Imeretian Khachapuri

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Imeretian khachapuri is a traditional Georgian cheese-filled bread, known for its delicious, rich flavor. This dish is typically made with a mix of cheeses, often including sulguni and feta, wrapped in a soft, fluffy dough. It is a staple in many American restaurants that serve international cuisine, offering a delightful taste of Georgian heritage. Perfect for sharing or enjoying as a hearty meal.

Ingredients

Wheat Flour - 19.4 oz
3.2% Milk - 13 fl oz
Butter - 1.6 oz
Dry yeast - 0.2 oz
Sugar - 0.4 oz
Vegetable Oil - 0 fl oz
Coarse Salt - 0.4 oz
Suluguni Cheese - 18 oz
Imeretian cheese - 6 oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Sift the flour (530 g) into a large bowl, add the yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until smooth; if necessary, add a little water (about 50 ml). Cover the bowl with the dough and let it rest for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or stored in the refrigerator.

Step 2

To prepare the filling, grate all the cheese coarsely, mix it with an egg, and add 20 grams of butter. If the cheese is fatty, you can skip the butter; the filling should be fairly crumbly.

Step 3

Roll out the portions of dough with a rolling pin into circles about 5 mm thick. Make small punctures around the edges with a toothpick or wooden skewer to release air. Place 150 grams of cheese filling in the center of each circle, then fold the edges of the dough together and pinch to seal. Lightly dust the pies with flour and roll them out again to a thickness of 8–10 mm. The diameter should be adjusted according to the size of the baking molds.

Step 4

Pierce the khachapuri around the edges, then place it in a preheated oven at maximum temperature for ten minutes. Before serving, brush the crust of the pie with butter.