ReceptnaptárRecipes › Middle East & Caucasus › Breakfast
Imeruli khachapuri (round cheese-filled bread)
Georgia's most common cheese bread, from the Imereti region: soft, yeasted dough with salty, melting cheese inside. Served for breakfast and when welcoming guests alike.
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Ingredients
Method
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- Mix the sugar and yeast into the lukewarm milk, and let stand for 10 minutes until foamy.
- In a bowl, combine the flour with the salt, the yeasted milk, the yoghurt, the egg and the oil, and knead for 8-10 minutes into a soft, elastic dough. Cover and let rise in a warm place for 1 hour, until doubled.
- Knead the grated cheese with the egg yolk, and shape into two equal balls.
- Divide the dough in two, and flatten each into a roughly 25 cm round. Place a cheese ball in the centre, fold the edge of the dough up and pinch together at the top like a bundle.
- Turn the bundle seam-side down, and gently flatten by hand and then with a rolling pin into a roughly 1 cm thick, 28-30 cm round. Poke a small hole in the centre to let steam escape.
- Bake on a baking-paper-lined tray in a 220°C oven for 15-18 minutes, until golden brown.
- Brush the hot bread immediately with butter, and serve warm, cut into wedges.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Imeruli cheese is a fresh, slightly salty cow's milk cheese; a mix of mozzarella and feta mimics its flavour and melt well.
- Can also be fried in a pan: covered, over low heat, 6-7 minutes per side.
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