Imeruli khachapuri (Georgian cheese filled bread)

Imeruli khachapuri might not be as well known outside the country as the more familiar boat-shaped adjaruli version, but it's just as tasty. This cheese filled bread is easy to make, and filled with wonderfully oozing cheese. A delicious treat to enjoy as a snack or for lunch.

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Georgian cuisine (the country, rather than US state) is sadly not all that well known outside of the country, on the whole, but khachapuri is one of the few exceptions. Even if the name doesn't ring a bell, you would probably recognize the boat-shaped adjaruli khachapuri, filled with cheese in the middle and typically an egg on top. 

That's not the only version of this cheesy bread, however, and since cheesy bread is hardly something to turn down, it's worth trying some other variations, too. This round style with cheese inside rather than on top is actually the more popular version in Georgia.

Where is Imeruli khachapuri from?

The name "Imeruli" comes from the region this version originates, the Imereti region of central Georgia. You will find it made and sold throughout the country, as well as versions in neighboring former Soviet countries like Russia and Armenia. I remember getting a version of this in the very South of Russia when I was there as a student many years ago now.

Imeruli is also the name of one of the cheeses typically used to fill the bread (also from the region). It is one of the more common cheeses in Georgia, along with sulguni. Some versions of this bread use a mix of both cheeses, others just one - it's as much a matter of taste than anything.

Cheese alternatives

Unfortunately, neither cheese is particularly easy to find outside of Georgia, so you will most likely need to substitute. Sulguni is closest to mozzarella in that it has a stretchy texture when it melts, but it's usually drier than 'proper' mozzarella, so a low moisture mozzarella is about the closest substitute. 

For imeruli, feta is the best alternative, in particular a cow's milk one so that it is that bit milder. Alternatively, you could use mainly feta (of any kind) with a bit of ricotta.

Most seem to agree it's worth using a mix of feta and mozzarella to get a mix of the stretchiness and saltiness each gives (sulguni is a little salty, too). Other cheeses you could mix in include some halloumi and/or munster. 

Bread dough ingredients

As you can probably tell, this bread consists of two main components: the bread dough and the cheesy stuffing. The dough is a fairly typical yeasted dough so if you do any kind of bread baking, you probably have all the ingredients already. 

Here I use milk in the dough rather than water which helps keep the dough soft. Most recipes use as at least some milk as the liquid for this reason - it also adds to the flavor. You can also use some sour cream or yogurt in there in part as well.

For this type of khachapuri, regular all purpose (plain) flour is more common. All purpose flour has a lower level of gluten forming protein. This means it doesn't have quite as much elasticity and chew, which is a better fit here. For Adjuruli style, you use bread flour as it helps with the structure to hold the shape and give more of a crust.

You can make the dough ahead and let it have a slow rise in the fridge for a day rather than a shorter rise at warmer temperature, if that suits your schedule better. As you are nearing the end ofd the rise, mix your filling which is as simple as stirring. You don't have to use an egg, but it does help hold the cheeses together that bit better. 

Adding the filling

To fill the bread, you want to flatten out the dough in a disk, add the filling in the middle then pinch in the sides to join. Make sure the sides seal over the filling.

Then, turn the dough over and flatten it out with your hands first. This gives you a better feel for the filling - you want to help it spread right across the bread as you flatten out the dough. Then make the bread thinner with a rolling pin. But again, take care the filling doesn't leak out.

You can cook this bread either on the stovetop or in the oven, but on the stove is probably more typical. Use a heavy based, large skillet/frying pan. Don't cook on a high heat, just medium so it browns rather than burns. 

Storing leftovers

While there's a good chance you will find this hard to resist and finish it all in one go, you can store leftovers for another time. I'd suggest cooking first, then store rather than storing uncooked bread.

Let the bread cool to room temperature, then wrap in foil or plastic (either cling wrap/film or a food bag with air carefully pressed out). You can store it at room temperature for up to two days. 

To re-heat, it's easiest to warm just a minute or two on each side on the stove over a medium-low heat. You could use the microwave, but it may get more chewy. If you do, wrap in kitchen roll first to keep the moisture in.

Imeruli khachapuri is really relatively easy to make, and is entirely worth the effort. This comforting cheese filled bread is packed with delicious flavor, and makes such a great snack to share with friends and family. We love it as an after-school snack, or really any excuse!

Try these other tasty breads:

• Peshwari naan (a delicious soft Indian flatbread filled with nuts and fruit)
• Japanese milk bread (such a wonderfully soft and fluffy everyday bread)
• Anadama bread (a gently sweet bread with molasses and cornmeal)
• Plus get more bread recipes and Eastern European recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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