Imeruli Khachapuri with a Full Pound of Molten Cheese Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the water to about 110°F (43°C) — warm but not hot to the touch. Shred the cheeses and keep them cold.

Set out a large mixing bowl, a wooden spoon, a clean kitchen towel, a rolling pin, and a 10-inch cast-iron skillet. Clear a work surface and dust it lightly with flour. The dough needs about 1 hour to rise, so plan accordingly.

Instructions

Dough and Filling

1. 1Make and Rest the Dough
   In a small bowl, stir the yeast, sugar, and warm water together. Let stand for 5 to 10 minutes until the mixture is foamy. In a large mixing bowl, whisk together the flour and kosher salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
   Look for The dough should be smooth, soft, and spring back when poked.
   Tip If the dough feels sticky, add flour one tablespoon at a time; if too dry, add water a teaspoon at a time.
2. 2Prepare the Cheese Filling
   While the dough rises, shred the sulguni and mozzarella into a large bowl. Toss the cheeses together with your hands so they are evenly distributed. Cover the bowl and refrigerate until ready to use. The cheese should be cold when it goes into the dough, which helps it melt slowly and evenly during baking.
   Look for The cheeses are evenly mixed and cold.
   Tip Shredding your own cheese from a block gives the best melt; pre-shredded cheese often has anti-caking agents that affect texture.
3. 3Punch Down and Divide the Dough
   After the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a smooth ball. Cover them with the towel and let rest for 10 minutes. This short rest relaxes the gluten and makes the dough easier to roll out without shrinking back.
   Look for The dough balls are smooth and hold their shape.
   Tip Keep the dough covered while it rests so a skin doesn't form on the surface.

At the end of this phase, the dough should be smooth, elastic, and doubled in size. The cheese is shredded and chilled. The dough balls are resting after being divided.

The kitchen smells of fresh yeast and flour. Before moving on, make sure the dough is soft and springs back when poked, and that the cheese is still cold. If the dough feels tight, let it rest a few more minutes.

Shaping and Sealing

4. 4Roll Out the First Dough Round
   Take one dough ball and place it on a lightly floured surface. Roll it out into a circle about 10 inches in diameter and 1/4 inch thick. The dough should be even and not too thin in the center, as the cheese filling will weigh it down. Rotate the dough as you roll to keep the circle shape. Dust with flour as needed to prevent sticking.
   Look for The dough is a uniform 10-inch circle.
   Tip If the dough keeps shrinking, let it rest for another 5 minutes before rolling again.
5. 5Fill and Seal the First Khachapuri
   Pile half of the cheese mixture (about 8 ounces) onto the center of the dough circle. Gather the edges of the dough up over the cheese, pleating as you go, and pinch the seams firmly to seal. The cheese should be completely enclosed. Gently press the dough to flatten the package slightly, then set it aside seam-side down. Repeat with the second dough ball and remaining cheese.
   Look for The dough encloses the cheese completely with no cracks.
   Tip Pinch the dough well — any opening will let the cheese leak out during baking.
6. 6Roll into Flat Discs
   One at a time, place each sealed ball seam-side down on a floured surface. Roll gently from the center outward to form a disc about 10 inches in diameter and 3/4 inch thick. The cheese should be evenly distributed inside. If you see any thin spots, press the dough back toward the center to reinforce them. Repeat with the second ball.
   Look for The discs are even, about 3/4 inch thick, with no cheese visible.
   Tip Roll gently so you don't tear the dough; if the dough resists, let it rest for a few minutes.

The dough rounds are rolled to 10 inches, filled with the cheese, and sealed into neat packages. Then they are rolled into flat discs about 3/4 inch thick. The discs should be even and show no cheese through the dough.

The kitchen is quiet, the dough is smooth, and the cheese is hidden inside. Check that the seams are sealed well and that the discs are not too thin in any spot.

Baking and Finishing

7. 7Preheat the Skillet and Oven
   Place a 10-inch cast-iron skillet or heavy ovenproof skillet in the oven and preheat to 425°F (220°C). Let the skillet heat for at least 15 minutes after the oven reaches temperature. The hot skillet gives the crust its blistered, golden bottom and helps the bread cook quickly and evenly.
   Look for The skillet is thoroughly hot and the oven is at 425°F.
   Tip A heavy pan holds heat better; if using a lighter pan, let it heat a little longer.
8. 8Bake the First Khachapuri
   Carefully remove the hot skillet from the oven. Place one rolled khachapuri in the skillet. Return the skillet to the oven and bake for 12 to 15 minutes, until the crust is puffed and golden brown and the cheese is bubbling. The top should be blistered in spots and the bottom should be crisp and browned. Use a spatula to lift the edge and check the bottom color.
   Look for The crust is deep golden with blisters, and the cheese is visibly molten inside.
   Tip If the top browns too quickly, tent loosely with foil for the last few minutes.
9. 9Brush with Butter and Repeat
   Remove the baked khachapuri from the skillet and immediately brush the top with melted butter. The butter soaks into the hot crust and adds richness. Place the second khachapuri in the skillet and bake the same way, 12 to 15 minutes, until golden and puffed. Brush the second one with butter as soon as it comes out of the oven.
   Look for The butter melts into the crust, giving a glossy, fragrant finish.
   Tip Brush generously while the bread is hot so the butter absorbs into the crust.
10. 10Slice and Serve Hot
    Let the khachapuri rest for 2 to 3 minutes, then cut into wedges with a sharp knife. The cheese should ooze from the center seam in a molten river. Serve immediately while the cheese is still flowing and the crust is crisp. The second khachapuri can be kept warm in a low oven for a few minutes, but the cheese is best right out of the skillet.
    Look for Wedges hold together with molten cheese pulling from the cut.
    Tip Use a serrated knife to slice without squashing the crust.

The khachapuri are baked until the crust is golden, blistered, and puffed. The butter is brushed on hot, and the cheese is molten. The smell of toasted bread and butter fills the kitchen. Before slicing, check that the crust is uniformly brown and the bottom is crisp. The cheese should be bubbling but not leaking excessively. Let it rest briefly, then cut into wedges and serve.

Common mistakes

One common mistake is rolling the dough too thin, which can cause the cheese to burst through. Keep the disc about 3/4 inch thick. Another is overfilling the dough; stick to the pound of cheese total, divided evenly. If the dough tears when rolling, patch it with a small piece of dough and roll gently.

How to tell it’s done

The khachapuri is done when the crust is deep golden brown, puffed in places, and blistered on the top. The bottom should be crisp and browned when lifted with a spatula.

The cheese inside should be fully melted and bubbling; you may see a little cheese oozing from the seams, which is fine. The internal temperature of the bread should be around 200°F (93°C) in the thickest part, but the visual cues are reliable.