Khachapuri Imereti

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to make Imereti khachapuri? Prepare all the necessary ingredients according to the list and start cooking with the dough. Take only the highest grade flour. Oil - olive or other vegetable oil. You can replace dry yeast with fresh pressed yeast, you need 2 times more of it, that is, about 15 g.

2. STEP 2

   

   I always check my yeast for activity. Therefore, dissolve sugar and salt in warm water heated to 37-40°C. Scatter dry yeast over the surface and leave until a fluffy cap appears. This means that the yeast is working and you can continue cooking. If the cap does not appear, then the yeast is of poor quality and the dough will not rise with it.

3. STEP 3

   

   In a bowl, combine activated yeast and vegetable oil.

4. STEP 4

   

   Gradually, in several additions, add the sifted flour.

5. STEP 5

   

   Knead into a soft, elastic, non-sticky dough. At first the dough sticks to your hands, but gradually loses its stickiness more and more. If the dough sticks to your hands very much, lightly grease them with vegetable oil. You can add a little wheat flour (since flour can be different and absorb moisture differently). But in any case, try not to overfill the dough with flour, otherwise the dough will turn out too dense. It’s better to add flour later, when rolling out the dough.

6. STEP 6

   

   Cover the dough with a towel and leave it warm to rise for 40 minutes.

7. STEP 7

   

   Now prepare the filling. Instead of suluguni, you can use Imeretian cheese. You need a large egg.

8. STEP 8

   

   Grate the sulguni on a coarse grater.

9. STEP 9

   

   Add the egg and flour to the cheese and mix thoroughly. It is better to mix immediately with your hands so that all the ingredients are well combined. You will get a slightly sticky mass.

10. STEP 10

    

    Form the cheese mixture into a tight ball.

11. STEP 11

    

    Punch down the risen dough, place it on floured parchment and roll it out with your hands or a rolling pin into an even circle with a diameter of about 20-25 cm. The dough is very pliable, soft, it is easy to stretch it simply with your hands.

12. STEP 12

    

    Place a cheese ball in the center of the tortilla.

13. STEP 13

    

    Carefully gather the free edges of the dough around the cheese and pinch carefully, leaving no holes.

14. STEP 14

    

    Lightly flour the top and turn the dough over to the other side. Using your hands or a rolling pin, again carefully so that the dough does not tear, flatten the workpiece into an even round cake with a diameter of about 30 cm.

15. STEP 15

    

    Make a small hole in the center of the cake for steam to escape. Together with the parchment, transfer the workpiece to a baking sheet. Bake khachapuri in an oven preheated to 180°C for about 10-15 minutes until golden brown. The exact time depends on your oven.

16. STEP 16

    

    To grease the khachapuri, take 20-30 g of butter.

17. STEP 17

    

    Remove the hot khachapuri from the oven, immediately brush with a piece of butter and serve. Bon appetit!

Comments on the recipe

Veronica

25.09.2023

4.6

I have long wanted to cook Imeretian khachapuri. I liked the recipe for its simple preparation of dough for khachapuri and its excellent result. I was also inspired by Admin Rina’s very detailed and appetizing photo report) When preparing the dough, I replaced dry yeast with fresh yeast. In all other respects I followed the recipe. The dough kneaded quickly and the preparation process was really simple. For the filling, like the author, I used suluguni cheese. The only thing is that when I rolled out the flatbread with cheese inside, the dough tore a little in two places. But I still decided to bake khachapuri! I baked it in my oven a little longer than indicated in the recipe. Yes, a little cheese leaked out during baking, but I cut off the cheese, and the khachapuri turned out nice))) And how delicious! The dough is very soft, there is a lot of filling, an excellent result with such a simple set of ingredients and ease of preparation! Maria, thank you so much for this recipe, now I will improve in rolling out the dough! Here's my photo report

Admin Rina

25.09.2023

4.7

A recipe that caught my eye at the order table. Masha, thank you for preparing it and once again confirming that Imeretian khachapuri according to this recipe deserves to be on every table! My dough turned out to be very soft, even slightly sticky, but since I’m not a fan of stuffing it with excess flour, during the rolling process I generously dusted the parchment (rolled on it) and the dough itself. It’s easy to roll out and the dough is manageable. The top layer (already with the filling) was rolled out almost to the thickness of a paper sheet. I used homemade cheese for the filling. Knowing the appetites of her family, she made a double portion at once - baking the cakes one by one. By the way, it took me a little longer to bake - about 25 minutes. Therefore, I urge you, like the author, to focus on the features of your oven and be sure to follow the process for the first time. As soon as the cake is browned, you can remove it (during the last 5 minutes of baking, I moved the cake to the upper tier of the oven to better brown on top). Summary: everyone liked the flatbreads, including the sophisticated male half of the family and the youngest, very picky eater, daughter. A quick photo - on a mobile phone. I definitely recommend the dish!

Anastasia

25.09.2023

4.5

Delicious!!! Thank you!

Madina_Nur

25.09.2023

4.5

Thanks for the recipe, I really liked it!

Veronica

25.09.2023

5

Maria, hello! I want to try to make khachapuri, I’m very interested in what kind of food I’ll get))) Please tell me how much fresh yeast is needed. Thank you!!!