Imeruli khachapuri – One of Georgia’s most popular type of cheese bread
15 May, 2015
Khachapuri! When you hear this word, know that it means crispy thin bread filled with soft tender cheese, which stretches from your mouth as you take a bite.

Khachapuri is traditional Georgian cheese bread that is prepared in all parts of Georgia; consequently, there are several variations of the dish. For obvious reasons, imeruli khachapuri from the western region of the country is the most widespread type found on Georgian dining tables.

Here we present a perfect video tutorial along
with the original recipe for delicious Khachapuri. Maybe it is difficult to pronounce, but it is very easy to prepare once you have the main ingredient Imeruli or sulguni soft cheese, similar to mozzarella.


For the dough:

1 kg flour
20g yeast
500ml milk
50ml oil
1tsp salt

For the stuffing:

1.2kg imeruli cheese or sulguni (you can mix them as well)
2 eggs


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 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 a baking tray and let it bake in a well-heated oven for 20-25 minutes.

Khachapuri can be both oven-baked or pan-fried.

Related Recipes:

Achma – cheesy and crispy Khachapuri from western Georgia

Time to make Adjaruli khacahpuri – A delicious bread boat with egg and cheese