Flatbread with Cheese (Georgian Imeretian Khachapuri)
This Imeruli Khachapuri is a traditional Georgian savoury cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal. This recipe is very easy to make and perfect for beginners. There are quite a few variations of this dish from different regions of Georgia. For example, there is Adjaruli (Adjarian) khachapuri, which is a boat-shaped bread topped with melted cheese and egg. There is also Megruli (Megrelian) khachapuri which is a cheese-stuffed bread with the additional rich layer of cheese on top. And, possibly the most popular one, Imeruli (Imeretian) Khachapuri is a flatbread with a cheese-based filling. Khachapuri is traditionally made with a mix of local Imeruli and Sulguni cheeses, which are very popular in Georgia. It's also often made with just Sulguni cheese.
Dough:
¾ cup kefir, buttermilk, or plain yogurt, room temperature or slightly warm
1 egg, beaten
1 Tbsp. sugar
½ tsp. kosher or sea salt
½ tsp. baking soda
2 cups all-purpose flour, unbleached + ¼ cup for flouring the surface
2 Tbsp. vegetable oil
2 Tbsp. butter
Filling:
½ lb Sulguni cheese
1 egg, beaten (optional)
pinch kosher or sea salt (optional)
Make the Dough:
Add the kefir, egg, sugar, and kosher or sea salt to a large bowl. Mix to combine. Add the baking soda and mix for a few seconds until you see the bubbles.
Sift half of the flour into the bowl with the wet ingredients and mix with a wooden spoon or spatula until smooth consistency. Add the vegetable oil and continue mixing until the oil is incorporated into the dough.
Sift the rest of the flour into the bowl and start kneading the dough with your hands.
Scrape the dough onto a lightly floured surface. Knead the dough until it's smooth and no longer sticky.
Divide the dough into four parts and form balls. Put the dough balls back into the bowl and cover the bowl with plastic wrap and a tea towel. Set aside to let the dough rest for about 20-30 minutes.
Prepare the Filling:
Grate the cheese, place it into a bowl. Add the egg if using, mix, and season with kosher or sea salt. Divide the filling into four portions.
Shape the Khachapuri:
First, flatten a dough ball with your fingers and then roll it with a rolling pin into a circle.
Place ¼ of filling in the middle of the dough circle.
Pull the edges of the dough to the top of the filling and pinch them tightly together to enclose the filling inside.
Carefully flatten the khachapuri using your fingers and/or a rolling pin. Be careful to not tear the dough. If you see a bubble forming inside, pinch the dough with a toothpick to release the air. Try to roll as thin as you can or at least 6.5-7" in diameter. Repeat with each dough ball.
Cook the Khachapuri:
Melt the butter on the stove top. Heat a skillet over medium heat.
Place a khachapuri onto the skillet and cook until golden and lightly charred in some places, for about 3 minutes, flip and cook on the other side.
Once the khachapuri is cooked through and the cheese has melted, transfer it onto a flat plate and generously brush with the butter, melted.
Repeat with the remaining khachapuri. Serve right away.
Makes 4 servings.
Cook's Notes:
- If you can't find Sulguni cheese, use low moisture mozzarella mixed with feta cheese or dry cottage cheese. I find 2 parts mozzarella and 1 part of feta or dried cottage cheese works well. Make sure to taste for salt content.
- If you have a standing mixer, you can use it to make the dough.
- It's usually recommended to cook khachapuri on a dry skillet. But on some skillets, khachapuri tends to burn if no oil is used. So, when it doubt, lightly oil the skillet with vegetable oil.