuri
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Other world cuisines
Ingredients: 400 g bread flour; 220 ml warm water; 5 g instant yeast; 8 g salt; 10 g sugar; 300 g low-moisture mozzarella, grated; 150 g feta, crumbled; 1 egg; 25 g butter, for finishing

A round Georgian bread seals a salty cheese filling inside soft yeasted dough and is finished with butter.

Imereti, western Georgia; Imeruli khachapuri is a closed round cheese bread, distinct from boat-shaped Adjarian khachapuri

Prep: 1 hr 20 min
Cook: 20 min
Total: 1 hr 40 min
Servings: 4

Round Imeretian khachapuri cheese bread baked golden and brushed with butter — **Real finished-dish photograph**Photograph by Jon Gudorf PhotographySource page · Original file · CC BY-SA 2.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

400 g
bread flour
220 ml
warm water
5 g
instant yeast
8 g
salt
10 g
sugar
300 g
low-moisture mozzarella, grated
150 g
feta, crumbled
1
egg
25 g
butter, for finishing

Method

01
Mix and knead the dough
Combine flour, yeast, sugar, salt and warm water. Knead until elastic and smooth, then cover so the surface does not dry.
Cooking-step illustration, not a photograph
02
Let the dough rise
Leave the covered dough in a warm place until doubled and airy. Meanwhile, mix the grated mozzarella, crumbled feta and egg into a soft filling.
Cooking-step illustration, not a photograph
03
Shape the cheese filling
Divide the cheese filling into a ball and keep it covered. Turn the dough onto a lightly floured surface and press it into a thick round.
Cooking-step illustration, not a photograph
04
Seal and flatten
Place the cheese ball in the centre, gather dough over it and pinch closed. Turn seam-side down and press gently into a broad even disc without tearing the dough.
Cooking-step illustration, not a photograph
05
Bake until blistered
Set the bread on a heated tray and bake at 220°C until puffed and golden with small toasted blisters. If cooking in a covered skillet, turn once so both sides brown.
Cooking-step illustration, not a photograph
06
Butter and rest briefly
Brush the hot surface with butter and rest briefly so the cheese settles. Cut into wedges and serve while the centre is still soft.
Cooking-step illustration, not a photograph

Practical notes

Tips

Rest the dough or batter covered so the flour hydrates evenly and shaping becomes easier.
Use only enough flour to prevent sticking; too much bench flour makes the cooked wrapper tough.

Common mistakes

Overworking the dough makes it spring back and hard to seal; stop as soon as it is smooth and let it rest.
Overfilling makes seams burst; use a modest filling and keep the sealing edge clean.

Substitutions

If a specialty cheese is unavailable, blend a mild melting cheese with a little salty brined cheese for balance.
Use a neutral vegetable oil for pan cooking; strongly flavored oils can change the aroma of the dough.

Storage

Khachapuri is best eaten warm on the day it is baked. Wrap leftovers and refrigerate for up to 2 days; reheat in a covered pan or oven until the cheese softens.

Cultural context

Khachapuri is Georgian cheese bread with many regional forms. Imeruli khachapuri from Imereti is a round, enclosed version with cheese inside; Adjarian khachapuri is boat-shaped and finished open with egg and butter, so the two should not be conflated.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Georgian Khachapuri cheese bread.jpg — Photograph by Jon Gudorf Photography; CC BY-SA 2.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to other world recipes

Imeretian Khachapuri

Ingredients

Method

Mix and knead the dough

Let the dough rise

Shape the cheese filling

Seal and flatten

Bake until blistered

Butter and rest briefly

Sources and photo credit

Recipe references

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