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Fluffy pastry with kefir meets a juicy, creamy cheese filling. Imeruli khachapuri tastes incredibly delicious and is very aromatic. You can make the Georgian fried filled flatbread yourself with just a few common ingredients and without yeast. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
What is Imeruli khachapuri?
Khachapuri is a cheese-filled flatbread from Georgia. There are many different recipes for it, similar to the gata or the pryaniki, which vary depending on the region of the country.
The Georgian cheese bread, for example, can look like a round flatbread or a dough boat. It can contain yeast or be yeastless. Like the piroshki, it can also come from the oven or from the pan.
Imeruli khachapuri is very popular. As the name suggests, the recipe for this comes from Imeretia – a region in western Georgia.
Imeruli khachapuri is a round flatbread filled with cheese on the inside. In Georgia, Imeruli cheese is used for this.
Khachapuri dough
There are two basic recipes for khachapuri dough. It can be a yeast dough. The quick version of the dough is with matsoni and without yeast. Matsoni is a Georgian fermented milk drink that is similar to natural yogurt.
The Georgian cheese bread with yeast is baked in the oven. Khachapuri with matsoni and baking soda is cooked in a pan without fat.
This khachapuri recipe does not require yeast. Instead of using matsoni, I have made the dough with milk kefir.
Alternatives to Imeruli cheese
Imeruli cheese is only available in Georgia. It is a white, crumbly, soft cheese with a mild flavor.
As an alternative, you can use a mixture of feta cheese and mozzarella cheese to fill Imeruli khachapuri. However, any mild cheese that has good melting properties but is not too runny is also suitable for the recipe.
This cheese bread is
- juicy on the inside,
- fluffy,
- soft,
- savory,
- very tasty,
- aromatic,
- vegetarian,
- without yeast,
- fried,
- quick and easy to make,
- ideal as a main meal, side dish or snack.
How to make Imeruli khachapuri: tips and tricks
- Any mild cheese that melts well but is not too runny is suitable as a filling for the Imeruli khachapuri. You can also use a mixture of feta and mozzarella cheese.
- You can replace kefir in the dough with natural yogurt.
- The amount of flour specified for the dough may vary. Add as much flour to the liquid mixture until you have a firm, slightly sticky dough.
- Make sure you leave the khachapuri dough to rest at room temperature for a while. This will make it smooth and easy to work with.
Video recipe for Imeruli khachapuri
You can find a short video for the Imeruli khachapuri on my Youtube channel. There you can see exactly how to make it at home. If you don’t want to miss any more of my videos, please subscribe to my channel.
Have you made Imeruli khachapuri using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these other recipes from Georgian cuisine:
- Gozinaki (Kozinaki) – recipe for Georgian candy
- Beet pkhali recipe – Georgian national dish
- Kharcho vegan: 2 recipes for popular spicy soup from Georgia
Imeruli khachapuri
Ingredients
for the dough
- 200 ml milk kefir room warm
- 1 egg
- 20 ml vegetable oil
- approx. 400 g flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 tsp sugar
- flour for the work surface
for the filling
- 400 g grated cheese
- 1 egg
for coating
- approx. 20 g butter
Instructions
Preparation of the dough
- Dissolve baking soda in milk kefir.
- Add egg, vegetable oil, sugar and salt and mix to a homogeneous mass.
- Add flour in portions and knead into a firm, slightly sticky dough.
- Cover the dough and leave to rest at room temperature for 15 minutes. This will make it smooth and barely sticky.
Preparation of the filling
- Mix grated cheese with egg.
Preparation of the khachapuri
- Divide the dough into four equal pieces on a floured work surface.
- Roll each piece of dough into a circle about 3 mm thick.
- Place the cheese mixture in the center of each circle of dough, pull the dough over the filling from the edge and press it together.
- Now carefully roll out each of the filled dough balls into a circle approx. 1 cm thick.
- Heat a non-stick frying pan over a medium heat without greasing it.
- Cook the filled flatbreads one after the other in the pan without oil with the lid on over a medium heat until golden brown on both sides.
- Brush the hot khachapuri with butter and serve.
Notes
- Any mild cheese that melts well but is not too runny is suitable as a filling for the Imeruli khachapuri. You can also use a mixture of feta and mozzarella cheese.
- You can replace kefir in the dough with natural yogurt.
- The amount of flour specified for the dough may vary. Add as much flour to the liquid mixture until you have a firm, slightly sticky dough.
- See the detailed tips and tricks for making the Imeruli khachapuri at the top of the article.
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