Entree: Georgia – Imereti – იმერეთული ხაჭაპური ➤ Imeretuli Khachapuri (Soft leavened bread from Imereti stuffed with melted regional cheeses)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 1 hr 15 min

Total 2 hrs 25 min

Ingredients

4 cups (500 g) all-purpose flour
1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C)
2 tsp (7 g) active dry yeast
1 tsp (4 g) granulated sugar
1 tsp (6 g) fine salt
2 tbsp (30 ml) melted unsalted butter for the dough, plus 2 tbsp (30 g) unsalted butter for finishing
1 large egg (50 g), beaten for egg wash
16 oz (450 g) sulguni cheese, shredded; selected practical alternative: shredded low-moisture mozzarella (estimated edible portion: 450 g)
4 oz (115 g) fresh ricotta, crumbled (selected from the listed options)
1/4 tsp (1 g) freshly ground black pepper

Instructions

1. In a small bowl, combine the warm water, warm milk, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
2. In a large bowl or stand-mixer bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons (30 ml) melted butter. Mix until a shaggy dough forms, then knead by hand for 8–10 minutes or with a dough hook for 6–8 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1–1¼ hours.
4. While the dough rises, combine the shredded cheese, crumbled ricotta, and black pepper. Press the cheese mixture with a towel to remove excess moisture so the filling is not watery.
5. Preheat the oven to 450°F (230°C), with a baking stone or sheet inside. Punch down the dough, divide it into 4 equal pieces, and let them rest for 10 minutes.
6. On a lightly floured surface, roll each piece into a 7–8-inch (18–20 cm) circle. Place about 4 oz (110 g) of the cheese mixture in the center of each circle. Bring the edges up around the filling and pinch tightly to seal. Smooth the seams and shape each parcel into a round loaf.
7. Place the loaves seam-side down on parchment on the preheated baking stone or sheet. Brush with the beaten egg. Bake for 18–25 minutes, until deep golden brown and hollow-sounding when tapped.
8. Remove the loaves from the oven and immediately brush each with 1/2 tablespoon (7 g) melted butter. Rest for 5 minutes, then serve warm while the cheese is molten.