Georgian Khachapuri: How to make Imeruli Khachapuri easily at home
27 March, 2014
Georgian Khachapuri: How to make Imeruli Khachapuri easily at home
Khachapuri is a traditional Georgian dish – a bread filled with cheese. There are several distinctive types of Khachapuri in Georgian cuisine from different regions of Georgia: Imeretian (Imeruli), Adjarian (Acharuli/Adjaruli), Mingrelian (Megruli), Abkhazian (Achma), Gurian (Guruli), Ossetian (Ossuri), Svanuri, Rachuli, Penovani.
Imeruli (Imeretian) Khachapuri from the western Georgian region of Imereti is one of the most common type of the dish. Here is the easy way how to make it at home:

Ingredients


For the dough:
1 kg flour
20g yeast
500ml milk
50ml oil
1tsp salt

For the stuffing:
1.2kg cheese
2 eggs

Preparation

Pour warm milk into a bowl and add yeast. After 10-15 minutes add flour, salt and knead the mixture into dough. Then cover it with a cloth and put it in a warm place.
Grind up the cheese and add the eggs. Split the resulting paste into several parts, each being roughly 300g. Moisten your hands with oil and knead the fermented dough again, this will make your Khachapuri extra plump. When the dough rises, put cheese in the middle (one 300g part of cheese per Khachapuri) and close it up. Put it face down on the table and roll it out lightly. Put the prepared Khachapuri on the baking tray and let it bake in a well-heated oven for 20-25 minutes.
Khachapuri can be both oven-baked and pan-fried.

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