Imeruli Khachapuri with a Full Pound of Molten Cheese Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a combination of sulguni and low-moisture mozzarella. Sulguni is a Georgian brined cheese with a stretchy, elastic texture when melted; mozzarella adds creaminess and a mild flavor.

If you cannot find sulguni, substitute a mix of mozzarella and feta, but reduce the feta to avoid a too-salty filling. Always shred the cheese yourself from a block — pre-shredded cheese has anti-caking agents that can make the filling grainy and less melty.

The dough is forgiving but benefits from a proper rise. Let it double in a warm, draft-free spot; this can take up to 1 hour. If your kitchen is cool, place the bowl in a slightly warm oven (turned off) or near a stove.

When rolling the filled dough, work gently and from the center outward. If the dough resists, let it rest for 5 minutes. The goal is an even disc with no thin spots where the cheese can burst through.

Variations

• Herb-Infused Dough: Add 1 tablespoon of finely chopped fresh dill or parsley to the dough along with the flour. This adds a subtle herbal note that complements the salty cheese. Reduce the water slightly if the dough feels too wet.
• Spicy Cheese Filling: Mix 1/2 teaspoon of red pepper flakes or a pinch of cayenne into the cheese filling. The heat balances the richness of the cheese and adds a gentle kick. Adjust the amount to taste.
• Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour. Increase the water by 2 tablespoons and let the dough rise a little longer. The crust will be heartier and more rustic.
• Mini Khachapuri: Divide the dough into 8 equal pieces and fill each with a smaller portion of cheese. Roll into 4-inch discs and bake for 10–12 minutes. These are perfect for appetizers or lunchboxes.

Storage and make-ahead

Fridge

Store leftover khachapuri in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.

Freezer

Freeze unbaked, shaped khachapuri for up to 1 month. Thaw overnight in the refrigerator, then bake as directed, adding 3–5 minutes to the baking time.

Reheat

Reheat baked khachapuri in a 350°F (175°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid the microwave.

Store leftover khachapuri in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven for 5 to 7 minutes, or until the cheese is melted and the crust is crisp again. Avoid microwaving, as it can make the crust soggy. If reheating multiple wedges, wrap them loosely in foil to prevent over-browning.

The dough can be prepared a day ahead and refrigerated after the first rise. Let it come to room temperature for about 30 minutes before shaping. The cheese filling can also be shredded and refrigerated a day in advance.

Assemble the khachapuri just before baking, as the dough is best baked fresh. You can also freeze the unbaked, shaped discs for up to 1 month; thaw in the refrigerator overnight and bake as directed, adding a few minutes to the baking time.

Serving ideas

Serve Imeruli khachapuri hot, cut into wedges, as a main course with a simple green salad or as a side to soups and stews. It is also wonderful for breakfast or brunch, alongside eggs and fresh fruit.

The cheese is most molten and the crust crispiest within the first 15 minutes after baking. If serving a crowd, bake both khachapuri and keep the first warm in a 200°F (95°C) oven for up to 20 minutes, but note that the crust will soften slightly.

For a traditional Georgian spread, serve the khachapuri with fresh herbs, sliced tomatoes, and cucumbers. It also pairs well with a glass of dry white wine or a light beer. The bread is meant to be torn and shared, so place it in the center of the table and let everyone pull off their own wedges. Leftovers can be reheated, but the texture is best when eaten fresh from the oven.

Frequently asked questions

Recipe card

Imeruli Khachapuri with a Full Pound of Molten Cheese

Prep 30 minCook 25 minRest 1 hTotal 1 h 55 minServes 6

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/4 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1 1/2 tsp kosher salt
• 2 tbsp olive oil
• 8 oz sulguni cheese, shredded
• 8 oz low-moisture mozzarella, shredded
• 2 tbsp unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

20 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.