Imeruli KhachapuriImeretian Cheese Bread
Imeruli khachapuri is a round Georgian bread with cheese enclosed inside the dough. This version combines Imeretian and Sulguni cheeses for a rich, stretchy filling.
Prep
1h 30m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 7gActive Dry Yeast
- 250mlWhole Milk (lukewarm)
- 50mlWater (lukewarm)
- 8gSalt
- 40gUnsalted Butter (melted)
- 1pcsEgg (beaten)
Filling
- 350gImeretian Cheese (crumbled)
- 150gSulguni Cheese (grated)
Glaze
- 1pcsEgg (beaten)
- 25gUnsalted Butter (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, active dry yeast, and salt in a large bowl. Add the lukewarm whole milk, lukewarm water, beaten egg, and melted unsalted butter, then knead until smooth and soft. Cover and let it rise until doubled in size.
- 02
Mix the crumbled imeretian cheese and grated sulguni cheese until evenly combined.
- 03
Stir together the beaten egg and melted unsalted butter.
- 04
Punch down the dough and shape it into a round. Place the filling in the center, bring the dough up around it, pinch to seal, then gently flatten it into a thick disc.
- 05
Transfer the bread to a baking tray, brush the top with the glaze, and make a small hole in the center so steam can escape.
- 06
Bake until golden and cooked through at 220°C (428°F). Rest briefly before slicing and serving warm.
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