Khachapuri Imeruli
Khachapuri Imeruli is a delightful Georgian cheese-filled flatbread that's both easy to prepare and incredibly satisfying.
Contents (2 sections)▾
Ingredients
- 500 g wheat flour
- 250 ml warm water
- 7 g active dry yeast
- 10 g salt
- 10 g sugar
- 30 ml olive oil
- 300 g imeretian cheese (or 150 g feta + 150 g mozzarella)
- 1 egg (for brushing)
- to taste black pepper
Steps
In a bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy to ensure the yeast is active.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
Knead the dough for about 10 minutes on a floured surface until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for 1 hour.
While the dough is rising, prepare the cheese filling by combining the imeretian cheese (or the feta and mozzarella mix) with black pepper.
Preheat your oven to 220°C (428°F) if baking. Once the dough has doubled in size, divide it into four equal pieces.
Roll each piece into a flat circle, place a generous portion of the cheese filling in the center, and then fold the edges over to seal the filling inside.
If baking, place the sealed dough on a parchment-lined baking sheet, brush with beaten egg, and bake for 15-20 minutes until golden brown. If pan-frying, heat a skillet over medium heat and cook each side for about 5-7 minutes until crispy.
Serve hot, and enjoy the melty cheese filling as it oozes out with each bite.
Why this works
The success of Khachapuri Imeruli lies in the balance of its dough and cheese filling. The dough is enriched with olive oil, which adds tenderness and flavor, while the yeast ensures a light texture. The filling, made from a blend of creamy feta and stretchy mozzarella, creates a deliciously gooey interior that's the hallmark of this dish. If the dough seems too sticky, add a little more flour during kneading; if it feels too dry, a splash of water can help. This flatbread can be baked for a crispy finish or pan-fried for a delightful golden crust. Whichever method you choose, it’s important to ensure that the filling is well-sealed to prevent any cheese from leaking during cooking, which could lead to a less satisfying experience. If it breaks, don't worry; simply pinch the seams back together or enjoy the extra crispy bits that result when cheese escapes.
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