Imeretian Khachapuri

Method

1. 01

   Make the dough. Stir 200 ml warm milk, 120 ml warm water, 1 teaspoon sugar, and 7 g yeast together and let stand until foamy. Add 500 g flour, 1.5 teaspoons salt, and 2 tablespoons sunflower oil, then knead into a soft, slightly tacky dough. Oil the bowl, cover, and let the dough rise until noticeably puffed, about 60 to 75 minutes.

   ⏱ 75 min
2. 02

   Prepare the filling while the dough rises. Crumble or grate 500 g Imeruli cheese and 150 g sulguni into a bowl. Taste for salt; if the cheese is mild, add a small pinch. Mix in the egg only if the filling feels loose or crumbly enough that it will not hold together.

   
3. 03

   Heat the oven to 230 C. Punch down the risen dough, divide it into two equal pieces, and rest the pieces for 10 minutes. Divide the cheese filling into two portions so each khachapuri has a generous center.

   ⏱ 10 min
4. 04

   Shape the first khachapuri on a lightly floured surface. Pat one dough piece into a thick round, place one portion of filling in the center, then pull the edges up and over the cheese like a pouch. Pinch the seam tightly closed.

   
5. 05

   Turn the sealed dough seam-side down and gently flatten it into a round bread about 22 to 24 cm wide, spreading the cheese evenly without tearing the dough. Repeat with the second piece, then make a tiny steam hole in the center of each round.

   
6. 06

   Bake the khachapuri at 230 C on a floured or parchment-lined tray until the breads are puffed, lightly browned, and the cheese inside is fully melted, about 15 to 20 minutes.

   ⏱ 18 min
7. 07

   Brush the hot breads with butter as soon as they come out of the oven. Let them stand for 3 to 5 minutes, then slice into wedges and serve warm while the cheese center is still soft and melted.

   ⏱ 5 min