Imeruli Khachapuri with a Full Pound of Molten Cheese

Imagine cutting into a round, golden flatbread and watching a river of molten cheese flow from the center. That is Imeruli khachapuri, a Georgian classic that packs a full pound of cheese into a soft, blistered crust.

This version uses sulguni and mozzarella for the perfect pull and a buttery, crisp exterior that shatters as you slice. It is a showstopper for dinner, a weekend project worth every minute, and a bread that will have everyone reaching for another wedge before the first one is gone.

Imeruli khachapuri is a Georgian cheese bread from the Imereti region, distinct from the boat-shaped Adjarian version. Here, the cheese is sealed entirely inside a round of soft dough, then rolled and baked until the crust blisters and the cheese melts into a gooey center.

The dough is simple — flour, water, yeast, salt, and a little olive oil — and the filling is just cheese, but the magic is in the technique. Rolling the sealed dough evenly distributes the cheese, so every bite has that molten pull. Serve it hot, cut into wedges, and watch the cheese river flow.

Ingredients

Why this recipe works

The dough is soft and pliable, with enough structure to hold a heavy cheese filling without tearing. Kneading develops the gluten, and the long rise gives the dough flavor and elasticity.

Rolling the dough after sealing the cheese creates a thin, even layer that bakes quickly, so the crust turns golden and crisp while the cheese inside melts to a creamy, molten state. The high heat of a preheated cast-iron skillet ensures the bottom browns deeply and the top blisters, just like the traditional clay oven version.

The cheese blend is key. Sulguni, a Georgian brined cheese, melts into long, stretchy strands and has a salty, tangy flavor. Mozzarella adds creaminess and a mild, milky note, balancing the sulguni's sharpness. Together, they create a filling that is both molten and cohesive, not greasy or runny.

The butter brushed on the hot crust adds a final layer of richness and helps the exterior stay crisp. Every element works toward that perfect bite: crisp crust, soft bread, and a cheese pull that goes on for inches.

Notes and substitutions

Sulguni can be found at many Eastern European markets or specialty cheese shops. If it is not available, a mix of low-moisture mozzarella and feta works well, though the texture will be slightly different. Low-moisture mozzarella is essential for the right melt; fresh mozzarella contains too much water and can make the crust soggy. Shred the cheese yourself from a block for the best melting, as pre-shredded varieties often contain anti-caking agents that prevent a smooth melt.

The dough can be made a day ahead and refrigerated after the first rise. Let it come to room temperature for about 30 minutes before rolling. A cast-iron skillet gives the best crust, but any heavy ovenproof skillet or a baking sheet preheated in the oven will work. If using a baking sheet, place the khachapuri directly on the hot surface. The key is a very hot pan and a hot oven to get that blistered, golden crust.

• sulguni cheese: Use a mix of 4 oz mozzarella and 4 oz feta, or 8 oz Monterey Jack for a similar melty, salty profile.
• low-moisture mozzarella: Fresh mozzarella works but must be drained and patted dry before shredding to avoid a soggy crust.
• active dry yeast: Instant yeast can be used in the same amount; no need to proof it in water first.
• all-purpose flour: Bread flour gives a chewier crust; reduce the water by 2 tablespoons if using bread flour.

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Clean kitchen towel
• Rolling pin
• 10-inch cast-iron skillet or heavy ovenproof skillet
• Pastry brush