National Dish Georgia: Khachapuri Imeruli (Recipe)
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Discover Khachapuri Imeruli, the round cheese bread that Georgians would happily eat every day of the week! A soft, pillowy yeast dough encloses a generous filling of salty, stretchy cheese, and the whole thing bakes to a burnished gold in a matter of minutes. It asks for nothing more than store-cupboard basics, yet it tastes like a celebration — which is exactly how it is treated in its home region of Imereti.
About Khachapuri Imeruli
Khachapuri Imeruli is a traditional Georgian dish that originated in the western region of Imereti. It is a wonderfully moreish cheese bread, loved for its fragrant flavour and its tender, yielding crumb. The dough is made from the simplest of ingredients — flour, water, yeast and a pinch of salt — which is what makes it so light and fluffy. The filling of mixed cheeses is what turns Khachapuri Imeruli into something quite incomparable.
Ingredients (serves 1–2)
- 250 g plain flour
- 150 ml water
- 7 g yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 100 g sulguni cheese, or another cheese of your choice
- 50 g feta cheese
- 1 tablespoon olive oil
- 1 egg yolk (optional, for glazing)
Shopping for the ingredients
The quality of your ingredients matters enormously when making Khachapuri Imeruli. At the supermarket, look for fresh flour without additives. For the filling, sulguni gives the most authentic taste — it is the same brined cheese celebrated in its own right as Sulguni — though feta also works beautifully. Olive oil in the dough adds flavour and a lovely texture, while fresh yeast gives a particularly airy result.
Preparing the dish
Getting ready to make Khachapuri Imeruli is straightforward and calls for no special skills. Begin by dissolving the yeast in lukewarm water with the sugar and letting it stand for a few minutes. Adding the salt and the oil to the flour before the water goes in ensures the flavours are evenly distributed. Once the dough is mixed, it needs a proper rest so it can rise well.
Step-by-step instructions
- Dissolve the yeast and sugar in lukewarm water and leave to stand for 10 minutes.
- Put the flour and salt in a bowl, then add the yeasted water and the olive oil.
- Knead the dough until elastic, cover, and leave to rise in a warm place for 1 hour.
- Preheat the oven to 250°C.
- Divide the dough in two and roll each piece out thinly.
- Spread the prepared cheese evenly over the dough.
- Fold the edges of the dough over to form a small crust.
- Transfer the khachapuri to a baking tray and bake for 15–20 minutes until golden brown.
- Optional: brush with egg yolk before baking for a beautifully browned finish.
Gluten-free / lactose-free version
Khachapuri Imeruli can also be made gluten-free and lactose-free. For the gluten-free dough, use one of the ready-blended gluten-free flours now stocked by most supermarkets. In place of the traditional cheeses, lactose-free alternatives melt just as well and carry plenty of flavour. Do add extra liquid as you knead, as gluten-free flour usually drinks up considerably more water.
Tips for vegans and vegetarians
Vegans can make Khachapuri Imeruli with plant-based cheeses built on cashews or almonds. These melt well and have a pleasant flavour that suits the bread nicely. You can also add spices such as turmeric or paprika to give the filling more depth. This lends the classic a fresh dimension and makes it a treat for everyone at the table — much like the naturally vegan walnut-and-herb pastes of Pkhali.
More tips and tricks
For the best results, make sure all your ingredients are at room temperature before you start on the dough. This helps it rise evenly. Give the dough plenty of time to prove so it reaches full volume, which is what delivers that airy bite. When it comes to the cheese, feel free to mix and match until you land on exactly the flavour you like.
Adapting the recipe to your taste
This recipe is easy to bend to personal preference. You might try different cheeses, or work spinach and other vegetables into the filling for a more balanced meal. Experimenting with herbs adds extra freshness and aroma. The beauty of Khachapuri Imeruli is that it also serves as a base for all sorts of creative fillings — the bean-filled Lobiani is proof of just how far the idea can travel.
Ingredient substitutions
If you have no fresh yeast to hand, dried yeast does the job perfectly. It keeps far longer and can be stirred straight into the flour with no need to activate it first. Instead of olive oil you can use sunflower oil or rapeseed oil, whichever you happen to have in the cupboard. With the cheese you can be genuinely inventive, mixing local varieties to create your own twist.
Drink pairing ideas
Khachapuri Imeruli goes splendidly with all manner of drinks. A traditional Georgian wine, especially a red from the Kakheti region, complements it wonderfully. Alternatively, serve a light lager or a homemade buttermilk to harmonise the flavours — the tangy yoghurt drink Matsoni is the classic local choice here. For an alcohol-free option, freshly pressed pomegranate juice brings a sweet contrast to the savoury bread.
Serving and presentation ideas
Your Khachapuri Imeruli should look as inviting as it tastes. Serve the bread on a rustic wooden board in keeping with its Georgian heritage. A garnish of fresh herbs such as parsley or coriander brings welcome colour to the table. You might also bring it straight from the oven to the table so everyone can tear in together — which makes for a wonderfully convivial meal.
A bit of history
Khachapuri has a long tradition in Georgian cooking, reaching back to antiquity. It began as a simple dish for farmers, who carried it out to the fields with them. Over time it became a fixture at feasts and celebrations. In Imereti in particular, this bread is not just a culinary pleasure but a symbol of Georgian identity and hospitality — a role it shares with the great communal dishes of Georgian cuisine.
More recipe ideas
Summary: Khachapuri Imeruli
Khachapuri Imeruli is an incomparable part of Georgian cooking, one that warms both heart and soul while drawing people together around the table. The tender dough and rich cheese filling deliver a flavour that can be kept strictly traditional or adapted with a creative hand. Enjoyed alone or in good company, this cheese bread is a must for anyone who loves Georgian food. Give it a go and bring a little piece of Georgia into your own home.
