Khachapuri is Georgia’s most beloved comfort food: a cheese-filled bread that’s simple, filling, and deeply satisfying. This version is Imeruli khachapuri, the classic closed style, where soft dough is stuffed with cheese, sealed, and baked until golden.
Unlike the dramatic boat-shaped versions topped with egg (Adjaruli style – explained in notes), Imeruli khachapuri is everyday food. It’s sliced like a pie, easy to share, and works just as well for lunch, dinner, or part of a larger spread. The focus is on balance: soft bread, salty cheese, and nothing unnecessary.
Traditionally khachapuri is eaten hot, often without cutlery. Tear, slice, share. Serve it on its own or alongside fresh vegetables, herbs, or pickles to cut through the richness. Simple food, done properly.
Khachapuri (closed Georgian cheese bread)
Ingredients
Dough
- 200 ml warm milk
- 100 ml thick unflavored yogurt
- 7 g dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 tsp salt
- 450 g all-purpose flour
Cheese filling
- 200 g mozzarella grated
- 150 g feta cheese crumbled
- or other cheese as you choose
Instructions
Make the dough
- Warm the milk until lukewarm. Mix it with the yeast and sugar in a bowl and let stand for about 5 minutes, until lightly foamy. Add the yoghurt, olive oil, salt and flour. Knead into a soft, smooth dough.
Let the dough rise
- Cover the dough and let it rise at room temperature for about 1 hour, until doubled in size.
Prepare the filling
- Mix the grated mozzarella and crumbled feta in a bowl.
Shape the khachapuri
- Roll the dough into a round disc. Place the cheese filling in the centre, then bring the edges together and seal tightly.
Flatten and bake
- Gently flatten into a thick round. Bake at 250 °C (480 °F) for 12–15 minutes, until golden and cooked through.
Serve
- Let rest briefly, then slice and serve hot.
Notes
Open khachapuri with egg (Adjaruli style)
Instead of sealing the dough, roll it into an oval, add cheese to the centre, fold the sides inward and pinch the ends to form a boat shape. Bake as above, then crack an egg into the centre, add a knob of butter, and return to the oven for 1–2 minutes until the egg white sets.
Nutrition
This post is also available in:
Suomi
