Classic Imeretian Khachapuri

Classic Imeretian Khachapuri

Introduction Khachapuri is the soul of Georgian cuisine. This Imeretian version (Imeruli khachapuri) is the most widespread style across Georgia, featuring a round, enclosed flatbread stuffed with cheese. The key to an authentic version lies in using genuine Imeretian cheese, which provides the perfect melt and tang.

Ingredients

For the dough: - 500g all-purpose flour - 250ml warm matsoni (or plain yogurt) - 1 egg - 50g butter, melted - 1 tsp salt - 1 tsp baking soda

For the filling: - 500g Colchis Creamery Imeretian Cheese, crumbled - 1 egg - 2 tbsp butter, softened

Instructions

1. Make the dough: In a large bowl, combine the flour and salt. Create a well in the center. Mix the matsoni, egg, melted butter, and baking soda, then pour into the well. Mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic. Cover and rest for 30 minutes.

2. Prepare the filling: Crumble the Imeretian cheese into a bowl. Mix in the egg and softened butter until well combined. The mixture should be moist but hold together.

3. Assemble: Divide the dough into 4 equal portions. Roll each portion into a circle about 25cm in diameter. Place a quarter of the cheese filling in the center. Gather the edges up and over the filling, pinching together at the top. Gently flip seam-side down and press lightly, then roll out to about 1cm thickness, being careful not to tear the dough.

4. Bake: Preheat the oven to 220C (425F). Place the khachapuri on a lined baking sheet. Bake for 15-20 minutes until golden brown and puffed.

5. Serve: Brush the hot khachapuri generously with butter. Cut into wedges and serve immediately while the cheese is still molten and stretchy.

Tips - Do not over-roll the assembled khachapuri or the cheese will break through. - The dough should be soft and slightly sticky for the best texture. - For an extra-golden crust, brush with egg wash before baking.